ISAN ZAAP THAI CAFE

Name: ISAN ZAAP THAI CAFE
Address: 4693 GARDEN PARK BLVD BUILDING E, STE 119, ORLANDO, FL, 32839, US
Rating: 0

4693 GARDEN PARK BLVD BUILDING E, STE 119, ORLANDO, FL 32839

License #5814490

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 21 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ISAN ZAAP THAI CAFE in ORLANDO currently holds an InspectFL Health Score of 0 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 14, 2026. Across those visits, inspectors documented 143 total violations — 30 critical, 27 major, 86 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 14, 2026 shows 21 observation rows: 7 critical, 5 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

143

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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ISAN ZAAP THAI CAFE 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: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items such as chicken, cooked tofu and cooked white rice in walk in cooler held more than 24 hours per operator.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp 49F thawing in hand sink. Operator placed in reach in cooler for temperature recovery.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw salmon over tomatoes and other vegetables in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Drying shelves by dish machine plastic clear containers.
[25-32-4] Reuse of single-service or single-use articles. Plastic Togo containers reused to store vegetables.
[31A-09-4] Handwash sink not accessible for employee use at all times. Shrimp thawing in hand sink at front line. Employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front line hand sink.
[53A-11-4] No person in charge present during hours of operation. Finance accountant with food handlers arrived during inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. First hand sink on front line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Brown paper towel used to line carrots and other vegetables in walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[08B-38-4] Food stored on floor. Raw Beef and boxes of fish stored on the floor in walk in freezer. Chicken and noodles stored on the floor in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl used to scoop cucumbers in reach cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers throughout.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers at ice machine.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fish in walk in freezer.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. On egg flat in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelled eggs 56F on cooks line with prep sauces and underneath microwave. Employee placed in reach cooler for temperature recovery. White rice at server station prep area table 62 per operator less than 1 hour. Operator placed in reach in cooler for temperature recovery

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Blue, green , and white cutting boards
[35A-03-4] Dead roaches on premises. In cabinet located under handsink. Manager cleaned it up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can beverage on the counter next to utensils and rice pot
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on front counter next to tofu cooling. Manager removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[36-73-4] Floor soiled/has accumulation of debris. Under equipment throughout establishment.
[08B-38-4] Food stored on floor. Large bins of chicken and ther items in walk-in freezer and cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 69F
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sink located next on front counter Sink on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in cooler
[35B-03-4] Outer openings not protected with self-closing doors. In disrepair. Door located near restroom.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the counter next to meat. Manager removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. All of Togo containers.
[06-01-5] Beef and broccoli on the rack next to prep cooler located on the front counter. Sausage and other products thawing at room temperature, located on front counter.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On front counter next.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork , shelled eggs over cooked chicken located in the walk-in cooler
[01B-02-5] Previous inspection with 10 gallons. Callback inspection 5 gallons Of pad Thai located on the floor in back storage area. on the floor at 70F from this morning.
[03A-02-5] Callback inspection 5 gallons Of pad Thai 70F . located on the floor in back storage area. on the floor
[29-34-4] Vacuum breaker installed improperly at the splitter added to hose bibb.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and other items located in the walk-in cooler. Educated management.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Blue, green , and white cutting boards
[35A-03-4] Dead roaches on premises. In cabinet located under handsink. Manager cleaned it up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can beverage on the counter next to utensils and rice pot
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on front counter next to tofu cooling. Manager removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[36-73-4] Floor soiled/has accumulation of debris. Under equipment throughout establishment.
[08B-38-4] Food stored on floor. Large bins of chicken and ther items in walk-in freezer and cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 69F
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sink located next on front counter Sink on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in cooler
[35B-03-4] Outer openings not protected with self-closing doors. In disrepair. Door located near restroom.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the counter next to meat. Manager removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. All of Togo containers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Slacking shrimp in standing water. Slacking ribs and other meats at room temperature. Rice thawing at room temperature. Crab meat thawing next to grill at room temperature.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On front counter next.
[12A-20-4] Employee washed hands with no soap. Employee washed with no soap and gloved. Manager educated staff and she washed her hands,
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork , shelled eggs over cooked chicken located in the walk-in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pad Thai (68F - Cold Holding) from yesterday
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pad Thai (68F - Cold Holding) from yesterday
[29-34-4] Vacuum breaker installed improperly at the splitter added to hose bibb.
[31A-11-4] Handwash sink used for purposes other than handwashing. Washed utensils in hand sink located on front counter. Sink on cook line with pans washing.
[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. Provided form
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and other items located in the walk-in cooler. Educated management.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In salt container. Operator immediately removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep persons wearing bracelets and watches
[36-73-4] Floor soiled/has accumulation of debris. behind fryer
[08B-47-4] Food not stored at least 6 inches off of the floor. Urns of tea on floor. Operator immediately removed
[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. Tongs in beef. Operator immediately removed
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used as lining for cintainer of basil. Operator immediately removed
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on advised to take off gloves and properly wash hsnds
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatoes and leaf lettuce 48F-54F in salad cooler. Less than 4hrs per operator. Operator immediately removed to other cooler for temperature recovery. -tofu; chicken, intestines, beef, pork, fish, calamari, 45F-54F cold holding less than 4hrs per operator. Advised to put all items on ice for temperature recovery
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in dump sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleanrd
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed knife in hand sink
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In soup bucket. Operator removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on shelf with red curry paste over rice cooking. Operator immediately removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches. Immediately removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelf
[08B-47-4] Food not stored at least 6 inches off of the floor. Buckets of Sauces on floor in cook line front counter. Operator immediately 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. Handle in sugar. Immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen crab and shrimp, thawing at room temperature. Operator moved to cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed pineapple and tomatoes over multipleready to eat items in walk in cooler.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Tum yong, pad Thai 3hrs ; (96-108F - Cooling). Advised to immediately put into smaller containers and put on ice bath and in cooler. For immediate temperature recovery
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Fish over tofu in walk in cooler -Raw shell eggs over rice and buns in walk in cooler. Operator immediately removed
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw pork in walk in cooler. Operator immediately removed
[05-08-4] No probe thermometer provided to measure temperature of food products.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cardboard. Operator removed