Thai Nana Restaurant
Last inspected: Feb 18, 2026
58
Score
Inspectors have visited Thai Nana Restaurant 14 times, with records going back to 2022. On Feb 18, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around 10 violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged eight times.
By comparison, the average Palm Harbor facility scores 74, putting Thai Nana Restaurant on the weaker side. The record is unremarkable in either direction.
14
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Food-Licensing Inspection
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stovetop and grill soiled with debris. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on File from prior owner. No handwash sink listed next to kitchen entrance by bar. No prep station with reach in cooler listed near entrance to kitchen from bar are No soup heating unit listed near kitchen entrance by seating area. No hand sink next to prep cooler. Unlisted prep table with hot holding unit next to prep cooler. Unlisted hand sink next to unlisted prep table. No freezers on sight near water heater Unlisted reach in cooler near water heater. No deep fried across from mop sink. No chef based cooler on cook line. Hood system labeled incorrectly. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Rust present on grills and stovetops. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by hand wash sink near walk in cooler has shelves with rusted pitted to the surface **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
14-33-4
58
Feb 17, 2026
Food-Licensing Inspection
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Rodent activity present as evidenced by rodent droppings found. One rodent dropping on water heater near mop sink. Operator removed dropping and cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stovetop and grill soiled with debris. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedicts not marked on menu as raw product. **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on File from prior owner. No handwash sink listed next to kitchen entrance by bar. No prep station with reach in cooler listed near entrance to kitchen from bar are No soup heating unit listed near kitchen entrance by seating area. No hand sink next to prep cooler. Unlisted prep table with hot holding unit next to prep cooler. Unlisted hand sink next to unlisted prep table. No freezers on sight near water heater Unlisted reach in cooler near water heater. No deep fried across from mop sink. No chef based cooler on cook line. Hood system labeled incorrectly. **Warning**
51-16-7
Intermediate - Non-pitting surface rust on food-contact equipment. Rust present on grills and stovetops. **Warning**
22-31-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Dead roaches on premises. 2 dead roaches in walk in freezer 2 dead roaches in walk in cooler Operator removed roaches and cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by hand wash sink near walk in cooler has shelves with rusted pitted to the surface **Warning**
14-33-4
43
Jul 30, 2025
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above ready to eat sauces. Operator relocated. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Incense cones next to clean plates. Employee relocated. **Corrected On-Site** **Warning**
41-10-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for salmon served raw in sushi rolls. Operator had SK Food Solution email proof of parasite destruction. **Corrected On-Site** **Warning**
01D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top cooler heavily stained with food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pot sitting in Handwash sink on the cook line. Operator relocated. Food particles in the Handwash sink in the storage area. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon and tuna on the sushi menu. Food items are not identified as raw. Operator is to place a disclaimer and a reminder next to the consumer advisory on the menu and next to the raw food items. One sushi menu does not have consumer advisory or foods identified as raw or undercooked. A second sushi menu has half the menu where the food is identified as raw, but there is no asterisk next to the consumer advisory. The opposite side of the menu does not have the raw foods identified. Operator began adding asterisks next to the food items on the one side of the menu. They just began serving sushi again and are in the process of making new menus. **Warning**
02B-01-5
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. For employee Tiffany who has been working at establishment for a month. Tiffany states she has a manager certificate but it was not at the establishment. Provided employee with DBPR Form HR 5030-103. Employee read and signed at time of inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 2 days ago with no date mark. Operator added date mark. **Corrected On-Site** **Warning**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled with grease. **Warning**
23-24-4
Basic - Dead roaches on premises. 1 dead roach on the floor near the women's restroom. Operator discarded and sanitized area. 1 dead roach in the corner of the bar on the floor. Bartended discarded and sanitized. 1 dead roach on the floor near the water heater. Operator discarded and sanitized. 1 dead roach on opposite side of water heater. Roach was discarded and area sanitized. **Corrected On-Site** **Warning**
35A-03-4
Basic - Food stored on floor. Multiple items of food stored on the floor of the walk in freezer such as raw chicken and shrimp. Soy sauce in the kitchen **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled near the walk in freezer. Operator states it does not work. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled such as fryer and oven. Gaskets of reach in coolers. Walk in cooler shelves. **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Food debris on clean cambro's stacked on drying rack. Operator stated the equipment was cleaned. Operator will run the equipment through the dishmachine when able to. **Warning**
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls, floors and areas around ceiling vents soiled throughout the kitchen and cookline. **Warning**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
23
May 30, 2025
Complaint Partial
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler. **Repeat Violation** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the corner of the back door exit near restrooms. - From follow-up inspection 2025-05-29: Gap is at both exit doors. One in the kitchen and one located near the restrooms. **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dining room area. - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-05-30: Operator has cleaned some areas of kitchen. Still areas that need to be cleaned. Operator is in the process of cleaning. **Time Extended** **Corrective Action Taken**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small hole next to faucet at mop sink. Hole in ceiling near mop sink area. - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
36-24-5
78
Jan 23, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Cooked and raw shrimp together in a bowl 50F stored above the rim of wells of the prep table. See stop Sale.
01B-01-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs stored above RTE cucumber, particularly cooked chicken **Repeat Violation**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50F held above the wells of the prep table. Cooked chicken 45F was held on the counter under 4 hours per operator , Second temperature of chicken at 2:20pm 43F cooling. **Repeat Violation**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Behind sushi bar**Repeat Violation** **Repeat Violation**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to prep table. **Repeat Violation**
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Disgusting importance of not storing wiping clause under cutting boards.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the Cook line has an accumulation of food debris on the inside. Discussed with operator the importance of cleaning the inside of the microwave on a regular basis and keeping and cleaned and sanitized. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of small appliances and fixed equipment. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing foods removed from its original container not labeled with common name. **Repeat Violation**
02D-01-5
43
Dec 3, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
14
May 6, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored as clean on magnet heavily soiled Cutting boards through out kitchen soiled and stained Food containers holding dry ingredients and sauces on counters heavily soiled Food containers stored as clean on upper wire shelf soiled with food debris. Multiple heavily soiled utensils, plates and bowls on counter Squeeze bottles on cook line containing food heavily soiled. Prep tables through out the establishment heavily soiled with food debris and dried sauces. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-06: Food containers stored above dish washer soiled **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice noodles, cream based sauce, cooked fish. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use only a surface that is non porous under cutting board to avoid the growth of bacteria. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding dry ingredients **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Chicken base containers used to store dry ingredients. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Stored food not covered Walk in cooler Bean sprouts Cabbage Sauce **Repeat Violation** **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, and food containers holding removed from its original container not labeled with common name. Discussed the need to label all food once it is removed from its original containers. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
02D-01-5
61
Apr 24, 2024
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Oil in food pan no cover has debris at the bottom of the pan. Sauce in heavily soiled container near dish washer. Red spice in heavily soiled container. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (70F - held on counter), operators placed tomatoes in the cooler. The tomatoes had been out for less than 4 hours. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Stereo stored on prep table next to food. **Corrected On-Site** **Warning**
41-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes then touched clean equipment with no hand wash. **Repeat Violation** **Warning**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored as clean on magnet heavily soiled Cutting boards through out kitchen soiled and stained Food containers holding dry ingredients and sauces on counters heavily soiled Food containers stored as clean on upper wire shelf soiled with food debris. Multiple heavily soiled utensils, plates and bowls on counter Squeeze bottles on cook line containing food heavily soiled. Prep tables through out the establishment heavily soiled with food debris and dried sauces. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by several buckets and boxes. Discussed the need to keep hand wash sinks easily accessible by not blocking them. **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice noodles, cream based sauce, cooked fish. **Repeat Violation** **Warning**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, and food containers holding removed from its original container not labeled with common name. Discussed the need to label all food once it is removed from its original containers. **Repeat Violation** **Warning**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack.utensils stored in soiled food containers on wire rack near walk in freezer. **Warning**
24-06-4
Basic - Dead roaches on premises. 1 dead roach observed on the floor behind the sushi bar 1 dead roach observed on drain table of dish washer. Operator removed the dead roaches, cleaned and sanitized the area. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with food on wire rack. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees mohair restraint. Dissecussed the importance of wearing hair restraints when involved in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors and walls heavily soiled on cook line, prep area, dish wash area and storage areas. **Repeat Violation** **Warning**
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. At entrance of sushi bar scoop stored on soiled shelf. **Warning**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and scoops stored in standing water. Discussed with operator the need to store utensils only in water that is above 135F. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use only a surface that is non porous under cutting board to avoid the growth of bacteria. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding dry ingredients **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit near the cook line **Warning**
22-16-4
Basic - Reuse of single-service or single-use articles. Chicken base containers used to store dry ingredients. **Warning**
25-32-4
Basic - Stored food not covered Walk in cooler Bean sprouts Cabbage Sauce **Repeat Violation** **Warning**
08B-12-5
20
Feb 21, 2024
Routine - Food
7 critical violations. 3 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat bean sprouts. Raw chicken stored over cooked carrots. Operator rearranged food to gain compliance. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings observed on floor near the water heater at the rear of the kitchen. 2 rodent droppings observed on the lid of the sanitizer used for dish machine stored under dish machine. Employee removed the droppings from sanitizer bucket and the floor near the water heater and sainted the area **Warning**
35A-04-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment. **Warning**
12A-16-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment **Repeat Violation** **Warning**
12A-29-4
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. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating. **Warning**
09-01-4
High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks observed on wall above dish washer **Warning**
35A-18-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Stainless scrubber stored in hand was sink on cook line. Operator removed hand scrubber **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, pastas in walk in cooler, prepared foods placed in walk in freezer. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food.plastic to go container with no handle used as scoop in dry ingredients. **Warning**
14-01-5
Basic - Dead roaches on premises. 2 dead roaches on the floor near dish machine. Employees removed the dead roaches and sanitized the area. **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with an accumulation of grease and food debris. Cook line ,prep areas, and storage areas including walk in cooler and freezer. **Repeat Violation** **Warning**
36-73-4
Basic - Food stored outside. I arrived at the location and observed 2 cases of raw chicken and 1 case of raw eggs delivered by a distributor to the establishment and left outside on the ground outside the back door while the establishment was closed and there was nobody to accept the order. The food was outside for approximately 25 minutes before an employee of the restaurant arrived and placed the food under proper storage. The food was able to hold proper temperature during this period. **Admin Complaint**
08B-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled container. Operator cleaned and sanitized scoop and container **Corrected On-Site** **Warning**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line, table legsshelves on right side of cook line holding utensils. **Repeat Violation** **Warning**
23-03-4
Basic - Single-service articles improperly stored. To go containers stored on the ground at rear of the kitchen. **Warning**
25-05-4
Basic - Stored food not covered. Cooked carrots, bean sprouts, sauce in walk in cooler **Repeat Violation** **Warning**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Heavily stained wiping cloths being used on non food contact surfaces. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name.Food containers holding ingredients removed from its original container not labeled with common name. **Repeat Violation** **Warning**
02D-01-5
15
Nov 13, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee mopped the floor and Returned to prepping broccoli no hand wash **Repeat Violation**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored soiled on wall magnet. Prep table old food debris Cutting boards large table top cutting board and green cutting board soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. 2 hand wash sinks have food containers stored in them. Operator removed containers from hand wash sink. **Repeat Violation**
31A-11-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Bucket containing detergent for dish washer was empty. Operator changed bucket. **Corrected On-Site**
16-59-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf with food. Operator removed back pack. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors and walls soiled cook line, prep area, dish wash area and storage areas.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving through out kitchen, legs of prep tables, exterior of dish machine, exterior of fixed equipment on cook line, exterior of small appliances **Repeat Violation**
23-03-4
Basic - Stored food not covered. Sauce and vegetables stored in walk in cooler not covered..stored in walk in cooler not covered
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Food items on cook line containing food removed from its original container not labeled with common name.
02D-01-5
50
Aug 17, 2023
Complaint Full
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
21
Jul 11, 2023
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed cutting board but did not sanitize. Discussed the importance of following the steps wash, rinse and sanitize **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
22-45-4
High Priority - - From initial inspection : High Priority - Operator touched bean sprouts with bare hands. 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. **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 74F stored on counter. Operator moved bean sprouts to walk in cooler. **Admin Complaint** - From follow-up inspection 2023-07-11: No food left on counter **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 62F held on counter. **Warning** - From follow-up inspection 2023-07-11: Restaurant closed no rice cooked **Time Extended**
03B-01-6
Intermediate - - From initial inspection : 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. Discussed and provided hand out pertaining to vomit and diarrheal events **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
53B-01-5
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. Discussed and provided employee agreement **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding pulled from wall on cook line. **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Table on cook line repaired with tape. Discussed the importance of not using tape to make repairs to tables or equipment **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavily soiled floors cook line prep areas, behind sushi bar and storage areas. Walls heavily soiled cook line, prep area and storage area. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line is heavily soiled with grease build up. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
23-03-4
33
Jun 16, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
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
20
Dec 5, 2022
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp stored in same container as ready to eat. Operator stated that she cooked it by mistake and after put it back with raw shrimp. She stated she will fully cook the shrimp for the second time. We discussed that raw must be kept separate from ready to eat food.
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Rice noodle 79F held on counter. Rice 75F held on wire rack in kitchen, Operator moved rice noodles and rice to cooler. Both items were out of temperature for less than 4 hours. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray foam stored with clean utensils. Operator removed foam. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. 1 hand wash sink has a pot with broth in it and a stainless scrubber, 2nd sink had a foos strainer in it. Operator removed all items from sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Noodles in freezer,
02C-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in prep and cooking areas.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles no label, small bowls of dry ingredients with no label.
02D-01-5
Basic - Stored food not covered. Krab, soup, **Repeat Violation**
08B-12-5
Basic - Employee eating while preparing food. Coffe no lid on prep table. Operator removed drink **Corrected On-Site**
12B-01-4
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, personal bag on prep table
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled cook line, prep area, storage areas. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops used to scoop ice in stored in standing water.operator removed spoon to be washed rinsed and sanitized. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves heavily soiled.
23-03-4
Basic - Single-service articles improperly stored. Stored on the floor
25-05-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored in bucket with kitchen utensils. Discussed the need to separate tools from cooking equipment.
42-03-5
30
Frequently Asked Questions
When was Thai Nana Restaurant last inspected?
The most recent health inspection at Thai Nana Restaurant on file is from Feb 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Thai Nana Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Thai Nana Restaurant.
How does Thai Nana Restaurant compare to other restaurants in Palm Harbor?
Thai Nana Restaurant most recently scored 58 out of 100, which is lower than the Palm Harbor average of 74.
Has Thai Nana Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Nana Restaurant have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Thai Nana Restaurant 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 Nana Restaurant inspected?
Based on the inspection history on file, Thai Nana Restaurant is inspected around four times per year on average.
Nearby Restaurants