NITALLY'S THAIMEX CUISINE
1163 DR MLK JR STREET, Saint Petersburg FL 33701 · 727-290-6166
Last inspected Apr 3, 2026 · 8 visits since December 2023
MAY 24
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in outside dry goods storage area not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge.
Handwash sink used for purposes other than handwashing. Equipment parts stored inside handsink at end of cook line. Employee removed items.
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. Observed no date marks on multiple food items in deli containers stored inside walk in freezer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At both hand-sinks at end of cook line. Hot water faucet knobs doesn't dispense hot water when turned on.
Show the remaining 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance.
Bowl or other container with no handle used to dispense food. In salsa container. Container discarded and operator got a scooper with a handle.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bar area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 83 degree water next to rice cooker.
Open dumpster lid.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 propane tanks larger than 2.7 Ibs observed across from bar.
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate14 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line.
Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line.
Equipment in poor repair. Reach in freezer lid.
Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine.
In-use tongs stored on equipment door handle between uses. Stored on oven handle.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking.
Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area.
Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area.
Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line.
Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots.
Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K
Dec 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate14 Basic
Show 18 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry 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/ Six employees engage with food or in food preparation during the time of the inspection.
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. No employee training could be accessed at the time of the inspection with six employees present currently engaging with food or in food preparation.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line.
Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line.
Equipment in poor repair. Reach in freezer lid.
Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine.
In-use tongs stored on equipment door handle between uses. Stored on oven handle.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking.
Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area.
Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area.
Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line.
Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots.
Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K
Nov 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 2 high priority.
2 High priority6 Intermediate19 Basic
Show 27 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. Ran the dishwasher machine a few times and chlorine sanitizer testing at 0 PPM.
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with chlorine sanitizer that is testing at 50 PPM.
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 operator DBPR Clean-Up of Vomiting and Diarrheal Events form.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry 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/ Six employees engage with food or in food preparation during the time of the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink on left side of cook line.
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. No employee training could be accessed at the time of the inspection with six employees present currently engaging with food or in food preparation.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Stored in container of red salsa and white rice.
Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line.
Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line.
Equipment in poor repair. Reach in freezer lid.
Food stored on floor. Containers of cut carrots, cut onions, and cut melons stored on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine.
In-use tongs stored on equipment door handle between uses. Stored on oven handle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Container of raw shrimp with tongs on top of shrimp stored inside of reach in cooler on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In 76 degrees water next to rice cooker.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cook line near ice machine.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking.
Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area.
Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area.
Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line.
Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots.
Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line rice (67F - Cold Holding), discussed adding to time as a public health control, form emailed to operator
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink left side of cook line, restocked
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over ware washing area
Floor not cleaned when the least amount of food is exposed.
Food stored on floor. Box of melons on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Oven handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 84F water
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Stove surface soiled
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 propane tanks larger than 2.7 lbs inside next to bar
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over beer bottles in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to dump rice.
No soap provided at handwash sink in kitchen. Manager replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Interior of ice machine is cracked.
Food stored on floor in walk in freezer.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezer at end of bar area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line.
Single-service articles improperly stored. To go cups stored in floor of outside storage area.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 propane tanks larger than 2.7 lbs water capacity in restaurant by bar area.
May 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has food debris buildup.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen near prep table has utensils in it making it inaccessible.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen next to cook line. Manager replaced.
No soap provided at handwash sink. No soap at both hand wash sinks in kitchen. Manager replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bar area has mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in bar area not inverted for protection.
Dumpster overflowing garbage.
Food not stored at least 6 inches off of the floor. Multiple food items stored on floor of walk in freezer.
Ice buildup in reach-in freezer in bar area.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at 0 ppm chlorine. Operator corrected to 100 ppm chlorine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in outside dry goods storage area not landing on food or food contact surfaces.
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on reach in cooler across from 6 burner stove has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen along far wall blocked by garbage can. Operator removed garbage can.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bar area has mold like substance.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Bag of rice stored on floor of outside dry goods storage area. Operator stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upright reach in freezers in bar area.
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.