PACIFIC THAI CUISINE
4058 TAMPA RD STE 5, Oldsmar FL 34677 · 813-855-6633
Last inspected Apr 9, 2026 · 12 visits since October 2023
MAY 24
JAN 25
APR 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026024968 | Apr 3, 2026 | May 4, 2026 | $200 |
| 3--2022058360 | Nov 29, 2022 | Jan 13, 2023 | $400 |
| 3--2015022588 | May 15, 2015 | Jun 12, 2015 | $400 |
Inspection history
12 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Food stored on floor. Fryer oil stored on the floor near dish washer
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name
Apr 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fried foods stored on paper towels. Discussed the need to use only non porous material approved for food contact.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna 4 packages
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold Holding); calamari (47F - Cold Holding); mussels (46F - Cold Holding); half and half (46F - Cold Holding); cooked rice (46F - Cold Holding); cream cheese (47F - Cold Holding); sauce made with dairy (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); calamari (47F - Cold Holding); mussels (46F - Cold Holding); half and half (46F - Cold Holding); cooked rice (46F - Cold Holding); cream cheese (47F - Cold Holding); sauce made with dairy (47F - Cold Holding)
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 48, stop sale issued for TCS foods with a temperature over 41F.
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. Tuna 4 packages of ROP tuna thawed in package. See stop Sale.
Food stored on floor. Fryer oil stored on the floor near dish washer
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name
Dec 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Discussed proper date marking when freezing prepared foods
Food stored on floor. Food in buckets stored on the floor. Operator corrected moved moved food buckets to an area at least 6" from the floor
Dec 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. OTC medicine stored on counter behind sushi bar. Oper moved medicine to gain compliance.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler- cooked rice 47F cold hold, cream cheese 47F cold hold, salmon raw 47F cold hold, half and half 46F cold hold, soup 46F cold hold, miso paste 46F cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice 47F cold hold, cream cheese 47F cold hold, salmon raw 47F cold hold, half and half 46F cold hold, miso paste 46F cold hold. Ambient temperature of the walk in 40F. Unable to determine why foods reached high temperatures. Not cooling. See stop Sale
Handwash sink used for purposes other than handwashing. Soiled dishes in hand wash sink behind sushi bar. Operator moved soiled dishes
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Discussed proper date marking when freezing prepared foods
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table behind sushi bar. Operator moved beverages to gain compliance.
Food stored on floor. Food in buckets stored on the floor. Operator corrected moved moved food buckets to an area at least 6" from the floor
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face with soiled apron and went back to work, no hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods on cook line. Operator moved eggs to gain compliance
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked Chicken (81F - held on counter, second temperature at 2pm 69F cooling);.
Handwash sink used for purposes other than handwashing. Ice present in hand wash sink in hall leading to kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4 employees working in food prep..
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink to the left as you enter the kitchen.
No soap provided at handwash sink. O soap at handwashing wash sink as you enter the kitchen on the right
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep area
Employee eating in a food preparation or other restricted area. Employee behind sushi bar having lunch on prep table. Discussed the need to have lunch in a designated areas away from food and clean equipment for the restaurant
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker on cook line.
Employee with no hair restraint while engaging in food preparation. Behind Sushi Bar
Food stored on floor. Raw beef stored on floor of walk in freezer Bucket of soy sauce on floor of walk in cooler
Stored food not covered. Walk in cooler- mussels, scallops, fish
Working containers of food removed from original container not identified by common name. Squeeze bottles holding foods removed from their original package not labeled with common name.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available for chlorine sanitizer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees food handling and no manager present. Employee states that they went to the store. Discussed the need to have a food manager present at all times if 4 or more employees are handling food.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles throughout kitchen and food prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust on cookline.
Jan 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 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. Dishmachine was ran twice. Both tests were 0ppm. Operator primed dishmachine and it tested 0ppm on the third run. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (65F - Cold Holding) sitting on counter for ten minutes. tofu (50F - Cold Holding)sitting on counter for ten minutes. Items are not listed on their time as a public health form. Both items moved to refrigerator.
Toxic substance/chemical improperly stored. Winded on sushi prep table. Operator relocated.
Handwash sink used for purposes other than handwashing. Container in handwash sink. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available for chlorine sanitizer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees food handling and no manager present. Employee states that they went to the store. Discussed the need to have a food manager present at all times if 4 or more employees are handling food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On drop plate of ice machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles throughout kitchen and food prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust on cookline.
Food stored on floor. Fry oil on floor near dishmachine. Operator relocated.
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cream curry sauce 47f, cream curry sauce 45f, made on 5/20/2024, missed cooling window. Items discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 47f, raw beef 47f, mussels 46f, raw shrimp 47f, all found in reach in cooler from overnight. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47f, raw beef 47f, mussels 46f, raw shrimp 47f, all found in reach in cooler from overnight.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No CFM present. Current manager listed is Viriya Chaisurivirat 3/23/2021 servsafe.
Accumulation of debris on exterior of warewashing machine.
No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.
Nov 9, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Oct 27, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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 - person in charge replaced low container of sanitizer with new container and primed the dish machine - recheck 100 ppm chlorine
Walk-in cooler shelves with rust that has pitted the surface.
Oct 26, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority4 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup
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. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight - Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup
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 - person in charge replaced low container of sanitizer with new container and primed the dish machine - recheck 100 ppm chlorine
Non-food grade paper/paper towel used as liner for food container for egg rolls at soup station- employee removed paper towels
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Reviewed with operator and person in charge
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hydrated noodles at 56 F, 53 F shell eggs n cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food - ambient thermometer reading 52 F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hydrated noodles at 56 F, 53 F shell eggs in cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food- ambient thermometer reading 52 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - egg rolls with vegetables 120 F at soup station under 45 minutes - manager reheated egg rolls to 165 F reviewed proper hot holding and reheating with person in charge
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. - strainer and scoop stored inside hand wash sink opposite walk in cooler -reviewed with person in charge hand wash sinks must be assessable at all times and hand wash sinks are for washing hands only - items removed from hand wash sink
No currently certified food service manager on duty with four employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ reviewed with the peer on in charge
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Dead roaches on premises. Two dead roaches in walk in cooler door hinge area - person in charge removed dead roaches and cleaned and sanitized area
Opened employee beverage container in a cold holding unit with food to be served to customers at sushi bar
Walk-in cooler shelves with rust that has pitted the surface.
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.