Pacific Thai Cuisine
4058 Tampa Rd Ste 5, Oldsmar, FL 34677 · Permanent Food Service · License 6216468
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 Oct 21 routine inspection7 high priority (4 fixed by the Nov 2 follow-up, 3 fixed on the spot, 4 repeats), 3 intermediate, 3 basic (2 repeats)-43
- Administrative complaint on Oct 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
- 1st follow-up visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Chicken cooked 55°F cold hold, beef raw 57°F cold hold, pork raw 55°F cold hold. See stop sale
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 55°F cold hold, beef 57°F cold hold, pork 55°F cold hold. See stop sale
Administrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels lining the bottom of food container under spring roll.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Coffee stored on cook line prep table.
More time given
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Refrigerated unit on cook line not maintained in good repair, not keeping food cold.
More time given
- First visitOct 21, 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 priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cook line-cooked chicken (46°F - Cold Holding); raw beef (46°F - Cold Holding); Pork (46°F - Cold Holding); raw shrimp (45°F - Cold Holding)
Repeat violationAdministrative complaint
Stop Sale issued due to food not being in a wholesome, sound condition.
Yellow tail thawed without being removed from ROP packaging Tuna thawed without being removed from ROP packaging.
Repeat violation
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Operator obtained parasite destruction during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line-cooked chicken (46°F - Cold Holding); raw beef (46°F - Cold Holding); Pork (46°F - Cold Holding); raw shrimp (45°F - Cold Holding) SEE STOP SALE
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Spring roll 119°F held on counter reheated to 178°F
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 towel used to line food container, sushi bar.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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. Operator had rinse additive connected to sanitizer line of dish washer. The sanitizer bucket was connected to the dish washer during inspection and had a reading of 50ppm.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ingredient bins, cutting boards
Non-pitting surface rust on food-contact equipment.
Walk in cooler shelves.
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.
Basic3
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. Yellow tail thawed without being removed from ROP packaging Tuna thawed without being removed from ROP packaging.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
3 employee beverages stored on prep tale of cook line. Discussed with operator to store employee beverages away from food and clean equipment.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line
Repeat violation
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.