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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BOWL THAI CAFE in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 31, 2026. Across those visits, inspectors documented 11 total violations — 3 critical, 3 major, 5 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 31, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BOWL THAI CAFE has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 71F. Returned to cooler
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees no food handler training
- [14-20-4] Ripped/worn tin foil used as shelf cover.
- [08B-38-4] Food stored on floor. Walk in cooler
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl and moved to air dry without sanitizing,
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over produce walk in cooler
- [16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips and chlorine sanitizer
- [29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink, standing water
- [53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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