STANG THAI

GRADE Z Jan 13, 2026 - Cycle Inspection / Re-inspection

Score: 56 points

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running wate...

Dec 18, 2025 - Cycle Inspection / Initial Inspection

Score: 65 points

Wash hands sign not posted near or above hand washing sink. Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does n...

Dec 18, 2025 - Cycle Inspection / Initial Inspection

Score: 65 points

Wash hands sign not posted near or above hand washing sink. Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does n...

Dec 18, 2025 - Cycle Inspection / Initial Inspection

Score: 65 points

Wash hands sign not posted near or above hand washing sink. Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does n...

GRADE A Oct 3, 2024 - Cycle Inspection / Initial Inspection

Score: 9 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Toilet fac...

GRADE B Jan 26, 2023 - Cycle Inspection / Re-inspection

Score: 18 points

Hot TCS food item not held at or above 140 °F. 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 unde...

Jun 22, 2022 - Cycle Inspection / Initial Inspection

Score: 50 points

Live roaches present in facility's food and/or non-food areas. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced...