Mai Thai Cuisine
Last inspected: Jun 10, 2025
74
Score
Inspectors have visited Mai Thai Cuisine three times, with records going back to 2023. On Jun 10, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 13 to closer to five violations per visit.
Looking across the full record, “compliance with variance/specialized process/hacccp” is the recurring theme, flagged two times.
Mai Thai Cuisine's latest score of 74 falls below the Smithfield average of 78. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jun 10, 2025
Re-Inspection
1 major violation. 4 minor violations.
View 5 violations
Specialized processing method used without required variance
Inspector notes: Establishment is in process of obtaining approval for non-continuous cooking of chicken.
3-502.11
Equipment not in good repair or proper adjustment
Inspector notes: The seal along the edge of the wok station was not in good repair, with ragged edges and separating from the unit.
4-501.11
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the dining room and kitchen are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Physical facilities not cleaned at required frequency
Inspector notes: The outside area along the building has an accumulation of leaf litter and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
74
May 30, 2025
Environmental Complaint
3 critical violations. 3 major violations. 14 minor violations. 4 corrected on site.
View 20 violations
Utensils, equipment & linens; properly stored, dried, & handled
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. The 3 bay sink will be used to sanitized equipment and utensils until dishwasher is serviced. Service called during inspection.
4-501.111
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen and bar.
4-903.11(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Sanitizer log must be maintained daily.
7-204.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off to be cleaned and sanitized.
4-601.11(A)
Specialized processing method used without required variance
Inspector notes: Establishment uses non-continuous cooking for chicken. A written plan must be submitted and approved by RIDOH.
3-502.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live small flies in kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. DBug pest control service.
6-501.111
Outer openings not protected against pests
Inspector notes: Doors to the outside, located in the dining room and kitchen, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen. Food observed stored on shelves less than 6 inches above the floor. Food must be stored at least 6 inches above the floor.
3-305.11
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the kitchen are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Single-use articles reused
Inspector notes: Single-use items (old food containers) are being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Shelves observed lined with towels in areas of the bar and kitchen. Cardboard is used between layers of ice cream glasses. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: The seal along the edge of the wok station was not in good repair, with ragged edges and separating from the unit.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Non-food grade plastic containers used to store food.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: hardware on cutting board bracket on prep unit table beneath grill and stovetop can opener base utensil storage container electrical box cover wall mounted fan near ice machine. Chest freezer has an accumulation of frost and debris. Edge of shelf along food prep area has an accumulation of ragged tape
4-602.13
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Ice bucket observed stored not stored inverted.
4-901.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoops observed stored in dry ingredients with the handles in contact with the food. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The outside area along the back of the kitchen has an accumulation of leaf litter and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked tofu was observed held at 48-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Raw tofu was observed held at 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tofu was placed in walk in cooler, and not overfilling prep unit pans was discussed with PIC.
3-501.16(A)
23
Dec 26, 2023
Routine
1 critical violation. 4 major violations. 1 minor violation. 3 corrected on site.
View 6 violations
Toxic material container reused for food
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Service to be called to calibrate concentration. Proof to be sent to inspector.
7-203.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. State guidance provided to establishment.
2-501.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-204.115
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils at the bar were observed stored in stagnant water between uses.
3-304.12
55
Frequently Asked Questions
When was Mai Thai Cuisine last inspected?
The most recent health inspection at Mai Thai Cuisine on file is from Jun 10, 2025. The public record contains three inspections in total.
What is the most common violation at Mai Thai Cuisine?
Across the inspection record, “compliance with variance/specialized process/hacccp” has been cited two times, more than any other issue at Mai Thai Cuisine.
How does Mai Thai Cuisine compare to other restaurants in Smithfield?
Mai Thai Cuisine most recently scored 74 out of 100, which is lower than the Smithfield average of 78.
Has Mai Thai Cuisine's inspection record improved over time?
Yes. Recent inspections at Mai Thai Cuisine have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mai Thai Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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