Thai Thani Restaurant
11025 International Dr, Orlando, FL 32821 · Permanent Food Service · License 5810502
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 intermediate (1 fixed on the spot), 4 basic (1 repeat)-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 visitSep 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Spoon in sink at cookline. Glass rack blocking hand sink at dish
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At back door
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At server station
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of oil and buckets of soy sauce in dry storage area. Items in walkin freezer
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.
In sauce bin and sugar bag in dry storage area
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In kitchen
Code 25, Single-service items: Single-service articles improperly stored.
Cases of to go containers on floor in dry storage area
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.