THAI 5 LARGO
13220 BELCHER RD ST STE 19
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler/freezer handles soiled
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board in rear prep room
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelves and equipment throughout kitchen
- 08B-38-4:Basic - Food stored on floor. Bag of sugar on floor in rear prep room
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Staff observed cutting whole heads of cabbage without washing first
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Fishing poles leaning up against hand sink in rear of kitchen
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Flour and rice bins soiled. Seasoning containers soiled on cook line Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to triple sink blocked by rolling carts of equipment and fishing poles
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site
Food safety inspection conducted on 4/1/2025 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).
Inspection on 12/12/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine on drop plate in kitchen . Reviewed with manager
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues in back kitchen . Reviewed with manager .
- 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. - Pots of curry sauces 45-52F at 11:30 am cooked at 1:00am in deep covered pots in walk in cooler . Reviewed with manager cooling procedures and methods and temperature monitoring .
- 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. -Pots of curry sauces 45-52F at 11:30 am cooked at 1:00am in deep covered pots in walk in cooler . Reviewed with manager
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner wipes, sanitizer stored next to jar of cherries at front counter area. Manager relocated cleaner . Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance -Can opener on prep table soiled . Reviewed with manager
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at sushi bar and dish washing areas Reviewed with manager
Food safety inspection conducted on 12/12/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 5/6/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-05-06: **Time Extended** - From follow-up inspection 2024-05-06: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online - From follow-up inspection 2024-05-06: Microwave clean complied 3 ovens soiled . Reviewed with manager **Time Extended** - From follow-up inspection 2024-05-06: Soiled ovens . Manager to clean ovens this day **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - soiled floors.throughout and behind and under equipment - From follow-up inspection 2024-05-06: **Time Extended** - From follow-up inspection 2024-05-06: **Time Extended**
Food safety inspection conducted on 5/6/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/6/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-05-06: Ice machine drop plate soiled . Reviewed with manager **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-05-06: **Time Extended**
- 42-02-4:Basic - - From initial inspection : Basic - Improper storage of maintenance equipment that interferes with cleaning. Lots of stuff in the kitchen - From follow-up inspection 2024-05-06: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online - From follow-up inspection 2024-05-06: Microwave clean complied 3 ovens soiled . Reviewed with manager **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - soiled floors.throughout and behind and under equipment - From follow-up inspection 2024-05-06: **Time Extended**
- 01D-03-5:High Priority - - From initial inspection : High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Bills say aquacultured but not pellet fed - From follow-up inspection 2024-05-06: Reviewed with manager documentation for cold smoked salmon served raw or undercooked must state the cold smoked salmon is aquacultured and pellet fed. Cold smoked salmon fish may not be served raw or undercooked **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.cut tomatoes in reach in 46 degrees, cut cabbage in walk in 45 degrees, butter in reach in 46 degrees - From follow-up inspection 2024-05-06: coolers in kitchen : cooked chicken 41F , salmon 40 F, , sprouts 38 F, tofu 38 F in coolers in kitchen. complied Butter 48 F in walk in cooler- manager had door open to clean gaskets - manager relocated butter to reach in cooler - **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves above reach in coolers Bin holding breading flour Gaskets Spice cart and containers Can opener Mixers Interior of all reach in coolers - From follow-up inspection 2024-05-06: Gaskets clean complied Spice cart clean complied Soiled can opener - manager cleaned can opener Soiled shelves above reach in cooler - **Time Extended**
Food safety inspection conducted on 5/6/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 4/30/2024
High Priority
6
Intermediate
3
Basic
14
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.multiple extra stuff in the kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrective Action Taken**
- 08B-31-4:Basic - Food stored in undrained ice. Sprouts
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Lots of stuff in the kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online
- 43-01-4:Basic - Living/sleeping quarters that open directly into the kitchen of a public food service establishment without complete partitioning and/or self-closing doors. And there is food and beverages and single service inside
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Multiple items throughout the
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sinks
- 25-05-4:Basic - Single-service articles improperly stored.in room with excessive personal living items
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.also plastic strips in doorway
- 36-10-4:Basic - soiled floors.throughout and behind and under equipment
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Herbs stored in old rice bag
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Bills say aquacultured but not pellet fed
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In freezer
- 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.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes in reach in 46 degrees, cut cabbage in walk in 45 degrees, butter in reach in 46 degrees
- 41-10-4:High Priority - Toxic substance/chemical improperly stored.hand sanitizer on prep table
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves above reach in coolers Bin holding breading flour Gaskets Spice cart and containers Can opener Mixers Interior of all reach in coolers
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All fish in sushi area and in in all reach ins
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 large ones that go on the food truck and a generator
Food safety inspection conducted on 4/30/2024 revealed 24 total violations (6 high priority, 3 intermediate, 14 basic).
Inspection on 10/3/2023
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior bin soiled with black-like substance.
- 14-69-4:Basic - Ice buildup in reach-in freezer located next to dish area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom. Emailed operator employee hand wash sign.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer solution stored at sushi bar reading 10ppm. Operator added changed chlorine sanitizer solution. Re test 50ppm.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop utensil on floor then picked up utensil without changing gloves and washing hands. Educated employee on proper hand hygiene techniques. Emailed operator poster for wearing gloves the right way. **Corrective Action Taken**
Food safety inspection conducted on 10/3/2023 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).