TANI THAI BY RIN

Name: TANI THAI BY RIN
Address: 12269 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 37.9

12269 S DIXIE HWY, PINECREST, FL 33156

License #2317060

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

37.9 Grade F / 100

Failing Health Score

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Quick take

TANI THAI BY RIN in PINECREST currently holds an InspectFL Health Score of 37.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 93 total violations — 19 critical, 9 major, 65 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 January 22, 2026 included 5 critical violations, 1 major, and 17 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.

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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
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 3 containers of spring rolls with 01/14 and 1 container if spring rolls with 01/07. Operator removed all containers to be discarded.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives between wall and shelf next to cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled at waiter station.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside reach in cooler at sushi counter.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in kitchen area.
[38-01-4] Light shield damaged/in disrepair. Observed above ware wash area.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner stored above sauce and utensils next to kitchen hand sink. Operator removed spray during inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed tanks not secure outside of men's restroom.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over containers of sauce in reach in cooler next to kitchen exit. Operator removed chicken and placed in other cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in grocery bags in chest freezer.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all freezers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 containers of spring rolls with 01/14 and 1 container if spring rolls with 01/07. Operator removed all containers to be discarded.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple reach in coolers in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag above utensils in wait station area. Operator removed during inspection.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at ware wash area. Operator had employees invert silverware for protection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board on prep table next to back kitchen exit.
[25-32-4] Reuse of single-service or single-use articles. Observed frozen foods and spice containers washed and reused for other food items and spices.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers.

Call Back - Complied
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs above tofu in reach in cooler next to water heater. Operator removed during inspection.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under board next to hand sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of meat grinder in warewash area. Observed phone on condiment rack next to cook line. Observed multiple employee bags stored above prep cooler, above dry dishes.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cooler and freezer across cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 60F; the following TCS foods stored inside for less than 4 hours: raw chicken (54F - Cold Holding); raw beef (51F - Cold Holding); raw pork (46F - Cold Holding); shrimp raw (50F - Cold Holding). Operator placed items on ice or moved to other working cooler. Observed on condiment racks and above reach in cooler at cook line; bean sprouts (80F - Cold Holding); half and half (72F - Cold Holding); cut cabbage (56F - Cold Holding). As per operator, these items were held for less than 3 hours prior to inspection. Items were removed and placed in working cooler for rapid chill.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed on shelf across cook line; sugar with no label.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner stored above clean dishes on prep table next to hand sink.Operator removed.
[25-05-4] Single-service articles improperly stored. Observed napkins stored on floor outside of womens restroom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[51-18-6] No copy of latest inspection report available. Observed last inspection not on site.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed near cook line: cooked veggies (80F - Hot Holding). As per operator, less than 1 hour prior to inspection. Items were placed in cooler for rapid chill.

Administrative complaint recommended
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[25-05-4] Single-service articles improperly stored. Observed napkins stored on floor outside of womens restroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of multiple equipment. Observed soiled gaskets in multiple reach in coolers.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken above pork and veggie dumplings in freezer next to dry storage. Operator removed items for proper storage and segregation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cooler and freezer across cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of meat grinder in warewash area. Observed phone on condiment rack next to cook line. Observed multiple employee bags stored above prep cooler, above dry dishes.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under board next to hand sink.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner stored above clean dishes on prep table next to hand sink.Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 60F; the following TCS foods stored inside for less than 4 hours: raw chicken (54F - Cold Holding); raw beef (51F - Cold Holding); raw pork (46F - Cold Holding); shrimp raw (50F - Cold Holding). Operator placed items on ice or moved to other working cooler. Observed on condiment racks and above reach in cooler at cook line; bean sprouts (80F - Cold Holding); half and half (72F - Cold Holding); cut cabbage (56F - Cold Holding). As per operator, these items were held for less than 3 hours prior to inspection. Items were removed and placed in working cooler for rapid chill.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed on shelf across cook line; sugar with no label.

Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 containers of spring rolls marked with 08-13.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in multiple coolers soiled. Observed exterior of multiple equipment soiled.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink on site.
[08B-12-5] Stored food not covered. Observed in multiple freezers food not covered.
[35A-03-4] Dead roaches on premises. Observed 8 dead roaches behind prep table in waiter station. Observed 3 dead roaches under reach in cooler where sodas are held. Observed 3 dead roaches in dry food storage.
[16-46-4] Old labels stuck to food containers after cleaning.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 containers of spring rolls marked with 08-13.
[31A-11-4] Handwash sink used for purposes other than handwashing.observed at sushi counter with bowl inside.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[41-07-4] Container of medicine improperly stored. Observed burn cream store in reach in across cook line. Operator removed during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temperature if 53F. The following tcs foods stored inside: raw chicken (51F - Cold Holding); cabbage cut (61F - Cold Holding); krab (56F - Cold Holding); eggs (53F - Cold Holding); bean sprouts (55F - Cold Holding). As per operator less than 2 hours. Items were placed on ice or in other working cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed plastic produce bags used for food storage in chest freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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