THAI LANNA 2
7923 US HWY 19 · PORT RICHEY · Pasco County · FL 34668
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 9
22-41-4High Priority – 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. **Corrective Action Taken** **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. Garnish **Warning**
14-86-1High Priority – 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 **Repeat Violation** **Warning**
08A-05-6High Priority – 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 **Corrected On-Site** **Warning**
35A-04-4High Priority – 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 **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. tapioca balls 50 ( – Cold Holding); **Warning**
03A-02-5High Priority – 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6High Priority – 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 **Corrective Action Taken** **Warning**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm **Warning**
Intermediate 3
53B-01-5Intermediate – 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. **Warning**
11-26-1Intermediate – 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. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. On front counter, 2 bottles, operator labeled **Corrected On-Site** **Warning**
Basic 8
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Warning**
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Warning**
14-05-4Basic – Cardboard used to line food-contact shelves. On cart next to wok table **Warning**
21-05-5Basic – Cloth used as a food-contact surface. Towel on top of kale in vertical cooler **Warning**
08B-48-4Basic – Employee preparing food in customer section of dining area. Employee prepping garnish, kale and carrots at front count **Warning**
36-64-5Basic – Objectionable odors in bathroom or other areas of the establishment. In kitchen, dry storage room **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room **Warning**
25-32-4Basic – Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 8:32 AM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.