Thai Silk Restaurant
Last inspected: Feb 18, 2026
52
Score
Thai Silk Restaurant appears in inspection records nine times, starting in 2022. The most recent report on file is from Feb 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around 10 violations to closer to 13 violations.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up six times.
By comparison, the average Orlando facility scores 79, putting Thai Silk Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat fried tofu in reach in cooler on cooks line , operator properly stored raw shell eggs **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. White cutting boards on clean equipment rack
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in red chili flakes on dry storage rack across from cooks line , operator removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment utensils not properly inverted on prep table , operator properly inverted **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar area of establishment, operator discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Boxes of food on floor in walk in freezer , operator moved **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Tea jar containers very stained on clean equipment rack in kitchen
14-13-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cooks line of kitchen
36-68-5
Basic - Ice buildup in walk-in freezer door **Repeat Violation**
14-69-4
Basic - Soiled dry wiping cloth in use. On cooks line of kitchen , operator discarded wiping cloth **Corrected On-Site**
21-10-4
52
Sep 2, 2025
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw shell eggs stored over bean sprouts, cook line reach in coolers. Raw beef stored over spring rolls/reach in freezer/ **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times./blocked by empty containers, next to 3 compartment sink.
31A-09-4
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./for one kitchen employee. Form emailed/printed and signed by employee immediately/ **Corrected On-Site**
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./missing one female training certificates/employee worked for more than 2 months.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ice tea pitchers interior soiled.
22-02-4
Basic - Food stored on floor. Case of soy bean paste and raw beef stored on walk in freezer floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer with ice build up. Walk in freezer door with ice build up. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on food cart handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener exterior soiled/ **Corrected On-Site**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation./raw green onions.
08B-39-4
Basic - Working containers of food removed from original container not identified by common name./flour container not labeled.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/ **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair./kitchen ceiling tiles. **Repeat Violation**
36-32-5
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025. Operator printed current license and posted/ **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone and charger right next to white cutting board/ **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair./dish machine not working per operator. Parts already ordered. 3 compartment sink set up/chlorine 100ppm.
14-11-5
32
Mar 19, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cut carrots and cut cabbage in non food grade bags in walk in cooler. **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and rice in walk in cooler **Repeat Violation**
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In pepper container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In prep area broken.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained ceiling tiles in kitchen area. **Repeat Violation**
36-34-5
Basic - Food stored on floor Pan of beef on floor in walk in freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On the door of walk in freezer
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster. Operator posted. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard soiled Hood filters soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in by cook line soiled. Reach in cooler and reach in freezer in the kitchen. Operator cleaned. **Corrected On-Site**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves rusted **Repeat Violation**
14-17-4
43
Jan 31, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Interior of rice cooker is soiled. White plastic coffee mugs are stained. - From follow-up inspection 2025-01-31: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.No date marking throughout the establishment. - From follow-up inspection 2025-01-31: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-31: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day. - From follow-up inspection 2025-01-31: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Ceiling tiles are stained in kitchen. - From follow-up inspection 2025-01-31: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker is soiled. **Corrected on Site** Walk in cooler gaskets are soiled. Residue build up inside handwashing sink at bar area. - From follow-up inspection 2025-01-31: **Time Extended**
23-03-4
67
Dec 9, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food.Open skewers of raw chicken in reach in freezer. **Corrected On-Site**
14-31-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.Ambient temperature,65 degrees f held less than four hours.Operator stated that eggs were on the counter for a short period of time. Eggs were placed in reach in cooler.After .5 hour,52 degrees f.
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Interior of rice cooker is soiled. White plastic coffee mugs are stained.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by dishes. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.No date marking throughout the establishment.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
22-20-5
Basic - Bowls in poor condition.Operator discarded. **Corrected On-Site**
14-12-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day.
36-06-4
Basic - Ceiling tiles are stained in kitchen.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food not stored at least 6 inches off of the floor.Coconut milk under prep table. **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker is soiled. **Corrected on Site** Walk in cooler gaskets are soiled. Residue build up inside handwashing sink at bar area.
23-03-4
Basic - Reuse of single-service or single-use articles.Foil containers. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Unwashed tomatoes stored over prepped tomatoes in walk in cooler.
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal phone stored in dry storage area. Drink is stored in dry storage area. **Corrected On-Site**
40-06-5
29
May 14, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - Cutting board has cut marks and is no longer cleanable. -manager replaced cutting board **Corrected On-Site**
14-09-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -cook line hand sink
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above woks
23-03-4
Basic - Reuse of single-service or single-use articles. -cardboard box for single service cutlery reused for storinf food with direct contact **Corrected On-Site**
25-32-4
70
Oct 24, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Employee handled soiled dishes or utensils and then handled food on stove without washing hands. -used prewash sprayer, rinsed hands inside dish sink Prior to handling rice
12A-02-4
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. -employee cutting lettuce with bare hands, manager had employee use gloves.
09-01-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk in cooler
02C-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles inside kitchen on cook line
36-32-5
Basic - Employee beverage container on a food storage shelf inside kitchen next to soy sauce
12B-07-4
Basic - Floor soiled/has accumulation of debris. -on floor near hand sink in back corner of cookline -below dish machine
36-73-4
Basic - Hole in or other damage to wall. -back corner of cook line next to hand sink, significant damage
36-24-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator next to dish machine -top surface of water heater -hood filters -side of frywr
23-03-4
37
Jun 12, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Jul 7, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Frequently Asked Questions
When was Thai Silk Restaurant last inspected?
The most recent health inspection at Thai Silk Restaurant on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Thai Silk Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Thai Silk Restaurant.
How does Thai Silk Restaurant compare to other restaurants in Orlando?
Thai Silk Restaurant most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Thai Silk Restaurant's inspection record improved over time?
No. Recent inspections at Thai Silk Restaurant have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai Silk Restaurant 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 Silk Restaurant inspected?
Based on the inspection history on file, Thai Silk Restaurant is inspected around two times per year on average.
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