Thai Thai Restaurant
Last inspected: Jan 7, 2026
74
Score
Going back to 2022, Thai Thai Restaurant has 11 inspections in the public record. Inspectors last stopped by on Jan 7, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 11 violations to closer to seven violations per visit over the last few inspections.
The most common issue across all inspections has been “5 observed”, showing up five times.
That's lower than the typical Melbourne restaurant, which scores around 84. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 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. Half and half opened 2 days ago, server date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Colander sitting in hand sink by cook line. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment. Gaskets and interior reach in cooler in sushi bar is heavily soiled food debris.
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Red microwave on cook line.
22-08-4
74
Oct 21, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - 35A-04-4 Observed: Rodent activity present as evidenced by rodent droppings found. 4 droppings behind tempura mix in dry storage room. 2 on shelf next to tempura mix. **Admin Complaint** Priority: High Priority
35A-04-4
Intermediate - 41-17-4 Observed: Spray bottle containing toxic substance not labeled. Spray bottle in sushi bar not labeled. Priority: Intermediate
41-17-4
Basic - 08B-52-4 Observed: Food stored under dripping water line. Pan under condenser leaking in walk in cooler.. Priority: Basic
08B-52-4
Basic - 14-36-5 Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket is soiled and torn on reach in cooler in sushi bar. Priority: Basic
14-36-5
Basic - 14-69-4 Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Priority: Basi
14-69-4
Basic - 21-12-4 Observed: Wet wiping cloth not stored in sanitizing solution between uses. Operator put in sanitizer bucket. **Corrected On-Site** Priority: Basic
21-12-4
Basic - 31B-04-4 Observed: No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink. Operator made sign and put up. **Corrected On-Site** Priority: Basic
31B-04-4
Basic - 35A-06-4 Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 rat on glue trap under cook line grill, rodent was dead. Operator discarded. **Admin Complaint** Priority: Basic
35A-06-4
Basic - 36-27-5 Observed: Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cook line is heavily soiled Priority: Basic
36-27-5
Basic - 36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at end of cook line heavily soiled **Repeat Violation** Priority: Basic
36-34-5
Basic - 36-64-5 Observed: Objectionable odors in bathroom or other areas of the establishment. Mens bathroom has heavy objectionable odor **Repeat Violation** Priority: Basic
36-64-5
Basic - 36-73-4 Observed: Floor soiled/has accumulation of debris. Floor under cook line grill is egregious. Floor under prep table is heavily soiled. Priority: Basic
36-73-4
47
Aug 14, 2025
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - 53B-02-5 Observed - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-08-14: **Time Extended**
53B-02-5
Intermediate - 03F-10-5 Observed - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to operator - From follow-up inspection 2025-08-14: **Time Extended**
03F-10-5
Intermediate - 11-26-1 Observed - 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 2025-08-14: **Time Extended**
11-26-1
Basic - 10-07-4 Observed - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 106 F **Repeat Violation** - From follow-up inspection 2025-08-14: **Time Extended*
10-07-4
Basic - 36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is heavily soiled. - From follow-up inspection 2025-08-14: **Time Extended*
36-34-5
Basic - 36-64-5 Observed - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Men's restroom has strong odor **Repeat Violation** - From follow-up inspection 2025-08-14: **Time Extended*
36-64-5
64
Aug 13, 2025
Complaint Full
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
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.
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food. To go bags used for bean sprouts. Manager changed to food grade bag. **Corrected On-Site**
14-31-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 12 droppings on to of lid under counter in kitchen. 5 under rice cooker and shelf with plates. 5 behind cooler in kitchen. 6 droppings behind server area 10 droppings under/behind television at sushi bar 70 droppings in sushi bar under the shelf and in the corners. 16 in dry storage room
35A-04-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to operator
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Pans and scrub pad stored in hand washing violations sink in kitchen. Manager removed. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is heavily soiled.
36-34-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor under equipment on cookline has old grease build up with old cloth towels and debris
36-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 106 F **Repeat Violation**
10-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Men's restroom has strong odor **Repeat Violation**
36-64-5
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen. Manager placed on bucket **Corrected On-Site**
21-38-4
33
Sep 18, 2024
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Folding in sliding glass door cooler. Cook states it was just prepared this morning. Located to freezer to rapid chiil - From follow-up inspection 2024-09-18: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line cooler has cutting board, cut marks - From follow-up inspection 2024-09-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cook line cooler torn. - From follow-up inspection 2024-09-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Under dishwasher - From follow-up inspection 2024-09-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer. - From follow-up inspection 2024-09-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon ladle in 109F water - From follow-up inspection 2024-09-18: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease - From follow-up inspection 2024-09-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. - From follow-up inspection 2024-09-18: **Time Extended**
36-64-5
61
Sep 12, 2024
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. purchased salmon from direct seafood. **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Folding in sliding glass door cooler. Cook states it was just prepared this morning. Located to freezer to rapid chiil
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. In kitchen **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket on reach in cook line cooler torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Under dishwasher
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon ladle in 109F water
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment.
36-64-5
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line cooler has cutting board, cut marks
14-09-4
39
Jul 17, 2024
Routine - Food
6 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Feb 1, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Alcohol in simple green bottle.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in salt used to scoop salt **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Case of oil stored on floor . **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer **Repeat Violation**
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen and dish area has dust build up.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. **Corrected On-Site**
02D-01-5
70
Sep 7, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
55
Feb 21, 2023
Routine - Food
1 major violation. 10 minor violations.
View 11 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. Undated opened half n half **Corrected On-Site**
02C-03-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cookline
36-34-5
Basic - Equipment in poor repair. Torn gasket on cookline
14-11-5
Basic - Floor soiled/has accumulation of debris. Underneath wok station **Repeat Violation**
36-73-4
Basic - Food stored on floor. Glass noodles in dish pit on floor **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulated grease **Corrective Action Taken**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
55
Sep 22, 2022
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sliced tomatoes **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observe ice in hand wash sink in kitchen
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No manager for establishment **Warning**
53A-01-7
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. Couldn't locate any cards for employee training. Has Florida restaurants and lodging association **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. At sushi bar
31B-03-4
Basic - Accumulation of black like substance in the interior of the ice machine on white white
22-20-5
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. Using bowl no handle to scoop soy sauce **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. On cart by end of cookline **Corrected On-Site**
14-05-4
Basic - Equipment in poor repair. Torn gaskets on reach in cooler at sushi cooler Torn gaskets on cook line units **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Underneath cookline wok station **Repeat Violation**
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Someone coming to clean on 25th **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
37
Frequently Asked Questions
When was Thai Thai Restaurant last inspected?
The most recent health inspection at Thai Thai Restaurant on file is from Jan 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Thai Thai Restaurant?
Across the inspection record, “5 observed” has been cited five times, more than any other issue at Thai Thai Restaurant.
How does Thai Thai Restaurant compare to other restaurants in Melbourne?
Thai Thai Restaurant most recently scored 74 out of 100, which is lower than the Melbourne average of 84.
Has Thai Thai Restaurant's inspection record improved over time?
Yes. Recent inspections at Thai Thai Restaurant have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai Thai Restaurant 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 Thai Restaurant inspected?
Based on the inspection history on file, Thai Thai Restaurant is inspected around three times per year on average.
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