Thai Spicy
Last inspected: May 28, 2025
90
Score
The health department has logged four inspections at Thai Spicy, the earliest from 2025. Thai Spicy was last inspected on May 28, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 14 violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “food-contact surfaces”, showing up four times.
Restaurants in North Smithfield average 82, so Thai Spicy is doing better than most peers. The record reflects steady performance over time.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
May 28, 2025
Re-Inspection
2 minor violations. 1 corrected on site.
View 2 violations
Employee not wearing required hair restraint
(corrected on site)
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. PIC instructed staff to wear hair net.
2-402.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
90
May 14, 2025
Re-Inspection
3 critical violations. 2 major violations. 5 minor violations. 6 corrected on site.
View 10 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizer bucket was in excess of 200 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC emptied bucket and replaced with sanitizer from 3-bay sink (at proper concentration)
4-501.114
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves. Staff and PIC informed.
2-301.14
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was less than 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. Dishwasher and inspector drained sink and refilled to proper concentration.
4-501.114
Food thawed using improper method
(corrected on site)
Inspector notes: Wonton wrappers and meat balls were observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. PIC placed in refrigeration.
3-501.13
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink. Inspector provided.
4-302.14
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid 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
Food stored improperly or exposed to contamination
Inspector notes: Bottled water was observed stored on the floor in the bar area.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were brought to be cleaned and sanitized. Inspector discussed appropriate options with PIC.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigeration door gaskets were observed in poor repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The following in the kitchen area has an accumulation of soil residue and food debris: -ventilation hood -wall and floors behind cookline. The physical facilities shall be cleaned as often as necessary to keep them clean. PIC stated service has been scheduled for 5/16/25 for hood cleaning.
6-501.12
41
May 1, 2025
Routine
5 critical violations. 3 major violations. 10 minor violations. 8 corrected on site.
View 18 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener brought to be cleaned and sanitized.
4-602.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Small prep unit was observed holding an ambient of 55 degrees. Per interview of PIC, staff placed beef and chicken hot in the prep unit to cool. Staff moved cooling meats to other refrigeration.
3-501.16(A)
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (peppers) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Disposed.
3-301.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (vegetables) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC informed.
3-302.11
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. More chlorine was added to sink to achieve proper concentration.
4-501.114
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Large pieces of meat (beef)and cooked tofu were placed hot in the prep unit.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chloring sanitizing solution for the 3-bay sinks. Inspector provided during inspection.
4-302.14
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue and food debris: -hood ventilation fans -walls behind cookline -floors under shelving in dry storage. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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. Additional staff to be trained in food safety management.
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
Inspector notes: Employee was observed eating on the cookline. PIC informed.
2-401.11
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: Sanitizer bucket was observed in the hand-washing sink at the bar; a dish cloth was observed draped on the splash guard of the hand-washing sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing. Items were removed.
6-301.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following foods were observed held above 41 degrees: -Bean sprouts (46-49 degrees) observed above the fill line prep unit -portioned rice noodles (73) on counter -soaking rice noodles (54). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Sprouts held above fill line were moved to another container; noodles placed in refrigeration.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of sauces and spices 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
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the utensil crocks are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Dishwasher was observed touching the food contact surfaces of clean and sanitized dishes with bare hands. PIC informed.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -prep unit gaskets -refrigeration doors -bottom shelving of refrigerators -vent guard of beverage cooler.
4-601.11(B)
21
Mar 10, 2025
Opening
2 critical violations. 1 major violation. 3 minor violations. 2 corrected on site.
View 6 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was in excess of 200 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Concentration was diluted to proper concentration.
4-501.114
Single-use/single-service articles; properly stored & used
Inspector notes: Single-use food containers are being re-used for sauces and other foods. PIC informed.
4-502.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Containers of house-made sauces 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. Staff marked containers.
3-501.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fryer table and refrigerator shelf have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Lighting not sufficient for food or utensil handling areas
Inspector notes: @ light bulbs were observed non-functional under the hood.
6-303.11
58
Frequently Asked Questions
When was Thai Spicy last inspected?
The most recent health inspection at Thai Spicy on file is from May 28, 2025. The public record contains four inspections in total.
What is the most common violation at Thai Spicy?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Thai Spicy.
How does Thai Spicy compare to other restaurants in North Smithfield?
Thai Spicy most recently scored 90 out of 100, which is higher than the North Smithfield average of 82.
Has Thai Spicy's inspection record improved over time?
Yes. Recent inspections at Thai Spicy have averaged around two violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Thai Spicy means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants
Explore More
→
All locations in North Smithfield