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Thai Fuku

Thai Fuku
3800 N Atlantic Ave
Cocoa Beach, FL 32931

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 5381266
Inspection Date: Thursday, October 30, 2014
Inspection Number: 2441229
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: 1
Number of Intermediate Violations: 3
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. Drinks on prep table **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on server
08B-17-4 Basic.Unwashed fruits/vegetables stored with ready-to-eat food. There is raw mushrooms over ready to eat vegetables. In cooler. **Corrected On-Site**
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. There was raw chicken over cooked noodles in upright freezer **Corrected On-Site**
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. There is fake nails on the sever
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. A thermometer was given to operator **Corrected On-Site**
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sean

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 5325824
Inspection Date: Tuesday, July 29, 2014
Inspection Number: 2423223
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 High Priority Violations: 5
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. Womans room
08A-06-4 High Priority.Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shrimp next to ginger **Corrected On-Site**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo from Bar Harbour
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. Sushi rice 11:30 came out
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw fishover kale **Corrected On-Site**
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. There is raw chicken over raw beef in reachin **Corrected On-Site**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 5246379
Inspection Date: Tuesday, May 27, 2014
Inspection Number: 2383757
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: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of oil, soy sauce , bag of potatoes **Corrected On-Site** **. Repeat Violation**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site** **. Repeat Violation**
41-07-4 High Priority.Container of medicine improperly stored. Bottle of Advil and bottle of mouthwash found on top of refrigerator next to food items **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Next to dishmachine **Corrected On-Site**

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 5210714
Inspection Date: Tuesday, May 27, 2014
Inspection Number: 2331080
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: 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]
08B-38-4 Basic.Food stored on floor. Tub of flour and soy sauce **Warning**
10-20-4 Basic.In-use tongs stored in between storage shelf in kitchen between uses. **Warning**

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 5023161
Inspection Date: Monday, March 24, 2014
Inspection Number: 2331080
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: 8
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Plastic cup in tub of flour in kitchen **Corrected On-Site** **Warning**
08B-38-4 Basic.Food stored on floor. Tub of flour and soy sauce **Warning**
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-20-4 Basic.In-use tongs stored in between storage shelf in kitchen between uses. **Warning**
08B-14-4 Basic.Stored food not covered in top white freezer next to prep table. Wontons. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. At prep station **Warning**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Next to ice machine found lettuce and ice in sink. **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Owners certificate expired. **Warning**

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 5023160
Inspection Date: Friday, October 18, 2013
Inspection Number: 2331079
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: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.Hole in wall. There are small oles in the wall by the handsink
10-19-4 Basic.In-use tongs stored on oven door handle.
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The vinegar scoop is immersed in the bucket of vinegar. Corrected on site
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
08A-26-4 Basic.Raw animal food stored above unwashed produce. There is raw duck over unwashed broccoli. Corrected on site
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. Sushi just made. **Corrected On-Site**
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. There is raw beef over raw shrimp in the freezer
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. There is a sponge in the handsink. Corrected on site
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. Wife

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5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 5023160
Inspection Date: Friday, October 18, 2013
Inspection Number: 2331079
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: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.Hole in wall. There are small oles in the wall by the handsink
10-19-4 Basic.In-use tongs stored on oven door handle.
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The vinegar scoop is immersed in the bucket of vinegar. Corrected on site
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
08A-26-4 Basic.Raw animal food stored above unwashed produce. There is raw duck over unwashed broccoli. Corrected on site
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. Sushi just made. **Corrected On-Site**
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. There is raw beef over raw shrimp in the freezer
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. There is a sponge in the handsink. Corrected on site
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. Wife

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 4899113
Inspection Date: Tuesday, June 25, 2013
Inspection Number: 2266404
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 High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Wasabi unit has no thermometer
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Thesink in the dish area has no handwash sign
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chopping cabbage without gloves. Corrected on site
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura 41f sitting above cooler line just made. Time discussed with operator. Item iced while in site
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. Sushi rice just made
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Observed raw fish over ready to eat beans. Corrcted on site
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. The handsink has a springroll machine in frontof it
05-08-4 Intermediate.No metal stem-type thermometer provided to measure temperature of food products.
53B-02-4 Intermediate.No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amy
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili- mayo sauce
53B-09-4 Intermediate.Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Books on site but Amy has not completed the certificate

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 4836115
Inspection Date: Thursday, January 17, 2013
Inspection Number: 2256556
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 High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 4841087
Inspection Date: Monday, December 03, 2012
Inspection Number: 2260245
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: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
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. Scoop without handle in rice **Corrected On-Site**
33-11-1 Missing drain plug at dumpster.
33-16-1 Observed open dumpster lid.
53B-08-1 Critical.- No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Due by jan 17 2013 **Warning**

Inspection For: THAI FUKU
License Number: 1505875
License ID: 5372665
Inspection Visit ID: 4808193
Inspection Date: Friday, November 16, 2012
Inspection Number: 2256556
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: 10
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-23-1 Critical.- Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Provide documentation if using BH
08A-27-1 Critical.- Observed raw animal food stored over cooked food. Raw chicken over produce cos
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 use a scoop
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop in room temp water 72f
20A-06-1 Critical.- Sanitizer not used in accordance with the manufacturer's recommendations.
20A-10-1 Critical.- chlorine sanitizer not at proper minimum strength. **Corrected On-Site**
21-10-1 Clean wiping cloth not properly stored. In pocket **Corrected On-Site**
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions.
41B-01-1 Critical.- Observed sanitizing solution exceeding the maximum concentration allowed.
53B-08-1 Critical.- No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning** **. Repeat Violation**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Thai Fuku in Cocoa Beach 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 Cocoa Beach's Thai Fuku.

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 Fuku 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.


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