Ayuttaya Thai Cuisine
2437 SW 27 Ave, Ocala, FL 34471 · Permanent Food Service · License 5202349
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 1 basic-19
- Administrative complaint on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell egg stored in pan containing cut onions in bottom portion of refrigerated make-table at cookline. Manager removed the raw egg from the area during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Wrapped portions of raw frozen chicken stored on shelf directly above sealed packages of raw frozen fish inside reach-in freezer near cookline.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
An employee at the cookline drank from their personal drink cup with gloved hand, then proceeded to handle pans of food at the cookline with the same gloved hand. Manager had the employee wash hands before continuing to work at cookline.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee at cookline rinsed hands in water above in-use cooking pan at cookline. Manager had an employee wash, rinse, and sanitize the pan and had the employee wash hands at the handwash sink during this inspection.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach stuck to wall near kitchen entrance. Manager cleaned the area during this inspection.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.