NUM THAI RESTAURANT

Name: NUM THAI RESTAURANT
Address: 103200 OVERSEAS HWY STE 3, KEY LARGO, FL, 33037, US
Rating: 0.3

103200 OVERSEAS HWY STE 3, KEY LARGO, FL 33037

License #5401528

🍜 Thai/Vietnamese ℹ️

0.3 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 14 findings · 4 critical

Complaint Full

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Quick take

NUM THAI RESTAURANT in KEY LARGO currently holds an InspectFL Health Score of 0.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 100 total violations — 23 critical, 20 major, 57 minor.

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The latest inspection on October 6, 2026 shows 14 observation rows: 4 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

100

Coverage note

Inspector notes linked where available

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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.

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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
[08B-38-4] Food stored on floor. Observed raw beef and raw chicken stored on floor inside walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken across cook line. Operator properly rearranged.
[14-11-5] Equipment in poor repair. Observed hot water handle broken at kitchen and also at sushi station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer at cook line.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover heavily dusty inside walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling inside walk in cooler heavily dusty.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at cook line Sanitizer Bucket (Chlorine 200+ppm). Operator diluted with water, retest Sanitizer Bucket (Chlorine 100ppm)
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food prep without hair restraint. Employee put on hat.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed White rice (49F - Cold Holding) as per operator they had it outside for preparation and then placed back inside for less than 4 hrs. Observed at sushi station Sushi station: masago (54F - Cold Holding) as per operator they use it often at rush time. For less than 4 hrs. Operator added ice for rapid cooling.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between cook line and reach in cooler at kitchen. Operator removed the knife.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach at washing station without label. Operator put on label.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cracked an egg and kept on food preparation without taking gloves off. Discussed with employee proper handling.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on broth container at walk in cooler, employee removed during inspection.
[08B-38-4] Food stored on floor. Observed sauce container stored on floor at kitchen area, employee stored properly during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in standing water at 113°F by expo area, employee increased temperature.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked shrimp in unit at cook line, employee stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding) at cook line, as per employee than 1 hour, employee moved rice to reach in cooler. Also observed at sushi station raw tuna (46F - Cold Holding) as per employee less than 1 hour, employee moved to freezer.
[31B-03-4] No soap provided at handwash sink. Observed at hand wash sink at kitchen area, employee provided soap during inspection.
[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 cooked shrimp prepared onsite and held more than 24 hours not properly date marked inside reach in cooler at cook line.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing at 93° F next to rice warmer by expo area. Operator removed during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at sushi station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken inside reach in cooler across fryer at kitchen area, operator stored properly during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP packages on shelves at walk in cooler. Operator segregated food to discard.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
[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 raw tuna still on ROP packages on shelves at walk in cooler. Operator segregated food to discard.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Observed rice noodles container stored on kitchen floor, operator stored properly during inspection.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic cups and a lime container inside hand wash sink at kitchen area, operator removed during inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was relocated at kitchen area. Also observed wall was removed at front counter at sushi station without new plan submitted.
[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 cooked shrimp not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observe on both bathrooms.
[08B-38-4] Food stored on floor. Observe rice noodles container stored on kitchen floor. Employee stored properly during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observe soiled scoop interior holder, next to ice bucket at front counter, operator moved to dishwasher area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 126° F next to soup warmer, operator increases temperature.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observe on HWS at kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe at cook line, also at sushi station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw ground pork stored above cooked chicken on reach in cooler at cook line, employee stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe masago (58F - Cold Holding) on preparation table at sushi station , as per employee approximately 40 minutes, employee moved masago to reach in cooler interior. also observed cooked rice (67F - Cold Holding) at cook line, as per employee less than 3 hours, employee moved rice to walk in cooler during inspection. second temperature masago (44F - Cold Holding); cooked rice (51F - Cold Holding) at 1:33 pm.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken and cooked duck not date marked on reach in cooler at cook line, as per employee over 24 hours.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on women bathroom.
[08B-38-4] Food stored on floor. Observed hydrated rice noodles container on floor at kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 87°F next to soup and rice warmers by expo area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit next to wok.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[22-12-5] Metal stem-type thermometer soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (125F - Hot Holding) next to fryer, as per employee less than 1 hour. Employee moved cooked duck to reach in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at sushi station. Sanitizer Bucket (Chlorine 100ppm)
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed cart blocking access at kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed unwashed vegetables inside HWS at kitchen area.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen area.
[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 cooked rice,fish skin and cooked chicken not date marked, as per employee over 24 hours at walk in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in rice container, employee removed during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table, employee removed during inspection.
[08B-38-4] Food stored on floor. Observed panko bag stored on floor at dry storage m employee stored properly.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Employee removed at their time of the inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open soda can in cooler at sushi area. Employee discarded.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler next to stove.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in unit next to stove.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Employee discarded and replaced with a new solution.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked chicken, employee stored properly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[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. Provided form during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a table placed on top of HWS in kitchen area, employee removed during inspection.
[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 during inspection.