AROY DEE THAI KITCHEN

GRADE A Dec 10, 2025 - Cycle Inspection / Initial Inspection

Score: 13 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Live roaches in facility's food or non-food area. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not p...

GRADE A Dec 10, 2025 - Cycle Inspection / Initial Inspection

Score: 13 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Live roaches in facility's food or non-food area. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not p...

GRADE A Dec 10, 2025 - Cycle Inspection / Initial Inspection

Score: 13 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Live roaches in facility's food or non-food area. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not p...

GRADE A Jul 12, 2024 - Cycle Inspection / Re-inspection

Score: 13 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Establishment is not free of ha...

May 15, 2024 - Cycle Inspection / Initial Inspection

Score: 14 points

Hot TCS food item not held at or above 140 °F. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Co...

GRADE A Nov 25, 2022 - Cycle Inspection / Re-inspection

Score: 7 points

Live roaches in facility's food or non-food area. Evidence of rats or live rats in establishment's food or non-food areas. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raise...

May 26, 2022 - Cycle Inspection / Initial Inspection

Score: 55 points

Live roaches present in facility's food and/or non-food areas. Hot food item not held at or above 140º F. Single service item reused, improperly stored, dispensed; not used when required. Personal cleanliness inadequate. Outer garment soiled...