ATCHANAS HOMEGROWN THAI

Name: ATCHANAS HOMEGROWN THAI
Address: 3194 COMMODORE PLAZA, COCONUT GROVE, FL, 33133, US
Rating: 24.6

3194 COMMODORE PLAZA, COCONUT GROVE, FL 33133

License #2334933

🍜 Thai/Vietnamese ℹ️

24.6 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 9 findings · 2 critical

Routine - Food

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Quick take

ATCHANAS HOMEGROWN THAI in COCONUT GROVE currently holds an InspectFL Health Score of 24.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 87 total violations — 16 critical, 16 major, 55 minor.

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The latest inspection on September 23, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in freezer unit.
[36-73-4] Floor soiled/has accumulation of debris. Observed for floors at cook line and behind fixed equipment
[08B-38-4] Food stored on floor. Observed at exit door plastic gallon of cooking oil stored on floor.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at cooler units for co trainers of cooked Shrimp, cream sauce and cooked noodles.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line counter tofu (64F - Cold Holding). As per operator less than 3 hours. Operator stored into reach in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage area in containers rice and sugar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed for hand sink at entrance of kitchen used as dump sink with evidence of food remnants.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator stopped use to utilize three compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed for hand sink sink at dish area.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at reach in cooler unit packages of frozen tuna stored to thaw.
[36-73-4] Floor soiled/has accumulation of debris. Observed for floors at cook line and behind fixed equipment.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at dish washing area.
[08B-12-5] Stored food not covered. Observed at cook line reach in cooler containers of noodles, raw chicken, tofu and beef stored in cooler uncovered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled with old grease and dust in dish washing area.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of oyster flavored sauce dented.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed at cook line reach in cooler unit raw chicken container stored uncovered noodle container. Operator removed chicken and stored onto lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter cut cabbage (74F - Cold Holding) as per operator less than 4 hours. Operator placed into ice bath.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Hector A Torres on 11/23/2025.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at entrance of kitchen used to store containers of sauce. Operator removed.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled with old grease and dust in kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle stored in container with sealed tuna packages at reach in freezer. Operator removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage area, in containers of rice and flour. Operator stored correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon in standing water of 72F. Operator discarded.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old date labeled on clean containers at equipment storage rack.
[08B-12-5] Stored food not covered. Observed at bar area, carafes of water stored on counter uncovered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Advised operator to utilize three compartment sink until repaired.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at rice cooker, brown rice (130F - Hot Holding). As per operator for 2 hours. Operator began to reheat.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at hand sink at entrance of kitchen used as dumb sink with evidence of food debris in drain stopper.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink next to 3 compartment sink. Operator awaiting plumber.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Tuna (56 F - Cold Holding); grouper (60 F - Cold Holding) at shelf room temperature inside of the reduced oxygen package. Operator discarded the products.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed cooked rice next to hand wash sink exposed to splash. Operator relocated the rice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the rice.
[35B-03-4] Outer openings not protected with self-closing doors.
[29-49-6] Standing water in bottom of reach-in-cooler preparation area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken, duck and raw fish thawed at room temperature. Operator moved the products to the walk in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw food, discarded gloves and then put new gloves without washing hands. Operator was informed that she need to wash hands before put on gloves again. Operator washed her hands.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw tuna in the same container with raw chicken and raw duck at rack shelf. Operator separated the products, discarded the tuna.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork. Operator started to relocate the products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed Tuna (56 F - Cold Holding); grouper (60 F - Cold Holding) at shelf room temperature inside of the reduced oxygen package. Operator discarded the products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Tuna (56 F - Cold Holding); grouper (60 F - Cold Holding) at room temperature. As per operator for less than two hours. Operator discarded the products.
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment conducts non continuous cooking of raw chicken without written procedures approved by the division.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed noodle and egg rolls at reach in cooler not properly date marked. As per operator were made yesterday morning.
[03C-93-4] Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions.
[03C-94-4] Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.