Thai Erawan Restaurant
Last inspected: Feb 24, 2026
61
Score
Going back to 2022, Thai Erawan Restaurant has eight inspections in the public record. Thai Erawan Restaurant was last inspected on Feb 24, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Restaurants in Ormond Beach average 79, so Thai Erawan Restaurant trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Sep 9, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
37
Mar 24, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Dented can of bamboo shoots. See stop sale.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu at cookline at 54°f. Out of cooler 1.5 hours. Operator moved to cooler. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -items stored in handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Floor soiled/has accumulation of debris under cooking equipment.
36-73-4
Basic - Cardboard used to line food-contact shelves at cookline.
14-05-4
Basic - Cloth used as a food-contact surface. -cloth used in direct contact with washed, cut red peppers and cabbage.
21-05-5
Basic - Dead roaches on premises. -1 dead roach under dish machine. -1 dead roach under stove. **Corrected On-Site** **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. -bag of potatoes on floor in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled. -shelf under microwaves soiled with food debris.
23-03-4
27
Oct 3, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 48°f in top area of reach in cooler. Advised operator to place below fill line.
03A-02-5
Basic - In-use utensil stored in ice.
10-07-4
82
Feb 28, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in top area of reach in cooler held at 45°f. Advised operator to place below fill line.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup held at 96°f at cookline. At cookline 1.5 hours. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f
03B-01-6
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - In-use utensil stored in container of ice. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Sep 29, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken stored with noodles in reach in freezer.
08A-08-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods, shrimp and chicken, without written procedures approved by the division.
03C-89-4
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Basic - Nonfood-contact surface soiled with grease: hood filters.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Duct tape used to repair exterior of dish machine.
14-71-4
Basic - Floor soiled/has accumulation of debris under cooking equipment.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
45
Mar 15, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrective Action Taken**
03A-03-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris: can opener.
22-02-4
Basic - Food stored on floor, bag of potatoes on floor in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with food debris: cart at end of cookline.
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
61
Sep 19, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
61
Frequently Asked Questions
When was Thai Erawan Restaurant last inspected?
The most recent health inspection at Thai Erawan Restaurant on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Thai Erawan Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Thai Erawan Restaurant.
How does Thai Erawan Restaurant compare to other restaurants in Ormond Beach?
Thai Erawan Restaurant most recently scored 61 out of 100, which is lower than the Ormond Beach average of 79.
Has Thai Erawan Restaurant's inspection record improved over time?
No. Recent inspections at Thai Erawan Restaurant have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai Erawan Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Thai Erawan Restaurant inspected?
Based on the inspection history on file, Thai Erawan Restaurant is inspected around two times per year on average.
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