THAI BAY RESTAURANT

Name: THAI BAY RESTAURANT
Address: 1300 E BAY DR UNIT P, LARGO, FL, 337711004, US
Rating: 48.4

1300 E BAY DR UNIT P, LARGO, FL 337711004

License #6206879

🍜 Thai/Vietnamese ℹ️

48.4 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THAI BAY RESTAURANT in LARGO currently holds an InspectFL Health Score of 48.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 72 total violations — 17 critical, 17 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 25, 2024

The latest inspection on April 15, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

THAI BAY RESTAURANT 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: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling located over sushi bar. Discussed with operator.
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee meal at table in kitchen next to handwashing sink. Discussed with operator. Operator removed meal.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape stored over prep counter on shelf. Operator relocated item.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Unsealed and peeling laminate wood used to line shelves in dry storage.
[36-11-4] Floors not maintained smooth and durable. Water trapped under floor tire. Discussed with operator to monitor.
[10-20-4] In-use tongs stored on equipment oven door handle between uses. Operator relocated items.
[02D-01-5] Working containers of food removed from original container not identified by common name.Squeeze bottles on prep table with orange substance not labeled.
[41-07-4] Container of medicine improperly stored. Joint cream stored on prep shelf. Operator relocated cream.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing chicken on cookline touched face with gloved hand and continued to prepare food. Educated operator on proper glove use.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator provided email to show renewal has been submitted.
[41-10-4] Toxic substance/chemical improperly stored. Air freshener spray stored on shelf under microwave at sushi bar next to bottle whiskey.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in dry storage accumulated with black substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic storage bin in hand sink. Operator removed.

Disposition: Met Inspection Standards
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a shelf liner in walk-in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar in container in dry-storage. Operator removed handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Employee cleaned gaskets during inspection.
[22-16-4] Reach-in cooler on cooks line interior have accumulation of soil residues.
[25-32-4] Reuse of sushi ginger containers to store dehydrated pasta in walk-in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. Operator refilled chlorine solution. Rechecked reading 50ppm.
[41-07-4] Container of medicine improperly stored. Bottle of burn gel stored inside reach-in cooler at end of cooks line. Operator removed item.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above uncovered cut bell peppers in reach-in cooler on cooks line. Operator placed eggs on bottom shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touch soiled dishes then touch clean plates without first washing hands. Discussed with operator proper hand-hygiene techniques.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with orange substance on cooks line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl vegetables stored on top of hand wash sink in kitchen. Operator removed bowl of vegetables.
[41-17-4] Spray bottle hanging on cart on cooks line containing toxic all purpose substance not labeled. Operator labeled spray bottle all purpose cleaner.

Disposition: Warning Issued
[25-32-4] Reuse of sushi ginger containers to store dehydrated pasta in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Employee cleaned gaskets during inspection.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a shelf liner in walk-in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar in container in dry-storage. Operator removed handle.
[22-16-4] Reach-in cooler on cooks line interior have accumulation of soil residues.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. Operator refilled chlorine solution. Rechecked reading 50ppm.
[41-07-4] Container of medicine improperly stored. Bottle of burn gel stored inside reach-in cooler at end of cooks line. Operator removed item.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above uncovered cut bell peppers in reach-in cooler on cooks line. Operator placed eggs on bottom shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touch soiled dishes then touch clean plates without first washing hands. Discussed with operator proper hand-hygiene techniques.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with orange substance on cooks line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl vegetables stored on top of hand wash sink in kitchen. Operator removed bowl of vegetables.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle hanging on cart on cooks line containing toxic all purpose substance not labeled. Operator labeled spray bottle all purpose cleaner.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to dispense flour no handle in dry storage. Manager moved.
[14-69-4] Ice buildup in reach-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar container. Manager moved.
[22-08-4] Interior of oven and microwave has accumulation of black substance/grease/food debris at sushi line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms in reach in deli cooler at cook line management cleaned and replaced.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery substance in dry storage area not labeled. Manager Labeled flour bin
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen ROP fish in reach in freezer at sushi station with no label.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and rice soup bowl on counter 70F at prep area will add to time as a public health control paperwork. Tofu 50F in bowl above deli cooler made at 10:30 At temp at 11:50 put down in reach in cooler.
[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. Garlic in oil at cook line, sushi rice at cook line.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed during inspection ROP frozen fish staying frozen though out whole process at sushi station. No evidence of 10K bags being used.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red Curry and green curry and sweet and sour sauce in walk in cooler with no date of preparation. Made on 12-4 . Manager put dates on all items.