Num Thai Restaurant
103200 Overseas Hwy Ste 3, Key Largo, FL 33037 · Permanent Food Service · License 5401528
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 Oct 6 complaint inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 8 basic (1 repeat)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 6, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed White rice (49°F - Cold Holding) as per operator they had it outside for preparation and then placed back inside for less than 4 hrs. Observed at sushi station Sushi station: masago (54°F - Cold Holding) as per operator they use it often at rush time. For less than 4 hrs. Operator added ice for rapid cooling.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored over cooked chicken across cook line. Operator properly rearranged.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee cracked an egg and kept on food preparation without taking gloves off. Discussed with employee proper handling.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed at cook line Sanitizer Bucket (Chlorine 200+ppm). Operator diluted with water, retest Sanitizer Bucket (Chlorine 100ppm)
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Observed Dishwasher (Chlorine 0ppm).
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with bleach at washing station without label. Operator put on label.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed raw beef and raw chicken stored on floor inside walk in cooler.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knives stored between cook line and reach in cooler at kitchen. Operator removed the knife.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food prep without hair restraint. Employee put on hat.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed hot water handle broken at kitchen and also at sushi station.
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed inside reach in freezer at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan cover heavily dusty inside walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling inside walk in cooler heavily dusty.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.