Thai Super Bowl in Orlando
3191 W Colonial Drive, Orlando, FL 32808
Thai Super Bowl in Orlando, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 9 FDACS inspections).
Last inspected FDACS: July 28, 2025
Thai Super Bowl in Orlando: Comparison to Orange County Averages
This Facility
0
violations / inspection
0 violations per inspection
Orange County Avg
5.89
violations / inspection
5.89 county average
This Facility
0
emergency closures
0 closures
Orange County Avg
0.12
closures / facility
0.12 county average
Thai Super Bowl in Orlando: FDACS Inspection History (9)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 6 inspections
— Focused Inspection· 3 violations· 3 stop-sale orders· Focused Inspection
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Deli Area: Packages of fried pork cutlets, fried hot dogs, chicken wings, cooked corn on the
cob, pork dumplings, and shrimp tempura prepared between 9:40 am and 10:18 am left out on table in
retail area has internal temperatures between 65-69 degrees F at 2:30 pm. A Stop-Sale Order and
Release was issued. COS: All products found out of temperature were voluntarily discarded by
management. See supplements.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PPRepeat
Deli Area: Sushi hand rolls prepared at 12:45 pm left out at room temperature on retail table
have internal temperatures between 64-66 degrees F at 2:30 pm. A Stop-Sale Order and Release was
issued. COS: Sushi rolls found out of temperature were voluntarily discarded by management. See
supplements.
Repeat
COS
x
Y
x
Repeat
COS
Good Retail Practice Violations
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Deli Area: Table located in front of deli is being used for hot holding and cold holding
without having proper equipment to keep time/ temperature control for safety food at proper temperatures.
A Stop-Use Order was issued. See Supplements.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 7/28/2025
Page 2 of 3
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Hee Park
I, _____________________________________________________
the person in charge of LOTTE PLAZA MARKET hereby waive a notice and
a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST
HEE PARK, ASSISTANT MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 7/28/2025
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Met Sanitation Inspection Requirements· 6 violations· 1 stop-sale order· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Additional handouts provided: Cooling Food, Cooking and Hot Holding Foods, Time as a Public Health Control.
Risk-Based Violations
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen Area: Food employee wearing gloves, washed gloves in handwashing sink, then
proceeded to process food. Proper handwashing procedures were discussed. COS: Food employee
removed soiled gloves, washed hands, and then donned new clean gloves before engaging in new
activities.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Meat band saw not in use has a build up of food debris. COS: Meat band
saw was washed, rinsed, and sanitized during inspection.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen Area: Cooked mackerel fish left in cooler to cool overnight has internal
temperatures between 50-62 degrees F. COS: Fish was voluntarily discarded by management. See
supplements.
Y
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PPRepeat
Produce Preparation Area: Spray bottle of cleaner is stored on shelving underneath
preparation table in contact with single service items. COS: Chemical was relocated and properly stored.
Y
x
Repeat
COS
Good Retail Practice Violations
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas
is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Floors in the seafood department and produce department have unsealed concrete.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Kitchen Area: Personal employee food is stored on shelving of reach in cooler with
ingredients intended for sale. Personal employee belongings are stored above single service items on dry
storage rack located next to walk-in cooler. COS: Personal employee items were relocated and properly
stored.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 22 violations· 2 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This inspection is being conducted in conjunction with request #5130354. Consumer complaint was discussed with management.
Additional handouts provided: Cooling Foods, Sanitizer testing procedures
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non compliance shown through cold holding, hand washing and sanitization of
clean equipment and utensils.
o
Seafood Retail Area: Raw fish on ice are offered for consumer self service. COS: Self
service bags and ice were removed from retail area. Additional guards were provided blocking consumer
access to fish. Fish is now served by employees only.
Y
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Seafood Department: Food employee was processing fish, moved to clean ice machine,
then began to process fish again wearing the same gloves. Proper handwashing procedures were
discussed. COS: Food employees washed their hands and changed their gloves before engaging in new
activities.
Y
o
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Kitchen Area: Raw chicken and trays of raw shell eggs are stored above ready to eat
vegetables on speed rack in walk-in cooler. COS: Raw chicken and raw shell eggs were relocated and
properly stored.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Meat slicer not in service has a build up of food debris. COS: Slicer was
washed, rinsed, and sanitized during the inspection.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Seafood Department: Ice bins located along back wall have a mold like substance
throughout entire interior. COS: Ice machines were properly washed, rinsed, and sanitized during
inspection.
4-501.11
Chemical sanitizer used in a sanitizing solution for a manual or mechanical
operation does not meet the criteria specified for sanitizers, is not used in accordance with the
EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum
temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10
or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum
water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L,
pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP
Meat Department: Sanitizer solution concentration was observed to have 0 parts per million
at the 3 compartment sink. COS: Concentration level was adjusted and was observed to between 50-100
parts per million.
Y
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Meat Department: Knives, and cutting boards were sanitized using 0 parts per million
concentration solution were properly re-washed, rinsed, and sanitized during inspection.
Y
x
Print Date: 5/7/2025
Page 2 of 5
18
P
Citation Description: Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P
Observation: Kitchen Area: Seafood pancake and fried rice placed in walk-in cooler to cool over night
have internal temperatures between 45-52 degrees F. A Stop-Sale Order and Release was issued. COS:
Products found out of temperature were voluntarily discarded by management. See supplements.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail: Sushi rolls assembled onsite at 11:45 am made available for consumer self service
had internal temperatures between 55-60 degrees F at 12 pm. Retail Produce Area: Watermelon cut at 10
am made available for consumer self service had internal temperatures between 47-50 degrees F at 1:30
PM. COS: Sushi rolls were brought to the cooler to cool properly. Watermelon was brought to the freezer
to rapidly cool. Sushi rolls and cut watermelon were found to have internal temperatures of 41 degrees F
or less at 2 pm.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
It could not be verified that employees have been informed of their reporting responsibilities
related to foodborne illness. Industry guidance provided.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Seafood Retail Area: Salmon and conch meat stored on ice had internal temperatures
between 44-48 degrees F. Fish was brought to freezer to rapidly chill and more ice was added to display
case.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment does not have a written procedure for the clean up of vomit and diarrhea.
Industry guidance provided.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Produce Department: Spray bottle of cleaner is stored on preparation shelving with single
service items. COS: Chemical was removed and stored properly.
x
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately
before engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the
toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using
a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils;
during food preparation as often as necessary to remove soil and prevent cross contamination; before
donning gloves to initiate a task that involves working with food; or after engaging in other activities that
contaminate the hands. 2-301.14 PP
Seafood Department: Food employee left seafood department, entered retail seafood area,
and donned gloves to grab a fish selected by a customer with out washing their hands. Produce
Department: Food employee touched their face while wearing gloves and then entered produce
processing table to package watermelon without washing hand. Proper hand washing procedures were
discussed. COS: Food employee washed hands before donning new gloves and engaging in new
activities.
x
Print Date: 5/7/2025
Page 1 of 5
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Hand soap not provided at produce handwashing sink. Paper towels or hand drying device
not provided at kitchen handwashing sink, seafood handwasing sink located near 3 compartment sink and
produce handwashing sink. COS: Soap and paper towels were provided at each handwashing sink.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Kitchen Area: Sushi rolls in walk in cooler have tight fitting lids while cooling.
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration,
or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)
Retail Seafood Department Area: Fish in reduced oxygen packaging stored on ice are not
kept frozen or not removed from packaging before thawing. A Stop-Sale Order and Release was issued.
COS: Packages of thawed fish were voluntarily discarded by management. See supplements.
4-302.12
Food temperature measuring device not provided or not readily accessible for use
in ensuring food temperatures are attained and maintained; or food temperature measuring device with a
suitable small-diameter probe not provided or not readily accessible to accurately measure the
temperature in thin foods. 4-302.12 Pf
Establishment does not have a thin tip probe thermometer. COS: A thermometer was
provided during inspection.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Flying insects observed flying throughout entire establishment.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Floors in the seafood department, kitchen area, and produce department have build up of
food debris on floors.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas
is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Floors in the seafood department and produce department have unsealed concrete.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Walk-in Eggs Cooler: Personal employee lunch box stored on top of box of eggs.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Stop-Use Order Issued on 3/28/25 for White Table in Retail has been released.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Time/Temperature Control for Safety Food: Time as a public health
control: procedures and records.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
— Focused Inspection· 2 violations· 2 stop-sale orders· Focused Inspection
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Stop Use Order issued for the White Table in Retail (used to store cooked food) on 3/28/25. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen Retail Area: Various items were stored on a table with internal temperatures below
135 degrees F (Korean sushi rolls 81F, tuna roll 68F, fried pork cutlet 60F, corn dogs 62F, cooked salmon
60F, stir fried vermicelli 71F, kimchi fried rice 70F, tofu and fried black bean sauce 72F). COS: All items
above were voluntarily discarded by employee.
x
3-501.19(A)
Written procedures not prepared in advance, maintained onsite, or made available
upon request for the use of time without temperature control as the public health control for holding or
displaying time/temperature control for safety food; or written procedures do not specify methods of
compliance. 3-501.19(A) PfPf
Kitchen Retail Area: Manager states time as a public health control is used on cooked food
stored at ambient temperature on a table in the retail area but is unable to provide written procedures and
food is not time stamped. Stop-Use Order issued on table storing food at ambient temperature until written
procedures are provided. Please see comment section.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Time/Temperature Control for Safety Food: Time as a public health
control: procedures and records.
Comments:
Print Date: 3/28/2025
Page 1 of 2
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Daisy Park
I, _____________________________________________________
the person in charge of LOTTE PLAZA MARKET hereby waive a notice and
a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
WENDY LONGO, SANITATION AND SAFETY SPECIALIST
DAISY PARK, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 3/28/2025
Page 2 of 2
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused inspection for training purposes
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 6 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Risk-Based Violations
3-203.12
Shellstock tags or labels do not remain attached to the original container until the
container is empty; date when the last shellstock from the container is sold or served not recorded on the
tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90
calendar days from the last date sold or served in chronological order; or shellstock removed from its
tagged or labeled container commingled with shellstock from another container before being ordered by the
consumer. 3-203.12 PfPf
Seafood: Live clam and muscle tags not kept in chronological order nor is the last date
documented on tag.
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
K Deli: Chicken Spicy Soup 58 degrees F, cooling from the previous night. COS: The item
was voluntarily discarded.
x
Seafood: Retail display set up with customer self service bags, scoops and available access.
COS: The manager removed the self service bags, placed ropes to block off employee access, and had an
attendant to wash the area.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Seafood- Observed employee washing and rinse food service trays. COS- The three
compartment sink was set up. And the trays were properly washed, rinsed and sanitized.
x
Print Date: 6/4/2024
Page 1 of 3
22
P
Citation Description: Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food does not have an initial temperature of 41°F or less or
135°F or greater when removed from temperature control. 3-501.19(B)(1) P
Observation: K-Kitchen: Steam vegetable buns 98 degrees F, cooked vegetable sushi and rice 88 degrees
F, probed internally with a calibrated thermometer. COS: The items were reheated to 165 and then placed
on time plan.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Seafood: Hand wash sink blocked with equipment. COS: The sink was cleared and made
accessable
Good Retail Practice Violations
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of equipment,
under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and
thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil
not designed or constructed to be durable and to retain its characteristic qualities under normal use
conditions. 4-101.11(B)-(E) and 4-201.11
Seafood- Raw fish stored in black plastic garbage bag. COS: The fish was placed in a food
grade bag.
— 2 inspections
— Met Inspection Requirements· 4 violations· Met Requirements
Comments: Failure to provide a hand wash sink in the produce production area in 30 days (from the original inspection dated 06/09/2023) may
result in Administrative Action. The manager has ordered a sink and awaiting installation.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Deli: Cooked pork buns 108-110 degrees F, probed internally with a calibrated thermometer.
COS: The items were reheated to 165.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Deli: Cooked eggs 61 degrees F, Cooked fish cake 59 degrees F, held at room temperature.
COS: The items were placed in the cooler for rapid chill to 41 or lower.
x
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours
past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Retail: Cooked dumplings and fried squid missing time mark. COS: The items were made 2
hours prior and the time stamp was added to the products.
x
5-204.11
Handwashing sink not located to allow convenient use by employees in food
preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet
rooms. 5-204.11 PfPf
Produce production: There is not a hand washing facility in the produce production area. See
comments.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - in connection with request 5097584. Allegations discussed with the person in charge.
No violations or enforcement actions recorded for this inspection.
Thai Super Bowl in Orlando: Stop-Sale & Stop-Use Orders (9)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Thai Super Bowl in Orlando: Frequently Asked Questions
- How many health inspections has Thai Super Bowl in Orlando had?
- Thai Super Bowl in Orlando has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Thai Super Bowl in Orlando ever been shut down?
- No, Thai Super Bowl in Orlando has no emergency closures on record with Florida DBPR.
- When was Thai Super Bowl in Orlando last inspected?
- Thai Super Bowl in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 28, 2025. Inspection type: Focused Inspection.
- How many inspections has Thai Super Bowl in Orlando had?
- Thai Super Bowl in Orlando has 9 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Thai Super Bowl in Orlando find?
- Thai Super Bowl in Orlando was most recently inspected by FDACS on July 28, 2025 (Focused Inspection).
- Has Thai Super Bowl in Orlando had any stop-sale or stop-use orders?
- Yes, Thai Super Bowl in Orlando has 9 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Thai Super Bowl in Orlando?
- The most frequently cited FDACS violations at Thai Super Bowl in Orlando are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-306.13(A): Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) P.
- Does Thai Super Bowl in Orlando have any repeat violations?
- Yes, Thai Super Bowl in Orlando has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-306.13(A): Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) P.
Nearby Establishments to Thai Super Bowl
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Thai Super Bowl. How we collect and verify this data.