THAI THAI HOUSE

Name: THAI THAI HOUSE
Address: 215 PALM BAY RD NE STE 169, MELBOURNE, FL, 32904, US
Rating: 17.5

215 PALM BAY RD NE STE 169, MELBOURNE, FL 32904

License #1506204

🍜 Thai/Vietnamese ℹ️

17.5 Grade F / 100

Failing Health Score

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Latest inspection

June 10, 2026 · 7 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

THAI THAI HOUSE in MELBOURNE currently holds an InspectFL Health Score of 17.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 10, 2026. Across those visits, inspectors documented 126 total violations — 15 critical, 21 major, 90 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on June 10, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

126

Coverage note

Inspector notes linked where available

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THAI THAI HOUSE 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
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed.
[40-06-5] Drinks still stored on shelf above make table.
[31B-04-4] Mens room still requires hand washing sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Make table gaskets soiled with mold like substance. Chest freezer gaskets soiled with mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. White reach in freezer bottom shelf soiled with food debris. Both upright freezers.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Mens room self closure broken.
[02C-03-5] Open milk not dated in glass two door reach in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen soiled by fasteners holding deflection plate. Operator began removing and cleaning.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and Monster drink stored above prep table in kitchen.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice at sushi bar.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice maker in kitchen, moved to wash.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Turned crockpot on.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink on cook line no sign. Mens and womens rooms missing hand wash signs. Two hand wash sinks at sushi bar no signs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Make table gaskets soiled with mold like substance. Chest freezer gaskets soiled with mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. White reach in freezer bottom shelf soiled with food debris. Both upright freezers.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Mens room self closure broken.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk open two days not date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled and dirty. Moved to wash.
[31B-03-4] No soap provided at handwash sink. Hand wash sink on cook line no soap.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Current
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door
[36-73-4] Floor soiled/has accumulation of debris. Around reach in freezer
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sink on cook line Both bathrooms men and womens
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Reach in freezer Hood filters not
[32-17-4] Self-closing device on bathroom door disconnected/broken. Mens bathroom
[08B-12-5] Stored food not covered. Crab Rangoon. Reach in freezer
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items are marked on customer menu with asterisks but doesnt have on menu what the asterisk is for
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent operator copy to fill out

Disposition: Met Inspection Standards
[32-07-5] Bathroom facility not clean. Hand wash sink is soiled, Mirror is soiled, and toilet is soiled. Trash can is full.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna Krimson yellowfin tuna not removed from packaging prior to thaw.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Small white chest freezer has ice build up
[10-08-5] Ice scoop handle in contact with ice. Sushi bar ice machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in sushi line black refrigerator under counter.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Employee bathroom has strong urine smell.
[29-49-6] Standing water in bottom of reach-in-cooler. Cook line cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables above noodles and prepped carrots in walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar 2 wet cloths on cutting board
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Explained to operator that they cannot use non food grade paper towels in direct contact with food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above coconut sauce in walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Yellowfin tuna not removed from vacuum seal prior to thaw.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (47F - Cold Holding); raw shrimp (46F - Cold Holding) operator put ice on items
[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 for operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cooler has old food debris in bottom
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poster in windows and poster on front counter with specials does not reflect raw items on menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee bathroom
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Light under hood hanging by wires.

Disposition: Met Inspection Standards
[22-20-5] Heavy accumulation of black/green mold-like substance in the interior of the ice machine.
[33-02-4] Box used as garbage container.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Chest freezer
[14-11-5] Gaskets torn on 3 door cooler
[23-03-4] Hood filters heavily spiked with grease Door handle on cola cooler soiled
[14-69-4] Ice buildup in reach-in freezers.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82F
[14-34-4] Interior of ice machine/bin with rust that has pitted the surface around deflector panel
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler
[08B-12-5] Squid not covered in chest freezer
[29-49-6] Standing water in bottom of reach-in-cooler. Cook line
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Walls in kitchen heavily soiled with accumulated grease,, and/or dust.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on cook line counters, wok station
[01B-01-4] Dented can of bamboo shoots. See stop sale.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Members mark paper towels
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Zip lock bag of raw ground sausage over peppers and garnishes
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked skins 09/20
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked skins
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish thawing label bearing states remove from package upon thawing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef 54F , Flip top cooler ; raw shrimp (42F - Cold Holding); slaw mix (49F - Cold Holding)
[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. Cooked rice and rice noodles on the cook line
[22-02-4] Cook line reach in cooler soiled with old food debris. Can open spoiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Evidence of hand sink used as dump sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi grade fish

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Using bowl to scoop flour in prep area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen accumulated dust on ceilings
[35A-03-4] Dead roaches on premises. One dead roach on kiri box, three dead under storage, two dead under wood storage rack area operator cleaned up
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Under fryer accumulation of grease and food debris
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons in water temped at 84F
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. White chest freezer in mop sink room
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink in mens and womens restrooms
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Gaskets on cookline black like substance Gaskets on white chest freezer black like substance Black fan over cookline dust and grease
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cookline
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline unit
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths at sushi bar and cookline area
[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 00ppm) primed with operator, retested at Dishwasher (Chlorine 50ppm)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated open milk
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area stained black
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in prep area used as dump sink, observed ice in sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In prep area