Neveyah Sushi and Thai
100 S Eola Dr Unit 105, Orlando, FL 32801 · Permanent Food Service · License 5812792
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-14
- Safety score86
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 13, 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 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen. Went to to expo startion to prep dish for service. Touched clean plate and napkin without washing hands. Advised employee to immediately wash hands. They did so
Fixed on the spot
Intermediate2
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.
Curry prepared on 7/11 no date. Operator put correct date
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At both hand sinks in kitchen . Operator put towels at one of them
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mango over curry in walk in cooler. Operator removed
Fixed on the spot
Food stored in a prohibited area.
Food is prepped in restaurant next-door and transported over.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink above prep table . Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Sides of stove and fryer
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Standing water in liquor room
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Under hood
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.