THAI KITCHEN BY SAOWANEE

Name: THAI KITCHEN BY SAOWANEE
Address: 1781 DUNLAWTON AVE #3, PORT ORANGE, FL, 32127, US
Rating: 37.9

1781 DUNLAWTON AVE #3, PORT ORANGE, FL 32127

License #7407331

🍜 Thai/Vietnamese ℹ️

37.9 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THAI KITCHEN BY SAOWANEE in PORT ORANGE currently holds an InspectFL Health Score of 37.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 13 major, 37 minor.

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Record snapshot

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The latest inspection on October 22, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

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Inspector notes

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Community reaction

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Community pulse

Would you eat here?

THAI KITCHEN BY SAOWANEE 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. -cooked rice, cooked sauces without date marking showing
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw shrimp inside the walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses.
[36-73-4] Floor soiled/has accumulation of debris. -significant grease dark build up on the floor behind the cookline equipment
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -half and half creamer out front
[08B-47-4] Food not stored at least 6 inches off of the floor. -bag of rice, containers of fryer oil near back door connected to dining rea
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind cookline -side exterior of splash guard next to stove/wok -floor fan covers
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -touching raw shrimp at the cookline while wearing gloves, prior to handling ready to eat food from topside of cooler during cooking. Employee switched from working with raw food to ready-to-eat food without washing hands.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. -inside stand up cooler
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -storage rack across from ice machine
[08B-12-5] Stored food not covered inside walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. -salt
[41-07-4] Containers of medicine/bulk vitamins improperly stored. -inhaler medicine stored above food preparation/storage area -bulk containers of vitamins/minerals stored above pre-packaged food in station outside of kitchen, bottom shelf
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. -retail bags used for direct contact with produce inside walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw skewers stored above curries inside small cooler across from stove
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"snapper" in menu descriptions, operator only providing grouper for new menu alterations, from person in charge
[14-16-4] Food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -some bowls inside prep area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -debris stuck to can opener blade -interior of microwave
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -individual portions of rice