Kao Thai Kitchen
Last inspected: Apr 8, 2026
37
Score
The health department has logged 11 inspections at Kao Thai Kitchen, the earliest from 2023. The most recent report on file is from Apr 8, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
Looking across the full record, “accumulation of debris inside warewashing machine” is the recurring theme, flagged five times.
By comparison, the average Pinellas Park facility scores 82, putting Kao Thai Kitchen on the weaker side. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Live, small flying insects found 2 live flying insects near front soda fountain machine
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Contains of raw chicken in deli cooler cook line reach in cooler overtop rice noodles. Employee moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna at sushi station in ROP packaging from yesterday thawed.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner over top jug of jasmine rice on dry storage shelf. Employee moved **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed water filter in front hand wash sink used for freshwater drinks.
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi station in ROP packaging from yesterday thawed. 1 package
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Handle for hand wash sink near sushi station
14-71-4
Basic - Evidence of Employee eating in a food preparation or other restricted area.bowl of soup with chips sticks near hand wash sink. Employee moved **Corrected On-Site**
12B-02-4
Basic - Food-contact surface not smooth and easily cleanable. Observed traditional rice bowl on stove cooking.
14-13-4
Basic - Was Wet wiping cloths stored in detergent and sanitizer mixed together. Employee removed. Educated now 50 ppm **Corrected On-Site**
21-03-4
37
Dec 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer door handle - From follow-up inspection 2025-12-17: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-12-17: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on dry storage rack. - From follow-up inspection 2025-12-17: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-12-17: **Time Extended**
21-12-4
82
Oct 8, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Outside of back door in grass. Educated
28-14-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs at cook line in bowl on rack no time stamp
03F-02-5
Intermediate - Equipment drain line draining into handwash sink. Front
31A-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Quaternary. Employee labeled during inspection.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer door handle
23-24-4
Basic - Food stored on floor. Water filter used for ice machine on floor. Educated employee
08B-38-4
Basic - Hole in or other damage to wall. Near mip sink. Near back hand wash sink, near bathroom wall, inside bathroom wall right side under sink.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink taken out and concrete block broken out during inspection
29-27-4
Basic - Old labels stuck to food containers after cleaning on dry storage rack.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocado 1/2 cut inside reach in cooler with visible sticker.
08B-39-4
Basic - Reuse of single-service or single-use articles. Observed single service gloves hanging at sushi station
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
39
Apr 18, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Handle of reach in freezer right side of establishment, **Repeat Violation** **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets deli cooler at cook line **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
23-03-4
86
Apr 14, 2025
Routine - Food
7 critical violations. 4 major violations. 13 minor violations.
View 24 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. Was 0 ppm after running. **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs replaced gloves no hand wash. Instructed to wash hands. Cook washed hands **Repeat Violation** **Warning**
12A-27-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. During inspection no parasite distribution observed **Warning**
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ready to eat green curry in white stand alone freezer **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Curry made with coconut milk cooked at 9:00 pm. curry sauce (51F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi station. rice (73F - Hot Holding); rice (72F - Hot Holding) Made today. Corrective Action Taken** emailed operator time as a public health control form. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach in cooler Curry made with coconut milk cooked at 9:00 pm. curry sauce (51F - Cold Holding) at 1pm next day. **Warning**
03D-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Water filtration system attached to front service station hand wash sink. **Warning**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at both sinks. **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce, red curry sauce Curry made yesterday 4-13. No dated marking through establishment. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice. Employee moved **Corrected On-Site** **Warning**
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Handle of reach in freezer right side of establishment, **Repeat Violation** **Warning**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of prep counter. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee eating in kitchen while preparing food **Warning**
12B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Rice cooker next to hand wash sink. **Warning**
08B-36-4
Basic - Food stored on floor. Box of new oil on floor near back door **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets deli cooler at cook line **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed Lettuce prior to preparation. **Warning**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce both and tomato over ready to eat soup. **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage no labeled **Warning**
02D-01-5
Basic - Deli cooler Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom shelf soiled **Repeat Violation** **Warning**
22-16-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
16-03-4
12
Mar 12, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Rice steamer at sushi station. Educated. **Warning** - From follow-up inspection 2025-03-12: Restaurant obtained new Rice steamer at sushi station Stand alone two door handle reach in freezer **Time Extended**
14-71-4
90
Feb 13, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
27
May 9, 2024
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. -Chlorine sanitizer bucket testing at 0 PPM. Employee added more chlorine to sanitizer bucket and chlorine tested at 50 PPM. **Corrected On-Site**
22-39-4
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 10 PPM. Employee ran dish machine multiple times and got dish machine chlorine to test at 50 PPM at the end of inspection. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Establishment using laundry lemon scented bleach sanitizer. During inspection employee purchased a bottle of approved chlorine bleach sanitizer. **Corrected On-Site**
22-48-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee began washing their hands with out removing single service gloves. Educated employee in the moment on proper hand washing procedures. **Corrective Action Taken**
12A-09-4
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. -Provided establishment with printed copy of response to a vomiting or diarrheal event form. Employee posted form. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at hand sink near soda dispenser. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple items throughout freezers and coolers not date marked. Emailed employee date marking educational form. **Corrective Action Taken**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with yellow substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -Bowl without handle being used to scoop rice. Employee removed bowl out of container. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Stove top oven handle and reach in coolers handles soiled with food debris.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards grooved on reach in deli cooler across from sushi bar station. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Glass cups wet nesting under soda dispenser in server wait station.
24-08-4
Basic - Food stored on floor. -Oil stored on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored on toaster oven handle. -Set of two tongs stored on oven handle. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stove top oven interior soiled with food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. -Provided establishment with printed copy of the Heimlich maneuver/choking sign. Employee posted sign. **Corrected On-Site**
51-13-4
Basic - No copy of latest inspection report available. -Provided establishment with printed copy of current inspection at the end of the inspection. **Corrective Action Taken**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets heavily soiled with food debris and mold like substance on reach in cooler across from sushi bar station.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -Odor coming from grease trap under three compartment sink.
36-64-5
Basic - Single-service articles not stored inverted or protected from contamination. -To go boxes stored next to rice cooker not inverted. Employee stored boxes inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. -Soups stored inside in reach in deli cooler across from sushi bar not covered. Employee covered items with plastic wrap during inspection. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -Mop stored in mop bucket in server wait station.
42-01-4
18
Nov 30, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
11-26-1
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. All employee training is expired. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler near sushi bar. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom shelf of prep table ear three-compartment is rusted. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at sushi bar. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior near dry-storage shelf. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour and sugar stored on shelf in dry-storage area removed from original packaging not labeled **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
02D-01-5
61
Jun 30, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Shells eggs and sushi rice not time marked. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler and freezer not date marked
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
64
Jan 25, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
58
Frequently Asked Questions
When was Kao Thai Kitchen last inspected?
The most recent health inspection at Kao Thai Kitchen on file is from Apr 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kao Thai Kitchen?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited five times, more than any other issue at Kao Thai Kitchen.
How does Kao Thai Kitchen compare to other restaurants in Pinellas Park?
Kao Thai Kitchen most recently scored 37 out of 100, which is lower than the Pinellas Park average of 82.
Has Kao Thai Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Kao Thai Kitchen have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kao Thai Kitchen 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 Kao Thai Kitchen inspected?
Based on the inspection history on file, Kao Thai Kitchen is inspected around three times per year on average.
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