Krua Thai in Down Town

7 SE Osceola St, Stuart, FL 34994 · Permanent Food Service · License 5301736

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Jul 24, 2026

What drove the grade

Roach activity present as evidenced by live roaches found.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
6 high priority (fixed on the spot, 4 repeats), 2 intermediate (1 fixed on the spot), 4 basic
-35
Administrative complaint on Jul 23, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score53

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

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 24, 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
First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 6 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cookline counter - Masago 63°F- cold holding , oil in garlic 78°F-cold holding, food not prepared or portioned today- food out of temperature for 2.5 hours- operator time marked for remaining time.
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At flip top cooler - raw shell eggs 84°F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time asa Publix health control for remaining time.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. No time mark for sushi rice - operator time marked for remaining 1.5 hours.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  At cookline area- employee picked container off from floor then proceeded to prepare food without washing their hands- educated operator - employee washed their hands.
  Fixed on the spot
- 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. Dishwasher (Chlorine 0ppm) corrected to 100ppm
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  At kitchen/dishwashing area- 1 live roach crawling on shelving with clean knife and equipment above triple sink - operator killed and removed.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  At cookline area- handwashing sink blocked by prep kart- operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Pink chemical spray bottle not labeled - operator labeled.
Basic4
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Bottles of alcohol stored in bathroom.
  Raw fruits/vegetables not washed prior to preparation.
  At sushi station by cookline -in use avocados with stickers still attached a¿¿ educated operator a¿¿ employee removed and washed properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife store in between reach in cooler and prep counter - operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.