THAI BASIL RESTAURANT
1001 BECK AVE, Panama City FL 32401
Last inspected Aug 24, 2026 · 22 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUN 25
JUN 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half 51F, per operator in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2026017313 | Feb 19, 2026 | Mar 30, 2026 | $800 |
| 6--2025048427 | Jun 19, 2025 | Dec 11, 2025 | — |
| 6--2024052509 | Aug 26, 2024 | Dec 9, 2024 | $520 |
| 6--2023044092 | Jul 27, 2023 | Sep 14, 2023 | $400 |
| 6--2021002465 | Jan 14, 2021 | Mar 5, 2021 | $800 |
| 6--2019013147 | Mar 8, 2019 | Apr 30, 2019 | $400 |
| 6--2014050988 | Dec 2, 2014 | Jan 15, 2015 | $920 |
Inspection history
22 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with unwashed produce. Raw pork over mushrooms, raw chicken over radishes. Raw eggs over peppers. Employee rearranged items during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw sushi items on menu, no consumer advisory. Manager posted sign at time of inspection.
Bathrooms located inside establishment not enclosed with self-closing doors.
Exterior front doors have gaps at the threshold that opens to the outside. Back door not self closing.
Feb 27, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Equipment stored and air drying in the outside back area.
Feb 19, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority2 Intermediate18 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager using phone, then put on gloves to handle food.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Vacuum sealed salmon and snapper thawed in bags. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half 51F, per operator in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 51F, per operator in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. Disinfectant on prep table by rice cookers. Disinfectant, windex and floor cleaner on top of tamarind concentrate, and next to lemon juice.
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.
No soap provided at handwash sink. Men's restroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. No handle scoop in the black sesame seeds in the dry storage area, and no handle in the scoop in the rice noodles in the cooking line.
Ceiling not smooth, nonabsorbent and easily cleanable in prep area.
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. Vacuum sealed salmon and snapper thawed in bags. See stop sale.
Condensation or other drainage not disposed of according to law. Condensation from walk in cooler draining directly on the ground.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Equipment stored and air drying in the outside back area.
Exterior back door that opens to the outside has gaps around edges.
Food stored on floor. Dutch sauce on the floor in dry storage area.
In-use ice scoop stored on soiled surface between uses. Server station.
Multiple carbon dioxide tanks not adequately secured throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of mold-like substances on the shelves in walk in cooler. Accumulation of mold-like substance and debris In gaskets in reach coolers and chest freezers in dry storage area. Unused reach in chest cooler in bar area with debris and mold like substance in the bottom. Buildup and mold like substance in ice scoop holder in the server station.
Objectionable odors in cooking line and outside area close to the Walk In Cooler.
Reach-in cooler shelves with rust that has pitted the surface in the cooking line.
Reach-in freezer interior in the prep area have accumulation of soil residues.
Reuse of single-service or single-use articles. Cardboard egg crates reused to store uncooked rangoons in chest freezer interior dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Walls and floors around cove molding outside bathroom and kitchen area with the presence of grease/residue. Accumulation of debris and grease in the hood filters above the cooking line. Plant matter growing through crack on the floor next to old sushi bar.
Warewashing conducted in outdoor area. Observed employee washing bowls in mop sink outside.
Working containers of food removed from original container not identified by common name. Multiple spices' containers without label in the cooking line, and multiple large storage bins in dry storage without label.
Aug 21, 2025Inspection 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 ▾
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. Observed frozen ziplock bags of chicken, shrimp and beef in chest freezer not separated from one another.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in drink station with black/green mold-like substance on inside of machine.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks located in the bar area and drink station is not secured.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed pots, pans stored outside back door.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle.
Jun 20, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 5 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 priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RW chicken over raw ground beef in walk-in cooler.
Rodent activity present as evidenced by approximately 106 rodent droppings found in the following locations: Approximately 25 on top of cases of curry pasta in dry storage, approximately 15 on floor in paper goods room, approximately 20 under old sushi bar counter, approximately 25 behind chest freezers in dry storage area, approximately 20 behind bar reach in coolers, one on chest freezer lid in dry storage.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Pots, pans, and containers stored outside back door.
Exterior door has a gap at the threshold that opens to the outside. Large gap at bottom of front double doors and gaps at bottom of both back doors to dining area. Outer openings not protected with self-closing doors. Back door near bathrooms not self closing.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry rice scoop handle in product in rice bin.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Multiple pots pans stored outside with other protection.
Food stored on floor. Bucket of noodles stored on floor in Al in cooler.
Soiled dry wiping cloth in use under spices and spoon.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans.
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans.
Dec 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans.
Oct 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans.
Aug 27, 2024Emergency Order Callback Time ExtensionRoutine 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook scrub cutting board in dish area, then return to cook line, put on gloves and begin handling clean pans. Observed employe handle cell phone, put on gloves and begin making pork salad. Observed employee return to kitchen from outside, rinse hands and put on gloves to work with pans and rice noodles. Discussed with manager, employees stopped working and washed hands.
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/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans.
Aug 27, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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 tested at 0ppm. No dish machine sanitizer available at restaurant.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook scrub cutting board in dish area, then return to cook line, put on gloves and begin handling clean pans. Observed employe handle cell phone, put on gloves and begin making pork salad. Observed employee return to kitchen from outside, rinse hands and put on gloves to work with pans and rice noodles. Discussed with manager, employees stopped working and washed hands.
Dish machine out of detergent. No dish machine detergent available at establishment.
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/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. No three compartment sink in kitchen dish area, three compartment sink at bar not large enough to accommodate largest pots and cutting boards.
Aug 26, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate6 Basic
Show 14 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 tested at 0ppm. No dish machine sanitizer available at restaurant.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook scrub cutting board in dish area, then return to cook line, put on gloves and begin handling clean pans. Observed employe handle cell phone, put on gloves and begin making pork salad. Observed employee return to kitchen from outside, rinse hands and put on gloves to work with pans and rice noodles. Discussed with manager, employees stopped working and washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee scrub and rinse cutting board and then hang with clean dishes, no sanitizer step. Cutting board returned to dish area for proper washing/sanitizing.
Dish machine out of detergent. No dish machine detergent available at establishment.
Handwash sink used for purposes other than handwashing. Bucket of sanitizer stored in dish area hand wash sink. Bucket removed at time of inspection. Bar hand wash sink used as dump sink as evident by ice and straws in sink.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Restocked at time of inspection.
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/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. No three compartment sink in kitchen dish area, three compartment sink at bar not large enough to accommodate largest pots and cutting boards.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots stored outside back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in fry/plate station. Drink removed at time of inspection.
Floor tiles missing and/or in disrepair. In dish area.
Grease buildup on wooden ramp from prep area to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area of wok station reach in cooler soiled. Flour/grease build up on exterior of flour drawers by fryers. Soiled shelf above dish area.
Plumbing system in disrepair. Cold water does not work at dish area hand wash sink. Hot water knob broken at bar hand wash sink.
Feb 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Tested at 0ppm.
Feb 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 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. Tested at 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce and raw shrimp. All items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 62F, per operator less than 4 hours. Moved to colder unit at time of inspection.
Food thermometer(s) not calibrated according to manufacturer's specifications. 2 thermometers at establishment calibration checked in ice water, showing 40F on one, and less than 0 on the other. One thermometer discarded, one calibrated at time of inspection.
Handwash sink not accessible for employee use at all times. Hand wash sink in server station blocked by boxes and Togo dishes. All items moved at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice noodles rehydrated on Monday, not date marked by Thursday. Employee dated at time of inspection.
Water turned off at kitchen hand wash sink. Operator turned water on at time of inspection.
Cutting board has cut marks and is no longer cleanable. At sushi bar.
Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of front door. Outer openings not protected with self-closing doors. Back door by bathrooms. Screening on fan to outside by dish pit not 16mesh.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle on rice warmer.
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining area soiled with dust or mold like substance.
Exterior door has a gap at the threshold that opens to the outside. Between front double doors. Back door to kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Around men's rooms sink. Under cabinet in women's room.
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class by dish washer in recharge zone.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food dripping into container of ready-to-eat food. Box of raw salmon dripping into uncovered container of mung bean sprouts. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mung bean sprouts, raw chicken over green onions. All items rearranged appropriately.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food dripping into container of ready-to-eat food. Box of raw salmon dripping into uncovered container of mung bean sprouts. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand wash sink. Restocked at time of inspection.
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 and escolar in sushi station reach in cooler in vacuum sealed packages. Sushi chef removed fish from bags at time of inspection.
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class by dish machine in recharge zone.
Jul 28, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 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 priority2 Intermediate5 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Unable to provide proof of parasite destruction for salmon, escolar, and yellowtail.
Rodent activity present as evidenced by a total of 77 rodent droppings found in the following locations: 12 droppings under hand wash sink in server station, 4 droppings on window sill in server station, 8 droppings on chairs in storage room behind sushi bar, 1 dropping on shelf in storage room behind sushi bar, 8 droppings behind small chest freezer in kitchen, 4 droppings beside large chest freezer in kitchen, approximately 40 droppings behind bar coolers and shelves.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in kitchen handwash sink. Moved at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Restocked at time of inspection.
Bug zapper installed over Togo boxes in kitchen expo area.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed pots and bowls outside back door.
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. Observed raw snapper in vacuum sealed bag with label indicating it is to be removed before thawing.
Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen, gap at bottom of back door by bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Dust or mold like substance on walk-in cooler fan guard.
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.