Chiang Mai
Last inspected: Jan 21, 2026
33
Score
Chiang Mai appears in inspection records 12 times, starting in 2022. The most recent visit was on Jan 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 15 violations to closer to six violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Chiang Mai's latest score of 33 falls below the Clearwater average of 79. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
3
Critical latest
5
Major latest
3
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine run three times measured at 0 ppm Chlorine each time . Manager changed sanitizer bucket and primed dish machine. Recheck 100 ppm run two times with measurement of 100 ppm each time . **Corrected On-Site** **Repeat Violation**
22-41-4
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. Employee shredding cucumbers with barehands . Reviewed with manager . Manager directed employee to wash hands and put gloves on prior to returning to shredding cucumbers . Employee washed hands and put gloves on . **Corrective Action Taken** **Repeat Violation**
09-01-4
High Priority - Raw animal food ( individually wrapped salmon ) stored over or with ready-to-eat food ( vegetables ) in a freezer - not all products commercially packaged in the beverage bar ares . Manager rearranged food **Corrected On-Site**
08A-02-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Reviewed with manager to regularly test the dish machine to ensure correct sanitizing levels
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times.trashcans in front of cook line hand wash sink and dishwashing area hand wash sink . Reviewed with manager hand wash sinks must be accessible at all times . Manager relocated trashcans . **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand wash sink in dishwashing area . Reviewed hand wash sink is for washing hands only . Manager relocated container . **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the handicap restroom . Manager placed paper towels at hand wash sinks. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled in beverage station room . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - In-use utensil ( rice scoop) stored in standing water less than 135 degrees Fahrenheit - Water at 97 F in food prep area near walk in cooler . Manager removed rice scoop from water **Corrective Action Taken**
10-07-4
Basic - Ice buildup in reach-in freezer near walk in cooler **Repeat Violation**
14-69-4
Basic - Equipment in poor repair. Rusted top surface of freezer chest in food prep area .
14-11-5
33
Jun 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98 , outside 33 total 131 Reviewed with manager . - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-06-03: Seating change evaluation form incomplete - lacking utility signatures . Operator to complete form by following day and email to inspector who will then forward to the district office to update changes **Time Extended**
51-09-4
95
Mar 26, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Cutting board on prep station at cook line soiled with food buildup in cracks. Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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/. Sushi preparation moved to kitchen area .Reach in cooler and sushi rice pot added . Bar changed from sushi bar to beverage station with cane juicer added . Sushi display case removed . Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98 , outside 33 total 131 Reviewed with manager . - From follow-up inspection 2025-03-26: **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer . Reviewed with manager - From follow-up inspection 2025-03-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line under - From follow-up inspection 2025-03-26: **Time Extended**
14-33-4
64
Mar 24, 2025
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut beef 47 F, cut pork 47 F , cut squid 48 F in top section of cooler, rehydrated noodles 62 F in bottom section of cooler at cook line under 2 hours from walk in cooler .Food cut 2 days previously . Manager placed bag of ice on food.
03A-02-5
High Priority - Four live, small flying insects in kitchen, food preparation area, food storage area in bar area. Reviewed with manager
35A-02-6
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. Employee cutting whole onions with bare hands in food prep area . Manager reviewed use of gloves and handwashing . Employee washed hands and put gloves on **Corrective Action Taken**
09-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine . Reviewed with manager to regularly test dish machine . Dish machine primed . Recheck 100 pom chlorine **Corrected On-Site**
22-49-4
Intermediate - Cutting board on prep station at cook line soiled with food buildup in cracks. Reviewed with manager
22-02-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container for soap and sponge stored inside hand wash sink at beverage station . Reviewed with manager .
31A-11-4
Intermediate - 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/. Sushi preparation moved to kitchen area .Reach in cooler and sushi rice pot added . Bar changed from sushi bar to beverage station with cane juicer added . Sushi display case removed . Reviewed with manager
51-16-7
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.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with manager
03F-10-5
Basic - -Food stored on floor in walk in cooler - bag of rice on floor in storage room near restrooms Reviewed with manager
08B-38-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside seats 98 , outside 33 total 131 Reviewed with manager .
51-09-4
Basic - Food ( cut ginger, cut squid , cooked chicken ) stored in undrained ice.at cook line reviewed with manager . Manager removed ice from food . **Corrective Action Taken**
08B-31-4
Basic - Ice buildup in reach-in freezer . Reviewed with manager
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at beverage station . Reviewed with manager
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line under
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager
08B-17-4
21
Dec 3, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
50
Jun 11, 2024
Routine - Food
8 critical violations. 1 major violation. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 118 f manager voluntarily discarded Reviewed with manager.**Corrected On-Site** **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noddles at 54 f at cook line under two hours manager added ice **Corrective Action Taken**
03A-02-5
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 in freezer chest in the kitchen
08A-17-6
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. KGI Trading company provided document with required information at the end of the inspection **Corrected On-Site**
01D-08-5
High Priority - Employee touching ready-to-eat food with their bare hands . Employee shredding cabbage with bare hands in food prep area in the kitchen without gloves . Reviewed with manager. Cabbage washed and employee put gloves on **Corrective Action Taken**
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Covered and stacked cooked rice in walk in cooler 45 to 52 f at 1:45pm placed in cooler overnight
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. .Covered and stacked cooked rice in walk in cooler 45 to 52 f at 1:45pm placed in cooler overnight
01B-36-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet outside back door
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Manager provided paper towels in dispenser **Corrected On-Site**
31B-02-4
Basic - Utensils in poor condition.chipped bowls in storage shelf
14-12-4
Basic - Stored food (cut vegetables ) not covered in walk in cooler **Corrected On-Site**
08B-12-5
Basic - Reach in freezer interior/shelves have accumulation of soil residues in kitchen .
22-16-4
Basic - Raw fruits/vegetables ( cabbage)not washed prior to preparation.Reviewed with manager employee washed cabbage **Corrected On-Site**
08B-39-4
Basic - In-use tongs stored on equipment door handle between uses at cook line Manager relocated tongs **Corrected On-Site**
10-20-4
Basic - Food stored on floor( bucket of noodles) in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
08B-49-4
Basic - Employee beverage container on a food preparation table next to food. Manager relocated food **Corrected On-Site**
12B-07-4
Basic - Clean spoons in container at wait station not stored inverted or in a protected manner.Manger rearranged utensils **Corrected On-Site**
24-05-4
Basic - Accumulation of debris on exterior of warewashing machine in top area
16-21-4
Basic - -Nonfood-contact surface on side of cooking equipment soiled with grease, food debris -soiled gaskets at reach in cooler at cook line - Soiled shelves in dish washing area
23-03-4
16
Mar 25, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2024-03-25: **Time Extended**
29-42-4
86
Dec 13, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-12-13: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-12-13: **Time Extended**
53B-05-5
78
Nov 29, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice at 78 F at 3:45 pm per manager placed at sushi bar at 11:00 am , no date marking, no written procedure no temperatures taken - manager discarded sushi rice . **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sprouts 49 F in cooler opposite woks -sprouts 46 F, tofu 47 F in cooler opposite fryer - operator moved food to reach in freezer recheck sprouts 40,F , tofu 41 F, sprouts 40 F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at 78 F at 3:45 pm per manager placed at sushi bar at 11:00 am , no date marking, no written procedure -no temperatures taken - manager discarded sushi rice . **Corrective Action Taken**
01B-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 chlorine run three times -operator set up three tubs to wash rinse sanitize -100 ppm chlorine . Discussed washing and rinsing dishes in the dish machine the use one compartment of the double sink to sanitize larger pots until dish machine is repaired . Manager scheduled service this day.
22-41-4
Intermediate - No probe thermometer provided to measure cold holding and cooling temperature of food products.
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Back Exterior door has a gap/ opening at the threshold that opens to the outside.
35B-01-4
Basic - Employee beverage container on a container of flour in dry storage area
12B-07-4
Basic - Food ( bulk containers of dry rice, oil ) stored on floor in storage area
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris on top of ice machine
22-08-4
29
Sep 5, 2023
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Jun 23, 2023
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line Cold holding Cold holding cooked chicken 63 f operator placed in freezer 2 nd temp 55 f Cold holding reach in cooler cooks line raw beef 46 f raw seed sprouts 60 f operator placed in freezer. 2 nd temp 43 f **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. By cooks line. Provided soap **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Both hand washing sinks are used to store dishes. Operator removed at time of inspection. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Soney Louvon **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooks line. **Warning**
31B-02-4
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. **Warning**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Removed water **Corrected On-Site** **Warning**
10-07-4
Basic - Water leaking from ceiling in prep kitchen not dripping water over food. Operator had a bucket to catch the water at time of inspection. **Warning**
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
35
Oct 31, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 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 use three compartment sink to sanitize dishes until dishwasher is fixed. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chopped lettuce (51F - Cold Holding) lettuce head in flip top cooler stored over fill line on top of hotel pans. Lettuce chopped at approximately 2:30pm. Manager placed inside reach in cooler to chill down. Tempted at 3pm, retested at 3:45pm 48F **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Near three compartment sink. Manager placed paper towEl at sink. **Corrected On-Site**
31B-02-4
Basic - Employee eating in a food preparation or other restricted area. -Half eaten plate of employee food on top of prep table across from cooks line, discussed with manger the need for a designated employee eating area. Manager moved employee food. **Repeat Violation**
12B-02-4
Basic - Bowl or other container with no handle used to dispense food. -single service container used as a scoop for rice inside igloo cooler near back door, manager removed container. **Corrected On-Site**
14-01-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -Inside kitchen on top of storage rack across from three compartment sink.
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Near rice cooker inside kitchen water 82F. Manager removed from water and placed inside dish machine area to be washed. **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer. -Inside kitchen at end of cooks line. Discussed with manager.
14-69-4
Basic - Food storage container/container lid cracked or broken. -Blue serving bowls on drying rack broken and chipped. Discussed with manager.
14-38-4
Basic - Stored food not covered. -Cooked potatoes and chopped peppers inside reach in cooler not covered. Manager covered items. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan on cooks line below shelf soiled. -Gaskets at reach in cooler on cooks line soiled.
23-03-4
45
Frequently Asked Questions
When was Chiang Mai last inspected?
The most recent health inspection at Chiang Mai on file is from Jan 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chiang Mai?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Chiang Mai.
How does Chiang Mai compare to other restaurants in Clearwater?
Chiang Mai most recently scored 33 out of 100, which is lower than the Clearwater average of 79.
Has Chiang Mai's inspection record improved over time?
Yes. Recent inspections at Chiang Mai have averaged around six violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Chiang Mai 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 Chiang Mai inspected?
Based on the inspection history on file, Chiang Mai is inspected around four times per year on average.
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