Ben Thanh Restaurant
Last inspected: Mar 17, 2026
86
Score
Ben Thanh Restaurant has been inspected 16 times since 2022. Inspectors last stopped by on Mar 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged six times.
Among Pinellas Park restaurants, the typical score is 82; Ben Thanh Restaurant is comfortably above that bar. Taken together, the history is a positive one.
16
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. White drying rack above cook line hand was( sink. Employee moved **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-17: employee moved rack **Time Extended** **Corrected On-Site**
31A-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with food debris gaskets. **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
23-03-4
86
Mar 5, 2026
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. 81 degrees **Warning**
10-05-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bag basil inside bag front counter. **Warning**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter prep area behind kitchen door in white strainer bean sprouts (74F - Cold Holding) **Warning**
03A-02-5
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. 0 ppm **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. White drying rack above cook line hand was( sink. Employee moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Used scissors inside front hand wash sink. educated **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. Soup base **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. inside glass cooler- Pasta in individual portions, cooked rice, cut leafy greens, cooked shrimp No date marks **Warning**
02C-02-5
Basic - very slow draining water in handwash sink only hand wash sink at cook line **Warning**
29-20-5
Basic - Nonfood-contact surface soiled with food debris gaskets. **Warning**
23-03-4
Basic - Food stored in undrained ice. Bean sprouts front counter. **Warning**
08B-31-4
32
Sep 16, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Food prepared with soiled equipment/utensil. During inspection observed preparation of leaves on floor. Educated. Employee moved employee washed all leaves and bowl during inspection.
08B-28-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags inside reach in cooler glass cooler used for prepared food.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter right beside reach in cooler at cook line. beef (85F - Cold Holding); garlic in oil (86F - Cold Holding) educated moved to freezer **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook wash hands in three compartment sink. Educated
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. White rack top of hand washing procedure sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced **Corrected On-Site**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
21-12-4
Basic - Nonfood-contact surface soiled with dust. Gaskets at cook line
23-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Cleaned dishes plastic containers inside blue stainer after cleaning put outside out back outside to dry. Employee brought to three compartment sink for re-cleaning. **Corrective Action Taken**
24-24-4
39
Apr 15, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (62F - Cold Holding) Added ice to bucket. Retemp 37 cold hold **Warning** - From follow-up inspection 2025-04-15: Sitting on service counter bean sprouts (50F - Cold Holding) Employee added ice as soon as I walked into restaurant. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2 1 25 **Warning** - From follow-up inspection 2025-04-15: Current Hotel and Restaurant license not displayed. 2 1 25 **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with food debris, gaskets at cook line deli cooler. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
23-03-4
78
Apr 8, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (62F - Cold Holding) Added ice to bucket. Retemp 37 cold hold **Warning**
03A-02-5
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. 0 ppm. **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. With a bucket **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Had it printed out but no employee filled out. Educated owner explained to all **Corrected On-Site** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in all reach in coolers. **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. 2 1 25 **Warning**
50-09-4
Basic - Food stored on floor. Bucket of large pork thawing under three compartment sink in buckets. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with food debris, gaskets at cook line deli cooler. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature in buckets under three compartment sink. **Warning**
06-01-5
43
Feb 6, 2025
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
25
Dec 11, 2024
Routine - Food
5 critical violations. 6 major violations. 1 minor violation.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in front counter (52F - Cold Holding); sprouts at expo window (72F - Cold Holding) Discussed with PIC that sprouts can either be cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector emailed operator Time as Public health control written procedures. **Corrective Action Taken** - From follow-up inspection 2024-12-11: Sprouts in front counter (52F - Cold Holding) at callback inspection. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pots of chicken and beef stock, cooked noodles, cooked rice not date marked in double door display cooler in kitchen area. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above pots of soup in double door cooler. - From follow-up inspection 2024-12-11: Container of raw pork stored over pot of beef stock in double door display cooler in kitchen area. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching/scratched face with single use gloves on and began engaged in touching utensils and preparing food on the cook line. - From follow-up inspection 2024-12-11: Observed employee wearing single service gloves touch apron and face and then began touching bowls of food and single service containers under prep table on cook line. **Time Extended**
12A-25-4
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves washing dishes and then began engaged in touching clean dishes from inside of the dish machine. **Repeat Violation** - From follow-up inspection 2024-12-11: Observed employee wearing single service gloves touch dish machine equipment and then began putting containers of food away and touch clean container stored on shelf above three compartment sink. **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed Big 6 Symptoms with person in charge. - From follow-up inspection 2024-12-11: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed DBPR Clean-Up of Vomiting and Diarrheal Event form. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in deli cooler stained. - From follow-up inspection 2024-12-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. #29 Pho xe lua (sliced rare beef, brisket, beef ball, tendon, tripe) #30 Pho dac bite (sliced rare beef, brisket, beef ball, tendon, tripe) #31 Pho Tai (Sliced rare Beef) #36 Pho Tho Da (Special Pho in Hot Rock Bowl) #38 Pho Tai Bam (Rare beef burger) #39 Pho Kho (sliced rare beef, beef ball, shank) #90 Bo Nhung Giam (Sliced rare beef cooked in vinaigrette broth hot at the table) Items on menu not identified contains raw animal foods. Inspector observed on menu *Raw und Undercooked meats, consume at your own risk* advisory but not asterisk identifying items. **Warning** - From follow-up inspection 2024-12-11: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory will be time extended 60 days from original routine inspection conducted on 12/05/24. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 3 employees working in kitchen and 2 employee working in front of the house. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
16-28-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance. - From follow-up inspection 2024-12-11: **Time Extended**
22-20-5
25
Dec 5, 2024
Routine - Food
8 critical violations. 6 major violations. 5 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above pots of soup in double door cooler.
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Bowl of raw chicken stored above container of unwashed mushrooms.
08A-04-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching/scratched face with single use gloves on and began engaged in touching utensils and preparing food on the cook line.
12A-25-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves washing dishes and then began engaged in touching clean dishes from inside of the dish machine. **Repeat Violation**
12A-13-4
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. Dish machine chlorine testing at 10 PPM. Employee ran dish machine a few times and inspector tested chlorine again. Chlorine is now testing at 50 PPM. **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in front counter (52F - Cold Holding); sprouts at expo window (72F - Cold Holding) Discussed with PIC that sprouts can either be cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector emailed operator Time as Public health control written procedures. **Corrective Action Taken**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in sticky trap stored on top shelf on dry storage rack storing clean plates and clean blending equipment on cook line.
35A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pots of chicken and beef stock, cooked noodles, cooked rice not date marked in double door display cooler in kitchen area. **Repeat Violation**
02C-01-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed Big 6 Symptoms with person in charge.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed DBPR Clean-Up of Vomiting and Diarrheal Event form. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in deli cooler stained.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. #29 Pho xe lua (sliced rare beef, brisket, beef ball, tendon, tripe) #30 Pho dac bite (sliced rare beef, brisket, beef ball, tendon, tripe) #31 Pho Tai (Sliced rare Beef) #36 Pho Tho Da (Special Pho in Hot Rock Bowl) #38 Pho Tai Bam (Rare beef burger) #39 Pho Kho (sliced rare beef, beef ball, shank) #90 Bo Nhung Giam (Sliced rare beef cooked in vinaigrette broth hot at the table) Items on menu not identified contains raw animal foods. Inspector observed on menu *Raw und Undercooked meats, consume at your own risk* advisory but not asterisk identifying items. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 3 employees working in kitchen and 2 employee working in front of the house. **Repeat Violation**
53A-05-6
Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment. **Repeat Violation**
16-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
22-20-5
Basic - Dead roaches on premises. 5 dead roaches in sticky traps stored on top shelf of dry storage rack next to containers of spices, to go boxes, clean plates, box of aluminum foil on cook line. 4 dead roaches in sticky trap on third shelf of dry storage rack on cook line. 5 dead roaches on sticky trap stored on shelf in between mini oven toaster and microwave. 6 dead roach and 2 egg casing in interim of oven. Observed employees collect sticky traps and throw the away in front counter trash can. Approximately: 15+ dead roaches on sticky traps. **Repeat Violation**
35A-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Roach sticky tape observed throughout the kitchen and front counter area. **Repeat Violation**
35B-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 85 F standing water at expo window. **Repeat Violation**
10-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room missing address of establishment. **Repeat Violation**
02D-03-4
13
Sep 29, 2024
Complaint Full
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
41-05-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Four employees present engaging in food preparation during time of routine inspection. - From follow-up inspection 2024-09-25: Provided operator with employee health reporting responsibility form. Discussed all employees should read and fill this form. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-09-29: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site. - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler. - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment. - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
16-28-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside. - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended** - From follow-up inspection 2024-09-29: **Time Extended**
36-17-5
32
Sep 25, 2024
Complaint Full
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pots on four burner oven: beef stock (110F - Hot Holding); pork soup (95F - Hot Holding); spicy beef soup (120F - Hot Holding) - From follow-up inspection 2024-09-25: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside oven interior. 2 live roaches at bottom left hinge of double door cooler across the cook line. 1 live roach on the floor between white single door freezer and double door display cooler. 3 live roaches on wall piping on left side of double door display cooler. 3 live roaches on the floor behind white single door freezer. 7 live roach on top of dish machine. 2 live roaches on top of counter in server wait station. 1 live roach in dining room area. 2 live roach on sticky trap beneath hand sink in men's bathroom. - From follow-up inspection 2024-09-25: 1 live roach under prep counter storing air fryers, counter oven, and microwave. 2 live roaches in top left door hinge of double door reach in deli cooler. 1 live roach on bottom left door hinge of double door reach in cooler. 2 live roaches on floor under double door deli cooler. 1 live roach on floor near two compartment sink. 3 live roaches on sticky trap on left side of double door display cooler in kitchen area. **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored above unwashed produce in double door display cooler. - From follow-up inspection 2024-09-25: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended**
41-05-4
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer observed. - From follow-up inspection 2024-09-25: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Four employees present engaging in food preparation during time of routine inspection. - From follow-up inspection 2024-09-25: Provided operator with employee health reporting responsibility form. Discussed all employees should read and fill this form. **Time Extended** **Corrective Action Taken**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site. - From follow-up inspection 2024-09-25: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler. - From follow-up inspection 2024-09-25: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment. - From follow-up inspection 2024-09-25: **Time Extended**
16-28-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Exterior dish machine soiled with roach excrement. - From follow-up inspection 2024-09-25: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. - From follow-up inspection 2024-09-25: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately: 5 dead roaches inside oven interior. 1 roach eggs casing in between microwaves on cook line. 3 dead roaches beneath double door display cooler. 3 dead roaches beneath prep table next to double door display cooler. 15 dead roaches on floor behind white single door freezer. 2 dead roaches under dry storage racks in middle of kitchen area. 2 dead roaches on sides of reach in freezer chest near back door. 4 dead roaches in cabinets beneath hand sink in server wait station. 2 dead roaches under racks storing waters in dinning room area. 10 dead roaches on side of bench in dining room. 15 dead roaches under multiple benches in dining room. 2 dead roaches on floor under hand washing sink in woman's bathroom. 1 dead roach on sticky trap under hand washing sink in woman's bathroom. 5 dead roaches on sides of single door cooler behind curtain next to woman's bathroom. - From follow-up inspection 2024-09-25: 1 dead roach under racks in middle of kitchen. 2 dead roaches and 2 roach eggshell casing under prep table across from expo window. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside. - From follow-up inspection 2024-09-25: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-09-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room. - From follow-up inspection 2024-09-25: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station - From follow-up inspection 2024-09-25: **Time Extended**
14-06-4
16
Sep 24, 2024
Complaint Full
9 critical violations. 12 major violations. 15 minor violations.
View 36 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pots on four burner oven: beef stock (110F - Hot Holding); pork soup (95F - Hot Holding); spicy beef soup (120F - Hot Holding)
03B-01-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in 85 F standing water. **Repeat Violation**
10-05-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing dish gloves handled dirty dishes and began engaging in putting clean dishes away with the dish gloves on.
12A-13-4
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. Dish machine chlorine sanitizer testing at 0 PPM.
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside oven interior. 2 live roaches at bottom left hinge of double door cooler across the cook line. 1 live roach on the floor between white single door freezer and double door display cooler. 3 live roaches on wall piping on left side of double door display cooler. 3 live roaches on the floor behind white single door freezer. 7 live roach on top of dish machine. 2 live roaches on top of counter in server wait station. 1 live roach in dining room area. 2 live roach on sticky trap beneath hand sink in men's bathroom.
35A-05-4
High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored above unwashed produce in double door display cooler.
08A-04-5
High Priority - Presence of insects, rodents, or other pests. Live lizard on side of freeze chest near back door.
35A-09-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area. **Repeat Violation**
41-05-4
High Priority - Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food. **Repeat Violation**
14-31-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. O chlorine test kit observed.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in server area. **Repeat Violation**
31B-02-4
Intermediate - No person in charge present during hours of operation. No manager present during time of routine inspection.
53A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer observed.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Four employees present engaging in food preparation during time of routine inspection.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle on push cart in dining room area. **Repeat Violation**
41-17-4
Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment.
16-28-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork in 5 gallon bucket thawing under 2 compartment sink.
06-01-5
Basic - Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station
14-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with limescale and black and gray mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Exterior dish machine soiled with roach excrement.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. Approximately: 5 dead roaches inside oven interior. 1 roach eggs casing in between microwaves on cook line. 3 dead roaches beneath double door display cooler. 3 dead roaches beneath prep table next to double door display cooler. 15 dead roaches on floor behind white single door freezer. 2 dead roaches under dry storage racks in middle of kitchen area. 2 dead roaches on sides of reach in freezer chest near back door. 4 dead roaches in cabinets beneath hand sink in server wait station. 2 dead roaches under racks storing waters in dinning room area. 10 dead roaches on side of bench in dining room. 15 dead roaches under multiple benches in dining room. 2 dead roaches on floor under hand washing sink in woman's bathroom. 1 dead roach on sticky trap under hand washing sink in woman's bathroom. 5 dead roaches on sides of single door cooler behind curtain next to woman's bathroom.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses stored next to go boxes on shelf above prep table across from microwaves.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. **Repeat Violation**
36-17-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Roach sticky tape on counter in server wait station.
35B-08-4
Basic - Food stored on floor. Bucket of raw pork thawing on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. **Repeat Violation**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room.
02D-03-4
4
Apr 30, 2024
Routine - Food
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw frozen chicken not commercially packaged stored above raw frozen pork not commercially packed inside stand alone freezer on cook line. Items stored based on required cooking temperatures. **Corrected On-Site**
08A-17-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. -AccuShot continuous power sprayer stored on rack near three compartment sink. **Repeat Violation**
41-05-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -In use utensils in 80F standing water near rice cooker. Employee stored utensils without water. **Corrected On-Site**
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. -Being used to store frozen foods in reach in freezer near back door. **Repeat Violation**
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Being used to store food.
14-15-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Carton of half and half not date marked in stand alone fridge near expo window.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Emailed manager vomiting or diarrheal event form. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on reach in deli cooler on cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink in front counter area. Employee place a roll of paper towels at hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored on rack near three compartment sink. -Unlabeled chemical spray bottle in dinning area. -Employee labeled as bleach. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloth stored on cutting board on reach in deli cooler and prep table near air fryers.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in deli cooler on cook line soiled with food debris and mold like substance.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. -Stored on oven handle on cook line. **Repeat Violation**
10-20-4
Basic - Floor tiles missing and/or in disrepair. -Near stand alone fridges and freezer on cook line.
36-17-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drinks stored on shelf above prep area and next to microwave and mini oven. Employee moved drinks. **Corrected On-Site**
12B-07-4
Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
16-01-4
Basic - Cutting board has cut marks and is no longer cleanable. -Cutting board on reach in deli cooler grooved.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Soiled with grease throughout the back kitchen area.
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler door handles soiled with food debris on cook line.
23-24-4
18
Jan 9, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
16-01-4
86
Dec 20, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Jun 29, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
78
Dec 15, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards,
22-02-4
Intermediate - 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. In reach in freezer.
02C-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white freezer.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. On oven.
10-20-4
Basic - Equipment in poor repair. 3 compartment sink sink divider missing.
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
64
Frequently Asked Questions
When was Ben Thanh Restaurant last inspected?
The most recent health inspection at Ben Thanh Restaurant on file is from Mar 17, 2026. The public record contains 16 inspections in total.
What is the most common violation at Ben Thanh Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Ben Thanh Restaurant.
How does Ben Thanh Restaurant compare to other restaurants in Pinellas Park?
Ben Thanh Restaurant most recently scored 86 out of 100, which is higher than the Pinellas Park average of 82.
Has Ben Thanh Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ben Thanh Restaurant have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ben Thanh Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ben Thanh Restaurant inspected?
Based on the inspection history on file, Ben Thanh Restaurant is inspected around five times per year on average.
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