THAI 5 LARGO
13220 BELCHER RD ST STE 19, Largo FL 33773 · 727-754-8070
Last inspected Apr 8, 2026 · 8 visits since October 2023
APR 24
DEC 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 38 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021028660 | Feb 2, 2021 | Nov 29, 2021 | $320 |
Inspection history
8 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
What the inspector wrote — 18 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Frozen food in plastic to go bags
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 counter
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Fryers baskets soiled Can opener blade soiled
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked
Show the remaining 14 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to locate written procedures, new copy emailed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom facility not located on the same floor as the food establishment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
Floor area(s) covered with standing water. Behind sushi bar, cooler drain line not in floor drain, staff corrected and mopped area
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Oven door handle
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on cook line equipment Cooler gaskets soiled Exterior of rice and sugar bins soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepared sauce in walk in cooler
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 counter
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area Can opener blade soiled
Handwash sink not accessible for employee use at all times. Trash cans in front of hand sink in dish room
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Next to prep sink at front counter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic porous tiles over kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables in kitchen
In-use wet wiping cloth/towel used under cutting board. On cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids soiled on rice and sugar storage bins Cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, remade 50ppm
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Flour and rice bins soiled. Seasoning containers soiled on cook line
Handwash sink not accessible for employee use at all times. Hand sink next to triple sink blocked by rolling carts of equipment and fishing poles
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked
Buildup of food debris/soil residue on equipment door handles. Cooler/freezer handles soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board in rear prep room
Floor soiled/has accumulation of debris. Under shelves and equipment throughout kitchen
Food stored on floor. Bag of sugar on floor in rear prep room
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Cook line
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Raw fruits/vegetables not washed prior to preparation. Staff observed cutting whole heads of cabbage without washing first
Reach-in cooler interior/shelves have accumulation of soil residues.
Unnecessary items/unused equipment on the premises. Fishing poles leaning up against hand sink in rear of kitchen
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Pots of curry sauces 45-52F at 11:30 am cooked at 1:00am in deep covered pots in walk in cooler. Reviewed with manager cooling procedures and methods and temperature monitoring.
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. -Pots of curry sauces 45-52F at 11:30 am cooked at 1:00am in deep covered pots in walk in cooler. Reviewed with manager
Toxic substance/chemical improperly stored. Cleaner wipes, sanitizer stored next to jar of cherries at front counter area. Manager relocated cleaner.
Food-contact surface soiled with food debris, mold-like substance -Can opener on prep table soiled. Reviewed with manager
Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
Spray bottle containing toxic substance not labeled at sushi bar and dish washing areas Reviewed with manager
Accumulation of black mold-like substance in the interior of the ice machine on drop plate in kitchen. Reviewed with manager
Reach-in freezer interior/shelves have accumulation of soil residues in back kitchen. Reviewed with manager.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online
soiled floors.throughout and behind and under equipment
May 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Bills say aquacultured but not pellet fed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes in reach in 46 degrees, cut cabbage in walk in 45 degrees, butter in reach in 46 degrees
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves above reach in coolers Bin holding breading flour Gaskets Spice cart and containers Can opener Mixers Interior of all reach in coolers
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Improper storage of maintenance equipment that interferes with cleaning. Lots of stuff in the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online
soiled floors.throughout and behind and under equipment
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority3 Intermediate14 Basic
Show 24 findings ▾
Food placed in soiled container/equipment. Herbs stored in old rice bag
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Bills say aquacultured but not pellet fed
Nonfood-grade bags used in direct contact with food. In freezer
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes in reach in 46 degrees, cut cabbage in walk in 45 degrees, butter in reach in 46 degrees
Toxic substance/chemical improperly stored.hand sanitizer on prep table
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves above reach in coolers Bin holding breading flour Gaskets Spice cart and containers Can opener Mixers Interior of all reach in coolers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All fish in sushi area and in in all reach ins
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.multiple extra stuff in the kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored in undrained ice. Sprouts
Improper storage of maintenance equipment that interferes with cleaning. Lots of stuff in the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online
Living/sleeping quarters that open directly into the kitchen of a public food service establishment without complete partitioning and/or self-closing doors. And there is food and beverages and single service inside
No suitable facilities provided to store employee clothing and other possessions. Multiple items throughout the
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sinks
Single-service articles improperly stored.in room with excessive personal living items
Wall soiled with accumulated grease, food debris, and/or dust.also plastic strips in doorway
soiled floors.throughout and behind and under equipment
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 large ones that go on the food truck and a generator
Oct 3, 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop utensil on floor then picked up utensil without changing gloves and washing hands. Educated employee on proper hand hygiene techniques. Emailed operator poster for wearing gloves the right way.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior bin soiled with black-like substance.
Ice buildup in reach-in freezer located next to dish area.
No handwashing sign provided at a hand sink used by food employees. In men's restroom. Emailed operator employee hand wash sign.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer solution stored at sushi bar reading 10ppm. Operator added changed chlorine sanitizer solution. Re test 50ppm.
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.