TANI THAI BY RIN

Name: TANI THAI BY RIN
Address: 12269 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 6.9

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

6.9 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 6.9 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, DBPR recorded 159 total findings; InspectFL has detailed violation rows for 143 of them so far.

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Start with the newest inspection, then verify the pattern

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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 shows 29 observation rows: 5 critical, 2 major, and 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

143

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.

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

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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: 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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled at waiter station.
[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.
[25-05-4] Single-service articles improperly stored. Observed box of napkins on floor outside of women's restroom.
[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.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all freezers.
[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.
[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.
[08B-12-5] Stored food not covered. Observed in fridge/freezer combo; frozen foods with no lid.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside reach in cooler at sushi counter.
[36-22-4] Floor area(s) covered with standing water. Observed in kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in kitchen.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple reach in coolers in kitchen.
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at sushi counter; sushi cooler not working. As per operator, not in use. No TCS foods stored inside.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks; dust accumulation.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in grocery bags in chest freezer.

Disposition: Call Back - Admin. complaint recommended
[03A-02-5] Observed in reach in across cook line: chicken raw (45F - Cold Holding); cut tomato (52F p- Cold Holding); eggs (60F - Ambient); bean sprouts (52F - Cold Holding).
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[14-74-7] Observed reach in cooler across cook line with ambient temp of 59F.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife rack. Observed soiled shelves where dry dishes and food are stored.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[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.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed raw fish in to go bags from grocery store in chest freezer.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler next to water heater. Observed in water station where ice bin is.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Disposition: Call Back - Complied
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler handles and microwave handles soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[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.
[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.
[25-05-4] Single-service articles improperly stored. Observed napkins stored on floor outside of womens restroom.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cooler and freezer across cook line.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under board next to hand sink.
[51-18-6] No copy of latest inspection report available. Observed last inspection not on site.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[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.
[08B-12-5] Stored food not covered. Observed in multiple freezers food not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in reach in cooler next to water heater. Observed in reach on where sodas are held.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer and black fridge/freezer.

Disposition: Administrative complaint recommended
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under board next to hand sink.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner stored above clean dishes on prep table next to hand sink.Operator removed.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled.
[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.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[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.
[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.
[25-05-4] Single-service articles improperly stored. Observed napkins stored on floor outside of womens restroom.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw shrimp in reach in across chest freezer. Operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife rack. Observed soiled shelves where dry dishes and food are stored.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.

Disposition: Call Back - Extension given, pending
[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.
[08B-12-5] Stored food not covered. Observed in multiple freezers food not covered.
[22-31-4] Non-pitting surface rust on food-contact equipment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in across cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler handles and microwave handles soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer and black fridge/freezer.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning.
[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.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink on site.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple holes in ceiling throughout bathrooms and kitchen.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in reach in cooler next to water heater. Observed in reach on where sodas are held.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.

Disposition: Warning Issued
[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.
[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.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink on site.
[31A-11-4] Handwash sink used for purposes other than handwashing.observed at sushi counter with bowl inside.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[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.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler handles and microwave handles soiled.
[08B-12-5] Stored food not covered. Observed in multiple freezers food not covered.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in reach in cooler next to water heater. Observed in reach on where sodas are held.
[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.
[41-07-4] Container of medicine improperly stored. Observed burn cream store in reach in across cook line. Operator removed during inspection.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw fish. Operator corrected during inspection.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in across cook line.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-31-4] Non-pitting surface rust on food-contact equipment.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple holes in ceiling throughout bathrooms and kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer and black fridge/freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.

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F record

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