BAN THAI & SUSHI INC
2519 MCMULLEN BOOTH RD #506, Clearwater FL 33761 · 727.724.2992
Last inspected Aug 19, 2026 · 7 visits since December 2023
SEP 24
MAR 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched sprouts with bare hands. Discussed no bare hand contact with ready to eat foods.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015041973 | Aug 27, 2015 | Oct 6, 2015 | $400 |
Inspection history
7 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towels lining containers of vegetables. Discussed the need to use materials that are approved for food contact such as coffee filters.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over rice noodles, Raw beef. Raw chicken was relocated to gain compliance
Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna not removed from ROP packaging before thawed. Discussed the reason why fish needs to be removed from ROP packaging before thawed. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (80 F - held on counter, second temp 77F cooling); bean sprouts (65F - held on counter,second temp 65F cooling); tomato sauce (72F - held on counter, second temperature 69F cooling); rice (75F - held on counter,second temperature 73F cooling); cooked chicken (50F - held on counter, second temperature 49F cooling); rice noodles (72F - held on counter, second temperature 71F cooling); cooked chicken (47F - held on counter, second temperature 45F cooling); boiled eggs (50F - held on counter, second temperature 48F cooling.) All food was removed from the cooler and placed on the counter at 11:00am prior to opening. The cooler that the food was removed from is holding food at proper temperature.
Show the remaining 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on ready to eat foods. Operator was able to determine the preparation dates and will date marked appropriately.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Raw tuna thawed without being removed from ROP Packaging, See Stop Sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table near cook line. Discussed the need to separate personal items from food and clean equipment used in the restaurant.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on tables. Not in sanitizer solution between uses.
Working containers of food removed from original container not identified by common name. Several food containers containing food removed from its original container not labeled with common name.
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched sprouts with bare hands. Discussed no bare hand contact with ready to eat foods.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed wiping cloth in water and then used it to wipe down prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 67F was left on the counter less than 4 hours operator placed on ice for quick cool.
Handwash sink used for purposes other than handwashing. Observed an employee rinse out a wiping cloth in hand wash sink.
Employee eating in a food preparation or other restricted area. Partially eaten employee food stored on shelf over cook line
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line containing foods
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food in kitchen not labeled at time of inspection.
Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk flour container. Operator removed bowl during inspection.
Carbon dioxide tank not adequately secured. Observed carbon dioxide tank not secured at bar. Operator secured tank during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in back room by walk in cooler with holes around pipes.
Cutting board has cut marks and is no longer cleanable. Observed sushi cutting board with grooves at time of inspection.
Food stored on floor. Observed food stored on floor under walk in cooler shelves. Operator moved product to shelves during inspection.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee behind sushi bar rinsed out wiping cloth at sink and then wiped counters, no sanitizer used. Discussed the proper way to clean and sanitize equipment
Non-food grade paper/paper towel used as liner for food container. Linen napkin used over rice, discussed the need to used only materials approved for food contact
Toxic substance/chemical improperly stored. Spread bottle with chemicals store on shelf with dry storage food Discussed the need to separate chemicals from food and clean equipment.
Toxic substance/chemical on premise that is not required for the operation of establishment. Gallons of paint stored on shelf over beer. Discussed the need to separate paint from beer
Ceiling/ceiling tile shows damage or is in disrepair. Damage to multiple acoustic sealing tiles in back hallway. Potatoes stored under tiles
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths a behind sushi bar and cook line on counter
Working containers of food removed from original container not identified by common name. Food containers holding foods removed from its original container not labeled with common name. Squeeze bottles, dry ingredients,
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate12 Basic
Show 21 findings ▾
Non-food grade linen towel used as liner for food container. White linen in sushi rice. Discussed that the towel is not a food contact surface. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (60F - Cold Holding) sitting on prep cart. Operator states eggs were sitting on cart for 2-3 hours. Eggs were relocated to reach in cooler. Discussed the need to keep shell eggs cold, or use time as a public health control
Toxic substance/chemical improperly stored. Container of paint in area next to ice machine. Operator relocated
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expire manager certificate Dumrong expired on 05/01/2024
Food-contact surface soiled with food debris. White cutting boards stained.
Handwash sink used for purposes other than handwashing. Food particles and sanitizer bucket in handwash sink at sushi bar. Operator cleaned and relocated.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 2 cookies, Chanatip and Pianit, who have worked at establishment for more than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and Crab Rangoon prepared 2 days ago with no date mark. Discussed with operator who discussed with staff.
Spray bottle containing toxic substance not labeled. Spray bottle labeled "cleaner" containing windex. Discussed with operator the need to label all spray bottles with common name.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks next to ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink sitting on top of dishmachine. Operator relocated
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. Discussed with manager on duty.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and gum on top of container of sesame seeds. Operator relocated
Employee with no hair restraint while engaging in food preparation. Employee at dishmachine not wearing hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Silver pans in warewashing area stacked wet
Food stored on floor. Oil stored on floor. Operator relocated
Hole in or other damage to wall. Hole in wall in dry storage area. Operator states they had a plumbing issue and they will be getting it repaired.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on grill handle. Operator relocated
Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor near 3 compartment sink soiled. Wall and ceiling near cookline and dishmachine soiled. Ceiling tiles are stained/damaged throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on sushi prep table
Working containers of food removed from original container not identified by common name. Squeeze bottles on cookline not labelled
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin
Carbon dioxide tanks not adequately secured. At servers station
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Floor soiled/has accumulation of debris. Food debris on floor in dry storage room
Food stored on floor. Cooking oil on floor n rear kitchen, bag of carrots and cabbage on floor in walk-in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 99F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 67f, raw shrimp 48f,
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup in jasmine dry rice used for portioning.
Food stored on floor. Cooking oil on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 66f, rice scoop.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.