T'ASIA SUSHI AND THAI
4648 PARK BLVD N, Pinellas Park FL 33781 · 727-954-8872
Last inspected Apr 2, 2026 · 10 visits since October 2023
APR 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front bar, time mark added
★ 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--2018028187 | Apr 17, 2018 | Nov 21, 2018 | $400 |
Inspection history
10 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. I package of tuna inside ROP fully thawed in walk in cooler.
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. I package of tuna inside ROP fully thawed in walk in cooler.
Exterior door has a gap at the threshold that opens to the back door outside.
Floor soiled/has accumulation of debris.
Show the remaining 3 findings ▾
Floor tiles missing and/or in disrepair. Front of stand alone freezer
Hole in or other damage to wall. Whole in wall near size of volleyball under dishwasher.
Interior of microwave has accumulation of food debris. Cleaned during inspection
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 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
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed In prep area near cook line.
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate15 Basic
Show 26 findings ▾
Employee dried hands on soiled towel after washing. Cook at cook line after washing hands used towel hanging from waist to dry hands due to no paper towel at hand wash sink. Educated added paper towel at hand wash sink.
Raw animal food stored in same container as ready-to-eat food. Raw shrimp in same container as thawing noodles. Employee discarded. Educated
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over spring rolls white stand alone reach in cooler at cook line. Employee moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line shrimp (55F - Cold Holding); bean sprouts (45F - Cold Holding); chicken (85F - Cold Holding); Added ice in all pans. Re-temp shrimp (38F - Cold Holding); bean sprouts (41F - Cold Holding); chicken (40F - Cold Holding);
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink during inspection. Educated employee and cook washed hands in hand wash sink at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Handwash sink not accessible for employee use at all times. Cook line Thawing in hand wash sink shrimp and noodles. Employee moved
Handwash sink used for purposes other than handwashing. Cook line Thawing in hand wash sink shrimp and noodles. Employee moved
No paper towels or mechanical hand drying device provided at handwash sink.
Non-pitting surface rust on food-contact equipment. Stand alone reach in cooler at sushi bar.
All Reach-in cooler interior/shelves have accumulation of soil residues.
Bowl or other container with no handle used to dispense food. Used for flour
Buildup of food debris/soil residue on equipment door handles throughout establishment.
Cutting board has cut marks and is no longer cleanable.
Employee eating while preparing food. During inspection observed cook eating rice while cutting vegetables at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook purse ornaments deli cooler at cook line.
Floor soiled/has accumulation of debris. Under dishwasher area.
Food stored on floor. Box of raw chicken on floor on walk in cooler. Large bag of carrots on floor of walk in cooler.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Shrimp
Hood filters/grease extractors not designed to be easily removable for cleaning.
Interior of microwave has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris gaskets at cook line.
Old labels stuck to food containers after cleaning on dry storage rack
Single-service articles improperly stored ox of single-service articles on floor under rice cooker.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind three compartment sink broken cracked and coming apart.
Exit door locked. For reporting purposes only. Back exit door locked and unable to open without a good shove.
Dec 27, 2024□ 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 ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in single door display cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance.
Dec 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across the wok station: sprouts (46F - Cold Holding); cooked shrimp (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); tempura shrimp (52F - Cold Holding); white rice (52F - Cold Holding); tofu (44F - Cold Holding) Food items in walk in cooler: raw pork (51F - Cold Holding); butter (53F - Cold Holding); tofu (53F - Cold Holding); raw chicken (46F - Cold Holding); fish eggs (54F - Cold Holding) Sushi items in display cooler in sushi station: octopus (52F - Cold Holding); salmon (45F - Cold Holding); (51F - Cold Holding); smoked salmon (51F - Cold Holding); ahi tuna (51F - Cold Holding); cooked eel (46F - Cold Holding); cream cheese (52F - Cold Holding); Krab (43F - Cold Holding) Sushi items stored in double door cooler in sushi station: salmon (47F - Cold Holding); cream cheese (45F - Cold Holding); salmon (51F - Cold Holding); escolar (47F - Cold Holding); yellow tail (47F - Cold Holding) Operator and employees put bags of ice on top of food items to bring down the temperatures or moved items into stand alone freezers on cook line and sushi area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in single door display cooler not date marked.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw items not identified on lunch menu, dinner menu, and online menu: Salmon and Escolar Discussed with operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority7 Intermediate6 Basic
Show 20 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket in sushi area testing at 0 PPM.
Container of medicine improperly stored. Bottle of Tylenol stored on top of prep table shelf. Operator moved item.
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. Dish machine chlorine testing at 0 PPM. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with chlorine sanitizer testing at 100 PPM.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator could not provide parasite destruction letter at the time of inspection. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored above case of unwashed cabbage. Operator moved case of unwashed cabbage.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above container of curry in walk in cooler. Operator moved raw chicken to designated location for raw animal products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across the wok station: sprouts (46F - Cold Holding); cooked shrimp (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); tempura shrimp (52F - Cold Holding); white rice (52F - Cold Holding); tofu (44F - Cold Holding) Food items in walk in cooler: raw pork (51F - Cold Holding); butter (53F - Cold Holding); tofu (53F - Cold Holding); raw chicken (46F - Cold Holding); fish eggs (54F - Cold Holding) Sushi items in display cooler in sushi station: octopus (52F - Cold Holding); salmon (45F - Cold Holding); (51F - Cold Holding); smoked salmon (51F - Cold Holding); ahi tuna (51F - Cold Holding); cooked eel (46F - Cold Holding); cream cheese (52F - Cold Holding); Krab (43F - Cold Holding) Sushi items stored in double door cooler in sushi station: salmon (47F - Cold Holding); cream cheese (45F - Cold Holding); salmon (51F - Cold Holding); escolar (47F - Cold Holding); yellow tail (47F - Cold Holding) Operator and employees put bags of ice on top of food items to bring down the temperatures or moved items into stand alone freezers on cook line and sushi area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in single door display cooler not date marked.
Equipment drain line draining into handwash sink. Hose line hooked up to hand sink faucet not allowing hand sink to be accessible for hand washing. Operator stated hose is being used to spray down wok station at the end of the night. Inspector discussed hand sinks must only be used for hand washing purposes and must always be accessible for hand washing. Operator unscrewed hose line from hand sink faucet.
Handwash sink not accessible for employee use at all times. Container, wet wiping clothes, utility gloves stored in hand sink in kitchen area. Operator removed items from inside hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw items not identified on lunch menu, dinner menu, and online menu: Salmon and Escolar Discussed with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not observed.
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. No proof of Food Employee Reporting Agreement for employee Kyle P. Kyle stated he was hired in may 2023. Emailed operator DBPR Food Employee Reporting Agreement form.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed CFM certificate for Chada K. 6/29/2023 through ServSafe engaging in food preparation in sushi station. Could not verify employee training for employee Kyle P. Kyle stated he was hired in may of 2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance.
Current Hotel and Restaurant license not displayed. Establishment license not posted. License verified through last inspection report through operator email.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on prep table at sushi station next to air fryers.
Food stored on floor. Bags or potatoes and carrots stored on the floor in walk in cooler. Operator removed items off the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Plumbing system in disrepair. Plumbing pipe leaking under dish machine.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stain on reach in deli cooler on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with food debris.
Buildup of food debris/soil residue on equipment door handles. -Microwave handle soiled with food debris. -Oven handles soiled with food debris in sushi bar area. -Deli cooler door handles heavily soiled on cook line.
Cutting board has cut marks and is no longer cleanable. -Cutting boards grooved in sushi bar area and on reach in deli cooler on cook line.
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 touching rice inside container stored under prep table in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris and grease in sushi bar area.
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority6 Intermediate16 Basic
Show 26 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. -Dish machine sanitizer at 0 PPM. Establishment has quaternary sanitizer bottle solution connected to dish machine line.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in 85F standing water near wok station. Operator replenished utensils and stored utensils in container.
Raw animal food stored over/not properly separated from ready-to-eat food. -Frozen bags of Edamame stored under frozen bags of raw shrimp inside stand alone freezer near walk in cooler door. Employee moved frozen raw shrimp under all ready to eat items in stand alone freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi bar station @ 2:19pm: Fish eggs (60F- Cold Holding) Container of diced raw fish (50F- Cold Holding) Items moved in to freezer. -Inspector re-temped items @ 3:40pm: Fish eggs (30F- Cold Holding) Container of diced raw fish (32F- Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stain on reach in deli cooler on cook line.
Handwash sink used for purposes other than handwashing. -Strainer inside hand sink near three compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No quaternary test kit.
No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink in sushi bar area. Employee stocked paper towels.
No soap provided at handwash sink. -At hand sink near three compartment sink. Operator stocked soap.
Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored in back area near washer and dryer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with food debris.
Bowl or other container with no handle used to dispense food. -Stored inside salt container under prep table in kitchen area.
Buildup of food debris/soil residue on equipment door handles. -Microwave handle soiled with food debris. -Oven handles soiled with food debris in sushi bar area. -Deli cooler door handles heavily soiled on cook line.
Current Hotel and Restaurant license not displayed. -Operator printed and posted license during inspection.
Cutting board has cut marks and is no longer cleanable. -Cutting boards grooved in sushi bar area and on reach in deli cooler on cook line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Operator set up three compartment sink with quaternary sanitizer. Sanitize compartment is at 200 PPM.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -On prep table in sushi bar area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purse and laptop stored on prep table in sushi bar area. -Employee drink and phone on prep table on kitchen cook line. Operator moved all items during inspection.
Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack near dish machine.
In-use knife/knives stored in cracks between pieces of equipment. -Knifes stored in between reach in deli cooler and prep table on cook line. Operator moved knifes.
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 touching rice inside container stored under prep table in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris and grease in sushi bar area.
No handwashing sign provided at a hand sink used by food employees. -At hands sink near three compartment sink. Operator put a hand washing sign during inspection.
Reuse of single-service or single-use articles. -Single service bottle being reused to stored coconut milk inside deli cooler on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. -Stored on cutting board in sushi bar area.
Working containers of food removed from original container not identified by common name. -Unlabeled containers of powdered substances under prep table in kitchen area. Operator labeled as salt and panko.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate16 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over avocados in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: eel (55F - Cold Holding); cooked shrimp (56F - Cold Holding); salmon (57F - Cold Holding); tuna (55F - Cold Holding); Krab (54F - Cold Holding); cream cheese (54F - Cold Holding), all items moved to walk in cooler. All items retemp at tor below 43F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front bar, time mark added
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator during inspection
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. Portioned cooked pasta and rice in reach in freezer not dated
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food.bowl in rice bin on cook line
Buildup of food debris/soil residue on equipment door handles.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar and prep area
Current Hotel and Restaurant license not displayed. Operator printed and posted license during inspection
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Glassware behind front counter
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Floor tiles missing and/or in disrepair. In front of ice machine
Ice buildup in reach-in chest freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 97F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens soiled at sushi bar
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Operator has booth cushions pushed together with pillows in same room as dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line Reach in cooler gaskets soiled on cook line
Reuse of single-service or single-use articles. In use utensils stored on shell egg trays on cook line. Cream puff container used to hold cut cucumbers in cooler on cook line
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Water leaking from pipe and/or faucet/handle. Walk-in cooler fan dripping into bucket over stored food in walk-in cooler
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.