Thai House Restaurant
Last inspected: Feb 17, 2026
70
Score
Public records show seven inspections at Thai House Restaurant stretching back to 2024. Thai House Restaurant was last inspected on Feb 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “system maintained in good repair” is the issue that surfaces most often, recorded three times.
Thai House Restaurant's latest score of 70 falls below the Scottsdale average of 95. The record is unremarkable in either direction.
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.
View 4 violations
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)
70
Nov 7, 2025
Routine
No violations found.
100
Aug 25, 2025
Routine
3 minor violations. 1 corrected on site.
View 3 violations
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: In walk in cooler, containers of open food stored on ground. Employee moved all food containers to shelves to prevent future contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
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: Second Consecutive Violation. Prep area handwashing sink and 3-compartment sink faucets leaking. Repair. All plumbing is to be maintained in good repair at all times
5-205.15(B)
86
May 8, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: On magnetic knife strips above prep sink, knives with accumulation of food debris of blades. Knives were moved to be warewashed. All food-contact surfaces must be cleaned to sight and touch
4-601.11(A)
Plumbing system not maintained in good repair
Inspector notes: Mop sink faucet and prep sink faucet leaking. Repair. All plumbing is to be maintained in good repair at all times
5-205.15(B)
86
Dec 16, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper handwashing procedure
(corrected on site)
Inspector notes: In prep area of kitchen, employee used dirty dishwater to wash hands in 3 compartment sink. Instructed employee to wash in provided handwashing sink, with soap from dispenser. 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
2-301.12
No certified food protection manager
Inspector notes: Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Recommended additional employee obtain food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
82
Aug 6, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Recommended additional employee obtain food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
95
Aug 5, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, employee moved between swinging doors, touching doors, hands in employee pocket, handled cell phone, with gloved hands then started working on cook line without a proper handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks
2-301.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Ambient temperature of walk in cooler was 55*F, 68*F, taken with establishment thermometer and inspector ambient air thermometer. Repair company was on site repairing walk in cooler. Internal temperatures of TCS foods was 45*F-48*F. Per management, walk in cooler temperature was noticed out of temperature within the hour. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
No certified food protection manager
Inspector notes: Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Recommended additional employee obtain food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
74
Frequently Asked Questions
When was Thai House Restaurant last inspected?
The most recent health inspection at Thai House Restaurant on file is from Feb 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Thai House Restaurant?
Across the inspection record, “system maintained in good repair” has been cited three times, more than any other issue at Thai House Restaurant.
How does Thai House Restaurant compare to other restaurants in Scottsdale?
Thai House Restaurant most recently scored 70 out of 100, which is lower than the Scottsdale average of 95.
Has Thai House Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Thai House Restaurant have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Thai House 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 House Restaurant inspected?
Based on the inspection history on file, Thai House Restaurant is inspected around five times per year on average.
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