THAI SAMURAI
3150 LITTLE RD, New Port Richey FL 34655 · 727-376-5200
Last inspected Apr 24, 2026 · 7 visits since December 2023
MAY 24
JAN 25
APR 25
DEC 25
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued due to food not being in a wholesome, sound condition. Black mold like substance inside ice machine on white drop plate, water dripping onto ice from black substance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022052522 | Oct 13, 2022 | Dec 9, 2022 | $800 |
| 3--2018032643 | Jun 12, 2018 | Jul 13, 2018 | $400 |
Inspection history
7 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in plastic wrap above cooked pork dumplings
Stop Sale issued due to food not being in a wholesome, sound condition. Black mold like substance inside ice machine on white drop plate, water dripping onto ice from black substance.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at sushi station > 200 ppm, corrected to 50 ppm
Handwash sink used for purposes other than handwashing. Operator put water in bowl of tofu at hand wash sink on cook line
Show the remaining 4 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 sushi cooks, 2 servers, 1 prep person, 1 cook. Manager, Kanchana, arrived during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine on white drop plate, water dripping onto ice from black substance. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on prep table on cook line
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on count by hand wash sink and on sushi prep board, operator called moved to bucket
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 2lbs of Commercially processed reduced oxygen packaged tuna fish in reach-in cooler near sushi bar 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 operator voluntarily discarded fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator placed item in freezer. Rechecked temps a. sprouts (55F - Cold Holding) 48f b. cooked pork egg rolls (50F - Cold Holding) 43f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
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. Some expired on 09-30-2025.
2lbs of Commercially processed reduced oxygen packaged tuna fish in reach-in cooler near sushi bar 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 operator voluntarily discarded fish.
Accumulation of black substance in the interior of the ice machine/bin. Located in kitchen near dishmachine.
Accumulation of debris on exterior of warewashing machine.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge not registering.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding right beside cook line wok Rice noodles (50F - Cold Holding); employee added ice during walk through Reach in cooler bean sprouts (47F - Cold Holding); half pan Plate sitting on cold holding cooler. shrimp (56F - Cold Holding) Put down inside reach in cooler. Retemp Rice noodles (40F - Cold Holding); bean sprouts (43F - Cold Holding); shrimp (35F - Cold Holding)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Most handles at cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage water on prep table. Employee moved
Food stored on floor. Buckets on ginger underneath sushi prep table. Employee moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line.
Standing water in bottom of reach-in-cooler. Opposite of fryer.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple siting around hand wash sink and on cutting boards.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used in containers on cucumbers and onions in sushi bar
Stop Sale issued due to food not being in a wholesome, sound condition.
Handwash sink used for purposes other than handwashing. Hand sink on cook line has food debris in it
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 thawed in original packaging, states on package to removed before thawing
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing green peppers with bracelets that hang down onto cutting board, bracelets removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in sushi bar soiled
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Emailed to manager
No Heimlich maneuver/choking sign posted. Emailed to manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks spiled with debris
May 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line next to expo windpw: cut tomatoes (45F - Cold Holding); tofu (45F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (46F - Cold Holding); egg roll (45F - Cold Holding); diced tofu (45F - Cold Holding). Manager will call for service and ice product.
Toxic substance/chemical improperly stored. Observed bottles of febreeze air freshener on shelf with clean plates. Manager removed
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. Emailed to manager
No Heimlich maneuver/choking sign posted. Emailed to manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks spiled with debris
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vert freezer in prep area, raw pork over scallops.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler - rice (60F - Cold Holding) tofu (60F - Cold Holding) rice made yesterday, temperatures not taken today, walk in cooler is not working, repair tech has been called. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - rice (60F - Cold Holding) tofu (60F - Cold Holding) rice made yesterday, temperatures not taken today, walk in cooler is not working, repair tech has been called. See stop sale
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 mark. Rice at sushi counter not marked for time. Operator wrote time on tape and put it on warmer.
Handwash sink used for purposes other than handwashing. Cook filled bowl with tofu in hand wash sink
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Has non- continuous cook form filled out, chicken cooked at 10:30 this morning, no temperatures taken while cooling, chicken not labeled as not completely cooked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. I prep area, employee beverages, purse, food, all moved to bottom shelf
Equipment in poor repair. Walk in cooler not working, ambient temperature is 55, Repair tech has been called.
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.