Thai Lanna 2
Last inspected: Mar 19, 2026
67
Score
Public records show 10 inspections at Thai Lanna 2 stretching back to 2022. Inspectors last stopped by on Mar 19, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Restaurants in Port Richey average 80, so Thai Lanna 2 trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - In-use tongs stored on equipment door handle between uses. The operator moved the tongs. **Corrected On-Site**
10-20-4
Basic - Floor soiled/has accumulation of debris. The floor under the fryer basket machine is soiled with grease.
36-73-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Interior of microwave has accumulation of grease/food debris. The microwave on the prep table. The operator cleaned the interior of the microwave. **Corrected On-Site**
22-08-4
Basic - Dead roaches on premises. 3 dead roaches, in the storage closet. The operator swept up the dead roaches and sanitized the area. **Corrected On-Site**
35A-03-4
67
Jun 3, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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, operator using machine, ran 3 more cycles, 50ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 3 door vertical freezer in kitchen - raw chicken and pork in plastic wrap over onions and green beans **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler - half and half (46F - Cold Holding), moved to ice bucket, then other reach in cooler recheck 42F **Corrected On-Site**
03A-02-5
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 opened 6/1, not dated, operator put date on **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained **Repeat Violation**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 on counter by wok
21-12-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup with straw in vertical cooler in back room, operator removed In vertical glass door cooler over jugs of tea, operator removed **Corrected On-Site**
12B-13-4
47
Apr 2, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface stained. Cutting board at lift top cooler and small white board on prep table in back room - From follow-up inspection 2025-04-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired - From follow-up inspection 2025-04-02: **Time Extended**
53B-14-5
82
Dec 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area, greater than 200 ppm, corrected to 100 ppm
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Glass rack on top of hand wash sink, operator re,over . Hand wash sink on cook line used to fill sani bucket, discussed use of sink with operator **Corrected On-Site** **Repeat Violation**
31A-09-4
78
Mar 7, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep room > 200 ppm, corrected to 200 ppm **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-03-07: Not set up **Time Extended**
41-27-4
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. On top of cooked eggs, produce **Repeat Violation** - From follow-up inspection 2024-03-07: under rangoons, curry puffs **Time Extended**
14-86-1
74
Mar 5, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep room > 200 ppm, corrected to 200 ppm **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Non-food grade paper/paper towel used as liner for food container. On top of cooked eggs, produce **Repeat Violation**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (59F - Cold Holding); spring rolls (55/60F - Cold Holding) cooked eggs (44F - Cold Holding); crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - cut cabbage (59F - Cold Holding); in cooler overnight on top of other foods, spring rolls (55/60F - Cold Holding) made on Sunday, with cut cabbage, no temperatures taken today. cooked eggs (44F - Cold Holding); moved to other cooler and put on ice, crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding) see stop sale
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer > 200 ppm, operator will call for repair
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart with clean glasses In Front of sink, operator moved cart **Corrected On-Site**
31A-09-4
Basic - Dead roaches on premises. 6 dead behind glass door cooler in prep room 1 dead roach by hand wash sink in prep room 1 dead on floor by reach in cooler on end of cook line
35A-03-4
41
Sep 27, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm **Warning** - From follow-up inspection 2023-09-20: Not set up **Time Extended** - From follow-up inspection 2023-09-27: Not set up **Time Extended**
41-27-4
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers **Repeat Violation** **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-27: Paper towels under wontons in reach in cooler on cook line operator removed paper towels **Time Extended** **Corrected On-Site**
14-86-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-27: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. On cart next to wok table **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-27: **Time Extended**
14-05-4
67
Sep 20, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
43
Mar 23, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In vertical glass door cooler in back room - cream cheese 48F, see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical glass door cooler in back room - cream cheese 48F,
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towel on top of kale/ carrot garnish in vertical cooler
14-86-1
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 cooler at front counter, opened 2 days ago.
02C-03-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep room, water is intermittent. **Repeat Violation**
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, stored on floor in back room
21-07-4
43
Sep 13, 2022
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked vegetables and fried duck Raw bean sprouts
01B-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used soiled towel to wipe out bowl and wipe off spoon to cook food in, operator took bowl and spoon to dish to be properly sanitized before using **Corrective Action Taken**
22-45-4
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 touched cooked vegetables and cut fried duck with her bare hands then put on plate to be served to a table Server put Brussel sprouts on plate with bare hands to be severed to customer
09-01-4
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. Employee put hair net on then touched clean utensils without washing hands
12A-25-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched clean plate without washing hands
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (44F - Cold Holding), operator iced product **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand sink on cook line, cart moved Bottles and towels stored in hand sink by dish machine, items removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink by dish machine, operator turned hot water on under sink **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hot water pipe leaking from hand sink in dish area
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed **Corrected On-Site**
10-20-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line
36-73-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, employee took food to dining area **Corrected On-Site**
12B-02-4
22
Frequently Asked Questions
When was Thai Lanna 2 last inspected?
The most recent health inspection at Thai Lanna 2 on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Lanna 2?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Thai Lanna 2.
How does Thai Lanna 2 compare to other restaurants in Port Richey?
Thai Lanna 2 most recently scored 67 out of 100, which is lower than the Port Richey average of 80.
Has Thai Lanna 2's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Lanna 2 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Thai Lanna 2 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 Lanna 2 inspected?
Based on the inspection history on file, Thai Lanna 2 is inspected around three times per year on average.
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