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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THAI SAMURAI in NEW PORT RICHEY currently holds an InspectFL Health Score of 60 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 47 total violations — 15 critical, 8 major, 24 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on April 24, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
THAI SAMURAI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine on white drop plate, water dripping onto ice from black substance. See stop sale.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on prep table on cook line
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on count by hand wash sink and on sushi prep board, operator called moved to bucket
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in plastic wrap above cooked pork dumplings
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Black mold like substance inside ice machine on white drop plate, water dripping onto ice from black substance.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at sushi station > 200 ppm, corrected to 50 ppm
- [31A-11-4] Handwash sink used for purposes other than handwashing. Operator put water in bowl of tofu at hand wash sink on cook line
- [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/ 2 sushi cooks, 2 servers, 1 prep person, 1 cook. Manager, Kanchana, arrived during inspection
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