Payathai Restaurant
5879 S Congress Ave, Atlantis, FL 33462 · Permanent Food Service · License 6010334
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection5 high priority (fixed on the spot, 4 repeats), 1 intermediate (fixed on the spot), 1 basic-26
- Administrative complaint on Sep 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Same.
More time given
- First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wok flip top: Raw shrimp 48°F, raw beef 52°F, raw pork 49°F, cooked crab 49°F ( cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator cut portions in half and placed ice bags on product. Remaining product placed in walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Ambient temperature: sweet & sour sauce (cooked ginger) (72°F - Hot Holding); chili sauce (cooked peppers (75°F - Hot Holding); pad Thai sauce (hydrated shallots) (89°F - Hot Holding); chicken broth (108°F - Hot Holding); herb broth cooked lemongrass, galangal) (101°F - Hot Holding); miso broth (127°F - Hot Holding) Observed on or near stove with no heat applied at cook line. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to add to time control procedure. Operator added time stamp for remaining 2 hours.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Cut cabbage, hydrated noodles, cooked rice, red curry sauce.
Per operator, out of temperature for approximately 2 hours. Operator added time stamp for remaining 2 hours.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over fully cooked krab at reach in cooler on cook line, raw fish over shredded carrots and sauce at walk in cooler, raw salmon and tuna over seaweed salad and wasabi at sushi low boy cooler, raw crab and lobster over fully cooked sticky rice at reach in freezer. Both products not in commercial packaging. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken not in commercial packaging over raw shrimp at tall white reach in freezer. Operator stored products properly.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Glass cleaner and bleach spray bottle not labeled at cook line. Operator labeled chemicals.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Damaged ceiling tiles on cook line. Water dripping from ceiling.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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