Thai Meal
8257 W Sunrise Blvd, Plantation, FL 33322 · Permanent Food Service · License 1620658
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Same-
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip Top- ; Bean Sprouts (48°F - Cold Holding); Raw Shrimps (47°F - Cold Holding); Raw Chicken (49°F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Manager labeled bleach spray bottle during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Gallon of oil stored on floor in kitchen.
Manager elevated during inspection.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
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.