NAN'S THAI NOODLE
1900 TAMIAMI TRL STES 112 - 113, Port Charlotte FL 33948 · 941 624 0778
Last inspected Aug 11, 2026 · 9 visits since November 2023
MAY 25
MAY 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 47 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw fish in a reach in cooler on the cook line. An employee properly stored the raw foods.
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Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs ambient (61F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the eggs had been held for more than 4 hours. The operator discarded the shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half (46F - Cold Holding) in the counter top cold holding unit at the front counter. The operator stated the cream has been held for approximately 2.5 hours. The operator moved the cream to an alternate cold holding unit. Observed raw shell eggs ambient (61F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the eggs had been held for more than 4 hours. The operator discarded the shell eggs.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken at 14:57 (84F - Cooling)stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator stated the chicken was cooked approximately 2.5 hours prior to inspection. The operator placed the chicken in the reach in freezer for rapid cooling.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a rolling cart. The operator moved the obstruction.
Show the remaining 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
No probe thermometer provided to measure temperature of food products. Operator unable to locate a probe thermometer.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed the chlorine test strips expire 8/2024.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple foods in the kitchen.
Cardboard used to line food-contact shelves in reach in freezers.
Dishware dried with a towel/cloth. Observed an employee use a dry wiping cloth to dry plastic dishware. Educated the employee on proper drying procedures. The employee rewashed the dishware.
Food stored on floor. Observed multiple plastic containers of food stored on the floor in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use mixing spoons stored in 78F standing water behind the front counter. The operator removed the spoons from the water.
The rear kitchen exit not protected with self-closing doors.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Container of medicine improperly stored behind the front counter. The operator properly stored the medicine.
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. Observed the dishmachine chlorine solution at 0ppm. The operator to set up the three compartment sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed a metal strainer washed, rinsed, then put away without sanitizing. The employee re-washed the strainer properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw fish in a reach in cooler on the cook line. An employee properly stored the raw foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork dumplings (49F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line at the entrance to the cook line. The operator stated the dumplings had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed half and half (51F - Cold Holding) in the cooler behind the front counter. The operator stated the cream had been held for approximately 2 hours. The operator stored the cream in an alternate cold holding unit.
Handwash sink not accessible for employee use at all times. Observed a handwashing sink on the cook line blocked by a cart with a rice cooker.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary or chlorine test kits.
Employee personal food not properly identified and segregated from food to be served to the public in reach in coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area in the kitchen. The cell phone was properly stored.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed a bag of onions on the floor in the prep area.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed across from wok station,on make line, gasket torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed across from workstation at make line, reach in cooler with food debris on gasket. Observed employee cleaning gasket.
Single-service articles not stored inverted or protected from contamination. Observed togo containers on make line, not inverted upside down for protection. Observed employee inverting for proper storage.
May 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Observed plastic containers on drying shelf with old labels on them.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Old labels stuck to food containers after cleaning. Observed old labels stuck on plastic containers. Observed operator having dishwasher remove labels.
Silverware/utensils stored upright with the food-contact surface up. Observed a container with cooking utensils stored handles down. Observed operator store handles up.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer. Observed frozen raw chicken over frozen pork loin. Observed operator correcting by moving pork to proper location in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed container of incense stored next to food products in storage area. Observed operator removing and storing in proper location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler on make line with some food debris on it. Observed operator cleaning gaskets.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some black like mold on ice shield in ice machine. Observed operator cleaning immediately.
Equipment in poor repair. Observed gaskets with food debris on them on reach in cooler doors on line in kitchen. Observed cook starting to clean
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand washing sink next to cook station on left hand side blocked. Observed operator removing cart that was blocking hand sink
Microwave missing fan guard cover/splatter shield. Observed inside of microwave with no shield, rust and coating coming off on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area some ceiling tiles with accumulation of black dust on them.
Exterior door has a gap at the threshold that opens to the outside. Observed gap/ hole in back exit door in back storage room.
Single-service articles not stored inverted or protected from contamination. Observed some to go containers not inverted. Observed operator inverting them correctly.
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.