Thai House Restaurant
Last inspected: Feb 17, 2026
70
Score
Thai House Restaurant, located at 15577 N Hayden Rd in Scottsdale, AZ, had a moderate risk inspection on February 17, 2026. This inspection identified one critical violation, one major violation, and two minor violations related to areas such as when to wash, cooling methods, and nonfood contact surfaces. While this recent inspection indicated moderate risk, the facility's historical record shows mostly low-risk findings across seven scored inspections.
7
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
70
Nov 7, 2025
Routine
No violations found.
100
Aug 25, 2025
Routine
3 minor violations. 1 corrected on site.
86
May 8, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Dec 16, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
82
Aug 6, 2024
Reinspection
1 minor violation.
95
Aug 5, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
74
Violations — Feb 17, 2026 Inspection
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee returned from restroom then immediately began working on cook line without a proper handwash. Another employee touching clothing, face, hair, then handling cooking equipment without a proper handwash. Instructed all employee to wash hands and don gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
Improper cooling methods used
(corrected on site)
Inspector notes: In two door reach in refrigerator, two covered shallow metal pans of cooked beef/80*F-99*F and in walk in cooler, uncovered metal pans, >4 inches deep, of cooked curries/ 85*F-100*F prepared within normal time parameters and in the cooling process. Metal pans of cooked beef were uncovered and instructed employee to portion cooked curries to shallow pans to continue the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Throughout kitchen, on cook line, food cart shelves, fronts of reach in coolers, in walk in cooler, shelving with accumulation of food debris, grease, and dust. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
Plumbing system not maintained in good repair
Inspector notes: Prep area handwashing sink and mop sink faucets leaking. Repair. All plumbing is to be maintained in good repair at all times
5-205.15(B)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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