Thai Curry
Last inspected: Feb 3, 2026
43
Score
Inspectors have visited Thai Curry 12 times, with records going back to 2022. The newest entry in the record is dated Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “required employee training expired for some employees”, which has been cited five times.
Restaurants in Tamarac average 77, so Thai Curry trails the local norm. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw chicken stored over raw beef in chest freezer. **Warning**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw beef stored over noodles in reach in freezer. **Warning**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employees training available at this time. **Warning**
53B-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen **Warning**
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employees cellular phones and keys stored on shelf over prep table next to clean plates. Operator removed **Warning**
40-06-5
Basic - Equipment in poor repair. -Observed true reach in cooler gaskets in disrepair. **Warning**
14-11-5
Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not labeled. **Warning**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
43
Oct 22, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee washed hands with no soap in kitchen area with no soap
12A-20-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (0ppm - Chlorine). Observed chlorine container empty. Operator restocked, dishwasher now at 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival, observed hand wash sink behind front counter used to fill a pitcher
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen area. Operator restocked.
31B-03-4
Basic - Food stored on floor. In storage room bag of rice in direct contact with floor. Operator removed **Corrected On-Site**
08B-38-4
58
Jun 24, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Admin Complaint**
53A-03-7
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator grabbing food out of flip top and cooking food without beard restraint **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator grabbing food out of flip top and cooking food without hair restraint **Warning**
13-03-4
82
Jun 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Nichkamol Sriraumpuch 1/08/20 **Warning** - From follow-up inspection 2025-06-03: Observed same **Admin Complaint**
53A-03-7
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line observed multiple rags not stored in sanitizer bucket **Warning** - From follow-up inspection 2025-06-03: Observed same **Time Extended**
21-12-4
86
Apr 3, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to soup well; cooked vegetables (86F - Hot Holding). Operator placed food items in microwave to reheat to 165F and above **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler in back area; raw chicken (45F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Operator moved to reach in freezer for quick chill **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish in single door freezer. Operator reorganized **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Nichkamol Sriraumpuch 1/08/20 **Warning**
53A-03-7
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink behind sushi bar little to no water pressure. **Warning**
27-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line observed multiple rags not stored in sanitizer bucket **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Menu doesn't display what food items are raw or not. Operator in process of ordering new menu's. Operator began to mark current menus with sharpie **Corrective Action Taken** **Warning**
02D-01-5
47
Dec 17, 2024
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp in 2 door True refrigerator over ready to eat sauces and foods. Operator organized correctly **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 86F water. Operator remade water to 153F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board. Operator removed **Corrected On-Site**
21-04-4
64
Jun 13, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water. Hand was sink at sushi station. **Warning** - From follow-up inspection 2024-06-13: Observed same **Time Extended**
27-17-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-13: Observed same **Time Extended**
53B-14-5
82
Jun 12, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (67F - Cold Holding); cut tomato (70F - Cold Holding) Fresh eggs (49F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4 hours. Observed unit not functional. Operator moved eggs to reach in cooler, out of temperature for under 2hrs. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (67F - Cold Holding); cut tomato (70F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4 hours. Observed unit not functional. See stop sale. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped counter with bare gloves and dried gloves on dirty apron. Then proceeded to touch cooked rice with the same soiled gloves. **Warning**
12A-09-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp over cream cheese Rangoon in reach in freezer outside of kitchen. Operator inverted. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked veggies in 2 door True refrigerator. Per operator foods not portioned or prepared today. **Warning**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Hand was sink at sushi station. **Warning**
27-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for white rice in standing water 118F°. Operator changed water for 184F°. **Corrected On-Site** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station HWS no sign. Sign provided **Corrective Action Taken** **Warning**
31B-04-4
37
May 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-05-10: Observed same **Time Extended**
53B-14-5
90
May 9, 2024
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On kitchen counter; Soaked rice noodles (80F at 0230pm to 71 at 0315pm - Ambient Cooling 0130pm). Operator placed in 4 door reach in cooler. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; chicken (71F - Cold); shrimp (52F - Cold Holding); raw beef (51F - Cold Holding); raw pork (53F - Cold Holding). In unit less than 4 hours. Per operator foods not portioned or prepared today. Operator closed unit and placed all items on ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw pork. Operator reorganized to the proper order. **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On kitchen counter; Soaked rice noodles (80F at 0230pm to 71 at 0315pm - Ambient Cooling 0130pm). Operator placed in 4 door reach in cooler. Items would not reach 41F in 4 hours at current rate. **Warning**
03D-15-4
Intermediate - No soap provided at handwash sink. Kitchen hand wash sink. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice no written. Provided and filled out written plan. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw shrimp, received frozen, thawed with no date marking. Operator placed date marking for 09MAY24 **Corrected On-Site** **Warning**
02C-08-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee's personal food, pork belly, not identified or separated from other foods on kitchen prep table. Operator stored away from prepared food. **Corrected On-Site** **Warning**
08B-49-4
Basic - Food stored on floor. Bags of rice stored on floor in storage area. Operator placed on shelving **Corrected On-Site** **Warning**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of kitchen microwave not inverted. Operator inverted. **Corrected On-Site** **Warning**
25-06-4
33
Feb 1, 2023
Routine - Food
2 critical violations. 6 major violations. 18 minor violations.
View 26 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in kitchen area that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
41-15-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over mussels and squid in reach in cooler at cook line.
08A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hose attached to hand washing sink at kitchen cook line area.
31A-09-4
Intermediate - Observed Handwash sink used for purposes other than handwashing.as a dump sink at front counter.
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked vegetables prepared more than 24 hours per operator not date marked.. Operator labeled cooked vegetables **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Buildup of food debris/soil residue on equipment door handles.and gaskets with mold like substance
23-24-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Observed Cardboard used to line food-contact shelves with fCS directly on cardboard
14-05-4
Basic - Observed Employee with no hair restraint while engaging in food preparation at cook line
13-03-4
Basic - Observed In-use utensil for serving cooked rice stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Observed Wall soiled with accumulated grease, food debris, and/or dust at cook line
36-27-5
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at front counter and kitchen area no sanitizing solution set up.
21-12-4
Basic - Observed Wiping cloth chlorine sanitizing solution stored on the floor.
21-38-4
Basic - Observed heavy Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Observed. Uncovered food and utensils stored directly beside hand washing sink at front counter exposed to splash.
08B-54-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed lettuce being prepped at front counter without being washed before preparation.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Observed Bowl or other container with no handle used to dispense tempura sugar rice at dry storage area in kitchen area.
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public at reach in cooler at front reach in cooler
08B-49-4
17
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
16
Frequently Asked Questions
When was Thai Curry last inspected?
The most recent health inspection at Thai Curry on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Thai Curry?
Across the inspection record, “required employee training expired for some employees” has been cited five times, more than any other issue at Thai Curry.
How does Thai Curry compare to other restaurants in Tamarac?
Thai Curry most recently scored 43 out of 100, which is lower than the Tamarac average of 77.
Has Thai Curry's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Curry have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Thai Curry means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Thai Curry inspected?
Based on the inspection history on file, Thai Curry is inspected around four times per year on average.
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