Nit Noi Thai Kitchen
13747 S John Young Pkwy, Orlando, FL 32837 · Permanent Food Service · License 5813098
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (fixed on the spot), 1 intermediate, 6 basic (2 repeats)-20
- Safety score80
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 29, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken over unwashed peppers in walk-in cooler.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cooked rice in walk-in freezer.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel used to line several bowls of wontons and vegetables in reach-in coolers and freezers throughout and to line pans draining fried foods on cooks line.Operator removed .
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing hands under 3 compartment sink.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Frozen wontons at reach in freezer.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scoops in water temping 76°F. Operator discarded water.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping clothes on cutting board and prep table throughout kitchen.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Spoons and fork at waitstaff area.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
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.