Benjarong Thai
Last inspected: Nov 20, 2025
39
Score
Benjarong Thai has been inspected eight times since 2022. The latest inspection on file is from Nov 20, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited two times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up items from floor with gloved hands then began to prepare bell peppers for cutting. Discussed with employee. Employee discarded gloves, washed hands and wore new gloved during time of inspection. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with unwashed produce. Raw ground pork stored over unwashed broccoli and cabbage inside Walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole and cut raw chicken stored over Ready to eat sauces, cooked white rice and Ready to eat carrots inside Walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried sweet potato 123F in fryer basket at 1:59pm fried at 1:32pm reheated to 205F at 2:04pm, spring roll 113F in fryer basket at 1:59pm fried at 1:32pm reheated to 208F at 2:04pm.
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Samaisawad.
53A-03-7
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and tomatoes stored over Ready to eat cut onions, shredded carrots, cut mushrooms and broccoli in Walk in cooler.
08B-17-4
Basic - Soiled cardboard used to line food-contact shelves. Located at front line dry storage shelves.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on trip of front line Reach in cooler. Personal drink on prep table next to Dish machine. Bottled water on prep table next to fryers. Employee relocated all drinks to an approved location during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Box of rice noodles stored on floor at front line storage shelves. **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 cell phones stored on top of clean plates located on front line Reach in cooler. Employee removed phones, washed and sanitized plates during time of inspection. Backpack stored on front line dry storage shelves on top of dry rice paper and a bag of crisp fried garlic. **Corrective Action Taken**
40-06-5
39
May 5, 2025
Routine - Food
No violations found.
100
May 1, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato 78F at 2:39pm operator discarded. Raw pork 52F at 2:48pm placed in front line Reach in cooler overnight, raw shell eggs at 57F at 2:48pm placed in front line Reach in cooler at 10am, raw beef 49F at 2:48pm placed in cooler overnight, bean sprouts 50F at 2:59pm placed in front line Reach in cooler overnight. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw pork 52F at 2:48pm placed in front line Reach in cooler overnight, raw shell eggs at 57F at 2:48pm placed in front line Reach in cooler at 10am, raw beef 49F at 2:48pm placed in cooler overnight, bean sprouts 50F at 2:59pm placed in front line Reach in cooler overnight. **Repeat Violation** **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over raw frozen salmon. Operator relocated all items to an approved location during time of inspection. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink. Discussed with operator. **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty bowl and spoon stored inside Employee handwash sink adjacent to Dish machine. Employee removed dirty dishes during time of inspection. **Corrected On-Site** **Warning**
31A-11-4
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/ 4 employees, no CFM present. **Warning**
53A-05-6
Basic - Food stored on floor. Box of raw chicken stored on kitchen floor. Employee relocated chicken to an approved location during time of inspection. **Corrected On-Site** **Warning**
08B-38-4
45
Dec 30, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Oyster flavored sauce on food dry storage shelf in kitchen area.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 lbs of Rice noodle adjacent to food storage shelf, tempted 65F at 3:00pm, taken out from Walk in cooler at 11:20am 2 lbs Cooked white rice 87F, tempted at 3:00pm adjacent to food storage shelf, taken out from Walk in cooler at 11:20am
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3lbs cooked white rice adjacent to food storage rack at 87F. Rice noodle 65F tempted at 3:00pm, taken out from Walk in cooler at 11:20am.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Soap spray bottle at front service counter. Operator labeled bottle during time of inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Single service take out containers used as scoops in ice and sugar bins. Operator removed all containers in bins during time of inspection. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored over Reach in cooler on front line. Employee removed personal items to an approved area during time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Mop sink located on exterior of establishment held up by a paint can and two rocks. Discussed with operator to repair sink.
14-11-5
Basic - Floor soiled/has accumulation of debris. Soiled beneath cooking equipments on front line cook area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
23-03-4
Basic - Open dumpster lid. Shared community dumpster.
33-16-4
43
Apr 12, 2024
Food-Licensing Inspection
No violations found.
100
Aug 17, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
26
Apr 11, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : 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 5 ppm advised operator to use three compartment sink wash rinse and sanitize method observed chlorine for food contact surfaces. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-11: Tested at 0 ppm tested three times discussed with operator to use three compartment sink to wash rinse and sanitize **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-11: **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.sent email to operator. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested two times at 106 f discussed with operator to use three compartment sink for wash rinse sanitize method. **Warning** - From follow-up inspection 2023-04-11: Tested at 99 f discussed with operator to use three compartment sink to wash rinse and sanitize **Time Extended**
16-53-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board by hand washing sink. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
14-09-4
61
Jul 7, 2022
Food-Licensing Inspection
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
82
Frequently Asked Questions
When was Benjarong Thai last inspected?
The most recent health inspection at Benjarong Thai on file is from Nov 20, 2025. The public record contains eight inspections in total.
What is the most common violation at Benjarong Thai?
Across the inspection record, “food stored on floor” has been cited two times, more than any other issue at Benjarong Thai.
How does Benjarong Thai compare to other restaurants in Tampa?
Benjarong Thai most recently scored 39 out of 100, which is lower than the Tampa average of 79.
Has Benjarong Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Benjarong Thai have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Benjarong Thai 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 Benjarong Thai inspected?
Based on the inspection history on file, Benjarong Thai is inspected around two times per year on average.
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