Thai Bistro

5042 SE Federal Hwy, Stuart, FL 34997 · Permanent Food Service · License 5301161

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
5 high priority (4 fixed on the spot, 1 repeat), 1 basic
-21
Administrative complaint on Oct 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

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

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

6 violations found

First visitOct 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 5 High priority
- 1 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At reach in cooler - creamer 46°F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator placed in freezer to quick chill.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At prep counter -Raw shell eggs 82°F- cold holding- food not prepared or portioned today-food left out on counter - food out of temperature for 45 minutes - operator placed on time as a public 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 Not time mark for cooked rice.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  At reach in freezer - Raw chicken skewers not commercially packaged - stored over dumplings dough - operator removed and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  At cookline area -employee touched their face then engaged in food preparation- educated operator- employee washed their hands.
  Fixed on the spotRepeat violationAdministrative complaint
Basic1
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  At prep area - sticky trap stored over prep counter - operator removed.
  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.
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.
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.