CHIANG MAI
415 Cleveland Street
Clearwater, Florida, 33755
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-09-4:Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98 , outside 33 total 131 Reviewed with manager . - From follow-up inspection 2025-03-26: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer . Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line under - From follow-up inspection 2025-03-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Cutting board on prep station at cook line soiled with food buildup in cracks. Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - 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/. Sushi preparation moved to kitchen area .Reach in cooler and sushi rice pot added . Bar changed from sushi bar to beverage station with cane juicer added . Sushi display case removed . Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
Food safety inspection conducted on 3/26/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 3/24/2025
High Priority
4
Intermediate
6
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - -Food stored on floor in walk in cooler - bag of rice on floor in storage room near restrooms Reviewed with manager
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98 , outside 33 total 131 Reviewed with manager .
- 08B-31-4:Basic - Food ( cut ginger, cut squid , cooked chicken ) stored in undrained ice.at cook line reviewed with manager . Manager removed ice from food . **Corrective Action Taken**
- 14-69-4:Basic - Ice buildup in reach-in freezer . Reviewed with manager
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at beverage station . Reviewed with manager
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line under
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine . Reviewed with manager to regularly test dish machine . Dish machine primed . Recheck 100 pom chlorine Corrected On-Site
- 09-01-4:High Priority - 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. Employee cutting whole onions with bare hands in food prep area . Manager reviewed use of gloves and handwashing . Employee washed hands and put gloves on **Corrective Action Taken**
- 35A-02-6:High Priority - Four live, small flying insects in kitchen, food preparation area, food storage area in bar area. Reviewed with manager
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut beef 47 F, cut pork 47 F , cut squid 48 F in top section of cooler, rehydrated noodles 62 F in bottom section of cooler at cook line under 2 hours from walk in cooler .Food cut 2 days previously . Manager placed bag of ice on food.
- 22-02-4:Intermediate - Cutting board on prep station at cook line soiled with food buildup in cracks. Reviewed with manager
- 11-27-4:Intermediate - 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container for soap and sponge stored inside hand wash sink at beverage station . Reviewed with manager .
- 51-16-7:Intermediate - 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/. Sushi preparation moved to kitchen area .Reach in cooler and sushi rice pot added . Bar changed from sushi bar to beverage station with cane juicer added . Sushi display case removed . Reviewed with manager
- 53B-01-5:Intermediate - 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with manager
Food safety inspection conducted on 3/24/2025 revealed 17 total violations (4 high priority, 6 intermediate, 7 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At cook line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sheet pan near three compartment sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs moved during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bowl in deli reach in cooler above fill line. tofu (64F - Cold Holding) Manager put inside deli cooler. Added to time as a public health control paperwork. Deli cooler opposite of fryer egg roll (64F - Cold Holding); wrap (60F - Cold Holding); bean sprouts (56F - Cold Holding) Put inside freeze Redemption all products egg roll (38F - Cold Holding); wrap (32F - Cold Holding); bean sprouts (42F - Cold Holding) Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting inside fryer vegetable egg roll (125F - Hot Holding) But back in oil to cook. Retell 179 Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Buckets ok noodles and trash can blocking hand wash sink at cook line. Employee moved. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler at cook line rust.
Food safety inspection conducted on 12/3/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 6/11/2024
High Priority
8
Intermediate
1
Basic
11
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - -Nonfood-contact surface on side of cooking equipment soiled with grease, food debris -soiled gaskets at reach in cooler at cook line - Soiled shelves in dish washing area
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine in top area
- 24-05-4:Basic - Clean spoons in container at wait station not stored inverted or in a protected manner.Manger rearranged utensils Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table next to food. Manager relocated food Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
- 08B-38-4:Basic - Food stored on floor( bucket of noodles) in walk in cooler Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line Manager relocated tongs Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables ( cabbage)not washed prior to preparation.Reviewed with manager employee washed cabbage Corrected On-Site
- 22-16-4:Basic - Reach in freezer interior/shelves have accumulation of soil residues in kitchen .
- 08B-12-5:Basic - Stored food (cut vegetables ) not covered in walk in cooler Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition.chipped bowls in storage shelf
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Covered and stacked cooked rice in walk in cooler 45 to 52 f at 1:45pm placed in cooler overnight
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. .Covered and stacked cooked rice in walk in cooler 45 to 52 f at 1:45pm placed in cooler overnight
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands . Employee shredding cabbage with bare hands in food prep area in the kitchen without gloves . Reviewed with manager. Cabbage washed and employee put gloves on **Corrective Action Taken**
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. KGI Trading company provided document with required information at the end of the inspection Corrected On-Site
- 08A-17-6:High Priority - 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 in freezer chest in the kitchen
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noddles at 54 f at cook line under two hours manager added ice **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 118 f manager voluntarily discarded Reviewed with manager.Corrected On-Site Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet outside back door
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Manager provided paper towels in dispenser Corrected On-Site
Food safety inspection conducted on 6/11/2024 revealed 20 total violations (8 high priority, 1 intermediate, 11 basic).
Inspection on 3/25/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-03-25: **Time Extended**
Food safety inspection conducted on 3/25/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-12-13: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/29/2023
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Back Exterior door has a gap/ opening at the threshold that opens to the outside.
- 12B-07-4:Basic - Employee beverage container on a container of flour in dry storage area
- 08B-38-4:Basic - Food ( bulk containers of dry rice, oil ) stored on floor in storage area
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris on top of ice machine
- 22-41-4:High Priority - 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 chlorine run three times -operator set up three tubs to wash rinse sanitize -100 ppm chlorine . Discussed washing and rinsing dishes in the dish machine the use one compartment of the double sink to sanitize larger pots until dish machine is repaired . Manager scheduled service this day.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at 78 F at 3:45 pm per manager placed at sushi bar at 11:00 am , no date marking, no written procedure -no temperatures taken - manager discarded sushi rice . **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sprouts 49 F in cooler opposite woks -sprouts 46 F, tofu 47 F in cooler opposite fryer - operator moved food to reach in freezer recheck sprouts 40,F , tofu 41 F, sprouts 40 F Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice at 78 F at 3:45 pm per manager placed at sushi bar at 11:00 am , no date marking, no written procedure no temperatures taken - manager discarded sushi rice . **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 05-08-4:Intermediate - No probe thermometer provided to measure cold holding and cooling temperature of food products.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 53B-05-5:Intermediate - 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.
Food safety inspection conducted on 11/29/2023 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 9/5/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-09-05: **Time Extended**
Food safety inspection conducted on 9/5/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).