BANGKOK THAI AND SUSHI
5306 SEMINOLE BLVD, Saint Petersburg FL 33708 · 727-319-2340
Last inspected Apr 16, 2026 · 9 visits since July 2023
FEB 24
AUG 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Observed: 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. Emailed to operator Priority: Intermediate
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021042525 | Jul 19, 2021 | Sep 27, 2021 | $160 |
Inspection history
9 visits, newest first
Apr 16, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is a change of ownership and requires updated plans. Sushi bar was moved to inside kitchen. Area in rear of dining room previously used for sushi is now used for beverage storage and prep (nearest hand sink is at rear entrance to kitchen, approximately 8 feet away)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Feb 18, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Business is under new ownership (New Beginnings Thai LLC), owner not present during inspection, per staff business changed ownership several months prior. Previous license #6212442, file #301356 Per supervisor Jessica M., no change of ownership application submitted. Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact with to go bags in freezers Priority: High Priority
Observed: Manager or person in charge lacking proof of food manager certification. Staff present unable to provide any proof of training Priority: Intermediate
Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment is under new ownership. Current equipment layout is different than previous plans on file. Changes include:- Reach in beverage cooler behind front counter- Dish machine located inside storage room between hand sink and three compartment sink- sushi bar at rear of dining room (includes sushi display cooler, 2 reach in coolers)- 2 reach in coolers located inside storage room- 2 reach in freezers in hallway next to rear exterior door Priority: Intermediate
Observed: 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. Reporting agreements emailed to operator Priority: Intermediate
Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors not self closing Priority: Basic
Observed: Floor soiled/has accumulation of debris. Accumulation of grease under cook line Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line Stove burners soiled on cook line Priority: Basic
Jan 12, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Business is under new ownership (New Beginnings Thai LLC), owner not present during inspection, per staff business changed ownership several months prior. Previous license #6212442, file #301356 Per supervisor Jessica M., no change of ownership application submitted. Priority: High Priority
Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Staff unable to provide proof of parasite destruction or invoices during inspection Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact with to go bags in freezers Priority: High Priority
Observed: 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 bar with no time mark Priority: High Priority
Observed: Manager or person in charge lacking proof of food manager certification. Staff present unable to provide any proof of training Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Consumer advisory only posted at front counter next to register. Raw sushi items on menu not identified as raw Priority: Intermediate
Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment is under new ownership. Current equipment layout is different than previous plans on file. Changes include:- Reach in beverage cooler behind front counter- Dish machine located inside storage room between hand sink and three compartment sink- sushi bar at rear of dining room (includes sushi display cooler, 2 reach in coolers)- 2 reach in coolers located inside storage room- 2 reach in freezers in hallway next to rear exterior door Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Staff present unsure if a probe thermometer is present in kitchen Priority: Intermediate
Observed: 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. Staff present unable to provide any proof of training Priority: Intermediate
Observed: 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. Reporting agreements emailed to operator Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors not self closing Priority: Basic
Observed: Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin Priority: Basic
Observed: Floor soiled/has accumulation of debris. Accumulation of grease under cook line Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line Stove burners soiled on cook line Priority: Basic
Nov 10, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority8 Intermediate7 Basic
Show 21 findings ▾
: Basic 41-05-4 Observed: Pesticide/insecticide labeled for household use only present in establishment. RAID pest control spray under three comp sink in kitchen Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Business is under new ownership (New Beginnings Thai LLC), owner not present during inspection, per staff business changed ownership several months prior. Previous license #6212442, file #301356 Per supervisor Jessica M., no change of ownership application submitted. Priority: High Priority
Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Staff unable to provide proof of parasite destruction or invoices during inspection Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact with to go bags in freezers Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fresh garlic in oil (50F - Cold Holding); shell eggs (57F - Cold Holding), held less than 4 hours, moved to cooler Priority: High Priority
Observed: 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 bar with no time mark Priority: High Priority
Observed: 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. Emailed to operator Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Staff present unable to provide any proof of training Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Consumer advisory only posted at front counter next to register. Raw sushi items on menu not identified as raw Priority: Intermediate
Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment is under new ownership. Current equipment layout is different than previous plans on file. Changes include:- Reach in beverage cooler behind front counter- Dish machine located inside storage room between hand sink and three compartment sink- sushi bar at rear of dining room (includes sushi display cooler, 2 reach in coolers)- 2 reach in coolers located inside storage room- 2 reach in freezers in hallway next to rear exterior door Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Staff present unsure if a probe thermometer is present in kitchen Priority: Intermediate
Observed: 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. Staff present unable to provide any proof of training Priority: Intermediate
Observed: 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. Reporting agreements emailed to operator Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors not self closing Priority: Basic
Observed: Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin Priority: Basic
Observed: Floor soiled/has accumulation of debris. Accumulation of grease under cook line Priority: Basic
Observed: Food stored on floor. Opened bags of rice on floor in storage room Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line Stove burners soiled on cook line Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Raw salmon and krab stick thawing at room temperature at sushi bar Priority: Basic
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over cooked shrimp in reach in freezer, order corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Metal shelves wrapped in foil above stove soiled with accumulation of grease, used to hold cooking equipment. Cutting boards stained
Handwash sink not accessible for employee use at all times. Plastic bin in hand sink on cook line, removed
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One part time employee with no proof of training
Spray bottle containing toxic substance not labeled. Degreaser bottle at dish machine
Accumulation of debris inside warewashing machine.
Employee eating in a food preparation or other restricted area. Employee food on counter behind register
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer
Pesticide/insecticide labeled for household use only present in establishment. Household insect spray next to hand sink on cook line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over noodles in reach in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Stove surface soiled
Handwash sink not accessible for employee use at all times. Personal food in hand sink on cook line, removed
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with expired certificate
Spray bottle containing toxic substance not labeled. Degreaser bottle next to dish machine, labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on shelf above cooler in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Gaskets soiled Accumulation of grease behind cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverages in cooler behind front counter and sushi bar
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Freezers contains unpackaged food in hallway next to restrooms not secured
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in chest freezer
Nonfood-grade containers used for food storage - direct contact with food. Flour stored in white plastic bin with lid that doesn't seal
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom
Buildup of food debris/soil residue on equipment door handles. Cooler handles soild
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar
Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf above triple sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cutting board at sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above cooler on cook line
Employee with no hair restraint while engaging in food preparation. Staff at sushi bar with no hair restraint
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Accumulation of grease on gas lines behind cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverages on top shelf in white cooler behind sushi bar
Stored food not covered. Multiple items in reach in freezer not covered
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway leading to restrooms not secured
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate12 Basic
Show 21 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with no gloves, then no hand wash
Nonfood-grade bags used in direct contact with food. Multiple items in reach in cooler and freezer
Nonfood-grade containers used for food storage - direct contact with food. Flour stored in white trash can in kitchen with lid that does not seal
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables in cooler at sushi bar, order corrected
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Packaged food not labeled as specified by law. Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs 77F on cook line, held less than 4 hrs, discussed adding to time as a public health control
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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.
Packaged food not labeled as specified by law. Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F Product packaged in unsealed plastic container and covered in bubble wrap
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women restroom
Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over sushi bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over cooler in kitchen, removed
Employee personal food not properly identified and segregated from food to be served to the public. Open container of whole crab on door of white cooler (personal use)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and glasses on shelf over cooler in kitchen
Employee with no hair restraint while engaging in food preparation. Male employees handling food with no hair restraints
Food stored on floor. Cooking oil on floor at cook line
Ice buildup in chest reach-in freezer.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fried Thai noodle balls prepared on site with no labeling. Discussed proper labeling with operator, item removed from counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line
Stored food not covered. Multiple items in reach in freezer
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.