THAI TOWN
1342 Main Street
Florida, 34698
Golden Crest
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled floors and walls in ware washing area. Discussed with owner. **Warning** - From follow-up inspection 2025-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/12/2025
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Fry oil on floor in kitchen. Operator relocated. **Corrected On-Site** **Warning**
- 08B-12-5:Basic - Stored food not covered. Multiple food items in reach in freezer not covered. Discussed with manager. Food has been covered. **Corrected On-Site** **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled floors and walls in ware washing area. Discussed with owner. **Warning**
- 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. Dish machine was ran 3 times, all tests were 10pm. Discontinue use of dish machine until working properly. Operator set up 3 compartment sink. Triple sink 50ppm chlorine. **Corrective Action Taken** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above ready to eat sauces in reach in cooler. Operator relocated. **Corrected On-Site** **Repeat Violation** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu (45F - Cold Holding) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler with sliding glass door: cream cheese (44F - Cold Holding), food was moved to a working cooler; tofu (45F - Cold Holding) see stop sale. Food was in cooler over night and no temperatures were taken. eggs (75F - Cold Holding) sitting on counter since 9am; cut cabbage (62F - Cold Holding) sitting on counter for 1 hour. Both food items moved to working cooler **Corrective Action Taken** **Repeat Violation** **Warning**
Food safety inspection conducted on 2/12/2025 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 9/11/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.Floors and walls soiled cook line, prep areas, dish washing area and storage area - From follow-up inspection 2024-09-06: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
- 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wooden counters not sealed. - From follow-up inspection 2024-09-06: **Time Extended** - From follow-up inspection 2024-09-11: Operator sealed the wood, but there is an area that remains unsealed. Discussed with manager. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 9/11/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/6/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.Floors and walls soiled cook line, prep areas, dish washing area and storage area - From follow-up inspection 2024-09-06: **Time Extended**
- 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wooden counters not sealed. - From follow-up inspection 2024-09-06: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef, hey Ken and shrimp stored over ready to eat vegetables. Raw meats were stop sales due to temperature abuse. - From follow-up inspection 2024-09-06: Chicken stored over raw cooked vegetables. Operator relocated raw chicken to bottom shelf, Raw eggs stored over raw beef, operator relocated raw eggs to bottom shelf **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding) - From follow-up inspection 2024-09-06: Shrimp 44F cold hold, raw beef 46F cold hold, raw beef 51F. Operated notated food was on the counter for a period of time. Could not tell me for how long. See stop Sale **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce cut (69F - Cold Holding); rice noodles (69F - Cold Holding); raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding) - From follow-up inspection 2024-09-06: Shrimp 44F cold hold, raw beef 46F cold hold, raw beef 51F. Operated notated food was on the counter for a period of time. Could not tell me for how long. See stop sale. Rice noodles held on counter 72F operator iced down rice noodles. The noodles were out 30 minutes per operator **Admin Complaint**
Food safety inspection conducted on 9/6/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 9/4/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - 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. 2 coolers in server area and white reach in cooler in kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris.Floors and walls soiled cook line, prep areas, dish washing area and storage area
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at sushi bar. Discussed the reasons why utensils can not be held in standing water.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wooden counters not sealed.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all foods once removed from its original container.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator obtained parasite distraction during inspection **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef, hey Ken and shrimp stored over ready to eat vegetables. Raw meats were stop sales due to temperature abuse.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce cut (69F - Cold Holding); rice noodles (69F - Cold Holding); raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding)
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled bowl in hand wash sink. Operator moved soiled bowl. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 9/4/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat produce. Operator moved eggs to gain compliance **Corrected On-Site**
Food safety inspection conducted on 7/11/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).