THAI LANNA 2
7923 US HWY 19, Port Richey FL 34668 · 727-203-3551
Last inspected Jun 12, 2026 · 12 visits since September 2023
DEC 24
APR 25
JUN 25
MAR 26
JUN 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. 1 live roach on wall above hand wash sink, operator killed. 1 live roach on front of wok table 1 live on crash cart by wok table 1 live on floor under crash cart Operator killed all. Will sanitize area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025033758 | Apr 2, 2025 | Jun 5, 2025 | $400 |
| 3--2023058040 | Sep 20, 2023 | Dec 11, 2023 | $400 |
Inspection history
12 visits, newest first
Jun 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Cooked chicken.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler on cook line
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. wet wiping cloth on cooks line not stored in sanitizing solution between uses. Discussed the staff will need to store wiping flaws and sanitizer betweens
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Spray bottle on cook line contains food removed from the original container not labeled with common name. Squeeze bottles, shakers
Jun 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched dirty dishes and went back to working with food, no hand wash. Discussed the importance of proper hand washing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched bean sprouts with bare hands on cook line and tossed them into a pan on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 87F held on counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit bean sprouts (46F - Cold Holding, second temperature 41F cold hold); Fish (46F - Cold Holding, second temperature 43F cold hold); tofu (47F - Cold Holding, second temperature 42F cold hold); cooked pork (45F - Cold Holding, second temperature 45F cold hold); Fish (45F - Cold Holding, second temperature 42F cold hold); cooked shrimp (45F - Cold Holding, second temperature 38F cold hold); cooked mussles (44F - Cold Holding, second temperature 41F cold hold ) Cooked chicken 87F held on counter, see stop sale.
Employee applied hand antiseptic in place of washing hands as required. Operator touched dirty dishes and went back to working with food, no hand wash. Discussed the importance of proper hand washing
Handwash sink not accessible for employee use at all times.2 hand was sinks were inaccessible, one was blocked by a cart and the other had dishes in it.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls have cracks. We discussed that the bowls need to be discarded once they crack or chip
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink to the right of the kitchen entrance had no paper towels. Operator restocked towels 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. Cooked chicken.
Cardboard used to line food-contact shelves. Soiled cardboard on top of chest freezer, staff using area to prep discussed the reason the cardboard can not be used
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler on cook line
Floor and walls soiled/has accumulation of debris. Cook line, prep areas storage areas.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Breading container has a heavy accumulation of grease and fooddebris
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry. Mop head laying on the ground. Discussed the need to have it stored in a way that keeps it clean and dry
Wet wiping cloth not stored in sanitizing solution between uses. wet wiping cloth on cooks line not stored in sanitizing solution between uses. Discussed the staff will need to store wiping flaws and sanitizer betweens
Working containers of food removed from original container not identified by common name. Spray bottle on cook line contains food removed from the original container not labeled with common name. Squeeze bottles, shakers
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. 3 dead roaches, in the storage closet. The operator swept up the dead roaches and sanitized the area.
Floor soiled/has accumulation of debris. The floor under the fryer basket machine is soiled with grease.
In-use tongs stored on equipment door handle between uses. The operator moved the tongs.
Interior of microwave has accumulation of grease/food debris. The microwave on the prep table. The operator cleaned the interior of the microwave.
No copy of latest inspection report available.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 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, operator using machine, ran 3 more cycles, 50ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 3 door vertical freezer in kitchen - raw chicken and pork in plastic wrap over onions and green beans
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler - half and half (46F - Cold Holding), moved to ice bucket, then other reach in cooler recheck 42F
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 opened 6/1, not dated, operator put date on
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained
Opened employee beverage container in a cold holding unit with food to be served to customers. Cup with straw in vertical cooler in back room, operator removed In vertical glass door cooler over jugs of tea, operator removed
Wet wiping cloth not stored in sanitizing solution between uses. 2 on counter by wok
Apr 2, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface stained. Cutting board at lift top cooler and small white board on prep table in back room
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired
Apr 2, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 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 priority3 Intermediate2 Basic
Show 8 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, ran 2 more cycles, still 0 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical 3 door freezer in kitchen, raw chicken over ready to eat and fish, operator moved to bottom,
Roach activity present as evidenced by live roaches found. 1 live roach on wall above hand wash sink, operator killed. 1 live roach on front of wok table 1 live on crash cart by wok table 1 live on floor under crash cart Operator killed all. Will sanitize area
Food-contact surface stained. Cutting board at lift top cooler and small white board on prep table in back room
Handwash sink not accessible for employee use at all times.cart with glass racks in front of hand wash sink at end of cook line, operator moved cart.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired
Dead roaches on premises. Approximately 12 dead roaches in drip tray of wok 1 dead roach under bar stool in back room 1 dead roach under reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda and cup with soda on shelf in storage room over bulk sugar, flour, operator removed
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area, greater than 200 ppm, corrected to 100 ppm
Handwash sink not accessible for employee use at all times. Glass rack on top of hand wash sink, operator re,over. Hand wash sink on cook line used to fill sani bucket, discussed use of sink with operator
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. On top of cooked eggs, produce
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep room > 200 ppm, corrected to 200 ppm
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. On top of cooked eggs, produce
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (59F - Cold Holding); spring rolls (55/60F - Cold Holding) cooked eggs (44F - Cold Holding); crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - cut cabbage (59F - Cold Holding); in cooler overnight on top of other foods, spring rolls (55/60F - Cold Holding) made on Sunday, with cut cabbage, no temperatures taken today. cooked eggs (44F - Cold Holding); moved to other cooler and put on ice, crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding) see stop sale
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer > 200 ppm, operator will call for repair
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep room > 200 ppm, corrected to 200 ppm
Handwash sink not accessible for employee use at all times. Cart with clean glasses In Front of sink, operator moved cart
Dead roaches on premises. 6 dead behind glass door cooler in prep room 1 dead roach by hand wash sink in prep room 1 dead on floor by reach in cooler on end of cook line
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Cardboard used to line food-contact shelves. On cart next to wok table
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Sep 20, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate4 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. 0 ppm, operator attempted to repair.
Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Cardboard used to line food-contact shelves. On cart next to wok table
Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room
Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Sep 20, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority3 Intermediate8 Basic
Show 21 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, operator attempted to repair.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Garnish
Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers
Raw animal food stored over/not properly separated from ready-to-eat food. In very cooler in kitchen, pork chops over washed kale, moved to other cooler
Rodent activity present as evidenced by rodent droppings found. In storage area in back room - 3 rodent droppings in bus tubon floor 4 rodent droppings on containers yum paste Approximately 27 rodent droppings in co tainer with noodles, tamarind paste Approximately 30 rodent droppings on floor in strobe room Rodent chew marks on cove molding under shelf in dry storage area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tapioca balls 50 ( - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top 2 door cooler on cook line-chicken on stick (47F - Cold Holding); chicken dumplings (47F - Cold Holding); tapioca balls 50 ( - Cold Holding); cooked chicken crumbles (45F - Cold Holding); heavy cream (47F - Cold Holding), all food in cooler over night, see stop sale Operator says cooler does not work, has tried to fix. Put ice on top of other foods will move time/temperature control for safety foods to other cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cup on table by rice cooker -sliced chicken for soup (98F - Hot Holding), cooked 30 minutes ago, operator moved to wok table
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. On front counter, 2 bottles, operator labeled
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Cardboard used to line food-contact shelves. On cart next to wok table
Cloth used as a food-contact surface. Towel on top of kale in vertical cooler
Employee preparing food in customer section of dining area. Employee prepping garnish, kale and carrots at front count
Objectionable odors in bathroom or other areas of the establishment. In kitchen, dry storage room
Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room
Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle
Portable fire extinguisher gauge in red zone. For reporting purposes only.
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.