KANDA HOUSE THAI KITCHEN

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Inspection history

1. Mar 12, 2026

   ✓

2. Sep 19, 2025

   ✓

3. Jan 29, 2025

   ✓

4. Nov 8, 2024

   ✓

5. Feb 7, 2024

   ✓

6. Jan 17, 2024

   ✕
   1 violation

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

7. Jul 12, 2023

   ✓

8. Jun 15, 2023

   ✕
   3 violations

   • Improper thawing procedures used
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

9. Jan 10, 2023

   ✓

10. Aug 26, 2022

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

11. Apr 7, 2022

    ✓

12. Feb 2, 2022

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

13. Aug 5, 2021

    ✓

14. Jun 29, 2021

    ✕
    2 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Foods or food area/public area contamination by sewage or drippage from waste lines.

15. Jan 20, 2021

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

16. Aug 27, 2020

    ✓

17. Aug 4, 2020

    ✕
    8 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Improper thawing procedures used
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • In use food dispensing utensils improperly stored