THAI THANI RESTAURANT

Name: THAI THANI RESTAURANT
Address: 600 MARKET ST #110, CELEBRATION, FL, 34747, US
Rating: 26.5

600 MARKET ST #110, CELEBRATION, FL 34747

License #5911179

🍜 Thai/Vietnamese ℹ️

26.5 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 16 findings · 3 critical

Routine - Food

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Minor

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Quick take

THAI THANI RESTAURANT in CELEBRATION currently holds an InspectFL Health Score of 26.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 114 total violations — 14 critical, 20 major, 80 minor.

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Record snapshot

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The latest inspection on May 14, 2026 shows 16 observation rows: 3 critical, 1 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

114

Coverage note

Inspector notes linked where available

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THAI THANI RESTAURANT 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. Interior of ice machine on side wall and on drop chute
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several equipment handles on cookline
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over entrance to walk in cooler damaged
[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. Salmon and whitefish in make table at end of cookline fully thawed inside intact reduced oxygen packaging See stop sale
[36-17-5] Floor tiles missing and/or in disrepair. Several cracked tiles near dish machine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. Several on cookline oven handle
[21-04-4] In-use wet wiping cloth/towel used under cutting board. One on cookline
[36-62-4] Light not functioning. One in hood over cookline
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At handwashing sink near dish machine
[16-46-4] Old labels stuck to food containers after cleaning. Several on clean dish shelf near dish machine
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Ice buildup
[14-31-5] Nonfood-grade bags used in direct contact with food. Several produce items in grocery bags in walk in cooler
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired as of April 1st 2026 Operator renewed during inspection
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and whitefish in make table at end of cookline fully thawed inside intact reduced oxygen packaging Operator discarded
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan inside of handwashing sink near dish machine

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. At handwashing sink across from dish machine Emailed
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield in ice bin
[14-01-5] Bowl or other container with no handle used to dispense food. In container of flour at end of cookline
[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. 1 salmon fillet fully thawed in intact reduced oxygen packaging in cookline make table - see stop sale
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler under make table on cookline nearest handwashing sink across
[36-17-5] Floor tiles missing and/or in disrepair. Several cracked floor tiles in front of dish machine
[08B-38-4] Food stored on floor. Several cases on floor underneath shelving in walk in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 on oven handle on cookline
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On cookline
[36-62-4] Light not functioning. One in hood over cookline
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At handwashing sink across from dish machine Emailed operator sign
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in reach in cooler in expo area Clean dish rack near dish machine
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at beginning of cookline
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwashing sink in drink station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked soup in reach in cooler underneath first make table on cookline Operator moved eggs
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 salmon fillet fully thawed in intact reduced oxygen packaging in cookline make table
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu (46F - Cold Holding) in cookline make table 4.5 hours per operator - see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding) in cookline make table 4.5 hours per operator - 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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to the exit door .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on make table top . Operator moved it .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored at the reach-in cooler not identified or segregated from the customer food .
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishments.
[08B-38-4] Food stored on floor. Rice noodles container stored on floor at the walk-in cooler .
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 3 tongs stored on the oven handle .
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn bottom of make table the one facing the stove .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the employee hand sink at the coffee station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink .
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. At the dishwasher area .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and the walk-in cooler shelves.
[08B-12-5] Stored food not covered. At the white reach-in freezer. Operator covered it .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. At the mop sink .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of cut vegetables at top of make table . Operator removed it to bottom table .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored on top of raw shrimp at the walk-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. See stop sale. For the spring roll-white rice-rice noodles.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At the white reach-in freezer.
[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.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Blake -itsariya expired 2022.

Disposition: Warning Issued
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Multiple throughout kitchen.
[22-20-5] Accumulation of black/pink mold-like substance in the interior of the ice machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Next to hood vent system, tiles are falling.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on maketable countertop. Employee removed phone.
[14-11-5] Equipment in poor repair. Missing hood vent baffles.
[36-17-5] Floor tiles missing in warewashing area.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on ceiling.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar and on cookline.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No secondary thermometer in walk-in cooler that has outside ambient air thermometer malfunctioning.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles soiled, equipment exterior throughout kitchen soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder substance through kitchen. Operator placed labels.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk-in cooler. Operator moved raw beef below cooked chicken,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca boba 108F sitting at room temperature, prepared less than 1 hour prior per operator. Operator placed boba in hot holding unit and reheated to 135F.
[05-15-4] Ambient air thermometer provides a temperature range, but no specific temperature. Walk-in cooler ambient thermometer gauge is malfunctioning as evidenced by gauge flashing multiple temperatures in quick succession,
[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. Glass rack for dishmachine warewashing is soiled with black mold-like substance.
[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. Operator printed and completed with employees working.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Multiple throughout kitchen.
[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. Operator provided one certificate Kannika H. 3 other employees working at time of inspection,
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach-in cooler.