Panai Thai
Last inspected: Mar 4, 2026
70
Score
The health department has logged nine inspections at Panai Thai, the earliest from 2022. Inspectors last stopped by on Mar 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around seven violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average sits at 75, which Panai Thai's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line missing- fresh garlic in oil (64F - Cold Holding), moved to cooler **Corrective Action Taken**
03A-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust along ceilings and walls in kitchen **Repeat Violation**
36-34-5
Basic - Ice scoop handle in contact with ice. Ice machine at front counter
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar and rice bins
10-01-5
70
Oct 20, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fresh garlic in oil (66F - Cold Holding); shell eggs (58F - Cold Holding), held less than 4 hours, discussed holding in cooler or on time as a public health control
03A-02-5
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. One part time employee in kitchen with no proof of training
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. Tempura chicken prepared on 10/17 in reach in cooler, dated **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker lid on hand sink on cook line, removed **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling and walls in kitchen **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dry storage shelf with food
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
52
Mar 3, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
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
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
41
Aug 27, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food in freezer opposite triple sink . Reviewed with person in charge . Employee moved food from bag to food grade container **Corrected On-Site**
14-31-5
High Priority - Presence of insects - 20 live ants on wall behind ice machine , mop sink and prep-sink areas , 3 small ants inside prep sink next to ice machine in kitchen . 1 live ant on cutting board on top of freezer lid next to prep sink Person in charge removed cutting board and moved to dishwashing area to be clean .Person in charge removed ants and cleaned and sanitized area **Corrected On-Site** **Admin Complaint**
35A-09-4
High Priority - Toxic substance/chemical improperly stored. Bottles of cleaner stored next to saki on shelf at front counter area . Employee relocated chemicals **Corrected On-Site**
41-10-4
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. Hose and towels stored in hand wash sink at cook line . Employee removed items . Reviewed with person in charge that hand wash sinks are for washing hands only **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Reviewed with person in charge importance of monitoring food temperatures for safety
05-08-4
Basic - Nonfood-contact surface ( shelves in cook line area next to freezer soiled with grease, food debris . Reviewed with person in charge
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with person in charge
08B-49-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine in back kitchen . Reviewed with person in charge
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dishwashing area .Reviewed with person in charge
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Reviewed with person in charge . Employee relocated tongs **Corrected On-Site**
10-20-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Reviewed with person in charge
22-08-4
35
May 14, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold and dented side area that opens to the outside near dry storage area . Reviewed with manager - From follow-up inspection 2024-05-14: **Time Extended**
35B-01-4
95
May 13, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. - 21 rodent droppings on floor under ice machine in back kitchen area - 33 rodent droppings on floor under dish machine in dish washing area - 15 rodent droppings on top of dishmachine -5 rodent droppings on floor under cook line hand wash sink -15 rodent droppings on floor behind woks at cook line -8 rodent droppings on shelf in dry storage shelves - 5 rodent droppings on floor under shelf in dry storage area . Reviewed with manager .
35A-04-4
Basic - -Unwashed fruits/vegetables ( celery) stored with ready-to-eat food ( sprouts) in reach in cooler opposite stove - unwashed tomatoes over cut cabbage in walk in cooler . Reviewed with manager . Manager rearranged food **Corrected On-Site**
08B-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine l Reviewed with manager .
22-20-5
Basic - Cardboard used to line nonfood-contact shelves in walk in cooler. Reviewed with manager
14-45-4
Basic - Exterior door has a gap at the threshold and dented side area that opens to the outside near dry storage area . Reviewed with manager
35B-01-4
Basic - Heavy accumulation of debris inside warewashing machine. Reviewed with manager
16-03-4
Basic - Reach-in freezer interior/compartment holders have accumulation of soil residues near ice machine Reviewed with manager
22-16-4
Basic - Stored food ( cut vegetables) not covered in walk in cooler . Reviewed with manager . Manager covered food **Corrected On-Site** **Repeat Violation**
08B-12-5
61
Oct 23, 2023
Routine - Food
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. #10 can coconut milk dented.
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen, then return and begin engaging in food preparation without washing hands and wearing gloves. Discussed with operator proper hand-hygiene techniques. Printed DBPR Forms HR 5030-159 and HR 5030-157 **Corrective Action Taken**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over open container of coconut milk in reach-in cooler on cook line. Operator removed salmon, placed into walk-in cooler. Printed DBPR Form HR 5030-098 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two raw shell eggs cracked on prep table on cook line. Operator discarded raw shell eggs. **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line at 1:18pm a. Cooked chicken 53f Operator placed item in reach-in freezer re temp at 1:56pm a. Cooked chicken 38f Prep table in kitchen on cook line at 1:18pm a. Raw shell eggs 57f Operator placed item in reach-in cooler re temp at 1:58 a. Raw shell eggs 50f **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to faucet next to three-compartment sink without vacuum breaker.
29-34-4
Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator about obtaining and importance of a probe thermometer.
05-08-4
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. Printed operator DBPR Form HR 5030-104 **Corrected On-Site**
11-27-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. No drain board for warewashing machine after dishes have been cleaned.
16-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf near walk-in cooler a. #10 can of coconut milk.
08B-20-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on hood.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter used more than 24 hours ago soiled.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Printed DBPR Form HR 5030-105 **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom. Printed DBPR Form HR 5030-111. Operator placed sign in unisex restroom. **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. Water stored in pitchers at front counter served to the public not covered. Operator covered pitchers of water. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on prep table on cook line not labeled. Container of flour stored on shelf near fat-fryer removed from original packaging not labeled.
02D-01-5
20
Feb 23, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with employee and emailed big sic packet.
11-02-5
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. Tested at 0ppm chlorine. Had employee set up three compartment sink to use for ware washing until machine is repaired. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hard shelled eggs stored over ready to eat noodles and chicken. Employee moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, prepped chicken and chicken soup not date marked. Employee date marked the food items. **Corrected On-Site**
02C-02-5
Intermediate - No soap provided at handwash sink. Employee provided soap. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed. Current license displayed shows expiration date of 2-1-2023.
50-09-4
50
Sep 16, 2022
Routine - Food
6 critical violations. 4 major violations. 19 minor violations.
View 29 violations
High Priority - Container of medicine improperly stored. -box with medicine above prep station. Operator moved items during time of inspection. **Corrected On-Site**
41-07-4
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. -Dishwasher (Chlorine 0ppm) Discussed using three compartment sink until dish machine is working
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. -peppers in reach in freezer stored in thank you bags
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over ice cream in reach in freezer Operator rearranged during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (64F - Cold Holding) Item was not held out for less than 4 hours Operator moved item to reach in cooler Discussed keeping item in cooler during time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -windex stored above Lipton and cutlery at front Operator moved windex during time of inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top at cooks line has accumulation of grease -sugar and rice containers in dry storage area
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at dish machine **Repeat Violation**
41-17-4
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. -cooked rice in freezer prepped on 9/13
02C-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves. -shelves in walk-in cooler **Repeat Violation**
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and handbag above prep station Operator moved items during time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice scoop handle in contact with ice. -at front counter Operator moved scoop handle during time of inspection. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. -on stove handle in kitchen
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 77 degrees Fahrenheit Operator discarded water during time of inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. -under cutting board at reach in freezer chest
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave at front counter has accumulation of food residue -microwave in kitchen has accumulation of food residue -stove oven in kitchen has accumulation of food residue
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -in restroom Issued sign to operator during time of inspection.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf on cooks line has accumulation of grease **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. -multiple boxes in reach in freezer used to store Time/temperature controlled for safety foods
25-32-4
Basic - Stored food not covered. -container with flour at cooks line -container with bean sprouts at 40 degrees Fahrenheit in walk-in cooler **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms and strawberries over cut cabbage in walk-in cooler Discussed proper hierarchy with operator during time of inspection. **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line has accumulation of grease residue -wall above prep station has accumulation of dust
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink **Repeat Violation**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator during time of inspection.
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. -at prep station adjacent of wok station Operator moved bucket during time of inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -container with flour at cooks line -squeeze bottles at prep station **Repeat Violation**
02D-01-5
11
Frequently Asked Questions
When was Panai Thai last inspected?
The most recent health inspection at Panai Thai on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Panai Thai?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Panai Thai.
How does Panai Thai compare to other restaurants in Largo?
Panai Thai most recently scored 70 out of 100, which is lower than the Largo average of 75.
Has Panai Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Panai Thai have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Panai Thai means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Panai Thai inspected?
Based on the inspection history on file, Panai Thai is inspected around three times per year on average.
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