THAIKYO ASIAN CUISINE

Name: THAIKYO ASIAN CUISINE
Address: 201 S OCEAN BLVD, MANALAPAN, FL, 33462, US
Rating: 34.1

201 S OCEAN BLVD, MANALAPAN, FL 33462

License #6019164

🍜 Thai/Vietnamese ℹ️

34.1 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

THAIKYO ASIAN CUISINE in MANALAPAN currently holds an InspectFL Health Score of 34.1 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 20, 2026. Across those visits, inspectors documented 50 total violations — 25 critical, 9 major, 16 minor.

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The latest inspection on October 20, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

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Inspector notes

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Community pulse

Would you eat here?

THAIKYO ASIAN 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.

Disposition: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken and raw beef in same container at low boy cooler on cook line. Operator stored products properly.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[35A-03-4] Dead roaches on premises. Approximately 5 dead roaches on adhesive traps on top of dish machine. Operator removed dead roaches from establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish not in commercial packaging over cooked krab at walk in freezer. Operator stored products properly.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board at flip top cooler in kitchen.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: cooked chicken (49F - Cooling) at 3:32; cooling since 3:00 - 49F at 3:57 Observed in deep bucket. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in walk in freezer to quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sliced onions scraps in hand wash sink in kitchen, discarding of cucumber skins into hand wash sink in server side station hand sink. Operator removed all food matter from hand wash sinks.
[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 for bean sprouts. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.

Disposition: Warning Issued
[14-86-1] Non-food grade paper/paper towel used as liner for food container. fried shrimp and crab stored in direct contact with Paper towel. Operator removed paper towel.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish eggs over fully cooked krab, raw fish over spicy mayonnaise at sushi reach in cooler, raw chicken over sliced papaya at reach in cooler on cook line. Operator stored all products properly.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef both products not in commercial packaging at walk in freezer. Operator stored products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter: bean sprouts (58F - Cold Holding); bamboo shoots (62F - Cold Holding); cooked baby corn (59F - Cold Holding); cooked mushrooms (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter by fryer: tempura shrimp and crab (72-75F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 head hose connection splitter at mop sink, no vacuum breaker for splitter connections.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.