Thai Kitchen
Last inspected: Apr 27, 2026
52
Score
The health department has logged 10 inspections at Thai Kitchen, the earliest from 2022. The most recent visit was on Apr 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
Looking across the full record, “ceiling/ceiling tile shows damage or is in disrepair” is the recurring theme, flagged five times.
Restaurants in Melbourne average 84, so Thai Kitchen trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
0
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Spray bottle containing toxic substance not labeled. Zep spray bottle with bleach not labeled.
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in walk in cooler no date mark
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Heavy build up inside dish machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Large amount of pink substance on top of dish machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above dish machine has hole. Ceiling tile in dry storage is buckled. Ceiling tile in front of walk in is damaged has mold like substance. Ceiling tiles near back door are stained
36-32-5
Basic - Current Hotel and Restaurant license not displayed. License is current, establishment is open and operating. License posted expired april 1, 2026.
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in back storage room
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small flip top cooler in kitchen
05-09-4
52
Dec 16, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By back door
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen on prep station.
14-09-4
90
Jul 31, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. In deep freezer
14-31-5
Basic - Buildup of food debris/soil residue on equipment door handles. White microwave in back of kitchen **Repeat Violation**
23-24-4
Basic - Ceiling tile missing. By back door.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area ceiling tiles have heavy grease build up **Repeat Violation**
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small deep freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small prep table in kitchen is heavily soiled. Interior of reach in cooler is soiled **Repeat Violation**
23-03-4
67
Jan 7, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment. Hood filters have heavy, heavy grease build up.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile has large hole next to wall in kitchen. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen tiles heavily soiled with grease build up.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave in back prep area
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in roll top cooler in kitchen is soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen have grease and dust build up **Repeat Violation**
36-27-5
67
Sep 18, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs sitting out, 70F, operator placed back into refrigerator to rapid chill. **Corrective Action Taken**
03A-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in not date marked. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of crock pot heavily soiled
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles by back door are damaged. **Repeat Violation**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Printed for operator. **Corrected On-Site**
50-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in pan of water on triple sink. No longer solid frozen. Internal temp. 34F **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
61
Jun 27, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (44F - Cold Holding); raw pork (46F - Cold Holding); operator states just got finished with lunch rush.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed gloves off in triple sink faucet, asked him to take gloves off and wash hands in hand wash sink. **Corrected On-Site**
12A-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in back area are missing tiles and some are damaged. **Repeat Violation**
36-32-5
Basic - Floor tiles missing and/or in disrepair. Tiles in kitchen in disrepair next to cookline
36-17-5
Basic - Food stored on floor. Bag of rice on floor
08B-38-4
Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Spoon for rice in crockpot at 85F
22-15-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen walls are soiled
36-27-5
50
Jan 9, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 X, 0 ppm chlorine, sanitizer is full, but not pulling through.. **Warning**
22-49-4
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. Provided for operator
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Filled container from hand wash sink in kitchen.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with blue liquid not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used in bulk containers next to dish pit area. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile by back door is damaged and one missing.
36-32-5
Basic - Equipment in poor repair. Gasket on large white deep freezer is loose.
14-11-5
Basic - Food stored on floor. Bag of sugar stored on floor **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line are soiled Hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Containers by dish pit area are not labeled.
02D-01-5
47
Aug 14, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
61
Sep 8, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued due to adulteration of food product. Consumable ice in cola cooler had plastic bowl with sliced lemons. Had to stop sale approximately 5lbs of ice.
01B-03-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1st 2022. Please visit DBPR website to renew. **Admin Complaint**
50-17-2
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated open heavy whipping cream
02C-03-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. To scoop salt and seasoning in dry storage
14-01-5
Basic - Dead roaches on premises. 4 dead roaches found on trap operator discarded and placed new trap **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. Torn gasket on cookline unit
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 94F, operator accidentally unplugged crockpot that was hot holding water for utensils, replaced water and reheated **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline unit soiled **Repeat Violation**
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Handles in different directions in Togo area **Repeat Violation**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on server station table **Corrected On-Site**
21-12-4
43
Jul 6, 2022
Complaint Full
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
17
Frequently Asked Questions
When was Thai Kitchen last inspected?
The most recent health inspection at Thai Kitchen on file is from Apr 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Kitchen?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited five times, more than any other issue at Thai Kitchen.
How does Thai Kitchen compare to other restaurants in Melbourne?
Thai Kitchen most recently scored 52 out of 100, which is lower than the Melbourne average of 84.
Has Thai Kitchen's inspection record improved over time?
Yes. Recent inspections at Thai Kitchen have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai Kitchen 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 Kitchen inspected?
Based on the inspection history on file, Thai Kitchen is inspected around three times per year on average.
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