What is Simply Thai's health inspection score?

Simply Thai has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Simply Thai last inspected?

Simply Thai was last inspected on February 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Simply Thai have?

Simply Thai has 21 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Simply Thai safe to eat at?

Simply Thai has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Simply Thai serve?

Simply Thai serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Simply Thai

Name: Simply Thai
Address: 139 MAIN STREET, Oneonta, 13820
Rating: 62

139 MAIN STREET, Oneonta

Last Inspected: 2/12/2026

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0Fair

American

Better than 22% of american restaurants

Declining

3 inspections

Last: Feb 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-20 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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139 MAIN STREET, Oneonta, FL 13820

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Violation Timeline

Aug 2024

1 inspections

2 high priority

6 basic

Aug

Jul 2025

1 inspections

3 basic

Feb 2026

1 inspections

3 high priority

7 basic

Feb

Inspection History

3 records on file

3 Inspection

Feb 26

Inspection InspectionLatest

3 High7 Basic

10 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (7)

−14 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−44 pts

Jul 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−6 pts

Aug 24

Inspection Inspection

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
1BWater/ice: unsafe, unapproved sources, cross connections−10

Basic (6)

−12 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−32 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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