THAI BAY RESTAURANT
1300 E BAY DR UNIT P, Largo FL 33771 · 727-584-5522
Last inspected Apr 15, 2026 · 9 visits since December 2023
APR 24
NOV 24
APR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator provided email to show renewal has been submitted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Container of medicine improperly stored. Joint cream stored on prep shelf. Operator relocated cream.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing chicken on cookline touched face with gloved hand and continued to prepare food. Educated operator on proper glove use.
Operating with an expired Division of Hotels and Restaurants license. Operator provided email to show renewal has been submitted.
Toxic substance/chemical improperly stored. Air freshener spray stored on shelf under microwave at sushi bar next to bottle whiskey.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in dry storage accumulated with black substance.
Handwash sink not accessible for employee use at all times. Plastic storage bin in hand sink. Operator removed.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling located over sushi bar. Discussed with operator.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee meal at table in kitchen next to handwashing sink. Discussed with operator. Operator removed meal.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape stored over prep counter on shelf. Operator relocated item.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Unsealed and peeling laminate wood used to line shelves in dry storage.
Floors not maintained smooth and durable. Water trapped under floor tire. Discussed with operator to monitor.
In-use tongs stored on equipment oven door handle between uses. Operator relocated items.
Working containers of food removed from original container not identified by common name.Squeeze bottles on prep table with orange substance not labeled.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris. Can opener blade in dry storage accumulation of food debris.
Handwash sink used for purposes other than handwashing. Plastic and food debris in handwashing sink next to 3 compartment sink.
Spray bottle containing toxic substance not labeled. Spray bottle opposite of 3 compartment sink not labeled. Operator labeled bottle.
Bowl or other container with no handle used to dispense food. Pint container used as scoop in dry brown rice container. Operator removed.
Cutting board has cut marks and is no longer cleanable. Cutting boards stored under hand wash sink grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Operator removed from prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet while preparing food. Employee removed bracelet.
Stored food not covered. Soups in reach in cooler not covered. Operator covered with plastic wrap.
May 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Bottle of burn gel stored inside reach-in cooler at end of cooks line. Operator removed item.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above uncovered cut bell peppers in reach-in cooler on cooks line. Operator placed eggs on bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touch soiled dishes then touch clean plates without first washing hands. Discussed with operator proper hand-hygiene techniques.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with orange substance on cooks line.
Handwash sink not accessible for employee use at all times. Bowl vegetables stored on top of hand wash sink in kitchen. Operator removed bowl of vegetables.
Spray bottle hanging on cart on cooks line containing toxic all purpose substance not labeled. Operator labeled spray bottle all purpose cleaner.
Accumulation of debris on exterior of warewashing machine.
Establishment using wood (other than a hard, close-grained wood) as a shelf liner in walk-in cooler.
Exterior door has a gap at the threshold that opens to the outside.
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 sugar in container in dry-storage. Operator removed handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Employee cleaned gaskets during inspection.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Reuse of sushi ginger containers to store dehydrated pasta in walk-in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. Operator refilled chlorine solution. Rechecked reading 50ppm.
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored. Bottle of burn gel stored inside reach-in cooler at end of cooks line. Operator removed item.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above uncovered cut bell peppers in reach-in cooler on cooks line. Operator placed eggs on bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touch soiled dishes then touch clean plates without first washing hands. Discussed with operator proper hand-hygiene techniques.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with orange substance on cooks line.
Handwash sink not accessible for employee use at all times. Bowl vegetables stored on top of hand wash sink in kitchen. Operator removed bowl of vegetables.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle hanging on cart on cooks line containing toxic all purpose substance not labeled. Operator labeled spray bottle all purpose cleaner.
Accumulation of debris on exterior of warewashing machine.
Establishment using wood (other than a hard, close-grained wood) as a shelf liner in walk-in cooler.
Exterior door has a gap at the threshold that opens to the outside.
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 sugar in container in dry-storage. Operator removed handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Employee cleaned gaskets during inspection.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Reuse of sushi ginger containers to store dehydrated pasta in walk-in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. Operator refilled chlorine solution. Rechecked reading 50ppm.
Nov 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler prep area. bean sprouts (56F - Cold Holding) Put ice on top bean sprouts (34F - Cold Holding)
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Educated washed hand in an approved hand wash sink
Handwash sink not accessible for employee use at all times. Sheet pan coving hand wash sink. Employee moved pan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Monster drink on prep bottle of water on prep during activity cooking. Employee moved during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. During inspection observed Keystone, phone on food services dishes. Employee removed during inspection and washed dish.
Time/temperature control for safety food thawed in an improper manner. Shrimp in three compartment sink thawing in three compartment sink no running water. Manager started running water
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Container of medicine improperly stored. During inspection observed medication for employee stored on shelves of clean dishes above deli cooler across from cook line. Manager moved
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. During inspection observed cook cracked raw shelled eggs and touched green onions and continued cooking. Educated. cook washed hands and threw green onions away.
Handwash sink used for purposes other than handwashing. During inspection observed vegetables sitting in Hand washing sink. Employee moved.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen ROP fish in reach in freezer at sushi station with no label.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and rice soup bowl on counter 70F at prep area will add to time as a public health control paperwork. Tofu 50F in bowl above deli cooler made at 10:30 At temp at 11:50 put down in reach 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. Garlic in oil at cook line, sushi rice at cook line.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed during inspection ROP frozen fish staying frozen though out whole process at sushi station. No evidence of 10K bags being used.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red Curry and green curry and sweet and sour sauce in walk in cooler with no date of preparation. Made on 12-4. Manager put dates on all items.
Bowl or other container with no handle used to dispense food. Bowl used to dispense flour no handle in dry storage. Manager moved.
Ice buildup in reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar container. Manager moved.
Interior of oven and microwave has accumulation of black substance/grease/food debris at sushi line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms in reach in deli cooler at cook line management cleaned and replaced.
Working containers of food removed from original container not identified by common name. White powdery substance in dry storage area not labeled. Manager Labeled flour bin
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.