AYUTTAYA THAI CUISINE

Name: AYUTTAYA THAI CUISINE
Address: 2437 SW 27 AVE, OCALA, FL, 34471, US
Rating: 76.5

2437 SW 27 AVE, OCALA, FL 34471

License #5202349

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AYUTTAYA THAI CUISINE in OCALA currently holds an InspectFL Health Score of 76.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 35 total violations — 7 critical, 2 major, 26 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 10, 2025

The latest inspection on March 25, 2026 had no critical findings, but inspectors still documented 1 major and 9 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line grill. Manager moved drink during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in prep area. Manager placed chicken under running water.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer in area next to wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler dusty.
[29-09-4] Faucet/handle missing at plumbing fixture. Hot water faucet handle for hand washing sink next to dish area missing.
[31A-11-4] Handwash sink used for purposes other than handwashing. Fan placed on top of hand washing sink next to dish area. Manager removed fan.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of cook line microwave soiled with old food debris.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[08B-12-5] Stored food not covered. Containers of soup stored in walk-in cooler.

Administrative complaint recommended
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Dumplings stored on paper towels in cook line reach-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: scallop (51F - Cold Holding); shrimp (50F - Cold Holding); chicken (48F - Cold Holding); pork (46F - Cold Holding); clams (45F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
[08B-12-5] Stored food not covered. Shrimp stored in reach-in freezer across from walk-in cooler.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands and rewash dishes.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Dumpster behind building.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle for cooked rice on cook line. Manager placed scoop in pan.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water in dish area. Manager moved shrimp to walk-in cooler to continue thawing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine in dish area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour on shelf across from office.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Behind the deflector plate of wait station ice machine.

Inspection Completed - No Further Action
[35A-03-4] Dead roaches on premises. One dead roach on top of towel dispenser for hand washing sink in back of kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Container of soap stored next to sugar on dry storage shelf across from liquor room. Spray bottle of cleaner stored next to clean bowls in wait station. Manager removed both items and placed both items in area where chemicals are stored.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line.
[16-03-4] Accumulation of debris inside warewashing machine. Inside of dish machine next to three compartment sink.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of dumplings. Manager removed paper towel during inspection.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 200 ppm. Manager added water to bucket, 50 ppm.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture on cook line and back of kitchen.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up carrot peel from floor and proceeded to prepare carrots without washing hands. Manager had employee wash hands and rewash carrots.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler across from cook line. Interior of microwave at end of cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in wait station, 106F.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and pork stored over spinach in reach-in freezer next to walk-in cooler. Manager removed spinach from beneath beef and pork.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of microwave at end of cook line. Fan in dish area. Shelf at end of cook line. Fan covers in walk-in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on kitchen prep table. Employee removed purse during inspection.

Community reaction

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Community pulse