THAI BISTRO
5414 MAIN ST, New Port Richey FL 34652 · 727.815.8600
Last inspected Mar 3, 2026 · 9 visits since September 2023
NOV 23
DEC 24
JUN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 7 live roaches under dish machine. 1 live roach on the wheel of the flip top cooler. 4 live roaches in wok equipment. 1 live roach on floor underneath wok.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025051249 | Jun 18, 2025 | Jul 29, 2025 | $800 |
| 3--2023058309 | Sep 21, 2023 | Dec 6, 2023 | $400 |
| 3--2019024914 | May 7, 2019 | Jun 10, 2019 | $400 |
Inspection history
9 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine sanitizer not working/ expired
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. New employee read and signed form electronically. Sent form to operator.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed mango over krab Rangoon and cut produce, operator moved mango.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables one lift top coolers, moved to bucket
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer in kitchen- raw beef open plastic wrap over peas, lobster, operator moved beef to bottom
Spray bottle containing toxic substance not labeled. 2 spray bottles at wait station, 1 by 3 compartment sink not labeled.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed tomatoes and cucumbers over cut carrots, lettuce
Jun 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on flip top coolers cookline.
Jun 19, 2025■ 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, 3 high priority.
3 High priority1 Intermediate1 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. Dishmachine was ran twice 0ppm. Sanitizer line is unable to pull sanitizer from the bucket. Operator set up 3 compartment sink, 100ppm chlorine. Discontinue use of dishmachine until it is able to sanitize dishes properly.
Roach activity present as evidenced by live roaches found. 7 live roaches under dish machine. 1 live roach on the wheel of the flip top cooler. 4 live roaches in wok equipment. 1 live roach on floor underneath wok.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. duck (45F - Cold Holding); potstickers (46F - Cold Holding) sitting in flip top cooler above the fill line for 2 hours. Operator removed the top part of both food items.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on flip top coolers cookline.
Dead roaches on premises. 1 dead roach on sanitizer bucket. 12 dead roaches in sanitizer bucket, 2 dead roaches on wall under hand sink 3 dead under end of cookline. 3 dead on the floor underneath cookline. 7 dead roaches inside spider web in wok equipment.
Jun 18, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate2 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. Dishmachine was ran twice 0ppm. Sanitizer line is unable to pull sanitizer from the bucket. Operator set up 3 compartment sink, 100ppm chlorine. Discontinue use of dishmachine until it is able to sanitize dishes properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over ready to eat pasta on cookline. Operator corrected. Raw chicken and raw shrimp above box of broccoli in walk in cooler. Raw chicken above cooked chicken in freezer. Raw chicken is not commercially packaged. Operator corrected.
Roach activity present as evidenced by live roaches found. 7 live roaches under dish machine. 1 live roach on the wheel of the flip top cooler. 4 live roaches in wok equipment. 1 live roach on floor underneath wok.
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings under dry storage rack. 1 rodent dropping on dry storage rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. duck (45F - Cold Holding); potstickers (46F - Cold Holding) sitting in flip top cooler above the fill line for 2 hours. Operator removed the top part of both food items.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on flip top coolers cookline.
Handwash sink used for purposes other than handwashing. Strainer in Handwash sink. Operator removed.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Operator states he froze the rice the day it was cooked, and thawed it on Monday. Discussed proper time tracking. Operator added updated date to cooked rice.
Dead roaches on premises. 1 dead roach on sanitizer bucket. 12 dead roaches in sanitizer bucket, 2 dead roaches on wall under hand sink 3 dead under end of cookline. 3 dead on the floor underneath cookline. 7 dead roaches inside spider web in wok equipment.
Old labels stuck to food containers after cleaning. Cut cabbage in reach in cooler with old date mark. Operator states it was cut yesterday. He updated the date on the food product.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Medicine stored on upper shelf above prep table. Operator removed medicine from prep table
Nonfood-grade bags used in direct contact with food. To go bags being used in direct contact in freezer.Discussed the need to use bags approved for food storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Fish and pork thawing in the same container in the walk in cooler. Operator separated fish from beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47F cold held above prep table, operator moved shrimp to reach in cooler. We discussed making sure foods are not held in pans over the wells of the make table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved employee beverage from prep table
Food stored on floor. Food stored on the floor. Rice on floor at entrance to kitchen. Operator moved rice to be a minimum of 6" off the floor.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name, Discussed the need to label all foods removed from its original container.
Nov 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hair net on then started preparing food without washing hands
Nonfood-grade bags used in direct contact with food. Food in freezer in to go bags
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler in same pan, raw ish removed from pan and chicken put under fish in separate pans
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (72F - Cold Holding) sitting on cart on cook line see stop sale -raw shrimp (45F - Cold Holding) 42F; raw beef (45F - Cold Holding) 42F top rail of reach in cooler, employee put ice bags on product
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. Fish thawed in walk in cooler in the original packaging
Employee eating in a food preparation or other restricted area. Employee eating in kitchen, food removed from kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, cell phone removed
No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line, hand wash sign put at hand sink
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, sanitizer bucket moved to shelf on cart
Sep 22, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Reach in cooler gaskets torn
Standing water in bottom of reach-in-cooler. Reach in cooler across from wok station
Sep 21, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 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 priority4 Intermediate9 Basic
Show 16 findings ▾
Employee washed hands with no soap. Server rinsed hands off in hand sink after coming through doorway with dirty dishes, did not use soap, handled clean to go box to take to customer
Rodent activity present as evidenced by rodent droppings found. 31 rodent droppings under dish machine 17 rodent droppings on floor along wall in dry storage 6 on floor along wall behind chest freezer 2 on floor behind fryer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (47F - Cold Holding); Poultry (47F - Cold Holding), operator put in freezer to get down to temperature
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. Hand sink in kitchen used to fill sanitizer bucket
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.
Spray bottle containing toxic substance not labeled. Spray bottle in dish area not labeled, employee properly labeled spray bottle
Accumulation of lime scale on the inside of the dishmachine.
Dead roaches on premises. 6 dead cockroaches under prep sink on cook line
Employee with no hair restraint while engaging in food preparation. Employee puthair net on
Equipment in poor repair. Reach in cooler gaskets torn
Exterior door has a gap at the threshold that opens to the outside. Gap under screen door in kitchen
Floor soiled/has accumulation of debris. Under and behind cooking equipment
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cook line All reach in cooler gaskets soiled
Standing water in bottom of reach-in-cooler. Reach in cooler across from wok station
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.