Thai Bayside II

709 US Hwy 1, Sebastian, FL 32958 · Permanent Food Service · License 4105319

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Aug 11, 2026

What drove the grade

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Intermediate · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 intermediate (fixed on the spot), 10 basic
-14
Safety score86

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

12 violations found

First visitAug 11, 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.
12 violations found:
- 2 Intermediate
- 10 Basic
What the inspector cited
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Corrected on site.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Pakamas started two weeks ago and has not signed reporting agreement.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Tuna four once thawed without removing from vacuum sealed packaging. Two yellowtail approximately 8 ounces thawed without removing from vacuum sealed packages.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket with miso soup on floor in walk in cooler.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In ice machine, moved to wash. Discarded top ice.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging on shelf on cook line, at knee level, operator moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cups used to scoop rice and flour, removed.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Clean bins on drying rack with old labels, moved to wash.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Front counter.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Stored on floor in kitchen, operator moved to shelf.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior chest freezer gasket soiled with mold like substance. Walk in cooler gasket soiled with mold like substance.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employ fruit and drinks stored in reach in cooler front of establishment without being separated from restaurant food. Placed in a bin lower shelf of reach in cooler.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.