Nan's Thai Noodle
1900 Tamiami Trl Stes 112 - 113, Port Charlotte, FL 33948 · Permanent Food Service · License 1801903
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 2 repeats), 6 basic-29
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw shell eggs ambient (61°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the eggs had been held for more than 4 hours. The operator discarded the shell eggs.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed half and half (46°F - Cold Holding) in the counter top cold holding unit at the front counter. The operator stated the cream has been held for approximately 2.5 hours. The operator moved the cream to an alternate cold holding unit. Observed raw shell eggs ambient (61°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the eggs had been held for more than 4 hours. The operator discarded the shell eggs.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed cooked chicken at 14:57 (84°F - Cooling)stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator stated the chicken was cooked approximately 2.5 hours prior to inspection. The operator placed the chicken in the reach in freezer for rapid cooling.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator unable to locate a probe thermometer.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no quaternary test kit.
Repeat violation
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Observed the chlorine test strips expire 8/2024.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the handwashing sink near the three compartment sink blocked by a rolling cart. The operator moved the obstruction.
Fixed on the spotRepeat violation
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple plastic containers of food stored on the floor in the kitchen.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in-use mixing spoons stored in 78°F standing water behind the front counter. The operator removed the spoons from the water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic containers with no handles used as scoops for multiple foods in the kitchen.
Cardboard used to line food-contact shelves in reach in freezers.
Code 24, Clean equipment storage and air drying: Dishware dried with a towel/cloth.
Observed an employee use a dry wiping cloth to dry plastic dishware. Educated the employee on proper drying procedures. The employee rewashed the dishware.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: The rear kitchen exit not protected with self-closing doors.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.