Thai Garden
Last inspected: Feb 3, 2026
78
Score
Thai Garden in Woonsocket, RI, underwent a low-risk inspection on February 3, 2026, which resulted in one critical violation and two minor violations. The inspection report identified issues regarding date marking, warewashing equipment, and the cleanliness of non-food contact surfaces. Across its four recorded inspections, the facility has maintained a history of mostly medium-risk findings.
4
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.
4-302.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Food items prepared in establishment were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the 2 door refrigerator in the kitchen have an accumulation of dust, dirt, food residue, and other debris. Non-Food Contact surfaces must be maintained.
4-602.13
78
Jan 14, 2025
Routine
2 major violations. 4 minor violations. 1 corrected on site.
View 6 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in the basement storage area. 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.
6-501.111
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils of the ice machine were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off, emptied, and sanitized during time of inspection.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Application provided during time of inspection.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Food prep tables located in the prep kitchen were observed not in good repair. Equipment must be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the dough preparation area have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor tiles in the prep kitchen are in poor repair. The physical facilities must be maintained in good repair.
6-101.11
67
May 18, 2023
Routine
2 critical violations. 2 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Whole cooked onions wrapped in aluminum foil, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Foods observed in the prep unit with containers stacked on top of or with other foods. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
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.
4-302.13
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per PIC whole cooked onions wrapped in aluminum foil were left on the counter overnight in a containers greater than four inches deep.
3-501.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (rice scoop) were observed stored in stagnant water between uses.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The large mixing bowl was not in good repair, with dents and welded parts that are not smooth and easily cleanable. Mixing bowl must be removed from the premises.
4-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
52
May 3, 2023
Routine
2 critical violations. 7 major violations. 16 minor violations. 6 corrected on site.
View 25 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Food observed stored uncovered and unprotected in refrigerators. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Equipment or utensils not sanitized before use after cleaning
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-702.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
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 area.
4-903.11(A)
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: English Responding to Vomiting and Diarrhea
2-501.11
Food separated and protected
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the employee toilet room was lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Tofu was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: Numerous wood salad bowls and utensils observed not in good repair, cracked with pieces missing. Large mixing bowl is in poor repair, with dents and welded parts that are n not smooth and easily cleanable.
4-501.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Drain plugs are lacking for the 3 bay sink.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of kitchen shelves, all refrigerators, freezers, ingredient storage bins, mixer, dough machine, counter beneath burners, etc. have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility (including basement storage area) have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The light bulbs in several ceiling light panels were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in areas of the establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The ceiling is in poor repair, with warped and soiled tiles above food prep area. The physical facilities must be maintained in good repair.
6-501.11
No designated area for employee eating or drinking
Inspector notes: Employees' clothing or other personal belongings were observed stored in several areas of the kitchens. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
[2-103-.11 (M)]
Employee eating, drinking, or using tobacco in food area
Inspector notes: Open employees' beverage containers were observed stored in food preparation areas. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Food storage containers not labeled with contents
Inspector notes: Working containers of numerous ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensil (Rice paddle) observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of an unclean plastic cooler) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-use articles reused
Inspector notes: Single service items are being reused for food preparation and storage. Single service items shall not be reused.
4-502.13
17
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