THAI LANNA 2
7923 US HWY 19
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface stained. Cutting board at lift top cooler and small white board on prep table in back room - From follow-up inspection 2025-04-02: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired - From follow-up inspection 2025-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/2/2025
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Approximately 12 dead roaches in drip tray of wok 1 dead roach under bar stool in back room 1 dead roach under reach in cooler
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda and cup with soda on shelf in storage room over bulk sugar, flour, operator removed 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. 0 ppm , ran 2 more cycles, still 0 ppm.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical 3 door freezer in kitchen, raw chicken over ready to eat and fish, operator moved to bottom, Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall above hand wash sink, operator killed. 1 live roach on front of wok table 1 live on crash cart by wok table 1 live on floor under crash cart Operator killed all. Will sanitize area
- 22-02-4:Intermediate - Food-contact surface stained. Cutting board at lift top cooler and small white board on prep table in back room
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.cart with glass racks in front of hand wash sink at end of cook line, operator moved cart. Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired
Food safety inspection conducted on 4/2/2025 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 12/26/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area, greater than 200 ppm, corrected to 100 ppm
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Glass rack on top of hand wash sink, operator re,over . Hand wash sink on cook line used to fill sani bucket, discussed use of sink with operator Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/26/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. On top of cooked eggs, produce Repeat Violation - From follow-up inspection 2024-03-07: under rangoons, curry puffs **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep room > 200 ppm, corrected to 200 ppm Corrected On-Site Repeat Violation - From follow-up inspection 2024-03-07: Not set up **Time Extended**
Food safety inspection conducted on 3/7/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 6 dead behind glass door cooler in prep room 1 dead roach by hand wash sink in prep room 1 dead on floor by reach in cooler on end of cook line
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. On top of cooked eggs, produce Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (59F - Cold Holding); spring rolls (55/60F - Cold Holding) cooked eggs (44F - Cold Holding); crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - cut cabbage (59F - Cold Holding); in cooler overnight on top of other foods, spring rolls (55/60F - Cold Holding) made on Sunday, with cut cabbage, no temperatures taken today. cooked eggs (44F - Cold Holding); moved to other cooler and put on ice, crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding) see stop sale
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer > 200 ppm, operator will call for repair
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep room > 200 ppm, corrected to 200 ppm Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart with clean glasses In Front of sink, operator moved cart Corrected On-Site
Food safety inspection conducted on 3/5/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 9/27/2023
High Priority
2
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Warning - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-27: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. On cart next to wok table Warning - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-27: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers Repeat Violation Warning - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-27: Paper towels under wontons in reach in cooler on cook line operator removed paper towels **Time Extended** Corrected On-Site
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm Warning - From follow-up inspection 2023-09-20: Not set up **Time Extended** - From follow-up inspection 2023-09-27: Not set up **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-27: **Time Extended**
Food safety inspection conducted on 9/27/2023 revealed 5 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 9/20/2023
High Priority
3
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. On cart next to wok table Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle Warning - From follow-up inspection 2023-09-20: **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, operator attempted to repair. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers Repeat Violation Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm Warning - From follow-up inspection 2023-09-20: Not set up **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2023-09-20: **Time Extended**
Food safety inspection conducted on 9/20/2023 revealed 10 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 9/20/2023
High Priority
9
Intermediate
3
Basic
8
Total
21
Disposition: Facility Temporarily Closed
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Warning
- 14-05-4:Basic - Cardboard used to line food-contact shelves. On cart next to wok table Warning
- 21-05-5:Basic - Cloth used as a food-contact surface. Towel on top of kale in vertical cooler Warning
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Employee prepping garnish, kale and carrots at front count Warning
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. In kitchen, dry storage room Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle 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, operator attempted to repair. **Corrective Action Taken** Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Garnish Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In very cooler in kitchen, pork chops over washed kale, moved to other cooler Corrected On-Site Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. In storage area in back room - 3 rodent droppings in bus tubon floor 4 rodent droppings on containers yum paste Approximately 27 rodent droppings in co tainer with noodles, tamarind paste Approximately 30 rodent droppings on floor in strobe room Rodent chew marks on cove molding under shelf in dry storage area Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tapioca balls 50 ( - Cold Holding); Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top 2 door cooler on cook line-chicken on stick (47F - Cold Holding); chicken dumplings (47F - Cold Holding); tapioca balls 50 ( - Cold Holding); cooked chicken crumbles (45F - Cold Holding); heavy cream (47F - Cold Holding), all food in cooler over night, see stop sale Operator says cooler does not work, has tried to fix. Put ice on top of other foods will move time/temperature control for safety foods to other cooler. **Corrective Action Taken** Repeat Violation 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. In cup on table by rice cooker -sliced chicken for soup (98F - Hot Holding), cooked 30 minutes ago, operator moved to wok table **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On front counter, 2 bottles, operator labeled Corrected On-Site Warning
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only.
Food safety inspection conducted on 9/20/2023 revealed 21 total violations (9 high priority, 3 intermediate, 8 basic).