Thai Bistro
Last inspected: Mar 3, 2026
74
Score
Going back to 2023, Thai Bistro has 10 inspections in the public record. The latest inspection on file is from Mar 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around nine violations to closer to three violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Thai Bistro's latest score of 74 falls below the New Port Richey average of 78. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine sanitizer not working/ expired
16-37-1
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. New employee read and signed form electronically. Sent form to operator.
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables one lift top coolers, moved to bucket **Corrected On-Site**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed mango over krab Rangoon and cut produce, operator moved mango. **Corrected On-Site** **Repeat Violation**
08B-17-4
74
Aug 28, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer in kitchen- raw beef open plastic wrap over peas, lobster, operator moved beef to bottom **Corrected On-Site**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at wait station, 1 by 3 compartment sink not labeled. **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed tomatoes and cucumbers over cut carrots, lettuce
08B-17-4
74
Jun 19, 2025
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jun 18, 2025
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 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. Dishmachine was ran twice 0ppm. Sanitizer line is unable to pull sanitizer from the bucket. Operator set up 3 compartment sink, 100ppm chlorine. Discontinue use of dishmachine until it is able to sanitize dishes properly. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over ready to eat pasta on cookline. Operator corrected. Raw chicken and raw shrimp above box of broccoli in walk in cooler. Raw chicken above cooked chicken in freezer. Raw chicken is not commercially packaged. Operator corrected. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches under dish machine. 1 live roach on the wheel of the flip top cooler. 4 live roaches in wok equipment. 1 live roach on floor underneath wok. **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings under dry storage rack. 1 rodent dropping on dry storage rack. **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. duck (45F - Cold Holding); potstickers (46F - Cold Holding) sitting in flip top cooler above the fill line for 2 hours. Operator removed the top part of both food items. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Operator states he froze the rice the day it was cooked, and thawed it on Monday. Discussed proper time tracking. Operator added updated date to cooked rice. **Corrected On-Site** **Warning**
02C-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on flip top coolers cookline. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in Handwash sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Dead roaches on premises. 1 dead roach on sanitizer bucket. 12 dead roaches in sanitizer bucket, 2 dead roaches on wall under hand sink 3 dead under end of cookline. 3 dead on the floor underneath cookline. 7 dead roaches inside spider web in wok equipment. **Warning**
35A-03-4
Basic - Old labels stuck to food containers after cleaning. Cut cabbage in reach in cooler with old date mark. Operator states it was cut yesterday. He updated the date on the food product. **Corrected On-Site** **Warning**
16-46-4
32
Dec 17, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Medicine stored on upper shelf above prep table. Operator removed medicine from prep table **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. To go bags being used in direct contact in freezer.Discussed the need to use bags approved for food storage. **Repeat Violation**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Fish and pork thawing in the same container in the walk in cooler. Operator separated fish from beef. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47F cold held above prep table, operator moved shrimp to reach in cooler. We discussed making sure foods are not held in pans over the wells of the make table. **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved employee beverage from prep table **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Food stored on the floor . Rice on floor at entrance to kitchen. Operator moved rice to be a minimum of 6" off the floor.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name, Discussed the need to label all foods removed from its original container.
02D-01-5
47
Nov 27, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (72F - Cold Holding) sitting on cart on cook line see stop sale -raw shrimp (45F - Cold Holding) 42F; raw beef (45F - Cold Holding) 42F top rail of reach in cooler, employee put ice bags on product **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hair net on then started preparing food without washing hands
12A-25-4
High Priority - Nonfood-grade bags used in direct contact with food. Food in freezer in to go bags
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler in same pan, raw ish removed from pan and chicken put under fish in separate pans **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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. Fish thawed in walk in cooler in the original packaging
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, food removed from kitchen **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, cell phone removed **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line, hand wash sign put at hand sink **Corrected On-Site**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, sanitizer bucket moved to shelf on cart **Corrected On-Site**
21-38-4
33
Sep 22, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from wok station **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
29-49-6
86
Sep 21, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
27
Jun 1, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Jan 12, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Frequently Asked Questions
When was Thai Bistro last inspected?
The most recent health inspection at Thai Bistro on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Thai Bistro.
How does Thai Bistro compare to other restaurants in New Port Richey?
Thai Bistro most recently scored 74 out of 100, which is lower than the New Port Richey average of 78.
Has Thai Bistro's inspection record improved over time?
Yes. Recent inspections at Thai Bistro have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai Bistro 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 Thai Bistro inspected?
Based on the inspection history on file, Thai Bistro is inspected around three times per year on average.
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