Ban Thai & Sushi INC

2519 McMullen Booth Rd #506, Clearwater, FL 33761 · Permanent Food Service · License 6214028

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 4 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

9 violations found

First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw tuna not removed from ROP packaging before thawed. Discussed the reason why fish needs to be removed from ROP packaging before thawed. See Stop Sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  rice (80°F - held on counter, second temp 77°F cooling); bean sprouts (65°F - held on counter,second temp 65°F cooling); tomato sauce (72°F - held on counter, second temperature 69°F cooling); rice (75°F - held on counter,second temperature 73°F cooling); cooked chicken (50°F - held on counter, second temperature 49°F cooling); rice noodles (72°F - held on counter, second temperature 71°F cooling); cooked chicken (47°F - held on counter, second temperature 45°F cooling); boiled eggs (50°F - held on counter, second temperature 48°F cooling.) All food was removed from the cooler and placed on the counter at 11:00am prior to opening. The cooler that the food was removed from is holding food at proper temperature.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over rice noodles, Raw beef. Raw chicken was relocated to gain compliance
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper towels lining containers of vegetables. Discussed the need to use materials that are approved for food contact such as coffee filters.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  No date marking on ready to eat foods. Operator was able to determine the preparation dates and will date marked appropriately.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Several food containers containing food removed from its original container not labeled with common name.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Raw tuna thawed without being removed from ROP Packaging, See Stop Sale.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on tables. Not in sanitizer solution between uses.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone on prep table near cook line. Discussed the need to separate personal items from food and clean equipment used in the restaurant.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.