Ahan Thai Kitchen
474260 E State Rd 200, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500973
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 Jul 28 complaint inspection4 high priority (1 fixed on the spot, 4 repeats), 2 intermediate, 12 basic (7 repeats); basic violations cost 12 at most-47
- Administrative complaint on Jul 28Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler, four trays of raw shelled eggs stored on shelf above ready to eat sauces. Operator moved raw shelled eggs to lower shelf. Also, in larger white reach in freezer near walk-in, bag of ground raw chicken on commercially packaged spring roll wrappers.
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.
In larger white reach in freezer near walk-in cooler, bag of raw chicken on a stick in tub over raw beef.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Inspector observed employee on cook line crack raw shelled egg in wok for customer order then with same gloves on and no handwash handle spatula in wok and utensils in seasonings and garlic on crash cart attached to cook line.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Employee filled sink up a little more with sanitizer and it was still not registering anything. Employee stated they will need to call company out.
Repeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards in use in prep area observed with black stains.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink in dish area.
Basic12
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
One pair of tongs hung on door of oven on cook line.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
On cook line, Sanitizer Bucket (Chlorine 0ppm). Employee dumped sanitizer bucket.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
On cook line, sanitizer bucket on floor under table.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine on deflector plate soiled with mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease build up. Also, gaskets through pout establishment stained.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On top shelf of cook line, to go boxes not inverted. Operator flipped boxes.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach under dish machine. Operator killed up and discarded. Also, observed 1 dead roach behind large white reach in freezer. Operator killed up and discarded.
Fixed on the spotRepeat violation
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Exterior back door propped open and large gap under screen netting. Also, front door does not fully close.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Multiple floor tiles missing is dish area and server area.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles near back door peeling and in disrepair.
Repeat violation
Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line soiled with food debris and grease build up. Also, wall behind cook line soiled with grease. Also, walls to mop sink soiled with residue build up. Also, floor in dish area soiled with residue build up and food debris.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone on cutting board of cook line. Also, employee charger on rack of dry storage next to food items.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.