Thai House
Last inspected: Mar 25, 2026
52
Score
Inspectors have visited Thai House eight times, with records going back to 2022. The latest inspection on file is from Mar 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
Looking across the full record, “food stored on floor” is the recurring theme, flagged five times.
Restaurants in Jensen Beach average 80, so Thai House trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
52
Jan 14, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
61
Apr 16, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F) inside walk in cooler. Per operator, items cooked and placed inside walk in cooler at 8pm the night before. Items did not reach 41F within 6 hours of cooling. See stop sale.
03D-02-5
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. Observed Hydrated noodles (47F) inside walk in cooler. Per operator, items placed inside walk in cooler at 7 the night before. Items did not reach 41F within 4 hours of cooling. See stop sale.
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F) inside walk in cooler. Per operator, items cooked and placed inside walk in cooler at 8pm the night before. Items did not reach 41F within 6 hours of cooling. See stop sale. Observed Hydrated noodles (47F) inside walk in cooler. Per operator, items placed inside walk in cooler at 7 the night before. Items did not reach 41F within 4 hours of cooling. See stop sale.
01B-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. Observed raw chicken stored over raw squid items not all commercially packaged inside white reach in freezer in kitchen. Operator stored properly. **Corrected On-Site**
08A-17-6
Basic - Cardboard used to line nonfood-contact shelves. Soiled card board inside reach in cooler shelves
14-45-4
Basic - Food stored on floor. Observed container of soy sauce stored on floor of walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of white reach in freezer soiled with food debris at back cook line
23-03-4
47
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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 over raw salmon and raw beef. All products removed from commercial packaging. Operator stored products properly. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Strainer basket in handwashing sink by walk in cooler. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Aluminum canned soda stored on floor at bar. **Corrected On-Site** **Repeat Violation**
08B-38-4
74
May 3, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding); hydrated rice noodles (48F - Cold Holding) Operator stated foods not prepared or portioned today. Items held in walk in overnight. See stop sale.
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. At walk in cooler, cooked rice (48F - Cold Holding); hydrated rice noodles (48F - Cold Holding) Operator stated foods not prepared or portioned today. Items held in walk in overnight. See stop sale.
01B-02-5
Basic - Food stored on floor. At kitchen, bucket of duck sauce stored on the floor. Advised operator about proper food storage. Operator placed duck sauce on shelf. **Corrected On-Site**
08B-38-4
70
Dec 6, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over fish and beef at reach in freezer by cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked rice noodles at reach in cooler on cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
74
Feb 15, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. Raw beef over raw seafood/rif#1/corrective action taken/operator stored raw products properly. **Corrective Action Taken**
08A-17-6
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. Dish machine sanitizing at 0/ppm chlorine /corrective action taken/operator called for service. **Corrective Action Taken** **Repeat Violation**
22-41-4
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.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/by dish machine area/corrective action taken =operator labeled chemical. **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. By dish machine area.
36-36-4
Basic - Food stored on floor. Oil container/kitchen/corrective action taken/operator stored oil container properly. **Corrective Action Taken**
08B-38-4
55
Sep 14, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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. Dishmachine sanitizing at 0/ppm chlorine.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60 degrees, cooked rice/stored within 30 minutes/corrective action taken/operator stored rice back in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Storage of utensils/cookline/corrective action taken/operator removed utensils. **Corrected On-Site**
31A-11-4
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
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint spray/by dishmachine area.corrective action taken/operator removed paint spray can. **Corrected On-Site**
41-04-4
Basic - Food stored on floor. Raw eggs/walk in cooler/corrective action taken/operator stored raw eggs properly. **Corrective Action Taken**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cut yellow watermelon/walk in cooler.
08B-49-4
50
Frequently Asked Questions
When was Thai House last inspected?
The most recent health inspection at Thai House on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Thai House?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Thai House.
How does Thai House compare to other restaurants in Jensen Beach?
Thai House most recently scored 52 out of 100, which is lower than the Jensen Beach average of 80.
Has Thai House's inspection record improved over time?
No. Recent inspections at Thai House have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai House 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 House inspected?
Based on the inspection history on file, Thai House is inspected around two times per year on average.
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