AYUTTAYA THAI CUISINE

Name: AYUTTAYA THAI CUISINE
Address: 2437 SW 27 AVE, OCALA, FL, 34471, US
Rating: 28.9

2437 SW 27 AVE, OCALA, FL 34471

License #5202349

🍜 Thai/Vietnamese ℹ️

28.9 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 5 findings · 3 critical

Routine - Food

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Minor

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Quick take

AYUTTAYA THAI CUISINE in OCALA currently holds an InspectFL Health Score of 28.9 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 October 13, 2026. Across those visits, inspectors documented 117 total violations — 31 critical, 10 major, 76 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 10, 2025

The latest inspection on October 13, 2026 shows 5 observation rows: 3 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

117

Coverage note

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AYUTTAYA THAI CUISINE has a rough inspection history. Would you risk it?

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.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg stored in pan containing cut onions in bottom portion of refrigerated make-table at cookline. Manager removed the raw egg from the area during this inspection.
[35A-03-4] Dead roaches on premises. One dead roach stuck to wall near kitchen entrance. Manager cleaned the area during this inspection.
[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. Wrapped portions of raw frozen chicken stored on shelf directly above sealed packages of raw frozen fish inside reach-in freezer near cookline.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee at the cookline drank from their personal drink cup with gloved hand, then proceeded to handle pans of food at the cookline with the same gloved hand. Manager had the employee wash hands before continuing to work at cookline.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee at cookline rinsed hands in water above in-use cooking pan at cookline. Manager had an employee wash, rinse, and sanitize the pan and had the employee wash hands at the handwash sink during this inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Behind the deflector plate of wait station ice machine.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine in dish area.
[14-38-4] Food storage container/container lid cracked or broken. Lids for containers in cook line reaching coolers have holes cut in them.
[08B-38-4] Food stored on floor. Cases of soda stored on floor outside of office.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Dumpster behind building.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven. Employee placed tongs on top of oven.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle for cooked rice on cook line. Manager placed scoop in pan.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
[08B-12-5] Stored food not covered. Shrimp stored in reach-in freezer across from walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water in dish area. Manager moved shrimp to walk-in cooler to continue thawing.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in cooler across from cook line.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour on shelf across from office.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands and rewash dishes.
[12A-12-4] Employee switched from working with raw food to clean dishes food without washing hands. Employee handled raw chicken and proceeded to handle clean dish without washing hands and changing gloves.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Dumplings stored on paper towels in cook line reach-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over onion rings in reach-in freezer next to walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: scallop (51F - Cold Holding); shrimp (50F - Cold Holding); chicken (48F - Cold Holding); pork (46F - Cold Holding); clams (45F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on counter across from cook line: rice (120F - Hot Holding). Manager stated rice reheated and placed in warmer one hour prior to temperature being taken. Manager turned warmer up to reheat rice.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Inside of dish machine next to three compartment sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line.
[35A-03-4] Dead roaches on premises. One dead roach on top of towel dispenser for hand washing sink in back of kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on kitchen prep table. Employee removed purse during inspection.
[14-11-5] Equipment in poor repair. Top of reach-in freezer next to wait station rusty.
[14-38-4] Food storage container/container lid cracked or broken. Lids for containers stored in reach-in cooler across from cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle.
[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. Handle for scoop in sugar container on shelf in back of kitchen. Manager placed scoop in sugar properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in wait station, 106F.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture on cook line and back of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of microwave at end of cook line. Fan in dish area. Shelf at end of cook line. Fan covers in walk-in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 200 ppm. Manager added water to bucket, 50 ppm.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up carrot peel from floor and proceeded to prepare carrots without washing hands. Manager had employee wash hands and rewash carrots.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of dumplings. Manager removed paper towel during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and pork stored over spinach in reach-in freezer next to walk-in cooler. Manager removed spinach from beneath beef and pork.
[35A-23-4] Roach excrement and/or droppings present. Observed approximately twenty roach droppings on top of towel dispenser for hand washing sink in back of kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Container of soap stored next to sugar on dry storage shelf across from liquor room. Spray bottle of cleaner stored next to clean bowls in wait station. Manager removed both items and placed both items in area where chemicals are stored.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler across from cook line. Interior of microwave at end of cook line.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Mens room door kept open with door stopper.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled above reach in cooler in back kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in back unisex bathroom in kitchen
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used above handwash sink by server area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. cell phone stored above condiments. Employee moved cell phone
[08B-37-4] Food stored in a prohibited area. Three containers of cooking oil stored under handwash sink in kitchen. Manager moved oil containers.
[10-08-5] Ice scoop handle in contact with ice. Two ice scoop handles stored with handle touching ice. Manager placed scoop correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in crock pot at 128F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving next to fryer on cookline has accumulation of oil and grease. Exterior of microwaves soiled and hood filters above cooking area soiled with oil and grease.
[35B-03-4] Outer openings not protected with self-closing doors. Exterior back door and screen door do not have any self closing mechanism
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service take it trays stored with food contact surface up and unprotected on table outside of kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rusting
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.
[41-07-4] Container of medicine improperly stored. Two containers of cholesterol medicine stored above cooking utensils and onions. employee moved medicine
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing Employee wearing gloves and two towels on waist band wiped gloved hands on towels and handled cooking equipment and food contact surface of serving dishes, without removing gloves, washing hands and putting on clean gloves.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Rice cooked te day before and cooled down and stored over night in walk-in-cooler at 70F on cookline. Manager advised that rice was taken out of walk-in-cooler 1 hour earlier and is reheated when ordered. Keep rice on time but not on Time as a Public Health list in kitchen
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker on hose Bibb at mop sink
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer). Manager placed label on spray bottle
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door hallway by rest rooms blocked with chairs, ladder and soap containers.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Stacked Carbon dioxide tanks not adequately secured in storage room.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle provided in unisex employee bathroom in back of kitchen
[35A-03-4] Dead roaches on premises. Four dead roaches on the floor next to ice machine. Employee removed roaches.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos stored next to rice cookers that were in use.
[08B-38-4] Food stored on floor. Tray of plastic water bottles stored on floor in dry goods storage area. Manager placed on shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in ice cream reach in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 128F
[25-05-4] Single-service articles improperly stored. Open case of sin glue service cups stored on floor in dry goods storage area. Manager placed on shelf
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device..
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( rice ) from original container not labelled with name of contents.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook not wearing gloves cracked raw shelled eggs, then wiped hands on apron, then handled cooking utensils on cook line and did not wash hands or put on gloves. Discuss with Manager
[08A-11-5] Raw animal food stored over canned/bottled drinks. Raw shelled eggs stored on top of bottles of beer. Manager removed raw shelled eggs
[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. Repackaged pork stored under repackaged Chicken in reach in freezer. Manager placed pork on upper shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler by swinging doors to : milk (46F - Cold Holding); Tomato (46F - Cold Holding)Ambient Temperature 46F. Manager advised both items had been in the reach in cooler for one hour. Manager adjusted reach in cooler temperature
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Elderly couple with toddler walked through kitchen

Disposition: Warning Issued
[41-17-4] Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with orange substance not labeled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink (no lid no straw) on prep table, employee moved.
[14-38-4] Food storage container/container lid cracked or broken. Reach-in cooler at the end of the cook line, observed in use container with a red cracked lid.
[10-08-5] Ice scoop handle in contact with ice. At the server station, ice scoop handle touching the ice, employee moved.
[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. At the dry storage area, scoop handle in direct contact with sugar, manager moved the scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers, cooking equipment and shelves soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line heavily soiled.
[25-05-4] Single-service articles improperly stored. At the dry storage area, observed cases of cups and single service on floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area and prep area, multiple containers not labeled, also at the server station, Manager labeled all.
[41-07-4] Container of medicine improperly stored. At the cook line, above rice war,we and prep table, observed spray bottle of medicine, Manager moved.
[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. Dish machine, chlorine 0 ppm, Manager set up triple sink, chlorine 50-100ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the end of the cook line, started wearing gloves and handling food, no hand washed occurred.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee working with lettuce and peeled carrots with no gloves, Inspector instructed to washed hands and use gloves.
[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. At the prep area, observed opened ice cream container stored underneath portion bags of raw beef, Manager moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, beans sprouts 62F, Manager voluntarily discarded. Per employee item was moved at 10:45am.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, tofu and cooked duck no date marked, per employee items were opened/prepared 03/25/24 am.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to stored items inside, Manager moved.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed both public bathroom doors propped open with wedge.
[32-05-4] Bathroom facility in disrepair. Observed one stall in womens rest room out of service.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in storage room.
[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 commercially processed reduced oxygen packaged fish labeled indicating product to remain frozen until time of use not open or removed from package.
[32-12-5] Covered waste receptacle not provided in women/unisex bathroom. Observed no covered waste receptacle provided in unisex bathroom in kitchen.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Manager discarded sponges.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils stored in crock pot with water at 112F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave on cookline soiled with grease and food particles on handle. Observed gasket on reach in freezer soiled with mold like substance.
[35B-03-4] Outer openings not protected with self-closing doors. Observed both back doors in kitchen are not self closing.
[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 dishmachine at 10ppm, manager primed machine and brought concentration to 50ppm CL
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb at mopsink with attached hose does not have back flow preventer.