Mee Thai Restaurant
1200 Lee Rd, Orlando, FL 32810 · Permanent Food Service · License 5808712
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection1 high priority (no follow-up needed), 1 intermediate, 7 basic-13
- Safety score87
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 visitAug 11, 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 priority1
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Rack of medicine stored over prep table area Pepcid AC & face mask on top of canned goods
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider:
Basic7
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.
Bowl in corn starch
In-use utensil stored in standing water less than 135°F.
Utensils in water 89f, operator discarded water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Glass cooler in dining room has rust on shelves
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination on cooks line
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Salad cooler has standing water
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.