9 BANGKOK THAI RESTAURANT INC
571 CENTRAL AVE, Saint Petersburg FL 33701 · 727-894-5990
Last inspected Jan 6, 2026 · 13 visits since July 2023
MAY 24
JUL 24
FEB 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 3 live roaches observed inside interior of oven on cook line. 1 live roaches observed crawling on the floor underneath utility sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025074970 | Oct 13, 2025 | Nov 10, 2025 | $800 |
| 3--2024054585 | Jul 22, 2024 | Oct 24, 2024 | $1,200 |
| 3--2023047605 | Jul 19, 2023 | Nov 13, 2023 | — |
| 3--2023020412 | Feb 6, 2023 | May 11, 2023 | $600 |
| 3--2022012149 | Mar 1, 2022 | May 17, 2022 | — |
| 3--2021015629 | Mar 1, 2021 | Jun 2, 2021 | — |
| 3--2020029456 | Jun 4, 2020 | Aug 18, 2020 | $400 |
Inspection history
13 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with pink mold like substance.
Oct 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cut vegetables and three pots of curry not date marked inside walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in deep freezer and rack storing boxes of aluminum foil and aluminum foil take out pans.
Drain cover(s) missing. Under ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cracks in between equipment on cook line heavily soiled with grease and food debris.
Oct 14, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Tomcat Rodent Repellent and Spectracide Bug Stop Home Barrier stored under dry storage rack next to reach in deep freezer and single door freezer.
Roach activity present as evidenced by live roaches found. 3 live roaches observed inside interior of oven on cook line. 1 live roaches observed crawling on the floor underneath utility sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cut vegetables and three pots of curry not date marked inside walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in deep freezer and rack storing boxes of aluminum foil and aluminum foil take out pans.
Drain cover(s) missing. Under ice machine.
Floor soiled/has accumulation of debris. Heavily soiled with grease and food debris underneath equipment on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cracks in between equipment on cook line heavily soiled with grease and food debris.
Oct 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Container of medicine improperly stored. Bottle of Advil and vitamins stored with bottle of sauces at sushi bar. Items were moved.
Pesticide/insecticide labeled for household use only present in establishment. Tomcat Rodent Repellent and Spectracide Bug Stop Home Barrier stored under dry storage rack next to reach in deep freezer and single door freezer.
Roach activity present as evidenced by live roaches found. 3 live roaches observed inside interior of oven on cook line. 1 live roaches observed crawling on the floor underneath utility sink.
Roach excrement and/or droppings present. Observed roach excrement on wooden dolly storing fryer oil in between oven and wok station.
Rodent activity present as evidenced by rodent droppings found. Approximately: 20 rodent dropping on floor under shoe rack across from rack storing clean containers. 6 rodent droppings on floor near dry storage rack next to reach in deep freezer and single door freezer. 3 rodent droppings on floor underneath storage rack storing clean dishes next to ice machine. 3 rodent droppings on floor on floor underneath utility sink. 20+ rodent dropping on floor underneath wooden Dolly's storing soda cans and storage rack storing single service gloves and boxes. 6 rodent droppings on shelving storing wooden dollys of boxes of mirin and vinegar in sushi bar. 20 rodent droppings underneath sushi bar counter. 75 rodent droppings underneath benches across from sushi bar.
Handwash sink used for purposes other than handwashing. Observed food in hand sink next to ice machine. Discussed with the manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment time sushi rice for 10:30am in sushi bar. Emailed operator written procedures to fill out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cut vegetables and three pots of curry not date marked inside walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in deep freezer and rack storing boxes of aluminum foil and aluminum foil take out pans.
Dead roaches on premises. Approximately: 10 dead roaches on floor besides and in between the oven and wok station on the cook line. 10 dead roaches on floor underneath wok station on cook line. 3 dead roaches underneath double door reach in cooler on cook line. 1 dead roach underneath utility sink across from ice machine. 1 dead roach on floor inside closet room with two deep freezers near bathrooms. 1 dead roach on on floor underneath ice machine.
Drain cover(s) missing. Under ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler on cook line. Items moved off was moved.
Exterior door has a gap at the threshold that opens to the outside. Back door open. Operator closed door.
Floor soiled/has accumulation of debris. Heavily soiled with grease and food debris underneath equipment on cook line.
Food stored on floor. Bucket of raw chicken stored on floor across from walk in cooler. Items moved off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cracks in between equipment on cook line heavily soiled with grease and food debris.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. The majority of the food in multiple freezers in multiple locations
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in wic
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. 0ppm chlorine after 2 runs machine had been running during service. Operator made up 50ppm chlorine sanitation in the 3 compartment sink.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container with cut vegetables on cooks line
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. The majority of the food in multiple freezers in multiple locations
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 20 dead flies on hanging sticky trap above dish station in kitchen. Operator removed
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in wic
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by rear door lacks a vacuum breaker.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not date marked.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged in kitchen and ware washing area.
Covered waste receptacle not provided in women's bathroom. No covered receptacle n employee restroom.
No handwashing sign provided at a hand sink used by food employees in kitchen next to ice machine or in employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers have built up food debris.
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in upstairs storage area not near any food or food preparation areas. Employee removed and sanitized.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by rear door lacks a vacuum breaker.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler has built up food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not date marked.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged in kitchen and ware washing area.
Covered waste receptacle not provided in women's bathroom. No covered receptacle n employee restroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 123 F in room before kitchen.
No handwashing sign provided at a hand sink used by food employees in kitchen next to ice machine or in employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers have built up food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles stored above food to be served to the public in double door reach in cooler near door.
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 32 violations recorded, 10 high priority.
10 High priority6 Intermediate16 Basic
Show 32 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer goes from dirty to clean equipment with no hand wash in between.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Dish washer went from employee restroom to washing dishes without washing hands again.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken not commercially packaged above vegetables in upright reach in freezer across from rear food storage area.
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in upstairs storage area not near any food or food preparation areas. Employee removed and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from stove: cooked beef (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding) manager put items on ice. In walk in cooler: cut melon (47F - Cold Holding); salmon (47F - Cold Holding); raw chicken (47F - Cold Holding) manager moved items to reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In server area before kitchen: spring rolls (112F - Hot Holding)
Toxic substance/chemical improperly stored. Ethanol stored above chest freezer in rear tiled room.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by rear door lacks a vacuum breaker.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at sushi counter over 200 ppm chlorine. Corrected to 100 ppm chlorine.
Equipment drain line draining into handwash sink at sushi prep station.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler has built up food debris.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at sushi prep station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not date marked.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged in kitchen and ware washing area.
Covered waste receptacle not provided in women's bathroom. No covered receptacle n employee restroom.
Dead roaches on premises. 1 dead roach at top of stairs of second floor in non food area. Employee removed and sanitized the area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on multiple food preparation surfaces in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above food prep area across from fryers.
Employee with no hair restraint while engaging in food preparation at sushi bar.
Floor area(s) covered with standing water of rear storage closet by stairs.
Food stored in undrained ice. Raw shrimp stored in undrained ice in walk in cooler.
Food stored on floor. Cooking oil stored on floor in rear storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 123 F in room before kitchen.
No handwashing sign provided at a hand sink used by food employees in kitchen next to ice machine or in employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers have built up food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles stored above food to be served to the public in double door reach in cooler near door.
Wet wiping cloth not stored in sanitizing solution between uses in room right before kitchen.
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line coughed twice and did not remove gloves and wash hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers on cook line: cut tomatoes (48F - Cold Holding); tofu (48F - Cold Holding) Employee put ice on items
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 sushi station not time stamped. Employee put correct time stamp on rice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soups cooling with lid on in walk in cooler. Manager removed lid.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on ok line have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in server prep station used to dump ice.
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. Multiple items in multiple reach in freezers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above ticket across from fryers in kitchen.
Food stored in undrained ice. Multiple food items in reach in cooler on cook line and walk in cooler have food items stored in undrained ice.
No handwashing sign provided at a hand sink used by food employees in men's and women's restrooms.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Dented can of pineapple chunks, 108 ounces, not segregated in dry goods storage area.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone with gloves on and continued working without removing gloves and washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken not all commercially packaged over ready-to-eat vegetables by rear door storage freezer.
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. See stop sale. Sushi rice being held on time with no time stamp. Employee put on correct time.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib by rear door.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense rice.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in sushi bar area in reduced oxygen packaging and not scored. Manager scored packaging.
Damaged/spoiled/recalled food not properly segregated. Dented can of pineapple chunks, 108 ounces, not segregated in dry goods storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above reach in cooler across from fryers. Manager stored correctly.
Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation on cook line with no hair restraints. Employees donned hats.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Employee stored correctly.
Silverware/utensils stored upright with the food-contact surface up. Utensils at end of cook line are stored with food contact surfaces upright.
Jul 19, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink before kitchen area used to dispense ice from drinks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
Equipment in poor repair. Chest freezer in rear storage area has exposed insulation.
Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of door to alleyway.
Silverware/utensils stored upright with the food-contact surface up. Utensils at end of cook line stored with food contact surfaces upright.
Jul 19, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area not landing on food or food contact surfaces.
Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings found on shelves of dry goods storage area. No open containers in dry goods storage area. All items are canned items. 6 rodent droppings in upstairs furniture storage area. No food storage on second floor. Manager removed all rodent droppings and sanitized the area. Glue trap in rear dry goods storage area has evidence of possible rodent due to fur stuck on trap. Manager removed glue trap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cream cheese (50F - Cold Holding); cooked chicken (50F - Cold Holding); raw shrimp (50F - Cold Holding) In sushi window cooler: cream cheese (45F - Cold Holding); tuna (45F - Cold Holding); salmon (45F - Cold Holding) Manager placed ice on items.
Handwash sink used for purposes other than handwashing. Hand wash sink before kitchen area used to dispense ice from drinks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in reduced oxygen packaging and packaging is not scored. Employee scored packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on clean preparation table in rear of kitchen. Manager removed.
Employee eating in a food preparation or other restricted area. Employee drinking from personal drink on food preparation line.
Equipment in poor repair. Chest freezer in rear storage area has exposed insulation.
Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of door to alleyway.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by rice container just outside kitchen door in standing water of 128 F.
Silverware/utensils stored upright with the food-contact surface up. Utensils at end of cook line stored with food contact surfaces upright.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in solution on cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.