Chinese Thai to GO

431 N 25 St, Ft Pierce, FL 34947 · Permanent Food Service · License 6602180

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 28, 2026

What drove the grade

Live, small flying insects found observed 2 small flies in kitchen.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 14 basic (1 repeat); basic violations cost 12 at most
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

19 violations found

First visitJul 28, 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:
- 2 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over cooked. Beef. Chef switched beef and eggs in cooler.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found observed 2 small flies in kitchen.
  Called supervisor on duty Christal, advised next unannounced inspection.
Intermediate3
- 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.
  Several items in walk in cooler
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Test strips for chlorine old
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Spoon in sink cook removed.
  Fixed on the spot
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Small 3 compartment containers of salt sugar and msg not individual labeled chef labeled each one accordingly.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Small reach in cooler
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Several of cooked food stored in walk in cooler were un covered. Notified operator the importance of covering food item.
  Food stored on floor.
  Flour and frying oil on floor in kitchen operator picked up Cases of chicken on floor in freezer operation notified to raise food items
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket on small reach in cooler. Torn gasket on walk in freezer. Torn gasket on walk in cooler.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket for silver reach in cooler dirty. Hood filters
- Code 25, Single-service items: Single-service articles improperly stored.
  Containers on floor
- Code 29, Plumbing and backflow prevention: Backflow device not located for convenient service or maintenance access.
  No back flow device installed on hoses outside
- Code 33, Garbage and refuse: Open dumpster lid.
  Repeat violation
  Grease receptacle lid open, broken, or missing.
  Lid open
- 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.
  Backpack, jacket, and phone on top of cooking oils. Moved items to front stowage area
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Operator posted 3 percent charge in window sent industry bulletin.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.