PATTI'S KITCHEN THAI STREET NOODLES
6527 PARK BLVD N, Pinellas Park FL 33781 · 7274821889
Last inspected May 1, 2026 · 6 visits since October 2023
APR 24
SEP 24
FEB 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 vomiting or diarrheal event form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh Garlic in oil. 85 degrees Put on shelves next to grill last night outside of cold holding. Employee discard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil. 85 degrees Put on shelves next to grill last night outside of cold holding. Employee discarded
Handwash sink not accessible for employee use at all times. Top of ice bucket inside hand wash sink. Employee moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep counter. Employee moved
In-use tongs stored on equipment door handle between uses. Employee moved
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Tower fan stored in front of hand sink not allowing easy accesses in front counter area hand sink. Operator moved fan to allow easier access.
No soap provided at handwash sink. Missing at hand sink in front counter. Inspector assisted in filling soap dispenser.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to dish machine. Provided operator with hand washing sign. Sign posted at inspection.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored on top of unwashed broccoli. Operator moved raw shelled eggs ti the bottom of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food debris.
Handwash sink not accessible for employee use at all times. Plastic togo container inside hand sink in kitchen area. Operator moved container out of hand sink. Fan stored in front of handwashing sink in front counter area. Operator moved fan to allow access to hand sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table in kitchen area and in front counter area. Drinks moved to designated area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On table in front counter area.
Employee eating in a food preparation or other restricted area. Opened bag of chips on prep table in front counter area. Employee moved item to designated area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored on top of slicer in kitchen area. Employee head phones and notebook stored on table next to slicer. Operator moved items.
Food stored on floor. Bag of onions stored on the floor in dry storage area. Operator moved item off the floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between crack of shelf above reach in deli cooler and extension outlet. Operator moved knifes.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli without washing prior to preparation. Discussed with operator vegetables must be washed prior to preparation.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Employee began engaging in food preparation without washing hands and changing gloves.
Nonfood-grade containers used for food storage - direct contact with food. - Nonfood grade containers used to store food through coolers and freezers.
Raw animal food stored over or with unwashed produce. -Raw salmon filet stored over unwashed produce inside reach in stand alone fridge near dish machine. Employee moved item off produce.
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 vomiting or diarrheal event form.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Cooked pork cooling in sealed deli containers inside stand alone cooler in kitchen area. Employee and inspector removed lids from containers for proper cooling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Establishment holding raw shell eggs in bowl in dry storage area. Emailed operator written procedures for use of time as a public health control.
Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle in dry storage area where stand alone coolers and freezer are located.
Toxic substance/chemical on premise that is not required for the operation of establishment. -Burn spray stored with spices and jelly on dry storage rack in dry storage area with clean dishes. Employee moved item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drinks on prep table near dish machine. Employee moved drinks off prep table.
Food stored on floor. -Oil stored on floor in dry storage area with stand alone coolers and freezers. Employee removed off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled on reach in deli cooler on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. -Stand alone coolers and freezers in dry storage area soiled with food debris.
Standing water in bottom of reach-in-cooler. -Standing water inside reach in deli cooler on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloth stored on prep table in kitchen area. Employee stored wiping cloth in bucket.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 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. Dishwasher went from dirty dishes to clean dishes without washing his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cooler next to cook line: Pork (117F - Hot Holding) Inspector discussed proper holding temperatures or using Time as a Public Health Control.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands with gloves on in three compartment sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork in reach-in cooler across from oven stored to cool with cover on. Cooked pork @ 2:10pm (77F - Cooling) Manager removed cover and put into freezer. Temperature taken again at 2:45 pm and pork is now 41 F.
Handwash sink used for purposes other than handwashing. Manager move item out of hand sink.
Dumpster overflowing garbage.
Employee eating in a food preparation or other restricted area. Employee eating on prep table near dish washing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table near three compartment sink.
Food stored on floor. Oil and potatoes stored on the floor in back storage area.
In-use knife/knives stored in cracks between pieces of equipment. Knifes stored in between power strip and prep table. Manager moved knifes.
In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle. Manager remove tongs from oven.
Open dumpster lid. Manager closed lid to dumpster.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler along far wall above food to be served to the public. Manager moved drink to designated area.
Reuse of single-service or single-use articles. Bottles containing vinegar chili sauce are being stored in single service bottles that originally contained balsamic.
Self-closing device on bathroom door disconnected/broken. No self closing device on either men's or women's restrooms.
Silverware/utensils stored upright with the food-contact surface up. Spoons and spatulas stored with food contact service up right. Manager stored correctly.
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.