Thai Kitchen

1729 N Wickham Rd, Melbourne, FL 32935 · Permanent Food Service · License 1502268

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 21 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
2 high priority (fixed by the Oct 21 follow-up), 2 intermediate, 9 basic (3 repeats)
-24
Extension granted on Oct 14, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Oct132026

Routine inspection

13 violations found · Inspector came back 2 times

2nd follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In smaller flip top reach-in cooler on cook line cooked beef (56°F - Cold Holding); cooked chicken (61°F - Cold Holding); raw pork (56°F - Cold Holding); tofu (57°F - Cold Holding)
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Intermediate2
- Code 27, Water source: No running water at mop sink.
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  No date of last service for ice machine filter by rear door
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  On landing next to triple sink thawing by ambient air temperature. Moved under cold running water
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Stored between reach-in coolers on cook line.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Walk-in cooler shelves
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior of doors
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of white residential refrigerator in cooking are is soiled
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Pipe under mop sink is broken
  No mop sink or curbed cleaning facility provided at establishment.
  Mop sink not functional. No water, and drain pipe is broken
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Upper corner of kitchen wall above white residential refrigerator is missing
  Ceiling/ceiling tile shows damage or is in disrepair.
  Above rear kitchen door
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.