CHIANG MAI
415 CLEVELAND ST, Clearwater FL 33755 · 727.461.0414
Last inspected May 8, 2026 · 12 visits since September 2023
JUN 24
DEC 24
MAR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Four live, small flying insects in kitchen, food preparation area, food storage area in bar area. Reviewed with manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 8, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Current Hotel and Restaurant license not displayed.
May 7, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine. Dish machine run 4 times with each time reading 0 ppm chlorine. Discontinue use of dish machine for sanitizing. until dishmachine is repaired and sanitizing properly. No triple sink at establishment.
Raw animal food ( individually wrapped raw chicken ) stored over or with ready-to-eat food ( individually wrapped cooked rice ) in a freezer chest and triple door freezer - not all products commercially packaged in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting board in food preparation area soiled with food build up in cracks
Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink at cook line. Employee relocated trash can. Reviewed with person in charge hand wash sinks must be accessible at all times
No dishwashing facilities of any kind provided. The dish machine is not sanitizing properly. Establishment has no triple sink.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine run three times measured at 0 ppm Chlorine each time. Manager changed sanitizer bucket and primed dish machine. Recheck 100 ppm run two times with measurement of 100 ppm each time.
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. Employee shredding cucumbers with barehands. Reviewed with manager. Manager directed employee to wash hands and put gloves on prior to returning to shredding cucumbers. Employee washed hands and put gloves on.
Raw animal food ( individually wrapped salmon ) stored over or with ready-to-eat food ( vegetables ) in a freezer - not all products commercially packaged in the beverage bar ares. Manager rearranged food
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Reviewed with manager to regularly test the dish machine to ensure correct sanitizing levels
Handwash sink not accessible for employee use at all times.trashcans in front of cook line hand wash sink and dishwashing area hand wash sink. Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated trashcans.
Handwash sink used for purposes other than handwashing. Container inside hand wash sink in dishwashing area. Reviewed hand wash sink is for washing hands only. Manager relocated container.
No paper towels or mechanical hand drying device provided at handwash sink in the handicap restroom. Manager placed paper towels at hand wash sinks.
Spray bottle containing toxic substance not labeled in beverage station room. Manager labeled spray bottle
Equipment in poor repair. Rusted top surface of freezer chest in food prep area.
Ice buildup in reach-in freezer near walk in cooler
In-use utensil ( rice scoop) stored in standing water less than 135 degrees Fahrenheit - Water at 97 F in food prep area near walk in cooler. Manager removed rice scoop from water
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98, outside 33 total 131 Reviewed with manager.
Mar 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Cutting board on prep station at cook line soiled with food buildup in cracks. Reviewed with manager
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi preparation moved to kitchen area.Reach in cooler and sushi rice pot added. Bar changed from sushi bar to beverage station with cane juicer added. Sushi display case removed. Reviewed with manager
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with manager
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98, outside 33 total 131 Reviewed with manager.
Ice buildup in reach-in freezer. Reviewed with manager
Reach-in cooler shelves with rust that has pitted the surface at cook line under
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Reviewed with manager to regularly test dish machine. Dish machine primed. Recheck 100 pom chlorine
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. Employee cutting whole onions with bare hands in food prep area. Manager reviewed use of gloves and handwashing. Employee washed hands and put gloves on
Four live, small flying insects in kitchen, food preparation area, food storage area in bar area. Reviewed with manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut beef 47 F, cut pork 47 F, cut squid 48 F in top section of cooler, rehydrated noodles 62 F in bottom section of cooler at cook line under 2 hours from walk in cooler.Food cut 2 days previously. Manager placed bag of ice on food.
Cutting board on prep station at cook line soiled with food buildup in cracks. Reviewed with manager
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Container for soap and sponge stored inside hand wash sink at beverage station. Reviewed with manager.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi preparation moved to kitchen area.Reach in cooler and sushi rice pot added. Bar changed from sushi bar to beverage station with cane juicer added. Sushi display case removed. Reviewed with manager
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with manager
Food stored on floor in walk in cooler - bag of rice on floor in storage room near restrooms Reviewed with manager
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98, outside 33 total 131 Reviewed with manager.
Food ( cut ginger, cut squid, cooked chicken ) stored in undrained ice.at cook line reviewed with manager. Manager removed ice from food.
Ice buildup in reach-in freezer. Reviewed with manager
Opened employee beverage container in a cold holding unit with food to be served to customers at beverage station. Reviewed with manager
Reach-in cooler shelves with rust that has pitted the surface at cook line under
Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler. Reviewed with manager
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bowl in deli reach in cooler above fill line. tofu (64F - Cold Holding) Manager put inside deli cooler. Added to time as a public health control paperwork. Deli cooler opposite of fryer egg roll (64F - Cold Holding); wrap (60F - Cold Holding); bean sprouts (56F - Cold Holding) Put inside freeze Redemption all products egg roll (38F - Cold Holding); wrap (32F - Cold Holding); bean sprouts (42F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting inside fryer vegetable egg roll (125F - Hot Holding) But back in oil to cook. Retell 179
Handwash sink not accessible for employee use at all times. Buckets ok noodles and trash can blocking hand wash sink at cook line. Employee moved.
Non-pitting surface rust on food-contact equipment. Reach in cooler at cook line rust.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. At cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sheet pan near three compartment sink.
In-use tongs stored on equipment door handle between uses. Tongs moved during inspection.
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
8 High priority1 Intermediate11 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Covered and stacked cooked rice in walk in cooler 45 to 52 f at 1:45pm placed in cooler overnight
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale..Covered and stacked cooked rice in walk in cooler 45 to 52 f at 1:45pm placed in cooler overnight
Employee touching ready-to-eat food with their bare hands. Employee shredding cabbage with bare hands in food prep area in the kitchen without gloves. Reviewed with manager. Cabbage washed and employee put gloves on
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. KGI Trading company provided document with required information at the end of the inspection
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged in freezer chest in the kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noddles at 54 f at cook line under two hours manager added ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 118 f manager voluntarily discarded Reviewed with manager.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet outside back door
No paper towels or mechanical hand drying device provided at handwash sink at wait station. Manager provided paper towels in dispenser
Nonfood-contact surface on side of cooking equipment soiled with grease, food debris -soiled gaskets at reach in cooler at cook line - Soiled shelves in dish washing area
Accumulation of debris on exterior of warewashing machine in top area
Clean spoons in container at wait station not stored inverted or in a protected manner.Manger rearranged utensils
Employee beverage container on a food preparation table next to food. Manager relocated food
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
Food stored on floor( bucket of noodles) in walk in cooler
In-use tongs stored on equipment door handle between uses at cook line Manager relocated tongs
Raw fruits/vegetables ( cabbage)not washed prior to preparation.Reviewed with manager employee washed cabbage
Reach in freezer interior/shelves have accumulation of soil residues in kitchen.
Stored food (cut vegetables ) not covered in walk in cooler
Utensils in poor condition.chipped bowls in storage shelf
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Dec 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine run three times -operator set up three tubs to wash rinse sanitize -100 ppm chlorine. Discussed washing and rinsing dishes in the dish machine the use one compartment of the double sink to sanitize larger pots until dish machine is repaired. Manager scheduled service this day.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at 78 F at 3:45 pm per manager placed at sushi bar at 11:00 am, no date marking, no written procedure -no temperatures taken - manager discarded sushi rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sprouts 49 F in cooler opposite woks -sprouts 46 F, tofu 47 F in cooler opposite fryer - operator moved food to reach in freezer recheck sprouts 40,F, tofu 41 F, sprouts 40 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice at 78 F at 3:45 pm per manager placed at sushi bar at 11:00 am, no date marking, no written procedure no temperatures taken - manager discarded sushi rice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No probe thermometer provided to measure cold holding and cooling temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Back Exterior door has a gap/ opening at the threshold that opens to the outside.
Employee beverage container on a container of flour in dry storage area
Food ( bulk containers of dry rice, oil ) stored on floor in storage area
Interior of microwave has accumulation of black substance/grease/food debris on top of ice machine
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.