Thai 5 Largo
Last inspected: Apr 8, 2026
29
Score
Inspectors have visited Thai 5 Largo 12 times, with records going back to 2022. Inspectors last stopped by on Apr 8, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around 13 violations to closer to 17 violations.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded eight times.
That's lower than the typical Largo restaurant, which scores around 75. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
3
Major latest
13
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in plastic to go bags **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front counter **Repeat Violation**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to locate written procedures, new copy emailed
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Fryers baskets soiled Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
13-03-4
Basic - Bathroom facility not located on the same floor as the food establishment. **Repeat Violation**
32-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water. Behind sushi bar, cooler drain line not in floor drain, staff corrected and mopped area **Corrected On-Site**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on cook line equipment Cooler gaskets soiled Exterior of rice and sugar bins soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
29
Oct 31, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepared sauce in walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front counter
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash cans in front of hand sink in dish room **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Next to prep sink at front counter
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic porous tiles over kitchen
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables in kitchen **Repeat Violation**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at front counter
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids soiled on rice and sugar storage bins Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, remade 50ppm **Corrected On-Site**
21-07-4
26
Apr 1, 2025
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Flour and rice bins soiled. Seasoning containers soiled on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to triple sink blocked by rolling carts of equipment and fishing poles
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler/freezer handles soiled
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board in rear prep room
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under shelves and equipment throughout kitchen
36-73-4
Basic - Food stored on floor. Bag of sugar on floor in rear prep room
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Staff observed cutting whole heads of cabbage without washing first
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Fishing poles leaning up against hand sink in rear of kitchen
33-31-5
37
Dec 12, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Pots of curry sauces 45-52F at 11:30 am cooked at 1:00am in deep covered pots in walk in cooler . Reviewed with manager cooling procedures and methods and temperature monitoring .
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -Pots of curry sauces 45-52F at 11:30 am cooked at 1:00am in deep covered pots in walk in cooler . Reviewed with manager
01B-36-5
High Priority - Toxic substance/chemical improperly stored. Cleaner wipes, sanitizer stored next to jar of cherries at front counter area. Manager relocated cleaner . **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance -Can opener on prep table soiled . Reviewed with manager
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
05-10-4
Intermediate - Spray bottle containing toxic substance not labeled at sushi bar and dish washing areas Reviewed with manager
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine on drop plate in kitchen . Reviewed with manager
22-20-5
Basic - Reach-in freezer interior/shelves have accumulation of soil residues in back kitchen . Reviewed with manager .
22-16-4
43
May 6, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Bills say aquacultured but not pellet fed - From follow-up inspection 2024-05-06: Reviewed with manager documentation for cold smoked salmon served raw or undercooked must state the cold smoked salmon is aquacultured and pellet fed. Cold smoked salmon fish may not be served raw or undercooked **Time Extended**
01D-03-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes in reach in 46 degrees, cut cabbage in walk in 45 degrees, butter in reach in 46 degrees - From follow-up inspection 2024-05-06: coolers in kitchen : cooked chicken 41F , salmon 40 F, , sprouts 38 F, tofu 38 F in coolers in kitchen. complied Butter 48 F in walk in cooler- manager had door open to clean gaskets - manager relocated butter to reach in cooler - **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves above reach in coolers Bin holding breading flour Gaskets Spice cart and containers Can opener Mixers Interior of all reach in coolers - From follow-up inspection 2024-05-06: Gaskets clean complied Spice cart clean complied Soiled can opener - manager cleaned can opener Soiled shelves above reach in cooler - **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - soiled floors.throughout and behind and under equipment - From follow-up inspection 2024-05-06: **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-05-06: Ice machine drop plate soiled . Reviewed with manager **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-05-06: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Improper storage of maintenance equipment that interferes with cleaning. Lots of stuff in the kitchen - From follow-up inspection 2024-05-06: **Time Extended**
42-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online - From follow-up inspection 2024-05-06: Microwave clean complied 3 ovens soiled . Reviewed with manager **Time Extended**
22-08-4
52
Apr 30, 2024
Routine - Food
6 critical violations. 3 major violations. 14 minor violations.
View 23 violations
High Priority - Food placed in soiled container/equipment. Herbs stored in old rice bag
08B-27-4
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Bills say aquacultured but not pellet fed
01D-03-5
High Priority - Nonfood-grade bags used in direct contact with food. In freezer
14-31-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes in reach in 46 degrees, cut cabbage in walk in 45 degrees, butter in reach in 46 degrees
03A-02-5
High Priority - Toxic substance/chemical improperly stored.hand sanitizer on prep table
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All fish in sushi area and in in all reach ins
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves above reach in coolers Bin holding breading flour Gaskets Spice cart and containers Can opener Mixers Interior of all reach in coolers
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.multiple extra stuff in the kitchen
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrective Action Taken**
12B-07-4
Basic - Food stored in undrained ice. Sprouts
08B-31-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Lots of stuff in the kitchen
42-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both the microwave and 3 ovens online
22-08-4
Basic - Living/sleeping quarters that open directly into the kitchen of a public food service establishment without complete partitioning and/or self-closing doors. And there is food and beverages and single service inside
43-01-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Multiple items throughout the
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sinks
23-03-4
Basic - Single-service articles improperly stored.in room with excessive personal living items
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.also plastic strips in doorway
36-27-5
Basic - soiled floors.throughout and behind and under equipment
36-10-4
15
Oct 3, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop utensil on floor then picked up utensil without changing gloves and washing hands. Educated employee on proper hand hygiene techniques. Emailed operator poster for wearing gloves the right way. **Corrective Action Taken**
12A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior bin soiled with black-like substance.
22-20-5
Basic - Ice buildup in reach-in freezer located next to dish area.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom. Emailed operator employee hand wash sign.
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer solution stored at sushi bar reading 10ppm. Operator added changed chlorine sanitizer solution. Re test 50ppm.
21-07-4
70
May 12, 2023
Complaint Full
No violations found.
100
May 11, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 46 degrees Fahrenheit, raw shrimp 46 degrees Fahrenheit, Garlic in oil 65 degrees Fahrenheit, Eggs shell 68 degrees Fahrenheit, Rice noodles 65,64 degrees Fahrenheit, Butter 65 degrees Fahrenheit, Cut cabbage 46,47 degrees Fahrenheit **Warning** - From follow-up inspection 2023-05-11: Raw beef 41 degrees Fahrenheit, raw shrimp 41 degrees Fahrenheit, Garlic in oil 41 degrees Fahrenheit, Eggs shell 47 degrees Fahrenheit, Rice noodles 47 Butter 47 degrees Fahrenheit **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket at cook line torn. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
14-11-5
82
May 4, 2023
Complaint Full
3 critical violations. 7 major violations. 5 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Fly spray with cashews. **Warning**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer not commercially packaged. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 46 degrees Fahrenheit, raw shrimp 46 degrees Fahrenheit, Garlic in oil 65 degrees Fahrenheit, Eggs shell 68 degrees Fahrenheit, Rice noodles 65,64 degrees Fahrenheit, Butter 65 degrees Fahrenheit, Cut cabbage 46,47 degrees Fahrenheit **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not date marked. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Lid in hand wash sink at bar. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Philadelphia roll contains cold smoked salmon but it not marked raw. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish for sushi at front counter not date marked. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar and in bathroom. **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 79 degrees Fahrenheit water in ladies bathroom. **Warning**
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured. **Corrected On-Site** **Warning**
51-11-4
Basic - Equipment in poor repair. Gasket at cook line torn. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line. **Warning**
23-03-4
Basic - Uncovered food stored near sink exposed to splash. At cook line near hand wash sink. **Warning**
08B-54-4
25
Apr 11, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-04-11: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line **Repeat Violation** - From follow-up inspection 2023-04-11: **Time Extended**
22-08-4
86
Nov 21, 2022
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. -windex stored on rack with food containers in bar area
41-10-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over cooked food items in reach in freezers in kitchen area
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top at cooks line has accumulation of grease -can opener blade has accumulation of food residue
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack
16-46-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove ovens at cooks line have accumulation of grease
22-08-4
Basic - Standing water or very slow draining water in handwash sink next to wok station in kitchen area
29-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice in dish washing area
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -at prep stations in kitchen
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease
36-73-4
Basic - Hole in or other damage to wall. -wall above fire extinguisher above reach in freezer
36-24-5
39
Frequently Asked Questions
When was Thai 5 Largo last inspected?
The most recent health inspection at Thai 5 Largo on file is from Apr 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Thai 5 Largo?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Thai 5 Largo.
How does Thai 5 Largo compare to other restaurants in Largo?
Thai 5 Largo most recently scored 29 out of 100, which is lower than the Largo average of 75.
Has Thai 5 Largo's inspection record improved over time?
No. Recent inspections at Thai 5 Largo have averaged around 17 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai 5 Largo means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Thai 5 Largo inspected?
Based on the inspection history on file, Thai 5 Largo is inspected around four times per year on average.
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