Thai Bistro
5414 Main St, New Port Richey, FL 34652 · Permanent Food Service · License 6100228
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority, 2 intermediate, 4 basic (1 repeat)-23
- Safety score77
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 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
cut lettuce (58°F - Cold Holding); removed from refrigeration at 11:30, 3 hours ago.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On counter at wait station- cut lettuce (58°F - Cold Holding); see stop sale
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Straws and lemon in hand wash sink in prep area.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Has 2 employees, both hired more than 60 Days ago.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ceramics cup with ice water on prep table, operator moved to bottom shelf
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old tape with dates from more than 2weeks ago on plastic containers in reach in cooler . Operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet towel on prep table by rice cooker, moved to bucket
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan guards in walk in cooler
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.