Isan Zaap Thai Cafe
4693 Garden Park Blvd Building E, Ste 119, Orlando, FL 32839 · Permanent Food Service · License 5814490
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection7 high priority (6 no follow-up needed, 1 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot), 9 basic (1 repeat)-46
- Safety score54
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 visitOct 14, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. On egg flat in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shelled eggs 56°F on cooks line with prep sauces and underneath microwave. Employee placed in reach cooler for temperature recovery. White rice at server station prep area table 62 per operator less than 1 hour. Operator placed in reach in cooler for temperature recovery
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.
Raw chicken over fish in walk in freezer.
Raw animal food stored over or with unwashed produce.
Raw salmon over tomatoes and other vegetables in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Brown paper towel used to line carrots and other vegetables in walk in cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Repeat violation
Intermediate5
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.
Multiple cooked items such as chicken, cooked tofu and cooked white rice in walk in cooler held more than 24 hours per operator.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Shrimp thawing in hand sink at front line. Employee removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At front line hand sink.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No person in charge present during hours of operation.
Finance accountant with food handlers arrived during inspection.
Fixed on the spot
Basic9
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Raw shrimp 49°F thawing in hand sink. Operator placed in reach in cooler for temperature recovery.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Raw Beef and boxes of fish stored on the floor in walk in freezer. Chicken and noodles stored on the floor in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal bowl used to scoop cucumbers in reach cooler.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vent covers at ice machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Drying shelves by dish machine plastic clear containers.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers throughout.
Reuse of single-service or single-use articles.
Plastic Togo containers reused to store vegetables.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
First hand sink on front line.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.