Thai on the Beach
Last inspected: Feb 13, 2026
74
Score
Across the available record, Thai on the Beach has 11 inspections on file, the first dated 2023. Inspectors last stopped by on Feb 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up two times.
The city-wide average sits at 80, which Thai on the Beach's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. The front line hand wash sink was used to wash spoons.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the triple sink. Paper towels were provided **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Inside the bucket of rice, a pint sized container was stored inside and used to dispense the food. The item was removed **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Buckets of rice stored on the floor in the prep area. The buckets were moved. **Corrected On-Site**
08B-38-4
74
Aug 8, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
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. Back prep room // reach in cooler, Cooked rice (47F - 51 F Cooling) per operator, item was prepared yesterday and held in unit overnight. Item not prepped or portioned today. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back prep room / In reach in cooler, butter (54F - Cold Holding). Foods not prepped or portioned today. See Stop Sale. **Warning**
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. Raw chicken not commercially packaged stored on shelf over raw beef not commercially packaged. Operator rearranged for proper storage. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep room // reach in cooler, Cooked rice (47F - 51 F Cooling) per operator, item was prepared yesterday and held in unit overnight. Item not prepped or portioned today. See Stop Sale. **Warning**
03D-02-5
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee washing dishes at triple sink dipping items in chlorine sanitizer for less than 7 seconds. Reviewed proper procedures. Operator kept items in sanitizer for over 7 seconds. **Corrected On-Site** **Warning**
22-46-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in reach in 2 door cooler in kitchen. Operator rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution stored in bucket in kitchen at over 200 ppm. Employee corrected to 100 ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back prep room / In reach in cooler, butter (54F - Cold Holding). Foods not prepped or portioned today. See Stop Sale. **Warning**
03A-02-5
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. Expo -Open gallon of milk, held more than 24 hours ago Employee date marked. **Corrected On-Site** **Warning**
02C-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. Emailed poster to operator. **Warning**
11-27-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container with water 70 F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Ice scoop handle in contact with ice - expo counter top. Operator removed. **Corrected On-Site** **Warning**
10-08-5
26
Feb 25, 2025
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
Required Records Available; Shellstock Tags/Labels
FL-14
64
Dec 13, 2024
Routine - Food
No violations found.
100
Dec 6, 2024
Routine - Food
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
82
Dec 5, 2024
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small igloo on countertop for sushi rice - rice (74F). Per operator item prepared 5.5 hours ago. Reviewed Time as a Public Health Control, as an option. See stop sale. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small igloo on countertop for sushi rice - rice (74F). Per operator item prepared 5.5 hours ago. Reviewed Time as a Public Health Control, as an option. See stop sale. **Warning**
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Raw shell eggs stored over ready-to-eat sauces in Cookline flip top. Raw fish stored over ready-to-eat French fries in storage area freezer - not all products commercially packaged. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. Reviewed the necessity for parasite destruction. **Warning**
01D-01-5
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. **Warning**
53B-13-5
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. Provided handout to operator. **Warning**
11-27-4
Intermediate - Handwash sink at Cookline - faucet broke off. Faucet must be repaired/replaced. **Warning**
31A-04-4
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Warning**
11-26-1
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed triple sink washing/sanitizing. **Warning**
16-13-5
30
Apr 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink. **Corrected On-Site**
12A-03-4
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator cleaned during inspection. **Corrected On-Site**
10-12-5
Basic - Self-closing device on bathroom door disconnected/broken. **Repeat Violation**
32-17-4
82
Mar 20, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
58
May 2, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in Hand Wash Sink. Moved by manager.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for Time Temperature Controlled for Safety on sushi rice. Eggs. Gave form. **Corrective Action Taken**
03F-10-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen light shield missing.
38-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom with no self closing mechanism.
32-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafoods thawing in standing water. Kitchen. Items still frozen. Moved by manager. **Corrective Action Taken**
06-01-5
67
Jan 18, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Frequently Asked Questions
When was Thai on the Beach last inspected?
The most recent health inspection at Thai on the Beach on file is from Feb 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Thai on the Beach?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Thai on the Beach.
How does Thai on the Beach compare to other restaurants in Fort Lauderdale?
Thai on the Beach most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Thai on the Beach's inspection record improved over time?
No. Recent inspections at Thai on the Beach have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai on the Beach 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 on the Beach inspected?
Based on the inspection history on file, Thai on the Beach is inspected around four times per year on average.
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