SEA THAI RESTAURANT

Name: SEA THAI RESTAURANT
Address: 3812 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 0

3812 E COLONIAL DR, ORLANDO, FL 32803

License #5811758

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 23 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SEA THAI RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 117 total violations — 14 critical, 22 major, 81 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 19, 2026 shows 23 observation rows: 4 critical, 5 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

117

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.

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

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Community reaction

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SEA THAI RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White sticky rice prepared 48 hours prior not date marked. Operator date marked it during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh crushed garlic stored on make table at 54F. Per operator it was put out 15 minutes prior. Operator placed on ice. New temp 41F
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Three thermometers reading 26-28F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw shrimp stored above cooked duck and ready to eat noodles on make table. Operator removed
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line. Operator removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cut raw beef wearing a watch
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. By dish machine area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cook line, operator placed them in sanitizer bucket
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, operator placed it on triple sink to clean
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and area around filters Dish machine racks soiled Unused soda machine on front counter
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf next to clean plates
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-47-4] Food not stored at least 6 inches off of the floor. Instant ginger drink boxes stored on floor by storage shelf on front counter. Operator removed
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice bucket by dish machine unprotected. Operator flipped it COS Plates and bowls on dry rack not inverted.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items stored in reach in coolers.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon In rice warmer. Operator removed spoon
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw beef sitting in a sink to thaw. Operator opened cold running water
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs then move to handle clean to go containers without washing hands first. Operator had employee wash hands and replace gloves.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available for Arnon
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and sugar on cook line not labeled. Operator labeled during inspection
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cook line faucet
[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. Missing for Arnon

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -Hole in ceiling above dish shelf
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowles on storage shelf. Operator
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep table. Operator replaced
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on rack
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of Middle white freezer
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Bottom interior of stainless steel reach in cooler
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -Standing water in doorway to storage area. Operator cleaned
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. -Chicken hot holding 100F on prep table. Less than 4hrs per operator. Operator moved to cooler for temperature recovery
[31A-11-4] Handwash sink used for purposes other than handwashing. Sani bucket in hand sink at front counter
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested two analog thermometers both reading between 20-22F . Operator has digital thermometer but needs new batteries
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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 in reach in freezer made 3 days ago per operator

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In sugar container. Operator immediately removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks not secured
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drinks on prep table and above rice cookers. Operator immediately removed .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -in cooler at entry to cook line. Operator immediately removed
[10-20-4] In-use tongs stored on equipment door handle between uses. On rack and grill. Operator immediately removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry rice container. Operator immediately removed
[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. In cooked rice container. Immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused soda fountain at wait station is soiled at bottom of fountain dispenser
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of both white freezers and bottom interior of stainless steel cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked garlic on crash cart. Less than 4hrs per operator. Operator put time
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned
[31A-11-4] Handwash sink used for purposes other than handwashing. Sani bucket in wait station hand sink. Operator immediately removed
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator has 1 digital thermometer and 2 analog thermometers . When attempting to calibrate analog thermometers, they read a range of 22F-28F. The screw nut didnt fit the "wrench" to calibrate. Advised to either get new wrench or another digital thermometer.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl on sugar bucket
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen soiled
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint Employee got hat to wear
[14-11-5] Equipment in poor repair. Gasket on by clear door cooler broken
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door has gap leading to putside
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cook line heavily soiled
[08B-38-4] Food stored on floor. Onions and oil store on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to refrigerators soiled. Soap dispenser soiled Hood Filters soiled Tops of chest coolers soiled
[35B-03-4] Outer openings not protected with self-closing doors. Self closure device broken on back door
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Multiple coolers with rusted shelving
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service items Togo box not inverted server station and cook line
[29-49-6] Standing water in bottom of reach-in-cooler. Make table with standing water
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Meats thawing in hand sink. No water running on items. Operator removed items due to items in hand sink and placed in cooler
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area floor not sealed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat vegetable in clear reach in
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution for bucket over 200 ppm chlorine. Operator dumped out sanitizer
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of spices and salt, sugar not labeled Operator started to label items
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Freezer raw chicken over frozen vegetables Operator moved chicken to under vegetables
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken stored on counter 74° per operator less than 1 hour Operator moved chicken to cooler for immediate temperature recovery
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup chicken broth 110 and curry soup 113 held on side of stove per operator less than 2 hours. Operator put soups on stove for immediate temperature recovery second temps chicken broth 185 curry soup 172
[41-10-4] Toxic substance/chemical improperly stored. Diffuser next to utensils server area Operator moved diffuser
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sinks server blocked with sanitizer bucket Hand wash sink entrance to kitchen full with thawing meat Operator removed items
[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 operator with form. Employees working signed form during inspection
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at ware wash no label