Thai Kitchen by Saowanee
1781 Dunlawton Ave #3, Port Orange, FL 32127 · Permanent Food Service · License 7407331
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 4 basic-16
- Safety score84
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 visitOct 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw shell eggs stored above raw shrimp inside the walk in cooler
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.
-touching raw shrimp at the cookline while wearing gloves, prior to handling ready to eat food from topside of cooler during cooking. Employee switched from working with raw food to ready-to-eat food without washing hands.
Intermediate2
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.
-cooked rice, cooked sauces without date marking showing
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-half and half creamer out front
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-bag of rice, containers of fryer oil near back door connected to dining rea
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-backsplash behind cookline -side exterior of splash guard next to stove/wok -floor fan covers
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-significant grease dark build up on the floor behind the cookline equipment
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.