Thai House II Restaurant
Last inspected: Apr 20, 2026
41
Score
Going back to 2022, Thai House II Restaurant has eight inspections in the public record. The newest entry in the record is dated Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Looking across the full record, “observed raw duck stored on floor in kitchen area” is the recurring theme, flagged seven times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
0
Major latest
15
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 15 minor violations.
View 16 violations
High Priority - Observed Non-food grade paper/paper towel used as liner for container of cut vegetables and raw fish.
14-86-1
Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
14-05-4
Basic - Duct tape used to repair reach in freezer.
14-71-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed Raw avocado not washed prior to preparation.
08B-39-4
Basic - Observed accumulation of black buildup substance in the interior of the ice machine/bin.
22-20-5
Basic - Observed hand washing sink in disrepair and blocked by aluminum foil to prevent usage. Advised manager that all sinks must be fully functional and accessible.
29-08-4
Basic - Observed raw duck stored on floor in kitchen area and various food on floor in walk in cooler.
08B-38-4
Basic - Observed raw duck thaw in standing water.
06-01-5
Basic - Observed the Storage of maintenance equipment/tools stored over food in dry storage area. Maintenance equipment must be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles
42-03-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
38-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Ice buildup in reach-in freezer.
14-69-4
41
Jul 14, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of foods.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna being stored over ready to eat vegetables in sushi area reach in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked salmon held at 69F - Cold Holding. Salmon was being stored on prep table in sushi area. Advised manager and she instructed employee to put in reach in cooler. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - 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. Observed sushi rice with no time marking. As per chef sushi rice had only been out for about 2 hours. Manager added time. **Corrected On-Site**
03F-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in warewash are water shut off. As per manager they are awaiting maintenance to repair. Additional handwashing sink less than 5ft.
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers being stored in hand washing sink in sushi area and metal pan stored in hand washing sink in kitchen area. **Repeat Violation**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
14-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Floors not constructed to be easily cleanable. Located in walk in cooler.
36-12-4
Basic - Food stored on floor. Observed various containers of food on floor in sushi area and in walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker and in sushi area. **Repeat Violation**
10-07-4
Basic - Observed Water from ice maker draining onto floor surface.
29-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
26
Dec 5, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
70
Jul 1, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various trays of raw fish and cut vegetables.
14-86-1
Basic - Cardboard used to line food-contact shelves. Located in reach in cooler.
14-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Floor in disrepair. Located in walk in cooler.
36-17-5
Basic - Food stored on floor. Observed various containers of food being stored on floor throughout kitchen area.
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.
38-07-4
67
Nov 29, 2023
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish. Located in sushi area reach in cooler. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored on top of cut vegetables. Located in sushi area reach in cooler. Chef rearranged. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. Observed sushi rice being stored in rice container at 63°F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being stored in rice container at 63°F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees through Florida Restaurant and Lodging Association (SafeStaff) however all certificates provided expired on 4/24/22. **Warning**
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed Ice in hand washing sink. Located in sushi area. Manager cleaned sink. **Corrected On-Site** **Warning**
31A-11-4
Basic - Cardboard used to line food-contact shelves and prep tables in kitchen area. **Warning**
14-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Observed buckets of ginger and a case of raw chicken being stored on floor in kitchen area. Manager moved to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area. **Repeat Violation** **Warning**
38-07-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation** **Warning**
38-04-4
27
Jul 20, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of tempura flakes.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top various ready to eat foods in walk in cooler.
08A-05-6
Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. Observed cases of ginger being stored on floor in sushi station.
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.
38-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Located on prep table in kitchen.
21-44-1
Basic - Single-service articles improperly stored. Observed cases of spring roll wraps stored on floor in dry storage area.
25-05-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temperature. Located under counter in sushi station.
06-01-5
Basic - Water draining onto floor surface from ice machine.
29-03-4
37
Feb 1, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and raw salmon being stored on top of various cut vegetables.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in drink station being used as a dump sink.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 9 employees engaging in food preparation with no certified food manager.
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse being stored on prep shelf above rice cooker.
40-06-5
Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door manager removed. **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in prep area.
38-07-4
Basic - Single-service articles improperly stored. Observed case of disposable napkins used for customers being stored on floor in bar area.
25-05-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Located in prep sink. Chef placed under running water.
06-01-5
41
Jul 21, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed various foods being stored in non food grade bags. Located in walk in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of various ready to eat foods in reach in cooler.
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cardboard used to line food-contact shelves. Located in reach in cooler. Manager removed. **Corrected On-Site**
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones being stored on prep table in sushi area. Chef removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed various cases of ginger being stored on floor in sushi station.
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.
38-07-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
37
Frequently Asked Questions
When was Thai House II Restaurant last inspected?
The most recent health inspection at Thai House II Restaurant on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Thai House II Restaurant?
Across the inspection record, “observed raw duck stored on floor in kitchen area” has been cited seven times, more than any other issue at Thai House II Restaurant.
How does Thai House II Restaurant compare to other restaurants in Miami?
Thai House II Restaurant most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Thai House II Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Thai House II Restaurant have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Thai House II Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Thai House II Restaurant inspected?
Based on the inspection history on file, Thai House II Restaurant is inspected around two times per year on average.
Nearby Restaurants