Thai Thai Bistro
Last inspected: Apr 16, 2026
82
Score
Thai Thai Bistro appears in inspection records 12 times, starting in 2022. On Apr 16, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged two times.
Among Melbourne restaurants, this is a fairly standard result. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand sink at sushi bar
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator relocated drink from cook line reach in freezer. **Corrected On-Site**
12B-13-4
82
Mar 23, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-10-20: **Time Extended** - From follow-up inspection 2025-12-29: **Time Extended** - From follow-up inspection 2026-03-23: **Time Extended**
03G-43-2
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. **Warning** - From follow-up inspection 2025-10-20: **Time Extended** - From follow-up inspection 2025-12-29: **Time Extended** - From follow-up inspection 2026-03-23: Plan has been received but not approved yet. **Time Extended**
03G-46-2
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-10-20: **Time Extended** - From follow-up inspection 2025-12-29: **Time Extended** - From follow-up inspection 2026-03-23: **Time Extended**
35B-01-4
78
Dec 29, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-10-20: **Time Extended** - From follow-up inspection 2025-12-29: **Time Extended**
03G-43-2
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. **Warning** - From follow-up inspection 2025-10-20: **Time Extended** - From follow-up inspection 2025-12-29: **Time Extended**
03G-46-2
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-10-20: **Time Extended** - From follow-up inspection 2025-12-29: **Time Extended**
35B-01-4
78
Oct 20, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at server area on ice at 50F, most ice was melted, chef put more ice in pan to rapid chill. **Corrective Action Taken** - From follow-up inspection 2025-10-20: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
03G-43-2
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special menu has several items that are served raw. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-10-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 77F on cook line. - From follow-up inspection 2025-10-20: **Time Extended**
10-07-4
58
Oct 2, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 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. Tested 0ppm, tried to prime, chemical not pulling through. **Warning**
22-41-4
High Priority - Stop Sale issued due to no process waiver, Rop fresh fish on site not using 10k bags. 2 yellow tail 2 sea bass 4lbs escolar
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at server area on ice at 50F, most ice was melted, chef put more ice in pan to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning**
03G-43-2
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. **Warning**
03G-46-2
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special menu has several items that are served raw. **Warning**
02B-01-5
Basic - Current Hotel and Restaurant license not displayed. Establishment is open and operating. License is current. License in book is the license that expired april 1 2025. Operator provided current license. **Corrected On-Site**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Box of fish on floor in walk in freezer. Chef moved to shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 77F on cook line.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to drink area
31B-04-4
Basic - Paper towels made of recycled products used in fish cakes container as a food-contact surface.
21-05-5
35
Feb 24, 2025
Routine - Food
No violations found.
100
Feb 12, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
14
Aug 5, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink going into kitchen in server area.
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cookline not inverted. **Corrected On-Site**
25-06-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler half missing. **Repeat Violation**
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
70
Jul 18, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed while on site **Corrected On-Site**
50-17-3
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 operator. **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in sink **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Soap was moved to other side of triple sink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in spray bottle at service area not labeled. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler is half missing
36-32-5
52
Jan 30, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed dishes with gloves then went back to food prep, stopped employee and educated on proper use of gloves **Corrected On-Site** - From follow-up inspection 2023-01-30: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat items in cookline unit **Corrected On-Site** - From follow-up inspection 2023-01-30: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : 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. Provided for operator - From follow-up inspection 2023-01-30: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand sink by triple sink **Corrected On-Site** - From follow-up inspection 2023-01-30: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : 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 opened half n half - From follow-up inspection 2023-01-30: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-01-30: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled left over food debris **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-01-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven handle - From follow-up inspection 2023-01-30: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water temped at 72F **Corrected On-Site** - From follow-up inspection 2023-01-30: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease **Repeat Violation** - From follow-up inspection 2023-01-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-01-30: **Time Extended**
16-46-4
37
Jul 26, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 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. Tested dishmachine at 00ppm. Operator primed machine. Retested at 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator states put out at 11:30 will discard at 3:30 added time mark **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink end of cookline **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior black like substance Oven at sushi bar accumulated grease **Corrective Action Taken**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup to scoop sesame seeds **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Cutting board on cookline grooved
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles burried in dry rice **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline unit soiled Hood and hood filters accumulated grease **Repeat Violation**
23-03-4
Basic - Stored food not covered. wontons in freezer not covered
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
43
Frequently Asked Questions
When was Thai Thai Bistro last inspected?
The most recent health inspection at Thai Thai Bistro on file is from Apr 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Thai Thai Bistro?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Thai Thai Bistro.
How does Thai Thai Bistro compare to other restaurants in Melbourne?
Thai Thai Bistro most recently scored 82 out of 100, which is about the same as the Melbourne average of 84.
Has Thai Thai Bistro's inspection record improved over time?
Yes. Recent inspections at Thai Thai Bistro have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Thai Thai Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Thai Thai Bistro inspected?
Based on the inspection history on file, Thai Thai Bistro is inspected around three times per year on average.
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