Atchanas Homegrown Thai
3194 Commodore Plaza, Coconut Grove, FL 33133 · Permanent Food Service · License 2334933
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 5 basic (2 repeats)-21
- Safety score79
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 visitSep 23, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line counter tofu (64°F - Cold Holding). As per operator less than 3 hours. Operator stored into reach in cooler.
Fixed on the spotRepeat violation
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. Observed Dishwasher (Chlorine 0ppm). Operator stopped use to utilize three compartment sink.
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 at cooler units for co trainers of cooked Shrimp, cream sauce and cooked noodles.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed for hand sink at entrance of kitchen used as dump sink with evidence of food remnants.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at exit door plastic gallon of cooking oil stored on floor.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed at dry storage area in containers rice and sugar.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at standing reach in freezer unit.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed for hand sink sink at dish area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed for floors at cook line and behind fixed equipment
Repeat violation
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.