THAI HOUSE II RESTAURANT

Name: THAI HOUSE II RESTAURANT
Address: 2250 NE 163RD ST, SUITE 5, MIAMI, FL, 33160, US
Rating: 82.5

2250 NE 163RD ST, SUITE 5, MIAMI, FL 33160

License #2317529

🍜 Thai/Vietnamese ℹ️

82.5 Grade C / 100

Mixed Health Record

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Latest inspection

April 20, 2026 · 16 findings · 1 critical

Routine - Food

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Minor

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Quick take

THAI HOUSE II RESTAURANT in MIAMI currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 33 total violations — 5 critical, 2 major, 26 minor.

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Record snapshot

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The latest inspection on April 20, 2026 shows 16 observation rows: 1 critical, 0 major, and 15 minor.

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Inspector notes

Coverage note

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THAI HOUSE II RESTAURANT has some meaningful issues on record. Would you still eat here?

C 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
[14-05-4] Cardboard used to line food-contact shelves.
[14-71-4] Duct tape used to repair reach in freezer.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[14-69-4] Ice buildup in reach-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[08B-39-4] Observed Raw avocado not washed prior to preparation.
[22-20-5] Observed accumulation of black buildup substance in the interior of the ice machine/bin.
[29-08-4] Observed hand washing sink in disrepair and blocked by aluminum foil to prevent usage. Advised manager that all sinks must be fully functional and accessible.
[08B-38-4] Observed raw duck stored on floor in kitchen area and various food on floor in walk in cooler.
[06-01-5] Observed raw duck thaw in standing water.
[42-03-5] Observed the Storage of maintenance equipment/tools stored over food in dry storage area. Maintenance equipment must be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-86-1] Observed Non-food grade paper/paper towel used as liner for container of cut vegetables and raw fish.

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of foods.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[29-03-4] Observed Water from ice maker draining onto floor surface.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[36-12-4] Floors not constructed to be easily cleanable. Located in walk in cooler.
[08B-38-4] Food stored on floor. Observed various containers of food on floor in sushi area and in walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker and in sushi area.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna being stored over ready to eat vegetables in sushi area reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked salmon held at 69F - Cold Holding. Salmon was being stored on prep table in sushi area. Advised manager and she instructed employee to put in reach in 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 and the time removed from temperature control cannot be determined. Observed sushi rice with no time marking. As per chef sushi rice had only been out for about 2 hours. Manager added time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic containers being stored in hand washing sink in sushi area and metal pan stored in hand washing sink in kitchen area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in warewash are water shut off. As per manager they are awaiting maintenance to repair. Additional handwashing sink less than 5ft.