CHIANG MAI
415 Cleveland Street
Clearwater, Florida, 33755
Pinellas County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
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).