PACIFIC THAI CUISINE
4058 TAMPA RD STE 5
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep area **Repeat Violation**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee behind sushi bar having lunch on prep table. Discussed the need to have lunch in a designated areas away from food and clean equipment for the restaurant
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker on cook line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Behind Sushi Bar
- 08B-38-4:Basic - Food stored on floor. Raw beef stored on floor of walk in freezer Bucket of soy sauce on floor of walk in cooler **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Walk in cooler- mussels , scallops, fish
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles holding foods removed from their original package not labeled with common name.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face with soiled apron and went back to work, no hand wash.
- 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 foods on cook line. Operator moved eggs to gain compliance **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked Chicken (81F - held on counter, second temperature at 2pm 69F cooling);.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice present in hand wash sink in hall leading to kitchen. **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4 employees working in food prep.. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink to the left as you enter the kitchen.
- 31B-03-4:Intermediate - No soap provided at handwash sink. O soap at handwashing wash sink as you enter the kitchen on the right
Food safety inspection conducted on 4/18/2025 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).
Inspection on 1/21/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles throughout kitchen and food prep area. - From follow-up inspection 2025-01-21: **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. Vents in kitchen soiled with dust on cookline. - From follow-up inspection 2025-01-21: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available for chlorine sanitizer. - From follow-up inspection 2025-01-21: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees food handling and no manager present. Employee states that they went to the store. Discussed the need to have a food manager present at all times if 4 or more employees are handling food. **Repeat Violation** - From follow-up inspection 2025-01-21: Operator states the manager will be here at 3pm. Discussed the need to have a certified manager present with 4 or more employees handling food. **Time Extended**
Food safety inspection conducted on 1/21/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 1/10/2025
High Priority
3
Intermediate
3
Basic
5
Total
11
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. On drop plate of ice machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles throughout kitchen and food prep area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust on cookline.
- 08B-38-4:Basic - Food stored on floor. Fry oil on floor near dishmachine. Operator relocated. **Corrected On-Site**
- 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. Dishmachine was ran twice. Both tests were 0ppm. Operator primed dishmachine and it tested 0ppm on the third run. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (65F - Cold Holding) sitting on counter for ten minutes. tofu (50F - Cold Holding)sitting on counter for ten minutes. Items are not listed on their time as a public health form. Both items moved to refrigerator. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Winded on sushi prep table. Operator relocated. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in handwash sink. Employee removed. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available for chlorine sanitizer.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees food handling and no manager present. Employee states that they went to the store. Discussed the need to have a food manager present at all times if 4 or more employees are handling food. **Repeat Violation**
Food safety inspection conducted on 1/10/2025 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).