How many health inspections has KAO THAI KITCHEN had?

KAO THAI KITCHEN has had 26 inspections according to Florida DBPR records.

Has KAO THAI KITCHEN ever been shut down?

Yes, KAO THAI KITCHEN has been shut down 1 time by state inspectors.

What are the most common violations at KAO THAI KITCHEN?

The most frequently cited violations at KAO THAI KITCHEN are: Proper hand/arm washing, Food contact surfaces, Consumer advisory.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

What does Florida violation V23 (Chemical properly stored) mean?

CHEMICAL POISONING: Improperly stored chemicals near food can cause acute poisoning through contamination, mislabeling, or accidental use. Sanitizer concentrate causes chemical burns to mouth and esophagus. Pesticides cause neurological damage. Degreaser ingestion requires emergency treatment. Cross-contamination from chemical storage areas can affect all food in facility. Store ALL chemicals: below food and food contact surfaces, in original labeled containers, separated from food storage areas, in designated chemical storage area. Never store chemicals in food containers. Maintain Safety Data Sheets (SDS) for all chemicals. Train employees on proper chemical handling, storage, and emergency procedures.

KAO THAI KITCHEN

7199 66 ST N, Pinellas Park, FL 33781

Pinellas County · Permanent Food Service · Owner: DSSTORYRICHIE LLC · License: SEA6215750

KAO THAI KITCHEN in Pinellas Park, FL has 26 inspections on record with 278 total violations (10.7 per inspection) and 1 emergency closure.

26Inspections

278Violations

1Closures

Data current as of April 18, 2025

Emergency Closures (1)

Emergency closure history for KAO THAI KITCHEN
Date	Reason	Reopened
May 25, 2021	Roach & fly activity	11:01:00

Inspection History (26)

Apr 18, 2025 — Routine - Food· 3 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Apr 14, 2025 — Routine - Food· 24 violations (7 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

Mar 12, 2025 — Routine - Food· 2 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

Feb 13, 2025 — Routine - Food· 15 violations (5 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V40 Wiping cloths usage

May 9, 2024 — Routine - Food· 23 violations (4 high priority)· Inspection Completed - No Further Action

Jan 31, 2024 — Routine - Food· 1 violations · Call Back - Complied

High Priority Violations

V16 Proper cooking temps

Nov 30, 2023 — Routine - Food· 8 violations · Call Back - Extension given, pending

High Priority Violations

V02 Employee health policy

V11 Food in good condition

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

Basic Violations

V53 Outer openings protected

Nov 28, 2023 — Routine - Food· 23 violations (6 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V11 Food in good condition

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V40 Wiping cloths usage

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Jun 30, 2023 — Routine - Food· 4 violations (2 high priority)· Administrative complaint recommended

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V16 Proper cooking temps

Basic Violations

V50 Adequate lighting

Jan 25, 2023 — Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V06 Handwashing facilities

V08 Proper hand/arm washing

V22 Consumer advisory

Feb 2, 2022 — Routine - Food· 20 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V33 Proper cooling equipment

V41 Toilet facilities

V42 Equipment condition

Basic Violations

V50 Adequate lighting

Jul 27, 2021 — Routine - Food· 10 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

V42 Equipment condition

May 26, 2021 — Routine - Food· 14 violations (2 high priority)· Call Back - Complied

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

May 25, 2021 — Routine - Food· 47 violations (13 high priority)· Emergency order recommended

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V27 Correct procedures

Intermediate Violations

V35 Single-use items

V36 Proper ventilation

V40 Wiping cloths usage

V41 Toilet facilities

Basic Violations

V50 Adequate lighting

V51 Premises clean

V52 Personal cleanliness

V53 Outer openings protected

Dec 23, 2020 — Routine - Food· 6 violations (4 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V08 Proper hand/arm washing

V14 Food contact surfaces

Jun 11, 2020 — Routine - Food· 9 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V11 Food in good condition

V12 Shell stock requirements

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

Sep 6, 2019 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Mar 25, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Mar 21, 2019 — Routine - Food· 12 violations (7 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V08 Proper hand/arm washing

V09 No contamination

V10 Approved food source

V12 Shell stock requirements

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

Jul 11, 2018 — Complaint Full· 1 violations · Call Back - Complied

High Priority Violations

V23 Chemical properly stored

Jul 9, 2018 — Complaint Full· 11 violations (3 high priority)· Administrative complaint recommended

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Feb 19, 2018 — Routine - Food· 1 violations · Call Back - Complied

High Priority Violations

V05 Handwashing procedures

Feb 16, 2018 — Routine - Food· 6 violations (2 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V21 Time as control

Basic Violations

V51 Premises clean

Aug 7, 2017 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Aug 4, 2017 — Routine - Food· 12 violations (2 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V41 Toilet facilities

Basic Violations

V51 Premises clean

Dec 2, 2016 — Routine - Food· 15 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V29 Proper sewage disposal

V38 Waste properly disposed

V41 Toilet facilities

V42 Equipment condition

Basic Violations

V51 Premises clean

V53 Outer openings protected

How Does This Facility Compare?

KAO THAI KITCHEN has had 1 emergency closures, compared to the Pinellas County average of 0.27 closures per facility. It has averaged 10.7 violations per inspection vs. the county average of 4.56.

Frequently Asked Questions

How many health inspections has KAO THAI KITCHEN had?: KAO THAI KITCHEN has had 26 inspections according to Florida DBPR records.
Has KAO THAI KITCHEN ever been shut down?: Yes, KAO THAI KITCHEN has been shut down 1 time by state inspectors.
What are the most common violations at KAO THAI KITCHEN?: The most frequently cited violations at KAO THAI KITCHEN are: Proper hand/arm washing, Food contact surfaces, Consumer advisory.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: April 18, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with KAO THAI KITCHEN.