THAI 5 LARGO

Name: THAI 5 LARGO
Address: 13220 BELCHER RD ST STE 19, LARGO, FL, 33773, US
Rating: 63.3

13220 BELCHER RD ST STE 19, LARGO, FL 33773

License #6216977

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.3 Grade F / 100

Failing Health Score

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Quick take

THAI 5 LARGO in LARGO currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 35 total violations — 5 critical, 7 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 8, 2026 shows 18 observation rows: 2 critical, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked
[36-22-4] Floor area(s) covered with standing water. Behind sushi bar, cooler drain line not in floor drain, staff corrected and mopped area
[14-31-5] Nonfood-grade bags used in direct contact with food. Frozen food in plastic to go bags
[32-01-5] Bathroom facility not located on the same floor as the food establishment.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to locate written procedures, new copy emailed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on cook line equipment Cooler gaskets soiled Exterior of rice and sugar bins soiled
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Fryers baskets soiled Can opener blade soiled
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[03F-02-5] 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 counter

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepared sauce in walk in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids soiled on rice and sugar storage bins Cooler gaskets soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash cans in front of hand sink in dish room
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic porous tiles over kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. Next to prep sink at front counter
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[03F-02-5] 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 counter
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at front counter
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, remade 50ppm
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area Can opener blade soiled

Community reaction

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