LANNA THAI RESTAURANT

Name: LANNA THAI RESTAURANT
Address: 1605 CR 220 STE 180, FLEMING ISLAND, FL, 32003, US
Rating: 79.9

1605 CR 220 STE 180, FLEMING ISLAND, FL 32003

License #2001333

🍜 Thai/Vietnamese ℹ️

79.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 25, 2026 · 7 findings · 0 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LANNA THAI RESTAURANT in FLEMING ISLAND currently holds an InspectFL Health Score of 79.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 41 total violations — 7 critical, 3 major, 31 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 25, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LANNA THAI RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and surrounding ceiling tiles in the kitchen have dust/debris.
[33-11-4] Missing drain plug at dumpster. Drain plug missing on dumpster.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler. Operator removed beverage.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor by wok station. Operator elevated solution.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut lettuce on time controls. No written procedures available. Operator had blank form and completed form during inspection.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents/floor soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook make line and surrounding ceiling tile is soiled. Floor at back exit is soiled.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Paper towel dispenser in kitchen installed over prep table above container of clean utensils. Operator moved utensils from under towel dispenser.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen with clean utensils/knives. Operator removed beverage.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in standing water at 79F. Operator removed water.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach in cooler. Operator replaced with new thermometer.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Shell eggs and rangoons in flip top reach in cooler in kitchen are lined with paper towels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned containers of raw chicken stored above portioned containers of raw pork in stand up reach in freezer in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mixture on cart by stove at 74F. Operator states placed on cart approximately 1.5 hours prior. Mixture moved to walk in cooler and another temperature taken approximately 15 minutes later at 67F.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Two employee food handler certificates missing date of birth. Operator completed both during inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall above three compartment sink is soiled. Multiple ceiling tiles in kitchen are soiled. Light shield above reach in cooler in kitchen is soiled.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Hand wash sink directly next to prep table with clean utensils and cooking equipment has the paper towels dispenser directly over the prep table and over the clean stored utensils. Drips from hands noted as inspector dried hands.
[35A-03-4] Dead roaches on premises. One dead roach under front counter at far left side. Operator removed and discarded dead roach.
[14-71-4] Duct tape/tape used to repair nonfood-contact surface. Knife handle wrapped with tape in storage container on prep table. Gasket on far left door of reach in cooler in kitchen is torn at the bottom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has debris build up. Gasket on far left reach in freezer at back wall is soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing utensils with soap, rinsed and set aside to dry. No sanitizer was used. Operator spoke with employee to set up the three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomatoes in reach in cooler in kitchen held in container above chill line of cooler at 51F. Operator states tomatoes were cut 4.5 hours prior. Also, cut tomato in walk in cooler at 61F. Per operator, tomatoes placed on shelf in kitchen with ice around 11:00 and returned to the walk in cooler around 3:00. Inspector gave alternative option using time as a public health control and explained procedures.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine.