Thaikyo Asian Cuisine

201 S Ocean Blvd, Manalapan, FL 33462 · Permanent Food Service · License 6019164

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
3 high priority (fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 3 basic
-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 visit

Oct202026

Routine inspection

8 violations found

First visitOct 20, 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.
8 violations found:
- 3 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: 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 bean sprouts.
  Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish not in commercial packaging over cooked krab at walk in freezer. Operator stored products properly.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed Raw chicken and raw beef in same container at low boy cooler on cook line. Operator stored products properly.
  Fixed on the spotRepeat violation
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  walk in cooler: cooked chicken (49°F - Cooling) at 3:32; cooling since 3:00 - 49°F at 3:57 Observed in deep bucket. At current rate of cooling product will not reach 41°F within 6 hours. Operator placed product in walk in freezer to quick chill.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sliced onions scraps in hand wash sink in kitchen, discarding of cucumber skins into hand wash sink in server side station hand sink. Operator removed all food matter from hand wash sinks.
  Fixed on the spot
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting board at flip top cooler in kitchen.
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 5 dead roaches on adhesive traps on top of dish machine. Operator removed dead roaches from establishment.
  Fixed on the spot
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.