PACIFIC THAI CUISINE

Name: PACIFIC THAI CUISINE
Address: 4058 TAMPA RD STE 5, OLDSMAR, FL, 34677, US
Rating: 0

4058 TAMPA RD STE 5, OLDSMAR, FL 34677

License #6216468

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 13 findings · 7 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

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Quick take

PACIFIC THAI CUISINE in OLDSMAR currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 86 total violations — 32 critical, 20 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 23, 2024

The latest inspection on October 21, 2026 shows 13 observation rows: 7 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

Coverage note

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PACIFIC THAI CUISINE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator obtained parasite destruction during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line-cooked chicken (46F - Cold Holding); raw beef (46F - Cold Holding); Pork (46F - Cold Holding); raw shrimp (45F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring roll 119F held on counter reheated to 178F
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line
[53B-01-5] 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.
[22-41-4] 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. Operator had rinse additive connected to sanitizer line of dish washer. The sanitizer bucket was connected to the dish washer during inspection and had a reading of 50ppm.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used to line food container, sushi bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee beverages stored on prep tale of cook line. Discussed with operator to store employee beverages away from food and clean equipment.
[06-09-2] 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. See stop sale. Yellow tail thawed without being removed from ROP packaging Tuna thawed without being removed from ROP packaging.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Yellow tail thawed without being removed from ROP packaging Tuna thawed without being removed from ROP packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-cooked chicken (46F - Cold Holding); raw beef (46F - Cold Holding); Pork (46F - Cold Holding); raw shrimp (45F - Cold Holding) SEE STOP SALE
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ingredient bins, cutting boards
[22-31-4] Non-pitting surface rust on food-contact equipment. Walk in cooler shelves.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep area
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee behind sushi bar having lunch on prep table. Discussed the need to have lunch in a designated areas away from food and clean equipment for the restaurant
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Behind Sushi Bar
[08B-38-4] Food stored on floor. Raw beef stored on floor of walk in freezer Bucket of soy sauce on floor of walk in cooler
[08B-12-5] Stored food not covered. Walk in cooler- mussels , scallops, fish
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles holding foods removed from their original package not labeled with common name.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face with soiled apron and went back to work, no hand wash.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods on cook line. Operator moved eggs to gain compliance
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked Chicken (81F - held on counter, second temperature at 2pm 69F cooling);.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice present in hand wash sink in hall leading to kitchen.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4 employees working in food prep..
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink to the left as you enter the kitchen.
[31B-03-4] No soap provided at handwash sink. O soap at handwashing wash sink as you enter the kitchen on the right

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On drop plate of ice machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles throughout kitchen and food prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust on cookline.
[08B-38-4] Food stored on floor. Fry oil on floor near dishmachine. Operator relocated.
[22-41-4] 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. Both tests were 0ppm. Operator primed dishmachine and it tested 0ppm on the third run. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (65F - Cold Holding) sitting on counter for ten minutes. tofu (50F - Cold Holding)sitting on counter for ten minutes. Items are not listed on their time as a public health form. Both items moved to refrigerator.
[41-10-4] Toxic substance/chemical improperly stored. Winded on sushi prep table. Operator relocated.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in handwash sink. Employee removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available for chlorine sanitizer.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees food handling and no manager present. Employee states that they went to the store. Discussed the need to have a food manager present at all times if 4 or more employees are handling food.

Disposition: Warning Issued
[11-26-1] 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.
[35A-03-4] Dead roaches on premises. Two dead roaches in walk in cooler door hinge area - person in charge removed dead roaches and cleaned and sanitized area
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers at sushi bar
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight - Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup
[22-41-4] 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 chlorine - person in charge replaced low container of sanitizer with new container and primed the dish machine - recheck 100 ppm chlorine
[14-86-1] Non-food grade paper/paper towel used as liner for food container for egg rolls at soup station- employee removed paper towels
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Reviewed with operator and person in charge
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hydrated noodles at 56 F , 53 F shell eggs n cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food - ambient thermometer reading 52 F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hydrated noodles at 56 F , 53 F shell eggs in cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food- ambient thermometer reading 52 F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - egg rolls with vegetables 120 F at soup station under 45 minutes - manager reheated egg rolls to 165 F reviewed proper hot holding and reheating with person in charge
[11-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. - strainer and scoop stored inside hand wash sink opposite walk in cooler -reviewed with person in charge hand wash sinks must be assessable at all times and hand wash sinks are for washing hands only - items removed from hand wash sink
[53A-05-6] No currently certified food service manager on duty with four employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ reviewed with the peer on in charge