ISAN ZAAP THAI CAFE

Name: ISAN ZAAP THAI CAFE
Address: 4693 GARDEN PARK BLVD BUILDING E, STE 119, ORLANDO, FL, 32839, US
Rating: 42

4693 GARDEN PARK BLVD BUILDING E, STE 119, ORLANDO, FL 32839

License #5814490

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

42 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ISAN ZAAP THAI CAFE in ORLANDO currently holds an InspectFL Health Score of 42 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, DBPR recorded 83 total findings; InspectFL has detailed violation rows for 77 of them so far.

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

None on file yet

The latest inspection on February 9, 2026 shows 21 observation rows: 4 critical, 1 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Call Back - Admin. complaint recommended
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[01B-02-5] Previous inspection with 10 gallons. Callback inspection 5 gallons Of pad Thai located on the floor in back storage area. on the floor at 70F from this morning.
[06-01-5] Beef and broccoli on the rack next to prep cooler located on the front counter. Sausage and other products thawing at room temperature, located on front counter.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the counter next to meat. Manager removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. All of Togo containers.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment throughout establishment.
[35A-03-4] Dead roaches on premises. In cabinet located under handsink. Manager cleaned it up.
[29-34-4] Vacuum breaker installed improperly at the splitter added to hose bibb.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 69F
[03A-02-5] Callback inspection 5 gallons Of pad Thai 70F . located on the floor in back storage area. on the floor
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and other items located in the walk-in cooler. Educated management.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can beverage on the counter next to utensils and rice pot
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on front counter next to tofu cooling. Manager removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sink located next on front counter Sink on cook line
[08B-38-4] Food stored on floor. Large bins of chicken and ther items in walk-in freezer and cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Blue, green , and white cutting boards
[35B-03-4] Outer openings not protected with self-closing doors. In disrepair. Door located near restroom.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On front counter next.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork , shelled eggs over cooked chicken located in the walk-in cooler

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pad Thai (68F - Cold Holding) from yesterday
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pad Thai (68F - Cold Holding) from yesterday
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Slacking shrimp in standing water. Slacking ribs and other meats at room temperature. Rice thawing at room temperature. Crab meat thawing next to grill at room temperature.
[11-26-1] 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. Provided form
[12A-20-4] Employee washed hands with no soap. Employee washed with no soap and gloved. Manager educated staff and she washed her hands,
[14-09-4] Cutting board has cut marks and is no longer cleanable. Blue, green , and white cutting boards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. All of Togo containers.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[29-34-4] Vacuum breaker installed improperly at the splitter added to hose bibb.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment throughout establishment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 69F
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and other items located in the walk-in cooler. Educated management.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the counter next to meat. Manager removed.
[35B-03-4] Outer openings not protected with self-closing doors. In disrepair. Door located near restroom.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sink located next on front counter Sink on cook line
[08B-38-4] Food stored on floor. Large bins of chicken and ther items in walk-in freezer and cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can beverage on the counter next to utensils and rice pot
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[35A-03-4] Dead roaches on premises. In cabinet located under handsink. Manager cleaned it up.
[31A-11-4] Handwash sink used for purposes other than handwashing. Washed utensils in hand sink located on front counter. Sink on cook line with pans washing.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On front counter next.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on front counter next to tofu cooling. Manager removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork , shelled eggs over cooked chicken located in the walk-in cooler

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleanrd
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed knife in hand sink
[36-73-4] Floor soiled/has accumulation of debris. behind fryer
[14-01-5] Bowl or other container with no handle used to dispense food. In salt container. Operator immediately removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately
[08B-47-4] Food not stored at least 6 inches off of the floor. Urns of tea on floor. Operator immediately removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatoes and leaf lettuce 48F-54F in salad cooler. Less than 4hrs per operator. Operator immediately removed to other cooler for temperature recovery. -tofu; chicken, intestines, beef, pork, fish, calamari, 45F-54F cold holding less than 4hrs per operator. Advised to put all items on ice for temperature recovery
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep persons wearing bracelets and watches
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in dump sink
[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. Tongs in beef. Operator immediately removed
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used as lining for cintainer of basil. Operator immediately removed
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on advised to take off gloves and properly wash hsnds

Community reaction

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Community pulse