T'asia Sushi and Thai
Last inspected: Apr 2, 2026
64
Score
Inspectors have visited T'asia Sushi and Thai 12 times, with records going back to 2022. Inspectors last stopped by on Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 10 violations before that.
When inspectors have written things up, “interior of microwave has accumulation of food debris” has been the most frequent reason, cited five times.
That's lower than the typical Pinellas Park restaurant, which scores around 82. Nothing in the record is alarming, but there's room to improve.
12
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. I package of tuna inside ROP fully thawed in walk in cooler.
01B-13-4
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. I package of tuna inside ROP fully thawed in walk in cooler.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the back door outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Front of stand alone freezer
36-17-5
Basic - Hole in or other damage to wall. Whole in wall near size of volleyball under dishwasher.
36-24-5
Basic - Interior of microwave has accumulation of food debris. Cleaned during inspection **Corrected On-Site**
22-08-4
64
Nov 5, 2025
Routine - Food
No violations found.
100
Oct 28, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 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. 0 ppm **Warning**
22-41-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed In prep area near cook line. **Warning**
31A-04-4
78
Apr 9, 2025
Routine - Food
4 critical violations. 6 major violations. 15 minor violations.
View 25 violations
High Priority - Employee dried hands on soiled towel after washing. Cook at cook line after washing hands used towel hanging from waist to dry hands due to no paper towel at hand wash sink. Educated added paper towel at hand wash sink.
12A-18-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp in same container as thawing noodles. Employee discarded. Educated
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over spring rolls white stand alone reach in cooler at cook line. Employee moved. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line shrimp (55F - Cold Holding); bean sprouts (45F - Cold Holding); chicken (85F - Cold Holding); Added ice in all pans. Re-temp shrimp (38F - Cold Holding); bean sprouts (41F - Cold Holding); chicken (40F - Cold Holding); **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cook line Thawing in hand wash sink shrimp and noodles. Employee moved
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Stand alone reach in cooler at sushi bar.
22-31-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink during inspection. Educated employee and cook washed hands in hand wash sink at cook line.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line Thawing in hand wash sink shrimp and noodles. Employee moved **Repeat Violation**
31A-09-4
Basic - All Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Used for flour
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles throughout establishment.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating while preparing food. During inspection observed cook eating rice while cutting vegetables at cook line.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook purse ornaments deli cooler at cook line.
40-06-5
Basic - Floor soiled/has accumulation of debris. Under dishwasher area.
36-73-4
Basic - Food stored on floor. Box of raw chicken on floor on walk in cooler. Large bag of carrots on floor of walk in cooler. **Repeat Violation**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Shrimp
06-06-5
Basic - Hood filters/grease extractors not designed to be easily removable for cleaning.
14-49-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris gaskets at cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning on dry storage rack
16-46-4
Basic - Single-service articles improperly stored ox of single-service articles on floor under rice cooker.
25-05-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind three compartment sink broken cracked and coming apart.
36-30-4
14
Dec 27, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Half and half in single door display cooler not date marked. - From follow-up inspection 2024-12-19: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
02C-03-5
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 yellow substance. - From follow-up inspection 2024-12-19: Ice machine stained. **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
22-20-5
86
Dec 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across the wok station: sprouts (46F - Cold Holding); cooked shrimp (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); tempura shrimp (52F - Cold Holding); white rice (52F - Cold Holding); tofu (44F - Cold Holding) Food items in walk in cooler: raw pork (51F - Cold Holding); butter (53F - Cold Holding); tofu (53F - Cold Holding); raw chicken (46F - Cold Holding); fish eggs (54F - Cold Holding) Sushi items in display cooler in sushi station: octopus (52F - Cold Holding); salmon (45F - Cold Holding); (51F - Cold Holding); smoked salmon (51F - Cold Holding); ahi tuna (51F - Cold Holding); cooked eel (46F - Cold Holding); cream cheese (52F - Cold Holding); Krab (43F - Cold Holding) Sushi items stored in double door cooler in sushi station: salmon (47F - Cold Holding); cream cheese (45F - Cold Holding); salmon (51F - Cold Holding); escolar (47F - Cold Holding); yellow tail (47F - Cold Holding) Operator and employees put bags of ice on top of food items to bring down the temperatures or moved items into stand alone freezers on cook line and sushi area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-19: Food items in walk in cooler: Raw shrimp (39F - Cold Holding); butter (39F - Cold Holding); Raw pork (39F - Cold Holding); raw chicken (39F - Cold Holding); tofu (37F - Cold Holding) Sushi items in display cooler in sushi station: octopus (47F - Cold Holding); salmon (48F - Cold Holding); (51F - Cold Holding); smoked salmon (46F - Cold Holding); ahi tuna (48F - Cold Holding); cooked eel (47F - Cold Holding); cream cheese (48F - Cold Holding); Krab (49F - Cold Holding); Escolar (46F - Cold Holding); yellow tail (46F - Cold Holding) Sushi items stored in double door cooler in sushi station: smoked salmon (43F - Cold Holding); octopus (43F - Cold Holding); escolar (47F - Cold Holding); ahi tuna (45F - Cold Holding) ; cream cheese (45F - Cold Holding) Food items in reach in deli cooler across the wok station: sprouts (59F - Cold Holding); cooked shrimp (59F - Cold Holding); raw pork (59F - Cold Holding); raw beef (59F - Cold Holding) All food items not temping 41F or below have been moved to the walk in cooler or another cold holding unit to bring down the temperatures. Inspector discussed with operator to not stored items in cold holding units if not cold holding at 41F or below. Operator is going to have a technician come in and look at the equipment and will not store food item in units. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. Half and half in single door display cooler not date marked. - From follow-up inspection 2024-12-19: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw items not identified on lunch menu, dinner menu, and online menu: Salmon and Escolar Discussed with operator. **Warning** - From follow-up inspection 2024-12-19: **Time Extended**
02B-01-5
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 yellow substance. - From follow-up inspection 2024-12-19: Ice machine stained. **Time Extended**
22-20-5
67
Dec 10, 2024
Routine - Food
7 critical violations. 7 major violations. 6 minor violations.
View 20 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket in sushi area testing at 0 PPM.
22-39-4
High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on top of prep table shelf. Operator moved item. **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. Dish machine chlorine testing at 0 PPM. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with chlorine sanitizer testing at 100 PPM. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator could not provide parasite destruction letter at the time of inspection. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored above case of unwashed cabbage. Operator moved case of unwashed cabbage. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above container of curry in walk in cooler. Operator moved raw chicken to designated location for raw animal products. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across the wok station: sprouts (46F - Cold Holding); cooked shrimp (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); tempura shrimp (52F - Cold Holding); white rice (52F - Cold Holding); tofu (44F - Cold Holding) Food items in walk in cooler: raw pork (51F - Cold Holding); butter (53F - Cold Holding); tofu (53F - Cold Holding); raw chicken (46F - Cold Holding); fish eggs (54F - Cold Holding) Sushi items in display cooler in sushi station: octopus (52F - Cold Holding); salmon (45F - Cold Holding); (51F - Cold Holding); smoked salmon (51F - Cold Holding); ahi tuna (51F - Cold Holding); cooked eel (46F - Cold Holding); cream cheese (52F - Cold Holding); Krab (43F - Cold Holding) Sushi items stored in double door cooler in sushi station: salmon (47F - Cold Holding); cream cheese (45F - Cold Holding); salmon (51F - Cold Holding); escolar (47F - Cold Holding); yellow tail (47F - Cold Holding) Operator and employees put bags of ice on top of food items to bring down the temperatures or moved items into stand alone freezers on cook line and sushi area. **Repeat Violation** **Admin Complaint**
03A-02-5
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. No proof of Food Employee Reporting Agreement for employee Kyle P. Kyle stated he was hired in may 2023. Emailed operator DBPR Food Employee Reporting Agreement form.
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. Observed CFM certificate for Chada K. 6/29/2023 through ServSafe engaging in food preparation in sushi station. Could not verify employee training for employee Kyle P. Kyle stated he was hired in may of 2023.
53B-13-5
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. Half and half in single door display cooler not date marked.
02C-03-5
Intermediate - Equipment drain line draining into handwash sink. Hose line hooked up to hand sink faucet not allowing hand sink to be accessible for hand washing. Operator stated hose is being used to spray down wok station at the end of the night. Inspector discussed hand sinks must only be used for hand washing purposes and must always be accessible for hand washing. Operator unscrewed hose line from hand sink faucet. **Corrective Action Taken**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Container, wet wiping clothes, utility gloves stored in hand sink in kitchen area. Operator removed items from inside hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw items not identified on lunch menu, dinner menu, and online menu: Salmon and Escolar Discussed with operator. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not observed. **Repeat Violation**
16-37-1
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 - Current Hotel and Restaurant license not displayed. Establishment license not posted. License verified through last inspection report through operator email. **Repeat Violation**
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on prep table at sushi station next to air fryers. **Repeat Violation**
12B-12-5
Basic - Food stored on floor. Bags or potatoes and carrots stored on the floor in walk in cooler. Operator removed items off the floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. **Repeat Violation**
22-08-4
Basic - Plumbing system in disrepair. Plumbing pipe leaking under dish machine.
29-08-4
13
Apr 17, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stain on reach in deli cooler on cook line. - From follow-up inspection 2024-04-17: **Time Extended**
22-02-4
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 food debris. - From follow-up inspection 2024-04-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave handle soiled with food debris. -Oven handles soiled with food debris in sushi bar area. -Deli cooler door handles heavily soiled on cook line. - From follow-up inspection 2024-04-17: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards grooved in sushi bar area and on reach in deli cooler on cook line. **Repeat Violation** - From follow-up inspection 2024-04-17: **Time Extended**
14-09-4
Basic - - From initial inspection : 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 touching rice inside container stored under prep table in kitchen area. - From follow-up inspection 2024-04-17: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris and grease in sushi bar area. **Repeat Violation** - From follow-up inspection 2024-04-17: **Time Extended**
22-08-4
70
Apr 10, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
14
Oct 19, 2023
Routine - Food
3 critical violations. 3 major violations. 16 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over avocados in walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: eel (55F - Cold Holding); cooked shrimp (56F - Cold Holding); salmon (57F - Cold Holding); tuna (55F - Cold Holding); Krab (54F - Cold Holding); cream cheese (54F - Cold Holding), all items moved to walk in cooler. All items retemp at tor below 43F **Corrected On-Site**
03A-02-5
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. Sushi rice at front bar, time mark added **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator during inspection
03F-10-5
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. Portioned cooked pasta and rice in reach in freezer not dated
02C-04-5
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.
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 97F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens soiled at sushi bar
22-08-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Operator has booth cushions pushed together with pillows in same room as dry storage
43-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line Reach in cooler gaskets soiled on cook line **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. In use utensils stored on shell egg trays on cook line. Cream puff container used to hold cut cucumbers in cooler on cook line
25-32-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Walk-in cooler fan dripping into bucket over stored food in walk-in cooler
29-11-4
Basic - Floor tiles missing and/or in disrepair. In front of ice machine
36-17-5
Basic - Ice buildup in reach-in chest freezer
14-69-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Bowl or other container with no handle used to dispense food.bowl in rice bin on cook line
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar and prep area
36-37-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted license during inspection **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glassware behind front counter
24-08-4
21
Apr 11, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. From 2-1-23
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish at sushi bar
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cook line
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line gaskets soiled,
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
58
Sep 6, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled. Red liquid.
41-17-4
90
Frequently Asked Questions
When was T'asia Sushi and Thai last inspected?
The most recent health inspection at T'asia Sushi and Thai on file is from Apr 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at T'asia Sushi and Thai?
Across the inspection record, “interior of microwave has accumulation of food debris” has been cited five times, more than any other issue at T'asia Sushi and Thai.
How does T'asia Sushi and Thai compare to other restaurants in Pinellas Park?
T'asia Sushi and Thai most recently scored 64 out of 100, which is lower than the Pinellas Park average of 82.
Has T'asia Sushi and Thai's inspection record improved over time?
Yes. Recent inspections at T'asia Sushi and Thai have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at T'asia Sushi and 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 T'asia Sushi and Thai inspected?
Based on the inspection history on file, T'asia Sushi and Thai is inspected around three times per year on average.
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