DirtyFLRestaurant Inspection Data

PACIFIC THAI CUISINE

PACIFIC THAI CUISINE has 10 health inspections on file for its OLDSMAR location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

4058 TAMPA RD STE 5

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

12/31/2025· 2mo ago

Visit ID: 13604595

Met Inspection Standards

1 int, 1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Food in buckets stored on the floor. Operator corrected moved moved food buckets to an area at least 6" from the floor Corrected On-Site Repeat Violation - From follow-up inspection 2025-12-31: **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Discussed proper date marking when freezing prepared foods - From follow-up inspection 2025-12-31: **Time Extended**

12/30/2025· 2mo ago

Visit ID: 10921757

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table behind sushi bar. Operator moved beverages to gain compliance. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Food in buckets stored on the floor. Operator corrected moved moved food buckets to an area at least 6" from the floor Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. OTC medicine stored on counter behind sushi bar. Oper moved medicine to gain compliance. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler- cooked rice 47F cold hold, cream cheese 47F cold hold, salmon raw 47F cold hold, half and half 46F cold hold, soup 46F cold hold, miso paste 46F cold hold.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice 47F cold hold, cream cheese 47F cold hold, salmon raw 47F cold hold, half and half 46F cold hold, miso paste 46F cold hold. Ambient temperature of the walk in 40F. Unable to determine why foods reached high temperatures. Not cooling. See stop Sale Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled dishes in hand wash sink behind sushi bar. Operator moved soiled dishes Corrected On-Site Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Discussed proper date marking when freezing prepared foods

4/18/2025· 10mo ago

Visit ID: 10757669

Met Inspection Standards

3 high, 4 int, 7 basic

  • 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

1/21/2025· 1y 1mo ago

Visit ID: 10757644

Met Inspection Standards

2 int, 2 basic

  • 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**

1/10/2025· 1y 2mo ago

Visit ID: 8719949

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 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

5/23/2024· 1y 9mo ago

Visit ID: 8678210

Met Inspection Standards
  • N/A:No Violations Were Observed

5/21/2024· 1y 9mo ago

Visit ID: 8341826

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink. Warning
  • 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. cream curry sauce 47f, cream curry sauce 45f, made on 5/20/2024, missed cooling window. Items discarded. Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 47f, raw beef 47f, mussels 46f, raw shrimp 47f, all found in reach in cooler from overnight. Items discarded. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47f, raw beef 47f, mussels 46f, raw shrimp 47f, all found in reach in cooler from overnight. Repeat Violation Warning
  • 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. Current manager listed is Viriya Chaisurivirat 3/23/2021 servsafe. Repeat Violation Warning

11/9/2023· 2y 4mo ago

Visit ID: 8538040

Met Inspection Standards

1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-27: **Time Extended** - From follow-up inspection 2023-11-09: **Time Extended**

10/27/2023· 2y 4mo ago

Visit ID: 8537110

Follow-up Inspection Required

1 high, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-27: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. 0 ppm chlorine - person in charge replaced low container of sanitizer with new container and primed the dish machine - recheck 100 ppm chlorine Corrected On-Site - From follow-up inspection 2023-10-27: 0 ppm chlorine when run twice - manager set up triple sink for use until dish machine is in good repair - manager scheduled service this day **Time Extended**

10/26/2023· 2y 4mo ago

Visit ID: 8535862

Follow-up Inspection Required

8 high, 4 int, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. Two dead roaches in walk in cooler door hinge area - person in charge removed dead roaches and cleaned and sanitized area Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at sushi bar
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 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. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup **Corrective Action Taken**
  • 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. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight - Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup **Corrective Action Taken**
  • 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. 0 ppm chlorine - person in charge replaced low container of sanitizer with new container and primed the dish machine - recheck 100 ppm chlorine Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container for egg rolls at soup station- employee removed paper towels Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Reviewed with operator and person in charge
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hydrated noodles at 56 F , 53 F shell eggs n cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food - ambient thermometer reading 52 F **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hydrated noodles at 56 F , 53 F shell eggs in cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food- ambient thermometer reading 52 F 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. - egg rolls with vegetables 120 F at soup station under 45 minutes - manager reheated egg rolls to 165 F reviewed proper hot holding and reheating with person in charge Corrected On-Site Repeat Violation Admin Complaint
  • 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. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - strainer and scoop stored inside hand wash sink opposite walk in cooler -reviewed with person in charge hand wash sinks must be assessable at all times and hand wash sinks are for washing hands only - items removed from hand wash sink Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four 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/ reviewed with the peer on in charge
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation