Thai 5 Largo
13220 Belcher Rd St Ste 19, Largo, FL 33773 · Permanent Food Service · License 6216977
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 10 basic (4 repeats); basic violations cost 12 at most-22
- Safety score78
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 visitNov 5, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice warmer in kitchen- rice (92°F - Hot Holding), operator began reheating rice
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled sanitizer bottle on beverage prep table at rear of kitchen
Basic10
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Oven door handle on cook line
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee on cook line with no hair restraint
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Deli cooler on cook line and in rear prep area
Ice buildup in reach-in freezer and/or walk-in freezer.
Freezer on cook line
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of toaster oven soiled at front counter 0ppm
Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Rear of kitchen
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Microwave handles soiled
Code 25, Single-service items: Single-service articles stored on a soiled surface.
To go containers on soiled shelf over coolers on cook line
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy accumulation of grease under fryers on cook line
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.