Thai House
Last inspected: Feb 12, 2026
35
Score
Going back to 2022, Thai House has 10 inspections in the public record. Thai House was last inspected on Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 13 violations per visit.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
Restaurants in Orlando average 79, so Thai House trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
4
Major latest
7
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut lettuce in reach in cooler. Operator removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Snow peas and basil in nonfood-grade bags **Warning**
14-31-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on menu. Operator has on site whole Lane snapper**Admin Complaint** **Admin Complaint**
52-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher **Warning**
16-37-1
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/ 2 front of house and 4 back of house employees. Manager came during inspection **Corrected On-Site** **Warning**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection **Corrected On-Site** **Warning**
16-21-4
Basic - Food stored on floor. Bag of carrots. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Operator moved to cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine. Operator added more bleach. 50ppm chlorine **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers at dry storage **Warning**
02D-01-5
35
Jul 25, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles cooling over 3 hrs in reach in cooler per operator 73F
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 lbs of fish thawed in ROP bag in reach in cooler .
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles 73f cooling in reach in cooler since 10 am per op.
03D-01-5
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. New employees hired less than 60 days. Provided copies of form operator had employees acknowledge and sign. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in reach in coolers not date marked held over 24 hours per operator. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl used to scoop rice. Employee removed. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 lbs of fish in reach in cooler thawed in ROP bag.
06-09-1
Basic - Food stored on floor. 3 cases of oil stored on the floor by dry storage. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Employee removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Front service counter Togo containers. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. MSG, flour, sugar and salt in dry storage area. Operator had employees label containers. **Corrected On-Site**
02D-01-5
35
Jan 9, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over shelled eggs in make table Operator moved pork **Corrected On-Site**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Advised to use hand sink **Corrective Action Taken**
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for ware wash and dish machine **Repeat Violation**
16-37-1
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. New employees have not read and sign form. Operator had née employees read and sign form during inspection **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items held in cooler and freezer no date marking **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front counter with chemicals no label
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop front counter 110° water. Operator removed water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front no hand wash sign
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of coke in glass cooler by back exit Operator removed drink **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing items on counter. Advised to thaw needed to be under running water, in cooler or part of cooking process. Operator moved to cooler **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Case plastic bottle water stored on floor behind front counter
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled **Repeat Violation**
22-20-5
39
Sep 16, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for 3 compartment sink and dish machine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in kitchen no date mark
02C-02-5
Basic - No Heimlich maneuver/choking sign posted. No choking poster in establishment. Provided operator with sign and he posted sign **Corrected On-Site**
51-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front rice cooker in standing 88° water. Operator removed **Corrected On-Site**
10-07-4
Basic - Employee preparing food in customer section of dining area. Snow peas being prepped in dining room. Operator moved snow peas to kitchen **Corrected On-Site**
08B-48-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled
22-20-5
61
Apr 11, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink over noodles on storage shelf **Corrected On-Site** - From follow-up inspection 2024-04-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Boxed Soy bean oil on floor - From follow-up inspection 2024-04-11: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine Fan cover in clear door cooler - From follow-up inspection 2024-04-11: **Time Extended**
23-03-4
86
Apr 10, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
47
Nov 9, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave around door paint/seal is chipping - From follow-up inspection 2023-11-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent over prep table. And air vent over walkway to warewash area - From follow-up inspection 2023-11-09: **Time Extended**
36-34-5
90
Nov 8, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, and Raw chicken thawed overnight in another cooler then moved to make table cooler at apx 10:30am temperature range is 44F-49F. All in make table cooler less than 4 hours per operator. Advised operator to put items on ice. For immediate temperature recovery **Corrective Action Taken** **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 removed from original packaging over raw beef in white reach in freezer **Corrected On-Site**
08A-17-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent over prep table. And air vent over walkway to warewash area
36-34-5
Basic - Food stored on floor. 1 box of soy bean oil and 1 box of oil on floor at end of cookline by dry storage area
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave around door paint/seal is chipping
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour container **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Several rice containers
14-01-5
58
Mar 27, 2023
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. - Observed Ice in sink next to kitchen entrance. Advised operator.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At front service station. No soap provided at handwash sink. -At front service station. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Ventilation hood has slight grease accumulation, Vents above make table on cook line has slight dust accumulation. Advised operator to clean. **Repeat Violation**
23-03-4
Basic - Insect control device installed over food preparation area. - On wall above bag of carrots next to tall cooler. Advised to move away from food.
35B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. - Cloth under round cutting board on cook line. Advised. Wet wiping cloth not stored in sanitizing solution between uses. - On cook line at make table next to back door.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Rice scoops in bowl of water at 92F. Advised to put in hot water.
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee book bag stored on ice machine in kitchen. Operator moved. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. - Bowl used for rice and sugar.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Interior of ice machine has slight buildup. **Repeat Violation**
22-20-5
Basic - Food not stored at least 6 inches off of the floor. - Bag of onions in kitchen. Operator moved off floor. **Corrected On-Site**
08B-47-4
50
Oct 14, 2022
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Frequently Asked Questions
When was Thai House last inspected?
The most recent health inspection at Thai House on file is from Feb 12, 2026. The public record contains 10 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 Orlando?
Thai House most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Thai House's inspection record improved over time?
No. Recent inspections at Thai House have averaged around 13 violations per visit, up from roughly six 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 three times per year on average.
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