FLAMIN' THAI

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Inspection history

1. Feb 6, 2026

   ✓
   4 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep the physical facilities in good repair.

2. Jan 7, 2025

   ✓
   6 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep the plumbing system in good repair.
   • Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

3. Nov 26, 2024

   ✓
   14 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

4. May 21, 2024

   ✓
   4 violations

   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.

5. Apr 4, 2024

   ✓
   8 violations

   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have hand soap at all handwashing sinks.
   • Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

6. May 8, 2023

   ✓
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Discontinue offering food to consumers in a misleading or misinforming manner.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

7. Apr 7, 2023

   ✕
   17 violations

   • The business license must be posted where it can be easily seen.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep all intake and exhaust air ducts and filters clean.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Discontinue offering food to consumers in a misleading or misinforming manner.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device