Coco Thai
6304 International Dr, Suite D, Orlando, FL 32819 · Permanent Food Service · License 5814361
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic-12
- Safety score88
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 visitJul 31, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw duck breast behind roast half duck in small sandwich top reach in cooler,er across from fryer on cooks line - raw whole shell eggs over cooked nuts in walk in cooler - raw ground pork over cut vegetables in walk in cooler
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/soiled with food debris, mold-like substance or slime.
White cutting board on sandwich top reach in cooler on cooks line
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing orange toxic substance not labeled in dish room
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Dry stock room
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice space holder 68°F Plugged on contained wand was 138°F 20 minutes later
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters over wok station and grease catchers Tops and sides of covers for sandwich top reach in cooler on cooks line
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.