Ben Thanh Restaurant

4200 62 Ave N Ste C, Pinellas Park, FL 33781 · Permanent Food Service · License 6215242

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Aug 26, 2026

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
3 high priority (2 fixed on the spot), 5 intermediate (1 fixed on the spot), 6 basic
-32
Administrative complaint on Aug 26
Counts in full until a follow-up finds the problems fixed
-20
Safety score48

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

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

14 violations found

First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 3 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw eggs over top of large put of cooked pork inside two door reach in cooler. Employee moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Raw pork chops in To go bag with righting inside freezer
  Fixed on the spotAdministrative complaint
  Nonfood-grade bags used in direct contact with food.
  Observed raw beef inside to go bags touching the food reach in freezer.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed multiple containers of soup in plastic containers in white fridge no date or label. Employee labeled during inspection
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  Small plates on dry storage rack with large chips. Employee discarded
- Code 16, Dishwashing facilities and test kits: One-compartment sink used for warewashing.
  Establishment has removed the dividers in between three compartment sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  All purpose cleaner
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed the dividers in between three compartment sink.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw sausage in bucket thawing employee moved
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored in undrained ice.
  Bean sprouts on front counter in standing water employee removed water put into fridge
  Fixed on the spot
  Food stored on floor.
  Storage of food on floor under three compartment sink. Employee moved
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  110 used for pho soup base employee removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in freezer door broken Back Door handle broken.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.