THAI CUISINE

Name: THAI CUISINE
Address: 513 GREENE ST, KEY WEST, FL, 33040, US
Rating: 26

513 GREENE ST, KEY WEST, FL 33040

License #5402017

🍜 Thai/Vietnamese ℹ️

26 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 10 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THAI CUISINE in KEY WEST currently holds an InspectFL Health Score of 26 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 September 8, 2026. Across those visits, inspectors documented 104 total violations — 19 critical, 17 major, 68 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 13, 2023

The latest inspection on September 8, 2026 shows 10 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

104

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong on oven handle at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board over preparation table in front of three compartment sink at kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution over preparation table next to hand wash sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap on the back door at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler vent soiled at kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with accumulation of grease next to hand wash sink at kitchen area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation at kitchen area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout kitchen area and inside walk in cooler at kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest white freezers inside front storage area next to employees bathroom and outside of the walk-in cooler at kitchen area.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor with accumulation of food debris under shelves inside walk in cooler at kitchen area.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of rice, panko and flour throughout establishment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cutting boards throughout.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door propped open.
[36-11-4] Floors not maintained smooth and durable. Observed throughout establishment.
[08B-38-4] Food stored on floor. Observed gallons of cooking oil, bags of rice and flour stored on floor throughout kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at all chest reach in freezers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line oven.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer raw chicken stored over cooked duck and raw lobster tails.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed pot of rice with out time mark. As per owner was made less than 4 hours ago. Operator placed time mark.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed prep are hand sink used to wash produce with evidence of shredded cabbage inside.

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk-in cooler unit.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at employees bathroom.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice-bin front counter area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen and the establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed bat several preparation tables in the kitchen area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation at not hair restraint.
[14-11-5] Equipment in poor repair. Observed bat several chest freezer lid rusted/pitted in storage area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed plastic lid at side exit door of the establishment.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk-in all throughout the kitchen and ware washing area and inside reach-in cooler.
[36-11-4] Floors not maintained smooth and durable. Observed bat several all throughout kitchen the kitchen and preparation area.
[08B-38-4] Food stored on floor. Observed a box bag of rice stored on the floor.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over batter at reach-in cooler unit kitchen line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding) at reach in cooler unit kitchen line, as per kitchen staff for less than four hour, staff placed ice bags to help cooling process. . Observed Corrective Action salmon (45F - Cold Holding) at walk-in cooler unit, as per manager for less than four hours, instructed manager to move it to chest freezer till reach safe temperature. Taken
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food equipment storage equipment racks soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at employees bathroom
[31B-03-4] No soap provided at handwash sink. Observed at employees bathroom

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Portable ice bin at front service line soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice in prep area. Operator removed bowl.
[14-11-5] Equipment in poor repair. Gasket on walk-in-cooler torn/ in disrepair. Also, gaskets reach in freezers in prep area torn. Also, top of reach in deep freezer has hole on top/ in disrepair.
[36-24-5] Hole in or other damage to wall. Hole in wall in sushi making station.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Self closure on womens restroom door is disconnected. Also, no self closure on door of employee restroom.
[25-05-4] Single-service articles improperly stored. Multiple open boxes with wrapped sleeves of single use cups and souflee cups stored on floor in upstairs storage area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler.
[29-03-4] Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in sushi making area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner and used to wrap multiple items at sushi making station (fish, vegetables), in reach-in cooler on cook line (herbs, and vegetables) and in walk-in-cooler(shrimp, vegetables, herbs)
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw salmon offered undercooked and establishment unable to provide proof of parasite destruction. Operator called vendor to have parasite destruction letter emailed to operator.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over squid in reach in freezer in prep area- not all products commercially packaged. Also, raw chicken not commercially packaged stored over raw beef and raw squid in reach in deep freezer in prep area. Operator removed raw beef and chicken to properly store.
[28-13-5] Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with other shelled eggs on shelf next to stove on cook line. Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (45F - Cold Holding)in glass door reach-in cooler on front service line. Employee stated the half and half was recently used and maybe left out. Employee will keep in cooler to chill. Also, ambient temperature of shelled eggs (55F - Cold Holding). On shelf on cook line next to stove. Employee stated the eggs have been out for about an hour. Employee placed shellled eggs in nearby reach-in cooler to chill.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from Four threaded hose bibbs at triple sink. Also, vacuum breaker missing from threaded hose bibb on cook line at prep sink.
[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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM for Arporn expired 4-25-23
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area and cutting board at flip top reach-in cooler on cook line soiled/ stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store tray of sauces. Also, hand wash sink in warewashing area used to prep.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line or at sushi making station. Also, no paper towels at hand wash sink in employee restroom. Also, no paper towels at hand wash sink in front service line area. Operator replenished paper towels.
[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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Three employees on duty filled out health form during this inspection.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink on cook line or at hand wash sink at sushi making station. Also, no soap at hand wash sink in employee restroom. Operator replenished soap at both hand wash sinks.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for sushi rice. Operator unable to provide proof of paperwork to use TPHC. Emailed operator paperwork to use TPHC
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored near cart of tubs at front service line. Operator labeled spray bottle of cleaner.