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Thai Thai House

Thai Thai House
6977 N Wickham Rd
Melbourne, FL 32940
(321)213-2808

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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 THAI HOUSE
License Number: 1506001
License ID: 5957955
Inspection Visit ID: 5434218
Inspection Date: Wednesday, December 17, 2014
Inspection Number: 2457154
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: 17
Number of High Priority Violations: 0
Number of Intermediate Violations: 7
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Rice bucket at sushi area.
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. Pitchers of water for drinking under paper towel dispenser. **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Bag of sugar **Corrected On-Site**
36-24-4 Basic.Holes in walls, near ice machine. **. Repeat Violation**
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. Strainer hanging and touching trash can. **Corrected On-Site**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and tongs Corrected On-Site** **Corrected On-Site** **. Repeat Violation**
51-18-4 Basic.No copy of latest inspection report available.
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Can of soda. **Corrected On-Site**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Stainless reachin cooler. **. Repeat Violation**
42-06-4 Basic.Storage of tools on shelf above or with single-service items. Bug zapper wand near deli paper and plastic wrap. **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **. Repeat Violation**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink.
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Storage container and strainer Corrected On-Site** **Corrected On-Site**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Corrected On-Site**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. No certificate available at beginning of inspection for person in charge, received by phone. **Corrected On-Site** **. Repeat Violation**
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.
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. To go menu lacks consumer advisory, posted sign on wall. **Corrected On-Site**

Inspection For: THAI THAI HOUSE
License Number: 1506001
License ID: 5957955
Inspection Visit ID: 5412802
Inspection Date: Tuesday, October 07, 2014
Inspection Number: 2450597
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: 18
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-45-4 Basic.Cardboard used to line nonfood-contact shelves.
36-24-4 Basic.Holes in walls. Above ice machine
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
10-22-4 Basic.In-use utensil stored in ice or ice water between uses. Spoons and ladels 80° water and rice station 77° **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. Hand sink in kitchen not hooked up, repairman due soon.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. 2 door stainless by dish area.
25-37-4 Basic.Reuse of ridged single-use container. Cardboard beer box used for produce in reach in cooler.
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 55° and 46° at 4. 5 hours, operator discarded.
12A-19-4 High Priority.Employee washed hands with cold water.
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Squid over cooked duck in reach in freezer. **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink.
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Manager showed up in middle of inspection and has second card now available. **Corrected On-Site**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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. Cooked chicken

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

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 House 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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