Ayada Thai Restaurant
Last inspected: Jan 21, 2026
37
Score
AYADA THAI RESTAURANT in Queens, NY, has undergone five inspections, with the most recent visit on January 21, 2026, resulting in a score of 37. Inspectors identified ten total violations, including issues with equipment maintenance, the storage of damaged canned goods, and conditions conducive to pests. The facility’s inspection history reflects a consistent pattern of high-risk designations across all five recorded evaluations.
5
Inspections
5
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 21, 2026
Cycle Inspection / Initial Inspection
5 critical violations. 5 minor violations.
37
Aug 6, 2025
Cycle Inspection / Re-inspection
8 critical violations. 1 minor violation.
29
Jan 2, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 3 minor violations.
41
Aug 13, 2024
Cycle Inspection / Re-inspection
6 critical violations. 3 minor violations.
35
Oct 31, 2023
Cycle Inspection / Initial Inspection
5 critical violations. 3 minor violations.
41
Violations — Jan 21, 2026 Inspection
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled do not use
09A
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
10D
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
Critical
Not Critical
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