KAO THAI KITCHEN
72nd Avenue
Florida, 33781
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Handle of reach in freezer right side of establishment, **Repeat Violation** **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets deli cooler at cook line **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
Food safety inspection conducted on 4/18/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/14/2025
High Priority
7
Intermediate
4
Basic
13
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice. Employee moved **Corrected On-Site** **Warning**
- 22-16-4:Basic - Deli cooler Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom shelf soiled **Repeat Violation** **Warning**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Handle of reach in freezer right side of establishment, **Repeat Violation** **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of prep counter. **Repeat Violation** **Warning**
- 12B-01-4:Basic - Employee eating in kitchen while preparing food **Warning**
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Rice cooker next to hand wash sink. **Warning**
- 08B-38-4:Basic - Food stored on floor. Box of new oil on floor near back door **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets deli cooler at cook line **Warning**
- 08B-39-4:Basic - Raw fruits/vegetables not washed Lettuce prior to preparation. **Warning**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce both and tomato over ready to eat soup. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage no labeled **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. Inside reach in cooler Curry made with coconut milk cooked at 9:00 pm. curry sauce (51F - Cold Holding) at 1pm next day. **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. Was 0 ppm after running. **Warning**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs replaced gloves no hand wash. Instructed to wash hands. Cook washed hands **Repeat Violation** **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. During inspection no parasite distribution observed **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ready to eat green curry in white stand alone freezer **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Curry made with coconut milk cooked at 9:00 pm. curry sauce (51F - Cold Holding) **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi station. rice (73F - Hot Holding); rice (72F - Hot Holding) Made today. Corrective Action Taken** emailed operator time as a public health control form. **Corrective Action Taken** **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water filtration system attached to front service station hand wash sink. **Warning**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at both sinks. **Warning**
- 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. Curry sauce, red curry sauce Curry made yesterday 4-13. No dated marking through establishment. **Warning**
Food safety inspection conducted on 4/14/2025 revealed 24 total violations (7 high priority, 4 intermediate, 13 basic).
Inspection on 3/12/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Rice steamer at sushi station. Educated. **Warning** - From follow-up inspection 2025-03-12: Restaurant obtained new Rice steamer at sushi station Stand alone two door handle reach in freezer **Time Extended**
Food safety inspection conducted on 3/12/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/13/2025
High Priority
5
Intermediate
1
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Warning**
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean to go containers stored inverted on storage racked in between cook line and deli cooler **Warning**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Rice steamer at sushi station. Educated. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
- 08B-38-4:Basic - Food stored on floor. Rice storage on floor next to white stand along cooler. Employee moved **Corrected On-Site** **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee moved **Corrected On-Site** **Warning**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage container on bottom shelf at sushi station next to sauce sauce owner discarded **Corrected On-Site** **Warning**
- 22-16-4:Basic - Reach-in freezer bottom interior/shelves have accumulation of soil residues. **Warning**
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cook at wok area cooked shrimp put inside To go container. Temperature was 110 degrees. Put back on grill recooked to temperature 148 Emailed owner. Educated Hot tips on temps-DBPR form HR 5030-060 **Corrected On-Site** **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. 0 ppm **Warning**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg did not wash hands touched handle of pan. Instructed to wash hands. **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Bottom of Cut leafy greens **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station top cooler tuna (50F - Cold Holding); sard fish (50F - Cold Holding); gala (50F - Cold Holding); salmon (50F - Cold Holding) Retemp tuna (42F - Cold Holding); sard fish (41F - Cold Holding); gala (43F - Cold Holding); salmon (41F - Cold Holding) **Corrected On-Site** **Warning**
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cook at wok area cooked shrimp put inside To go container. Temperature was 110 degrees. Put back on grill recooked to temperature 148 **Warning**
Food safety inspection conducted on 2/13/2025 revealed 15 total violations (5 high priority, 1 intermediate, 9 basic).