THAI LANNA 2

Name: THAI LANNA 2
Address: 7923 US HWY 19, PORT RICHEY, FL, 34668, US
Rating: 18.4

7923 US HWY 19, PORT RICHEY, FL 34668

License #6113708

🍜 Thai ℹ️

18.4 Grade F / 100

Failing Health Score

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Latest inspection

June 12, 2026 · 5 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

THAI LANNA 2 in PORT RICHEY currently holds an InspectFL Health Score of 18.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 12, 2026. Across those visits, inspectors documented 93 total violations — 32 critical, 21 major, 40 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 12, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

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Inspection coverage

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Inspector notes

Coverage note

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THAI LANNA 2 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
[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. Cooler on cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. wet wiping cloth on cooks line not stored in sanitizing solution between uses. Discussed the staff will need to store wiping flaws and sanitizer betweens
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle on cook line contains food removed from the original container not labeled with common name. Squeeze bottles, shakers
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Cooked chicken.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times.2 hand was sinks were inaccessible, one was blocked by a cart and the other had dishes in it.
[12A-01-4] Employee applied hand antiseptic in place of washing hands as required. Operator touched dirty dishes and went back to working with food, no hand wash. Discussed the importance of proper hand washing
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard on top of chest freezer, staff using area to prep discussed the reason the cardboard can not be used
[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. Cooler on cook line
[36-73-4] Floor and walls soiled/has accumulation of debris. Cook line, prep areas storage areas.
[22-09-5] Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Breading container has a heavy accumulation of grease and fooddebris
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop head laying on the ground. Discussed the need to have it stored in a way that keeps it clean and dry
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. wet wiping cloth on cooks line not stored in sanitizing solution between uses. Discussed the staff will need to store wiping flaws and sanitizer betweens
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle on cook line contains food removed from the original container not labeled with common name. Squeeze bottles, shakers
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched dirty dishes and went back to working with food, no hand wash. Discussed the importance of proper hand washing
[09-01-4] 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 bean sprouts with bare hands on cook line and tossed them into a pan on cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 87F held on counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit bean sprouts (46F - Cold Holding, second temperature 41F cold hold); Fish (46F - Cold Holding, second temperature 43F cold hold); tofu (47F - Cold Holding, second temperature 42F cold hold); cooked pork (45F - Cold Holding, second temperature 45F cold hold); Fish (45F - Cold Holding, second temperature 42F cold hold); cooked shrimp (45F - Cold Holding, second temperature 38F cold hold); cooked mussles (44F - Cold Holding, second temperature 41F cold hold ) Cooked chicken 87F held on counter, see stop sale.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls have cracks. We discussed that the bowls need to be discarded once they crack or chip
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink to the right of the kitchen entrance had no paper towels. Operator restocked towels during inspection
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Cooked chicken.

Disposition: Emergency order recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
[14-05-4] Cardboard used to line food-contact shelves. On cart next to wok table
[21-05-5] Cloth used as a food-contact surface. Towel on top of kale in vertical cooler
[08B-48-4] Employee preparing food in customer section of dining area. Employee prepping garnish, kale and carrots at front count
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In kitchen, dry storage room
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room
[25-32-4] Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle
[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, operator attempted to repair.
[09-01-4] 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. Garnish
[14-86-1] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In very cooler in kitchen, pork chops over washed kale, moved to other cooler
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. In storage area in back room - 3 rodent droppings in bus tubon floor 4 rodent droppings on containers yum paste Approximately 27 rodent droppings in co tainer with noodles, tamarind paste Approximately 30 rodent droppings on floor in strobe room Rodent chew marks on cove molding under shelf in dry storage area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. tapioca balls 50 ( - Cold Holding);
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top 2 door cooler on cook line-chicken on stick (47F - Cold Holding); chicken dumplings (47F - Cold Holding); tapioca balls 50 ( - Cold Holding); cooked chicken crumbles (45F - Cold Holding); heavy cream (47F - Cold Holding), all food in cooler over night, see stop sale Operator says cooler does not work, has tried to fix. Put ice on top of other foods will move time/temperature control for safety foods to other cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cup on table by rice cooker -sliced chicken for soup (98F - Hot Holding), cooked 30 minutes ago, operator moved to wok table
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. On front counter, 2 bottles, operator labeled
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only.