THAI NANA RESTAURANT
1458 ALT 19 N · PALM HARBOR · Pinellas County · FL 34683
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 4
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Bean sprout stored directly in grocery bag. Discussed the need to used bags approved for food storage. **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw shrimp in walk in cooler, operator moved the raw eggs to gain compliance. **Corrected On-Site** **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings observed in the rear of the kitchen behind the prep table., operator cleaned and sanitized the area. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 65F in container inside 3 compartment sink. Operator states they have been in the sink less than 4 hours. **Repeat Violation** **Warning**
Intermediate 7
31A-10-4Intermediate – Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area . Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained, **Repeat Violation** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has soiled utensils stored in it, hand wash sink in prep area has a heavy accumulation of grease and food debris. **Warning**
27-06-4Intermediate – No hot running water at three-compartment sink. Water 65F **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink leading to sushi bar. Operator replenished paper towels. **Corrected On-Site** **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. No soap provided at hand wash sink at entrance to sushi bar. Operator replenished soap. **Corrected On-Site** **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 65F. **Warning**
Basic 14
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine **Warning**
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Rack containing clean dishes soiled, discussed the need to keep all surfaces clean and sanitized. **Repeat Violation** **Warning**
35A-03-4Basic – Dead roaches on premises. 1 dead roach observed in server station. Operator disposed of the roach and cleaned and sanitized the area. **Corrected On-Site** **Repeat Violation** **Warning**
12B-01-4Basic – Employee eating while preparing food. Employee eating food while prepping vegetables. Discussed with employee the need to have lunch outside of prep areas. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas **Repeat Violation** **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to scoop ice stored in standing water, discussed the need to have water a minimum of 135F if used to store utensils. **Repeat Violation** **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
27-10-4Basic – No hot running water at mop sink. Water 65F **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollie's, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris. **Repeat Violation** **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
08B-12-5Basic – Stored food not covered. Walk in cooler raw prepped vegetables not covered **Repeat Violation** **Warning**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth being used, not stored in sanitizer between uses. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on September 20, 2026 12:34 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
4 observation(s)
2 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.