TANI THAI BY RIN

Name: TANI THAI BY RIN
Address: 12269 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 21.9

12269 S DIXIE HWY, PINECREST, FL 33156

License #2317060

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

21.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

TANI THAI BY RIN in PINECREST currently holds an InspectFL Health Score of 21.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 114 total violations — 20 critical, 12 major, 82 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

109

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives between wall and shelf next to cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled at waiter station.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at ware wash area. Operator had employees invert silverware for protection.
[25-32-4] Reuse of single-service or single-use articles. Observed frozen foods and spice containers washed and reused for other food items and spices.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside reach in cooler at sushi counter.
[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 bag above utensils in wait station area. Operator removed during inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 containers of spring rolls with 01/14 and 1 container if spring rolls with 01/07. Operator removed all containers to be discarded.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed tanks not secure outside of men's restroom.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in kitchen area.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 3 containers of spring rolls with 01/14 and 1 container if spring rolls with 01/07. Operator removed all containers to be discarded.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in grocery bags in chest freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over containers of sauce in reach in cooler next to kitchen exit. Operator removed chicken and placed in other cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board on prep table next to back kitchen exit.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers.
[38-01-4] Light shield damaged/in disrepair. Observed above ware wash area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at sushi counter; sushi cooler not working. As per operator, not in use. No TCS foods stored inside.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner stored above sauce and utensils next to kitchen hand sink. Operator removed spray during inspection.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple reach in coolers in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks; dust accumulation.

Call Back - Admin. complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.Observed in multiple freezers, **Repeat Violation*.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-74-7] Observed reach in cooler across cook line with ambient temp of 59F.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler next to water heater. Observed in water station where ice bin is.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of multiple equipment. Observed soiled gaskets in multiple reach in coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[25-05-4] Single-service articles improperly stored. Observed napkins stored on floor outside of womens restroom.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed raw fish in to go bags from grocery store in chest freezer.
[03A-02-5] Observed in reach in across cook line: chicken raw (45F - Cold Holding); cut tomato (52F p- Cold Holding); eggs (60F - Ambient); bean sprouts (52F - Cold Holding).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife rack. Observed soiled shelves where dry dishes and food are stored.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

Call Back - Complied
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
[51-18-6] No copy of latest inspection report available. Observed last inspection not on site.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed near cook line: cooked veggies (80F - Hot Holding). As per operator, less than 1 hour prior to inspection. Items were placed in cooler for rapid chill.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs above tofu in reach in cooler next to water heater. Operator removed during inspection.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed on shelf across cook line; sugar with no label.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of meat grinder in warewash area. Observed phone on condiment rack next to cook line. Observed multiple employee bags stored above prep cooler, above dry dishes.
[25-05-4] Single-service articles improperly stored. Observed napkins stored on floor outside of womens restroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 60F; the following TCS foods stored inside for less than 4 hours: raw chicken (54F - Cold Holding); raw beef (51F - Cold Holding); raw pork (46F - Cold Holding); shrimp raw (50F - Cold Holding). Operator placed items on ice or moved to other working cooler. Observed on condiment racks and above reach in cooler at cook line; bean sprouts (80F - Cold Holding); half and half (72F - Cold Holding); cut cabbage (56F - Cold Holding). As per operator, these items were held for less than 3 hours prior to inspection. Items were removed and placed in working cooler for rapid chill.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cooler and freezer across cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under board next to hand sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner stored above clean dishes on prep table next to hand sink.Operator removed.

Administrative complaint recommended
[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. Observed no form or kit; inspector provided via email.
[25-05-4] Single-service articles improperly stored. Observed napkins stored on floor outside of womens restroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of meat grinder in warewash area. Observed phone on condiment rack next to cook line. Observed multiple employee bags stored above prep cooler, above dry dishes.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner stored above clean dishes on prep table next to hand sink.Operator removed.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches in waiter station area; under coolers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed on shelf across cook line; sugar with no label.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of multiple equipment. Observed soiled gaskets in multiple reach in coolers.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks outside of mens restroom.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cooler and freezer across cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under board next to hand sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 60F; the following TCS foods stored inside for less than 4 hours: raw chicken (54F - Cold Holding); raw beef (51F - Cold Holding); raw pork (46F - Cold Holding); shrimp raw (50F - Cold Holding). Operator placed items on ice or moved to other working cooler. Observed on condiment racks and above reach in cooler at cook line; bean sprouts (80F - Cold Holding); half and half (72F - Cold Holding); cut cabbage (56F - Cold Holding). As per operator, these items were held for less than 3 hours prior to inspection. Items were removed and placed in working cooler for rapid chill.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw shrimp in reach in across chest freezer. Operator
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled.

Call Back - Extension given, pending
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler handles and microwave handles soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple holes in ceiling throughout bathrooms and kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temperature if 53F. The following tcs foods stored inside: raw chicken (51F - Cold Holding); cabbage cut (61F - Cold Holding); krab (56F - Cold Holding); eggs (53F - Cold Holding); bean sprouts (55F - Cold Holding). As per operator less than 2 hours. Items were placed on ice or in other working cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer and black fridge/freezer.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in reach in cooler next to water heater. Observed in reach on where sodas are held.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in multiple coolers soiled. Observed exterior of multiple equipment soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in across cook line.
[08B-12-5] Stored food not covered. Observed in multiple freezers food not covered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed plastic produce bags used for food storage in chest freezer.
[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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[22-31-4] Non-pitting surface rust on food-contact equipment.

Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 containers of spring rolls marked with 08-13.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 containers of spring rolls marked with 08-13.
[41-07-4] Container of medicine improperly stored. Observed burn cream store in reach in across cook line. Operator removed during inspection.
[16-46-4] Old labels stuck to food containers after cleaning.
[35A-03-4] Dead roaches on premises. Observed 8 dead roaches behind prep table in waiter station. Observed 3 dead roaches under reach in cooler where sodas are held. Observed 3 dead roaches in dry food storage.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31A-11-4] Handwash sink used for purposes other than handwashing.observed at sushi counter with bowl inside.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temperature if 53F. The following tcs foods stored inside: raw chicken (51F - Cold Holding); cabbage cut (61F - Cold Holding); krab (56F - Cold Holding); eggs (53F - Cold Holding); bean sprouts (55F - Cold Holding). As per operator less than 2 hours. Items were placed on ice or in other working cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment.
[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. Observed no form or kit; inspector provided via email.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler handles and microwave handles soiled.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink on site.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw fish. Operator corrected during inspection.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in reach in cooler next to water heater. Observed in reach on where sodas are held.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse