Thai Thai House
Last inspected: Apr 6, 2026
43
Score
The health department has logged 11 inspections at Thai Thai House, the earliest from 2022. The latest inspection on file is from Apr 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around 12 violations, down from roughly 16 violations earlier in the record.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
The city-wide average sits at 84, which Thai Thai House's 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
0
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
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. Milk open two days not date marked. **Corrected On-Site**
02C-03-5
Intermediate - No soap provided at handwash sink. Hand wash sink on cook line no soap. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled and dirty. Moved to wash. **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen soiled by fasteners holding deflection plate. Operator began removing and cleaning. **Corrective Action Taken**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and Monster drink stored above prep table in kitchen.
40-06-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at sushi bar. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice maker in kitchen, moved to wash. **Corrective Action Taken**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Turned crockpot on. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink on cook line no sign. Men's and women's rooms missing hand wash signs. Two hand wash sinks at sushi bar no signs. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Make table gaskets soiled with mold like substance. Chest freezer gaskets soiled with mold like substance.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White reach in freezer bottom shelf soiled with food debris. Both upright freezers.
22-16-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's room self closure broken. **Repeat Violation**
32-17-4
43
Jan 21, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-01-21: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2026-01-21: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line Both bathrooms men and women's - From follow-up inspection 2026-01-21: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - From follow-up inspection 2026-01-21: **Time Extended**
14-17-4
82
Nov 20, 2025
Routine - Food
3 major violations. 16 minor violations.
View 19 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items are marked on customer menu with asterisks but doesn't have on menu what the asterisk is for **Corrected On-Site** **Repeat Violation** **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent operator copy to fill out **Corrective Action Taken**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Current
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 - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Floor soiled/has accumulation of debris. Around reach in freezer
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line Both bathrooms men and women's
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Reach in freezer Hood filters not corrected on site **Corrected On-Site**
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's bathroom
32-17-4
Basic - Stored food not covered. Crab Rangoon. Reach in freezer **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
33
Mar 31, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Explained to operator that they cannot use non food grade paper towels in direct contact with food. **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above coconut sauce in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Yellowfin tuna not removed from vacuum seal prior to thaw.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (47F - Cold Holding); raw shrimp (46F - Cold Holding) operator put ice on items **Corrective Action Taken**
03A-02-5
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 for operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cooler has old food debris in bottom
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poster in windows and poster on front counter with specials does not reflect raw items on menu. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee bathroom
31B-02-4
Basic - Bathroom facility not clean. Hand wash sink is soiled, Mirror is soiled, and toilet is soiled. Trash can is full.
32-07-5
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. Tuna Krimson yellowfin tuna not removed from packaging prior to thaw.
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small white chest freezer has ice build up **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Sushi bar ice machine. **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in sushi line black refrigerator under counter. **Corrected On-Site**
05-09-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Employee bathroom has strong urine smell.
36-64-5
Basic - Standing water in bottom of reach-in-cooler. Cook line cooler
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables above noodles and prepped carrots in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar 2 wet cloths on cutting board
21-12-4
23
Oct 30, 2024
Routine - Food
8 critical violations. 3 major violations. 17 minor violations.
View 28 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked skins 09/20
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked skins
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish thawing label bearing states remove from package upon thawing
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef 54F , Flip top cooler ; raw shrimp (42F - Cold Holding); slaw mix (49F - Cold Holding)
03A-02-5
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. Cooked rice and rice noodles on the cook line **Repeat Violation**
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Members mark paper towels
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Zip lock bag of raw ground sausage over peppers and garnishes **Corrected On-Site**
08A-02-6
High Priority - Dented can of bamboo shoots. See stop sale.
01B-01-4
Intermediate - Cook line reach in cooler soiled with old food debris. Can open spoiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of hand sink used as dump sink
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi grade fish
02C-02-5
Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Box used as garbage container.
33-02-4
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. See stop sale
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chest freezer
08B-49-4
Basic - Gaskets torn on 3 door cooler
14-11-5
Basic - Hood filters heavily spiked with grease Door handle on cola cooler soiled
23-03-4
Basic - Ice buildup in reach-in freezers. **Repeat Violation**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82F **Repeat Violation**
10-07-4
Basic - Interior of ice machine/bin with rust that has pitted the surface around deflector panel
14-34-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler
05-09-4
Basic - Squid not covered in chest freezer
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Cook line
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Walls in kitchen heavily soiled with accumulated grease,, and/or dust.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on cook line counters, wok station
21-12-4
10
Apr 24, 2024
Complaint Partial
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bowl with water from hand wash sink. Educated
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar and rice
14-01-5
86
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Sep 20, 2023
Routine - Food
1 critical violation. 5 major violations. 13 minor violations.
View 19 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. Dishwasher (Chlorine 00ppm) primed with operator, retested at Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
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 milk **Corrected On-Site** **Repeat Violation**
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area stained black **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in prep area used as dump sink, observed ice in sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop flour in prep area **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen accumulated dust on ceilings **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. One dead roach on kiri box, three dead under storage, two dead under wood storage rack area operator cleaned up **Corrected On-Site**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under fryer accumulation of grease and food debris
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons in water temped at 84F **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White chest freezer in mop sink room
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in mens and women's restrooms **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Gaskets on cookline black like substance Gaskets on white chest freezer black like substance Black fan over cookline dust and grease **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cookline
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Cookline unit **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths at sushi bar and cookline area **Repeat Violation**
21-12-4
27
Jun 12, 2023
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Jan 11, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
Toxic Substances Properly Identified, Stored, Used
FL-32
30
Oct 3, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
20
Frequently Asked Questions
When was Thai Thai House last inspected?
The most recent health inspection at Thai Thai House on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Thai Thai House?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Thai Thai House.
How does Thai Thai House compare to other restaurants in Melbourne?
Thai Thai House most recently scored 43 out of 100, which is lower than the Melbourne average of 84.
Has Thai Thai House's inspection record improved over time?
Yes. Recent inspections at Thai Thai House have averaged around 12 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai 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 Thai House inspected?
Based on the inspection history on file, Thai Thai House is inspected around three times per year on average.
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