THAI 5 LARGO
13220 BELCHER RD ST STE 19
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).