Thaikyo Asian Cuisine
Last inspected: Mar 4, 2026
78
Score
Thaikyo Asian Cuisine appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Mar 4, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
The most common issue across all inspections has been “non-food grade paper/paper towel used as liner”, showing up three times.
That's lower than the typical Manalapan restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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 over raw beef both products not in commercial packaging at walk in freezer. Operator stored products properly. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-04: Raw chicken over raw pork at walk in freezer. Both products not in commercial packaging. **Admin Complaint**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
53B-14-5
78
Mar 3, 2026
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. fried shrimp and crab stored in direct contact with Paper towel. Operator removed paper towel. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
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 over raw beef both products not in commercial packaging at walk in freezer. Operator stored products properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter: bean sprouts (58F - Cold Holding); bamboo shoots (62F - Cold Holding); cooked baby corn (59F - Cold Holding); cooked mushrooms (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter by fryer: tempura shrimp and crab (72-75F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 head hose connection splitter at mop sink, no vacuum breaker for splitter connections. **Warning**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish eggs over fully cooked krab, raw fish over spicy mayonnaise at sushi reach in cooler, raw chicken over sliced papaya at reach in cooler on cook line. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. **Warning**
03F-10-5
Intermediate - Required employee training expired 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-14-5
33
Oct 22, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Non-food grade towel used as liner for shrimp container in walk in freezer. Cook removed. **Corrected On-Site**
14-86-1
High Priority - Raw salmon, tuna and white fish stored over ready-to-eat cucumbers and sauces at sushi bar. Sushi chef separated. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shrimp thawing in an overfilled bucket inside soiled mop sink. When cook picked up the bucket 3 shrimp fell into the soiled mop sink. Cook placed shrimp back into bucket.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, inside oven.
22-02-4
Basic - Working containers of cornstarch removed from original container not identified by common name on shelf at cook line.
02D-01-5
Basic - Bowl with no handle used to dispense cornstarch at cook line. Cook removed bowl. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable on cook line.
14-09-4
Basic - Food contaminated by unsanitized equipment or utensil. Shrimp thawing in an overfilled bucket inside soiled mop sink. When cook picked up the bucket 3 shrimp fell into the soiled mop sink. Cook placed shrimp back into bucket. See stop sale.
08B-19-4
Basic - Shrimp bucket stored in a mop sink to thaw. Cook removed bucket. **Corrected On-Site**
08B-37-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing inside a bucket in mop sink. Operator removed shrimp bucket.
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cook line.
21-09-4
41
Jan 23, 2025
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday. See stop sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday.
01B-36-5
High Priority - Raw pooled eggs stored over and not properly separated from ready-to-eat vegetables on cook line. Cook placed eggs on bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours,behind sushi bar.
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours, behind sushi bar.
03F-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Raw chicken stored on floor under grill. Cook removed chicken. **Corrected On-Site**
08B-38-4
43
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
64
Apr 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-15-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Food stored on floor. Tub and cooler of ice on floor - operator moved to shelf. **Corrected On-Site**
08B-38-4
74
Feb 28, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached paper towel under fresh tuna - operator removed. **Corrected On-Site**
14-86-1
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone then touched cutting board - employee removed gloves, removed cutting board and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale.
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. No batteries for thermometer.
05-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage removed from sushi prep surface. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station- operator moved to bucket. **Corrected On-Site**
21-12-4
45
Mar 27, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice at sushi bar from yesterday.
03F-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice at sushi bar from yesterday.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. White fish 41°F in walk in cooler since yesterday.
01B-02-5
Basic - Ice scoop handle in contact with ice. Ice scoop buried under ice. Cook removed.
10-08-5
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. White fish 41°F in walk in cooler since yesterday. See stop sale
06-09-1
58
Dec 12, 2022
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dry noodles stored in direct contact with cardboard box on cook line
14-15-4
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. Observed employees handling cooked chicken and cooked shrimp located in ice water with bare hands. Employees moving items around to disperse heat. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Employee washed hands with no soap. Observed cook line employees washing hands with only water. Discussed with operator
12A-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees conducting ware washing of rice cookers without sanitize step. Triple sink not set up.Discussed with operator
22-45-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelving for dry storage in front of cook line soiled. Can opener blade soiled Soda gun at bar soiled
22-02-4
Basic - Equipment in poor repair. Dish machine racks in poor repair
14-11-5
39
Frequently Asked Questions
When was Thaikyo Asian Cuisine last inspected?
The most recent health inspection at Thaikyo Asian Cuisine on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Thaikyo Asian Cuisine?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited three times, more than any other issue at Thaikyo Asian Cuisine.
How does Thaikyo Asian Cuisine compare to other restaurants in Manalapan?
Thaikyo Asian Cuisine most recently scored 78 out of 100, which is lower than the Manalapan average of 81.
Has Thaikyo Asian Cuisine's inspection record improved over time?
No. Recent inspections at Thaikyo Asian Cuisine have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Thaikyo Asian Cuisine 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 Thaikyo Asian Cuisine inspected?
Based on the inspection history on file, Thaikyo Asian Cuisine is inspected around three times per year on average.
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