Lan Lamoon Authentic Thai Bistro
2900 S Nova Rd Ste 1, South Daytona, FL 32119 · Permanent Food Service · License 7407139
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection4 high priority (2 fixed by the Oct 2 follow-up, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 9 basic (3 repeats)-44
- Safety score56
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 visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Rice 87-91 1.5 hours
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
More time given
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.
More time given
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting boards Interior reach in freezer
More time given
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
fan cove walk in cooler
More time given
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 40-53°F, at room temp, will be cooked later per operator. Advised to refrigerate until use
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Rice for fried rice 2.5 hours 110-136°F (reheating );
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken over produce walk in cooler
Repeat violation
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Garnish
Intermediate4
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.
Curry from last week per operator
Repeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
New employee
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior microwave Stained cutting boards
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to hold plastic containers
Fixed on the spot
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp left at room temperature
Code 08, Food protection and cross-contamination: Food stored on floor.
Bags of rice ,
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Prep table
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Scoop with broken metal mesh and melted handle
Ice buildup in reach-in freezer and/or walk-in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan cover walk in cooler Sides of equipment Lids and container exterior
Buildup of food debris/soil residue on equipment door handles.
Walk in cooler Chest freezer
Code 25, Single-service items: Single-service articles improperly stored.
Cases of single service on the floor
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Repeat violation
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.
- 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.