Little Thai Cafe
1810 S Pinellas Ave 1, Tarpon Springs, FL 34689 · Permanent Food Service · License 6214875
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection2 high priority (1 fixed on the spot), 2 intermediate (1 repeat), 7 basic-23
- Administrative complaint on Oct 28Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator obtained new sanitizer that measured at 100ppm
Fixed on the spot
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment using chlorine dish machine. Measured at 0ppm. Instructed operator to use three compartment sink until dish machine is functioning. Instructed operator place sign on dish machine instructing employees to not use it. Operator set up three compartment sink with chlorine sanitizer measured at 100ppm.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink used to fill bucket of water.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
No labels on sauces in kitchen.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep table in kitchen.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen
Reach-in cooler shelves with rust that has pitted the surface.
Shelves of reach in cooler has rust pitted to surface.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine has accumulation of black mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in kitchen are acoustic tiles. Not smooth and easily cleanable.
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.
Employee phone on food prep table in kitchen
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.