SAWATDEE RESTAURANT

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jun 25, 2026

   ✕
   8 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Keep all intake and exhaust air ducts and filters clean.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Keep the physical facilities in good repair.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

2. Jul 15, 2025

   ✕
   7 violations

   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep all intake and exhaust air ducts and filters clean.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Jun 26, 2025

   ✕
   17 violations

   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Protect food from cross-contamination by using packages or covered containers.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep all intake and exhaust air ducts and filters clean.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Separate raw animal foods from ready-to-eat foods.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

4. Aug 5, 2024

   ✕
   7 violations

   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Protect food from cross-contamination by using packages or covered containers.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Maintain utensils and discard utensils that are not maintained in a state of repair.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

5. Jun 26, 2024

   ✕
   16 violations

   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Keep the plumbing system in good repair.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Protect food from cross-contamination by using packages or covered containers.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails while cleaning their hands; thoroughly rinse their hands under clean, warm running water; and thoroughly dry their hands with individual, disposable towels, or a continuous towel system that supplies the user with a clean towel.
   • Use effective cooling methods to cool TCS foods.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Maintain utensils and discard utensils that are not maintained in a state of repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

6. Jun 27, 2023

   ✓
   3 violations

   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.