THAI LANNA 2
7923 US HWY 19 · PORT RICHEY · Pasco County · FL 34668
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-29-4High Priority – 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 **Warning**
09-01-4High Priority – 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 **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 87F held on counter. **Warning**
03A-02-5High Priority – 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. **Warning**
Intermediate 5
12A-01-4Intermediate – 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 **Warning**
31A-09-4Intermediate – 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. **Warning**
14-16-4Intermediate – 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 **Warning**
31B-02-4Intermediate – 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 **Warning**
02C-04-5Intermediate – 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. **Warning**
Basic 8
14-05-4Basic – 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 **Warning**
14-74-7Basic – 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 **Warning**
36-73-4Basic – Floor and walls soiled/has accumulation of debris. Cook line, prep areas storage areas. **Repeat Violation** **Warning**
22-09-5Basic – 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 **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
42-01-4Basic – 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 **Warning**
21-12-4Basic – 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 **Warning**
02D-01-5Basic – 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 **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 8:30 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.