THAI BY THAI

Name: THAI BY THAI
Address: 250 PALM COAST PKWY NE UNIT 300, PALM COAST, FL, 32137, US
Rating: 55.4

250 PALM COAST PKWY NE UNIT 300, PALM COAST, FL 32137

License #2800843

🍜 Thai/Vietnamese ℹ️

55.4 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 9 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THAI BY THAI in PALM COAST currently holds an InspectFL Health Score of 55.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 76 total violations — 16 critical, 15 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 4, 2026

The latest inspection on May 12, 2026 shows 9 observation rows: no critical rows, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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THAI BY THAI 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled with dark mold like substance. Operator cleaned during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container drink on prep table. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler floor soiled with old food debris.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife store between counter and cooking equipment. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front counter has dark mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cookline soiled with old food debris.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink has pot inside. Operator removed.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in drain pan of hot water tank under dish machine.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed approximately 21 containers and pots of assorted cooked animal and vegetable products in walk-in cooler not date marked or marked personal. All items are claimed personal by person in charge. Person in charge marked all containers staff.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers and walk-in cooler soiled black/green mold like substance.
[41-07-4] Container of medicine improperly stored. Observed burn gel stored under Togo containers above flip-top cooler filled with food.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed washed vegetables stored in Walmart and grocery bags on cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Discussed with person in charge.
[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 cooked beef with date mark 2/18/26 Observed rendered fat and broth in unmarked container and person in charge does not know date made.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed streamed noodle (67F - Cold Holding) on prep table for approximately 2 hours per person in charge. Person in charge placed in walk-in cooler.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed two hand washing stations in kitchen no dispensing paper towels. Person in charge attempted to change batteries but still was not able to get tower dispenser working. Person in charge placed roll of tower at hand washing station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rendered fat and broth in unmarked container and person in charge does not know date made. See stop sale.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine has black/mold like debris on it. Person in charge wiped clean.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoop in food items on make top. Cup used to scoop rice. Person in charge removed all.
[21-05-5] Cloth used as a food-contact surface. Spring rolls lined with cloth.
[35A-03-4] Dead roaches on premises. Observed 1 dead reach under 3 compartment sink. Person in charge swept up and disposed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothes above rice flour in dry storage.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Behind cookline: floor is soiled.
[10-17-4] In-use knife/knives/scissors stored in cracks between pieces of equipment. Scissors in between equipment. 2 reach in cooler on cookline.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven doors. Person in charge removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer is soiled. Food debris on bottom shelf.
[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. In reach in freezer raw chicken over lamb.
[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 and the time removed from temperature control cannot be determined. Missing on eggs. Person in charge time stamped.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine is grimy. Has black like mold on it.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as a scoop in broccoli and cabbage. To go container used as a scoop in rice. Person in charge removed both.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean glasses stored on cloth in walk in cooler. Person in charge removed all glasses.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottled water under back prep area. Person in charge removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At sushi; notes, towels, pens stored on top of rice. In storage closet; back pack on corn starch.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. A pair of scissors in between reach in cooler on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice; rice spoon in standing water.
[21-04-4] In-use wiping cloth/towel used under cutting board. Person in charge removed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Establishment is missing ambient thermometers in both reach in coolers on cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Sugar scoop is soiled. Gaskets on all reach in coolers are soiled. Cookline gaskets, sushi gaskets are all soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Rice not labeled.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person playing with phone then begging to prep vegetables.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer touch phone with hands the go directly to prepping vegetables. Addressed and came back and he was touching phone then ear buds with out washing hands.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed person prep vegetables after touching his phone without washing hands 1st.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment does not have proof of parasite destruction.
[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. Establishment does not have form. Emailed to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. On sushi line; hand washing sink blocked by butane on rack. Person in charge removed butane and rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at back hand washing sink. Person in charge replaced paper towels.
[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. Establishment does not have forms signed off on.
[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. Establishment has not done any training since 2023
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment does not have anything date marked; rice, chicken, etc. cream at sushi not labeled.