Ban Thai & Sushi
Last inspected: Mar 25, 2026
52
Score
Going back to 2022, Ban Thai & Sushi has eight inspections in the public record. The newest entry in the record is dated Mar 25, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 11 violations before that.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That's lower than the typical Clearwater restaurant, which scores around 79. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed wiping cloth in water and then used it to wipe down prep area.
22-45-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched sprouts with bare hands. Discussed no bare hand contact with ready to eat foods.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 67F was left on the counter less than 4 hours operator placed on ice for quick cool.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse out a wiping cloth in hand wash sink.
31A-11-4
Basic - Employee eating in a food preparation or other restricted area. Partially eaten employee food stored on shelf over cook line
12B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line containing foods
21-12-4
52
Dec 9, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food in kitchen not labeled at time of inspection.
02C-02-5
Basic - Food stored on floor. Observed food stored on floor under walk in cooler shelves. Operator moved product to shelves during inspection. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk flour container. Operator removed bowl during inspection. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tank not adequately secured. Observed carbon dioxide tank not secured at bar. Operator secured tank during inspection. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in back room by walk in cooler with holes around pipes.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed sushi cutting board with grooves at time of inspection.
14-09-4
70
Mar 3, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Sep 10, 2024
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Container of paint in area next to ice machine. Operator relocated **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (60F - Cold Holding) sitting on prep cart. Operator states eggs were sitting on cart for 2-3 hours. Eggs were relocated to reach in cooler. Discussed the need to keep shell eggs cold, or use time as a public health control
03A-02-5
High Priority - Non-food grade linen towel used as liner for food container. White linen in sushi rice. Discussed that the towel is not a food contact surface. Operator removed. **Corrected On-Site**
14-86-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expire manager certificate Dumrong expired on 05/01/2024
53A-03-7
Intermediate - Food-contact surface soiled with food debris. White cutting boards stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food particles and sanitizer bucket in handwash sink at sushi bar. Operator cleaned and relocated. **Corrected On-Site**
31A-11-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. For 2 cookies, Chanatip and Pianit, who have worked at establishment for more than 60 days.
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and Crab Rangoon prepared 2 days ago with no date mark. Discussed with operator who discussed with staff.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle labeled "cleaner" containing windex. Discussed with operator the need to label all spray bottles with common name.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks next to ice machine **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink sitting on top of dishmachine. Operator relocated **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. Discussed with manager on duty.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and gum on top of container of sesame seeds. Operator relocated **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee at dishmachine not wearing hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Silver pans in warewashing area stacked wet
24-08-4
Basic - Food stored on floor. Oil stored on floor. Operator relocated **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall in dry storage area. Operator states they had a plumbing issue and they will be getting it repaired.
36-24-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on grill handle. Operator relocated **Corrected On-Site**
10-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor near 3 compartment sink soiled. Wall and ceiling near cookline and dishmachine soiled. Ceiling tiles are stained/damaged throughout kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on sushi prep table **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cookline not labelled
02D-01-5
19
Apr 11, 2024
Routine - Food
8 minor violations.
View 8 violations
Basic - Carbon dioxide tanks not adequately secured. At servers station
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
36-37-5
Basic - Floor soiled/has accumulation of debris. Food debris on floor in dry storage room
36-73-4
Basic - Food stored on floor. Cooking oil on floor n rear kitchen, bag of carrots and cabbage on floor in walk-in cooler **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 99F water **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin **Repeat Violation**
14-01-5
67
Dec 12, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 67f, raw shrimp 48f,
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 66f, rice scoop.
10-07-4
Basic - Food stored on floor. Cooking oil on floor.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Cup in jasmine dry rice used for portioning.
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
70
Jun 30, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over containers of sauce **Corrected On-Site**
08A-05-6
86
Dec 20, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - 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. -Tested at 0ppm, manager to have serviced. Three compartment sink set up to sanitize dishes until fixed 100ppm. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced Beef (49F - Cold Holding)placed on cooks line at approximately 12pm temped at 3:05pm; Sliced Chicken (49F - Cold Holding) placed on cooks line at approximately 12pm temped at 3:05pm. Items inside flip top reach in cooler on cooks line. Manager placed items inside freezer for quick chill. Retest 4:00pm 43F, 43F **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine test strips for dish machine and wiping buckets.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Pichsinee, Panita, Montha, and Khomkart.
53B-14-5
Basic - Ceiling tile shows damage or is in disrepair. -Inside back kitchen hallway, oils and single service items stored underneath.
36-32-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on cooks line in sushi kitchen. Manager placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in cooler at cooks line and sushi station. -Exterior of rice and flour containers inside Sushi kitchen.
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee meal, stored on top of flip top reach in cooler on cooks line, not actively eating. Manager moved. **Corrected On-Site**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice spoons in standing water. Discussed with manager, manager placed items to be cleaned **Corrected On-Site**
10-07-4
Basic - Equipment in poor repair. -Gaskets torn on reach in cooler at cooks line and sushi station.
14-11-5
45
Frequently Asked Questions
When was Ban Thai & Sushi last inspected?
The most recent health inspection at Ban Thai & Sushi on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Ban Thai & Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ban Thai & Sushi.
How does Ban Thai & Sushi compare to other restaurants in Clearwater?
Ban Thai & Sushi most recently scored 52 out of 100, which is lower than the Clearwater average of 79.
Has Ban Thai & Sushi's inspection record improved over time?
Yes. Recent inspections at Ban Thai & Sushi have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ban Thai & Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ban Thai & Sushi inspected?
Based on the inspection history on file, Ban Thai & Sushi is inspected around two times per year on average.
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