Zap Thai

5174 Conway Rd, Orlando, FL 32812 · Permanent Food Service · License 5814042

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate, 13 basic (6 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

19 violations found

First visitSep 4, 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.
19 violations found:
- 4 High priority
- 2 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  fried tofu (53°F - Cold Holding) over night .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  fried tofu (53°F - Cold Holding)over night Operator discarded it .
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw chicken stored over unwashed lettuce at the walk-in cooler . Operator moved the chicken to the side .
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Cook went outside the restaurant and come back with his gloves on start working without hand washing or changing gloves .
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board at the make table .
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Employee hand sink at expo station used to stored utensils.
Basic13
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Operator left shrimp to thawed at standing water .
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil stored on floor back area .
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go soup container used as scoop at the rice .
  Equipment in poor repair.
  Gasket torn bottom table the one have the salad .
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Establishment using stainless scrubber on cleaned and sanitized, or in-use food-contact surface.
  Kitchen area .
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Walk-in cooler shelves.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  The hoods-mop sink
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple cracked tiles throughout kitchen.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.