Thai House
3750 N US Hwy 27 Unit 40, Sebring, FL 33870 · Permanent Food Service · License 3801004
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 intermediate (1 repeat), 2 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed a peanut butter sauce in a container in reach in cooler in the kitchen per owner prepared yesterday morning on 8/25/26 and not date marked.
Repeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed raw cut chicken in four bags in reach in freezer in kitchen, per owner was prepared yesterday morning on 8/25/26 and not date marked.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in water at 106°F in kitchen next to the rice, owner placed warmer on high and is at 139.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Observed particle board on three shelves in the kitchen with spices on it.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.