Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Thai Thai III Restaurant

Thai Thai III Restaurant
8660 Astronaut Blvd
Suite 108
Cape Canaveral, FL 32920
(321)784-1561

Click to Show Larger Map
Map of Area Around Thai Thai III Restaurant
Get Directions to Thai Thai III Restaurant 8660 Astronaut Blvd, Cape Canaveral, FL 32920
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 8660 Astronaut Blvd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Hide Contents
2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Thai Thai III Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Thai Thai III Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2013050108 - On January 03, 2014 Thai Thai III Restaurant, Cape Canaveral was ordered to pay $200 for violations observed during its October 31, 2013 inspection.

Case Number: 4--2014050800 - On December 15, 2014 Thai Thai III Restaurant, Cape Canaveral was ordered to pay $800 for violations observed during its September 30, 2014 inspection.

Click to Hide Contents
Food Misrepresentation Cases Since March 2006

NoticeAccording to Florida Statute 509.292; an operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment.

The identity of food or a food product is misrepresented if:

  1. The description of the food or food product is false or misleading in any particular;
  2. The food or food product is served, sold, or distributed under the name of another food or food product; or
  3. The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.

Case Number: 2014050800 - Dec 08, 2014 - The Establishment Advertised Red Snapper On The To-go Menus But Was Serving Tilapia.

Click to Hide Contents
1 Food Service Inspection Since July 1, 2014
Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 5315941
Inspection Date: Tuesday, September 30, 2014
Inspection Number: 2416558
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 13
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. 2 oz souflee cup in salt
36-35-4 Basic.Ceiling soiled with accumulated grease. Vent in prep area
14-11-4 Basic.Equipment in poor repair. Cloth in use as a handle on wok
08B-12-4 Basic.Food stored in holding unit not covered. Wonton in freezer are not covered
08B-38-4 Basic.Food stored on floor. Cases of coconut milk in dry storage
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in sweet and sour sauce
14-12-4 Basic.Utensils in poor condition. Scoop in rice is broken
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia. I spoke with distributor and he is looking into the parasite distraction. Tilapia can only be cooked
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab 50f, cream cheese 50f. Sushi unit not turned on. Corrective action taken
41-11-4 High Priority.Toxic substance/chemical stored by or with single-service items. There is stainless polish by the gloves used for prep
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. There is slight mold on freezer in dry storage
52-05-4 Intermediate.Establishment advertised Red Snapper on the menu/menu board but served another type of fish. The facility is using Tilapa instead of Red Snapper for raw sushi. The "to go " menus sate Snapper on each line item. The regular menu has the word Snapper crossed out and there is no fish identity noted on the line item **Admin Complaint**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting at room temp 80f. Fried rice Corrective action taken.

Click to Hide Contents
3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 5218458
Inspection Date: Friday, April 18, 2014
Inspection Number: 2379510
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. There is a to go cup in tea in the walk in
35A-02-4 High Priority.Live, small flying insects in food preparation area. 1 live fly c **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw fish over cooked green mussels in freezer
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. There is raw eggs ocer raw fish in the walk in cooler
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4973209
Inspection Date: Monday, November 18, 2013
Inspection Number: 2296426
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Tin foil on shelf with food items
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a bowl in the carrots.

Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4973210
Inspection Date: Thursday, October 31, 2013
Inspection Number: 2296427
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 21
Number of High Priority Violations: 9
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. The vent in the employees bathroom is dusty
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There are bracelets on the cook **Admin Complaint**
36-24-4 Basic.Hole in wall. There are small holes in the wall in dry storage
10-08-4 Basic.Ice scoop handle in contact with ice. **. Repeat Violation**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water is 82f **Admin Complaint**
38-01-4 Basic.Light shield damaged/in disrepair. Kitchen area over line has a cracked light shield
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Sushi bar
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover.
08B-14-4 Basic.Stored food not covered in walk-in freezer. Wontons are in freezer without a cover.
38-04-4 Basic.Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
22-41-4 High Priority.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. Oppm cl. Manually sanitize dishes until repaired **Admin Complaint** **. Repeat Violation**
08B-02-4 High Priority.Displayed food not properly protected from contamination. The sushi rice has a rag in it, corrected on site
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler on the line is holding all items at 55f. See temps on cook line cooler on comment section. **Admin Complaint**
03F-03-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 6-hour limit (food temperature 41 degrees Fahrenheit or below when time began or cut tomatoes at ambient temperature when time began). See stop sale. Sushi rice at the ushi ar time marked 10pm
03F-02-4 High Priority.Potentially hazardous (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. Batter was just made at 11:00. Corrected on site **Admin Complaint**
08A-01-4 High Priority.Raw animal food stored over cooked food. The is raw shrimp over cooked sauce in the walk in cooler
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. There is raw chicken and raw eggs over salmon in the walk in cooler **Admin Complaint**
03A-19-4 High Priority.Raw fish cold held at greater than 41 degrees Fahrenheit. Roe is 65f on the sushi bar
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. The items under cook ,line cooler are Stop Saled. Discarded by the operator. The lobster , chicken and noodles were in the cooler overnight according to the cook. **Admin Complaint**
03F-10-4 Intermediate.Form on site. Corrected on site
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. There is a bucket in the handink. Corrected onsite

Click to Hide Contents
3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4721382
Inspection Date: Monday, April 08, 2013
Inspection Number: 2231199
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 23
Number of High Priority Violations: 8
Number of Intermediate Violations: 4
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
36-07-4 Basic.Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Kitchen
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Purses on food shelf
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook
08B-37-4 Basic.Food stored in a prohibited area. Oil is stored in the bathroom
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 113f
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Handle of scoop in soy sauce
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. To go cup in usebasa scoop in sugar
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area **. Repeat Violation**
40-01-4 Basic.No suitable facilities provided to store employee clothing and other possessions. Drink on top shelf in cooler
33-16-4 Basic.Open dumpster lid.
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris. Rusty shelves
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 48f,, tuna 48f, in prep box **. Repeat Violation**
03F-05-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sushi rice held greater than 4 hours and no time mark
03F-02-4 High Priority.Potentially hazardous (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. Batter 68f for 3,5 hours
08A-01-4 High Priority.Raw animal food stored over cooked food. Observed raw salmon over redy to eat ice cream
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs and shrimp over sauces in walk in **. Repeat Violation**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Obsved raw salmon over ready to eat sauces in prep area **Corrected On-Site**
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs above shrimp in walk in
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooler on line containing sushi is maintaining 47f to 50f **Corrected On-Site** **. Repeat Violation**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Bulk bin
04-01-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi cooler not maintaining 41f. Items removed by sushi chef **Corrected On-Site** **. Repeat Violation**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Bo
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef and server

Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4827732
Inspection Date: Tuesday, October 30, 2012
Inspection Number: 2231200
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4721383
Inspection Date: Monday, October 29, 2012
Inspection Number: 2231200
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical.- Stop Sale issued on potentially hazardous food due to temperature abuse. Food product in box holdi greater that 41f put in box at 9. Discard all by 1
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 50f, beef 50f, bean sprouts 56f, eggs 50f, corn starch 50f
04-01-1 Critical.- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Large prep box on line not holding 41f or below
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Fish overr ice cream in freeze Corrected On Site.
08A-27-1 Critical.- Observed raw animal food stored over cooked food. Raw eggs over beef
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sauce has to go cup in it Corrected On Site.
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. To go cup in condo Corrected On Site.
12A-02-1 Critical.- Observed hand wash sink used for purpose other than washing hands. Strainer in sink Corrected On Site.
12A-09-1 Critical.- Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ring Corrected On Site.
14-31-1 Equipment or utensils stored outside. Knives Corrected On Site.
20A-10-1 Critical.- Dishmachine chlorine sanitizer not at proper minimum strength. Manually sanitize until fixed
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
26-02-1 Observed reuse of single-service articles. Oil containers with a handle
36-07-1 Observed carpeting installed in an improper location. Kitchen
36-11-1 Floors not maintained smooth and durable. Tile missing
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Employee bathroom
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Kitchen

Click to Hide Contents
2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4390114
Inspection Date: Monday, January 23, 2012
Inspection Number: 2129943
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic/oil at 70f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 63 f rice. Time/temp discussed Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 69f time/temp discussed Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter 74. Time/temp discussed
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. To go in sugar Corrected On Site.
12B-07-1 Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Cutting nboard Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Wood stirring paddle
14-35-1 Observed ripped/worn tin foil used as shelf cover.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs on trash can
33-10-1 Observed inside/outside of dumpster not clean.
33-16-1 Observed open dumpster lid.
34-10-1 Observed garbage on the ground and/or pad around dumpster.
36-13-1 Observed grease accumulated under cooking equipment.
37-02-1 Observed hole in wall. Behind handsink
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Dishwasher

Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4390115
Inspection Date: Friday, September 30, 2011
Inspection Number: 2129944
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-20-1 Critical. Displayed food not properly protected from contamination. Oil containers stored in bathroom
08A-28-1 Critical. Observed food stored on floor. Chicken Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar has scoop in it Corrected On Site.
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Strainer in sink
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Server area with clean disher Corrected On Site.
14-35-1 Observed ripped/worn tin foil used as shelf cover.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. O ppm cl Sanitize dishes in 3 bin sink until fixed
33-16-1 Observed open dumpster lid.
34-02-1 Dumpster not on proper pad. Grease vat on rocks
35A-08-1 Critical. Observed live flies in kitchen. 1 live Corrected On Site.
38-07-1 Lights missing the proper shield, sleeve coatings or covers.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Click to Hide Contents
2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: THAI THAI III
License Number: 1504718
License ID: 4265174
Inspection Visit ID: 4107233
Inspection Date: Monday, February 28, 2011
Inspection Number: 2029495
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice 70f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 65f batter. Time/temp discussed
08A-20-1 Critical. Displayed food not properly protected from contamination. Garlic being dried in old box lid
08A-20-1 Critical. Displayed food not properly protected from contamination. Onions have dough container on it
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. To go cup in tempura batter Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Strainer in handsink
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands cucumber Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Wooden rice scoop
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Sushi wood bowl
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Handle towel on frypan is cloth
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Line
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Inspection For: THAI THAI III
License Number: 1504718
License ID: 4014778
Inspection Visit ID: 3942632
Inspection Date: Friday, July 23, 2010
Inspection Number: 1948239
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
37-05-1 Observed wall soiled with accumulated food debris. Prep

Click to Hide Contents
2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: THAI THAI III
License Number: 1504718
License ID: 4014778
Inspection Visit ID: 3606794
Inspection Date: Friday, March 19, 2010
Inspection Number: 1837512
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-16-1 Critical. Observed food stored in a prohibited area. Sauce under handsink
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Between counters
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi roller
15-31-1 Observed nonfood-contact equipment in poor repair. Styrofoam cooler
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Waitress

Inspection For: THAI THAI III
License Number: 1504718
License ID: 4014778
Inspection Visit ID: 3606795
Inspection Date: Thursday, September 17, 2009
Inspection Number: 1837513
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Egg roll in walk in
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tong stored on trash can Corrected On Site.
37-12-1 Ceiling not smooth and easily cleanable. Acoustical tiles in storage

Click to Hide Contents
2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: THAI-THAI III
License Number: 1504718
License ID: 2724650
Inspection Visit ID: 3506308
Inspection Date: Monday, February 09, 2009
Inspection Number: 1813746
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cantelope 56f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic and oil
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cantelope bin Corrected On Site.
08A-16-1 Critical. Observed food stored in a prohibited area. Giner under handsink Corrected On Site.
08A-16-1 Critical. Observed food stored in a prohibited area. On floor in dry storage
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Eggs over peas in walk in
08A-28-1 Critical. Observed food stored on floor. Advocado Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. To go cup
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Reach on line
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cabbage container
32-04-1 Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
33-16-1 Observed open dumpster lid. Repeat Violation.
34-02-1 Grease vat not on proper pad.
34-09-1 Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
34-10-1 Observed garbage on the ground and/or pad around dumpster.
36-07-1 Observed carpeting installed in an improper location. Dish area
51-18-1 No sushi rice test kit on site

Inspection For: THAI-THAI III
License Number: 1504718
License ID: 2724650
Inspection Visit ID: 3196830
Inspection Date: Tuesday, October 07, 2008
Inspection Number: 1676584
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 61f roe Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. 1/2 and 1/2 cooler
08A-11-1 Critical. Observed food fish stored in ice used for to go sushi
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Eggs over oil
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Eggroll
15-31-1 Observed nonfood-contact equipment in poor repair. Cabinet in wait station
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Fish cooler
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. In standing water
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Counter
36-07-1 Observed carpeting installed in an improper location. Line
36-11-1 Floors not maintained smooth and durable. Broken tile
37-13-1 Observed hole in ceiling. Around piping numerous places

Click to Hide Contents
2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: THAI-THAI III
License Number: 1504718
License ID: 2724650
Inspection Visit ID: 2881477
Inspection Date: Monday, February 11, 2008
Inspection Number: 1557080
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name.
23-05-1 Observed mop sink outside used for dish sink. Repeat Violation.
23-05-1 Observed residue build-up on nonfood-contact surface. Fan in walk in
24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Tongs on trash can Corrected On Site.
28-13-1 Critical. Observed raw sewage on ground of establishment. Open cap in rear
28-13-1 Critical. Observed grease on ground of establishment. By vat
28-14-1 Critical. Observed evidence of mop/cleaning waste water dumped onto ground. Rear
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
33-16-1 Observed open dumpster lid.
53A-01-1 Critical. Manager lacking proof of Food Manager Certification.

Inspection For: THAI-THAI III
License Number: 1504718
License ID: 2724650
Inspection Visit ID: 2881478
Inspection Date: Monday, October 29, 2007
Inspection Number: 1557081
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
17-09-1 Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
22-09-1 Critical. Food-contact surfaces stored in standing water
28-11-1 Critical. Observed sewage cap missing
35B-05-1 Critical. Observed fly swatter on sitr Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.

Click to Hide Contents
3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: THAI-THAI III
License Number: 1504718
Inspection Date: Monday, January 22, 2007
Inspection Number: 1529031
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
2 critical violations of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”

Inspection For: THAI-THAI III
License Number: 1504718
Inspection Date: Monday, December 11, 2006
Inspection Number: 1475207
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: THAI-THAI III
License Number: 1504718
Inspection Date: Tuesday, September 05, 2006
Inspection Number: 1475207
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 12
Details
3 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
2 violations of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
2 violations of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
2 critical violations of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
2 risk violations of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Thai Thai III Restaurant in Cape Canaveral Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cape Canaveral's Thai Thai III Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Thai Thai III Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Cape Canaveral, Florida.