THAI CAFE

Name: THAI CAFE
Address: 10952 EAGLE VILLAGE DR UNIT 400D, MIROMAR LAKES, FL, 33913, US
Rating: 27.8

10952 EAGLE VILLAGE DR UNIT 400D, MIROMAR LAKES, FL 33913

License #4607167

🍜 Thai/Vietnamese ℹ️

27.8 Grade F / 100

Failing Health Score

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Latest inspection

April 9, 2026 · 4 findings · 0 critical

Routine - Food

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Quick take

THAI CAFE in MIROMAR LAKES currently holds an InspectFL Health Score of 27.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 105 total violations — 32 critical, 12 major, 61 minor.

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The latest inspection on April 9, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

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Inspection coverage

100%

Inspector notes

105

Coverage note

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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
[14-69-4] Ice buildup in tall white reach-in freezer by left side facing cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In center of kitchen with accumulated dust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets tall reach-in freezer front of kitchen. Gasket short reach-in freezer far end right cook line.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures. Chicken is cooked non continuously per operator, no written plan. Located blank written plan already in operators records, discussed filling out.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In center of kitchen with accumulated dust.
[35A-03-4] Dead roaches on premises. 2 dead on counter by cook line left handwash sink, 2 dead under ice machine reach-in freezer, 5 dead under cook line equipment.
[14-69-4] Ice buildup in tall white reach-in freezer by left side facing cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets tall reach-in freezer front of kitchen. Gasket short reach-in freezer far end right cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. 4 cans pineapple chunks dry storage rack by cook line with large dents.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server washing hands with soap rubbing less than 5 seconds. Spoke with employee regarding proper handwashing times.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cook lend fryer side reach-in cooler, raw beef and raw salmon over ready-to-eat soups. Operator rearranged for proper food storage.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live on counter by unused rice pot, one live on floor in front of dry storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by soda machine front of kitchen:; half and half (53F - Cold Holding) ; cut tofu (51F - Cold Holding), operator states less than 3 and a half hours after busy lunch with reach-in cooler door open. Operator placed in ice for rapid cooling.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures. Chicken is cooked non continuously per operator, no written plan. Located blank written plan already in operators records, discussed filling out.

Disposition: Emergency order recommended
[14-05-4] Cardboard used to line food-contact shelves in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent over cook line corner near entrance.
[36-03-4] Cove molding at floor/wall juncture broken/missing behind mop sink.
[35A-03-4] Dead roaches observed under all pieces of cook line and front line equipment, approximately 35 in total. Dead roaches observed on gaskets of all three reach-in cooler freezers on cook line. 5 dead roaches frozen in ice on shelves in reach-in freezer at end of cook line.
[14-11-5] Equipment in poor repair. Gaskets torn in cook line reach-in coolers. Standing water in bottom of right side cook line reach-in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of food debris, grease under cook line equipment. Debris on floor of walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach-in coolers cook line and front line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 25ppm at 104F) after running 3 times. Operator replaced chlorine, 50 ppm after rerunning.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Sugar, rice in non food grade containers under front service line.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef and pork over unwashed green onions, bean sprouts in walk-in cooler. Operator moved to lower shelf for proper food protection. Also raw over ready-to-eat, reach-in cooler left side cook line raw shell eggs, raw fish over ready-to-eat sauces.
[35A-05-4] Approximately 12 live roaches around gaskets in reach-in freezer left side cook line. 1 live roach on wall in mens bathroom, 1 live roach in dining room near entrance to kitchen. On live roach in front of tall reach-in freezer in front of kitchen.

Disposition: Emergency order recommended
[14-05-4] Cardboard used to line food-contact shelves in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent over cook line corner near entrance.
[36-03-4] Cove molding at floor/wall juncture broken/missing behind mop sink.
[35A-03-4] Dead roaches on premises. In far corner cook line under reach-in cooler and maintenance equipment approximately 30 dead roaches. Approximately 10 dead on front line prep table. Approximately 15 dead in sticky trap under tall silver reach-in freezer, 10 on floor under surrounding equipment. Approximately 35 dead under far end cook line equipment closer to service station. Approximately 50 dead under cook line equipment.
[14-11-5] Equipment in poor repair. Gaskets torn in cook line reach-in coolers. Standing water in bottom of right side cook line reach-in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of food debris, grease under cook line equipment. Debris on floor of walk-in cooler.
[08B-38-4] Food stored on floor. On cook line rice sticks,sauces, oil stored on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach-in coolers cook line and front line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 25ppm at 104F) after running 3 times. Operator replaced chlorine, 50 ppm after rerunning.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Sugar, rice in non food grade containers under front service line.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef and pork over unwashed green onions, bean sprouts in walk-in cooler. Operator moved to lower shelf for proper food protection. Also raw over ready-to-eat, reach-in cooler left side cook line raw shell eggs, raw fish over ready-to-eat sauces.
[08A-24-5] Raw animal foods not properly separated from each other during storage based upon minimum required cooking temperature. In walk-in cooler raw chicken and raw pork stored in same container. Operator separated for proper food protection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches under Bibb in box soda storage by exit to kitchen back door. 1 live roach by walk-in cooler on floor. One live on floor by dry storage rack. One live on top part pass through window. One live under glass door beer reach-in cooler in drink service area. 3 live under ice machine. 3 live on floor under cook line rice steamer, next to approximately 15 live in sticky trap. One live under front of house drink table.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food in sauces in walk-in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured by mop sink.
[14-05-4] Cardboard used to line food-contact shelves on reach-in cooler at entrance to kitchen and inside both reach-in cooler and reach-in freezer directly across.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulated on vents and surrounding ceiling in kitchen, walk-in cooler.
[36-03-4] Cove molding at floor/wall juncture broken/missing behind mop sink.
[08B-38-4] Food stored on floor of cook line, containers oil and sauces.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Across from dishwashing area, rice and sugar in non food grade containers. In walk-in cooler noodles in non food grade container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Non-continuously cooked chicken (raw) and raw shrimp over rye sauces on cook line. Operator moved raw foods to bottom shelf for proper storage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, front side, cooked white rice (109F - Hot Holding) for 2 hours per operator.
[41-10-4] Toxic substance/chemical improperly stored at far end cook line, bottles chemicals over bibb in box soda storage and next to fryer oil. Operator separated the chemicals. Spoke to operator about training employees on designated area for chemicals storage.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken in cook line reach-in cooler that was non-continuously cooked per operator. Provided form HR 5022-102 and written procedures.
[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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104., operator printed copy.
[11-26-1] Partial 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. Observed one signed reporting agreement. Approximately 10 missing. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Operator printed copies to review with employees.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food in sauces in walk-in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured by mop sink.
[14-05-4] Cardboard used to line food-contact shelves. In reach-in freezer, reach-in cooler. repeat 6/27/2023.
[08B-38-4] Food stored on floor. In walk-in cooler two containers sauces stored on floor. Boxes fish sauce, curry paste, soy sauce stored on floor by back door of kitchen. Repeat 6/27/2023.
[41-10-4] Toxic substance/chemical improperly stored. Chemicals over bibb in box soda storage by far end cook line. Operator moved to proper storage.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) on cook line stored on container of oil for cooking. Operator discarded chemicals.
[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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed partially cooked and cooked chicken on cook line. Provided operator with non continuous cooking form and explained use.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed partially cooked raw chicken cooling in reach-in cooler on cook line, covered, in plastic dense container.
[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 employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 6/27/2023.
[35A-13-4] Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Observed dog at table in outdoors dining area. Discussed local permits allowing animals at food service establishments and provided operator with ADA frequently asked questions handout.