Tong Ta Thai Restaurant
Last inspected: Mar 25, 2026
64
Score
Public records show six inspections at Tong Ta Thai Restaurant stretching back to 2023. The most recent report on file is from Mar 25, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: results have stayed near three violations per visit.
Food & non-food contact surfaces cleanable accounts for the largest share of issues, appearing three times across the record.
Compared to other South Kingstown restaurants (averaging 87), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods and seafoods were not stored properly to prevent possible cross-contamination or cross-contact in the cookline prep units. Raw animal food and seafood items were rearranged for proper storage in the prep units at the time of inspection.
3-302.11
Improper cooling methods used
(corrected on site)
Inspector notes: Soup and chicken that were cooked same day prior to inspection were observed cooling in the walk-in cooler in covered pans greater than four inches deep. Proper methods for rapid cooling were discussed with employees at the time of inspection. Soup and Chicken were rearranged for rapid cooling at the time of inspection.
3-501.15
Food label missing or inaccurate
Inspector notes: Working containers of dry ingredients were 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.
3-602.11
Food contaminated by miscellaneous source
Inspector notes: In-use equipment (veggie peeler) was observed stored in the clean equipment storage area. In-use equipment is to be stored in a manner to prevent possible contamination of surfaces where clean equipment is stored. Proper storage of in-use equipment discussed at the time of inspection.
3-307.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single-use items (to-go containers) were observed stored on shelving at the cookline removed from protective packaging and not stored inverted. Single-use containers are to be stored inverted or in their protective packaging.
4-903.11(A)
64
Sep 10, 2024
Re-Inspection
No violations found.
100
Aug 27, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items in the Prep Unit #2 at the cookline were observed held at 42 to 60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items observed at 42 - 44 degrees Fahrenheit were moved to colder refrigeration, and food items observed at 45 degrees Fahrenheit or above were voluntarily disposed of at the time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, meat cutter) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken out of service and properly washed/rinsed/sanitized at the time of inspection.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen area, was not closed at the time of inspection. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC to install a screen door if exterior door is to be maintained open.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the prep unit located in the cookline area across from the Woks was not in good repair. The unit was observed to be maintaining an ambient temperature of 47 degrees Fahrenheit with food temperatures maintained at 42 to 60 degrees Fahrenheit. Use of the unit for storage of food Time/Temperature Control for Safety Foods is to be discontinued until unit is adjusted/repaired and observed to be maintaining an ambient temperature of 41 degrees Fahrenheit or below.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food-contact surfaces of the dry ingredient storage containers were observed to have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
67
Aug 23, 2023
Re-Inspection
No violations found.
100
Aug 9, 2023
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Proper cooking time & temperatures
(corrected on site)
Inspector notes: Poultry was cooked to 135 degrees Fahrenheit. Poultry must be cooked to 165 degrees Fahrenheit or above for 15 seconds. Food was moved to wok line and cooked to 200 degrees Fahrenheit. Inspector reviewed proper cooking temperatures with PIC. Cooking temperature handout left at the time of visit.
3-401.14
Equipment not in good repair or proper adjustment
Inspector notes: The gasket of the flip top prep unit near the prep sink observed to be frayed. Per PIC, item was ordered and delivery is pending.
4-501.11
82
Aug 1, 2023
Routine
3 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
View 7 violations
Food-contact surfaces: cleaned and sanitized
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. - The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm. Dishwasher to be used for washing and rinsing of utensils. All utensils to be sanitized at 3-bay sink.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice and coconut sauce were observed held at 48-50 degrees Fahrenheit in the single glass door cooler that was observed maintaining an ambient of 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. Items were left in the unit overnight and were voluntarily disposed of.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm) in the sanitizer buckets. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Shrimp, broccoli and chicken were placed hot in the refrigerator in containers greater than four inches deep and covered. Items were placed in the refrigeration unit 2 hours prior to visit. PIC moved all items into sheet pans to allow food to properly cool.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of biofilm.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. 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
Equipment not in good repair or proper adjustment
Inspector notes: The following observed in poor repair: 1) The gasket of the flip top prep unit near the prep sink observed to be frayed. 2) The single door glass cooler observed maintaining an ambient of 52 degrees Fahrenheit. Unit taken out of service until it can be replaced/repaired/serviced.
4-501.11
50
Frequently Asked Questions
When was Tong Ta Thai Restaurant last inspected?
The most recent health inspection at Tong Ta Thai Restaurant on file is from Mar 25, 2026. The public record contains six inspections in total.
What is the most common violation at Tong Ta Thai Restaurant?
Across the inspection record, food & non-food contact surfaces cleanable has been cited three times, more than any other issue at Tong Ta Thai Restaurant.
How does Tong Ta Thai Restaurant compare to other restaurants in South Kingstown?
Tong Ta Thai Restaurant most recently scored 64 out of 100, which is lower than the South Kingstown average of 87.
Has Tong Ta Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Recent inspections at Tong Ta Thai Restaurant have produced about the same number of violations as earlier ones, holding around three per visit.
What does a medium risk rating mean?
A medium risk rating at Tong Ta Thai 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 Tong Ta Thai Restaurant inspected?
Based on the inspection history on file, Tong Ta Thai Restaurant is inspected around two times per year on average.
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