LAN LAMOON AUTHENTIC THAI BISTRO

Name: LAN LAMOON AUTHENTIC THAI BISTRO
Address: 2900 S NOVA RD STE 1, SOUTH DAYTONA, FL, 32119, US
Rating: 66.5

2900 S NOVA RD STE 1, SOUTH DAYTONA, FL 32119

License #7407139

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

66.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LAN LAMOON AUTHENTIC THAI BISTRO in SOUTH DAYTONA currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 31 total violations — 9 critical, 7 major, 15 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

None on file yet

The latest inspection on March 26, 2026 included 1 critical violation, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Call Back - Complied
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauces from last week per operator
[22-02-4] Significant improvement in cleanliness, reach in cooler gaskets, interior.
[08A-05-6] Raw chicken over cooked potatoes walk in cooler
[36-73-4] Significant improvement in cleanliness at kitchen entrance and cookline
[25-05-4] Single-service articles improperly stored. Cases of single service items and bag of Togo containers on the floor
[29-11-4] Water leaking from pipe and/or faucet/handle. Handsink faucet cookline
[23-03-4] Significant improvement in cleanliness, reach in cooler door handles, shelf under microwave, side of cooking equipment
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezers

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry
[14-01-5] Bowl or other container with no handle used to dispense food. In dry rice
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler exteriors - exterior oven - cookline shelving - walk in cooler shelving
[29-11-4] Water leaking from pipe and/or faucet/handle. Dish area handsink
[36-73-4] Floor soiled/has accumulation of debris. Cookline "
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Interior cookline microwave - wok interior and exterior soiled with grease buildup - cookline coolers interior
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry made previous evening up to 54F in the middle. Cooled in large covered pot.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Putting veg (ginger)in a bowl to bring to customer
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over cases of produce walk in cooler
[08B-38-4] Food stored on floor. - Multiple bags of jasmine rice on the floor in the office - in dry storage area
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl.operator primed and 50 ppm cl was reached.

Community reaction

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Community pulse