🪰1,241,883 violations tracked across 67 Florida counties

THAI TO GO

3414 N OCEAN BLVD STE D, FORT LAUDERDALE, FL 33308

License #1617342

🍜 Thai/Vietnamese ℹ️
81 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 31, 2026 · 9 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 31, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
9
Coverage note
Inspector notes linked where available

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Community pulse

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THAI TO GO has some meaningful issues on record. Would you still eat here?

C record

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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
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
  • [36-73-4] Floor soiled/has accumulation of debris. Employee restroom and under the dry storage racks.
  • [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket Chlorine over 200ppm Operator diluted. Chlorine 100ppm
  • [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in cook line Lowboy. Review proper procedures with operator.
  • [02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cook line glass door unit - Cooked rice - reviewed date marking with operator. Operator date marked
  • [08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line flip top in top portion raw shrimp and raw pork stored above ready to eat tofu and sauces in lower section. Operator stored all items properly.
  • [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee drop gloves on the ground then pick them up and put them on without washing hands. Reviewed proper handwashing. Employee
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-Countertop- Fresh garlic (88F); bean sprouts (90F) per operator placed item out 3 hours ago. Operator moved items to reach-in to quick chill.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. 1. Right side reach in freezer. 2.Reach in cook glass door unit.
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