AHAN THAI KITCHEN
474260 E STATE RD 200, FERNANDINA BEACH, FL 32034
License #5500973
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
AHAN THAI KITCHEN in FERNANDINA BEACH currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 28, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has detailed violation rows for 14 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 28, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in use in prep area observed with black stains.
- [10-20-4] In-use tongs stored on equipment door handle between uses. One pair of tongs hung on door of oven on cook line.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up. Also, gaskets through pout establishment stained.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in dish area.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cutting board of cook line. Also, employee charger on rack of dry storage next to food items.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on deflector plate soiled with mold-like substance.
- [36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris and grease build up. Also, wall behind cook line soiled with grease. Also, walls to mop sink soiled with residue build up. Also, floor in dish area soiled with residue build up and food debris.
- [35A-03-4] Dead roaches on premises. Observed 1 dead roach under dish machine. Operator killed up and discarded. Also, observed 1 dead roach behind large white reach in freezer. Operator killed up and discarded.
- [22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Employee filled sink up a little more with sanitizer and it was still not registering anything. Employee stated they will need to call company out.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, four trays of raw shelled eggs stored on shelf above ready to eat sauces. Operator moved raw shelled eggs to lower shelf. Also, in larger white reach in freezer near walk-in, bag of ground raw chicken on commercially packaged spring roll wrappers.
- [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Inspector observed employee on cook line crack raw shelled egg in wok for customer order then with same gloves on and no handwash handle spatula in wok and utensils in seasonings and garlic on crash cart attached to cook line.
- [35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior back door propped open and large gap under screen netting. Also, front door does not fully close.
- [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line, Sanitizer Bucket (Chlorine 0ppm). Employee dumped sanitizer bucket.
- [25-06-4] Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Operator flipped boxes.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
AHAN THAI KITCHEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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