Thai Thani

7555 W Sandlake Rd, Orlando, FL 32819 · Permanent Food Service · License 5811185

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 5 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
2 high priority (1 fixed by the Oct 5 follow-up, 1 fixed on the spot), 8 intermediate, 13 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-36
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct22026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 2 High priority
- 8 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More than 4 hours tofu (45°F - Cold Holding) ; spinach (45°F - Cold Holding); ; cut romaine (45°F - Cold Holding) cooked rice (82°F - Cold Holding) portioned brown rice (48°F - Cold Holding) Less than 4 hours , operator placed in reach in cooler Thai chili sauce (53°F - Cold Holding)
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Medicine bottle on expo line of kitchen , operator relocated
  Fixed on the spot
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Torn packages/bags of food exposing the contents to contamination.
  See stop sale. Bag of rice in dry storage
- 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.
  -cooked duck
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Imitation krab opened 2 days ago not labeled
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Metal band on paint brush
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -green slicer
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Container in handwashing sink by dish machine Handwashing sink in wait station area
- Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
  Dynamite roll on menu Snow White roll
  Administrative complaint
- 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: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee no proof of training
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pad Thai in reach in cooler not covered m operator covered
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed asparagus over ready to eat sauces , operator relocated
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table on cooks line
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing watch on cooks line
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Metal scrub used on cooks line for wok Wooden masher
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  On cooks line, several wiping cloths
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Single service tea strainer
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  By handwashing sink by entrance of kitchen
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee items in dry storage area
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.