THAI-AM RESTAURANT
6040 4TH ST N, Saint Petersburg FL 33703 · 727-522-7813
Last inspected Apr 27, 2026 · 12 visits since September 2023
AUG 24
NOV 24
APR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately: 30 rodent droppings on top of dish machine. 10 rodent droppings on the side of water heater next to three compartment sink. 1 rodent droppings on floor next to rack holding vegetable oil and bags of rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024052934 | Aug 20, 2024 | Feb 26, 2025 | $800 |
| 3--2023058480 | Sep 27, 2023 | Dec 6, 2023 | $400 |
Inspection history
12 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
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.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar container
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks open in standing reach-in cooler.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Container of white granular substance stored next to dish machine. Operator identified as sugar. Advised operator requirements for labeling containers not easily identifiable.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
Raw animal food stored over or with unwashed produce. Raw ground pork observed stored above unwashed produce in walk-in cooler. Manager relocated items.
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 stored above raw pork in standing reach-in freezer next to dish machine. Operator relocated items for proper storage.
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. Establishment has curry sauces, cooked tofu and garlic and oil included on written plans. Items are not time stamped when placed out of temperature. Operator identified the items as going out at 11:30 AM.
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 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.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar container
Food stored on floor. Rehydrated noodles and cooked proteins stored in a pot on the floor in the walk-in cooler. Manager elevated items for proper storage.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks open in standing reach-in cooler.
Working containers of food removed from original container not identified by common name. Container of white granular substance stored next to dish machine. Operator identified as sugar. Advised operator requirements for labeling containers not easily identifiable.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer container. Checked reading 50ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands while wearing gloves then touch clean dishes. Discussed with operator proper hand-hygiene techniques.
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. No time mark for lettuce wrap in cooks line. Operator time marked items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can open on prep table is soiled with food debris. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks.
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.
Cove molding at floor underneath dishmachine is broken.
Employee with no hair restraint while engaging in food preparation.
Hole in or other damage to wall underneath dishmachine.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor in kitchen and cooks line. Operator placed buckets into another bucket.
Apr 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator unable to determine how long items were above 41f a. cooked shrimp (47F - Cold Holding); b. cooked chicken (47F - Cold Holding); c. cut lettuce (47F - Cold Holding); d. cut tomatoes (47F - Cold Holding) Observed operator discard items. Stop sale not warranted.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in kitchen.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reuse of chicken base containers to store foods in refrigerator near three-compartment sink.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee crack raw egg shells with gloves on and touch clean plates to plate food. Discussed proper hand washing procedures. Employee removed gloves and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken store above cooked duck and cooked pork dumplings inside stainless steel freer/cooler. Employee moved raw chicken to bottom shelf and stored ready to eat items above.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on cook line: fresh garlic and oil (93F - Cold Holding); cut tomatoes (63F - Cold Holding); dehydrated noodles (66F - Cold Holding); dehydrated noodles (63F - Cold Holding); cut cabbage (3F - Cold Holding); sprouts (51F - Cold Holding) Discussed with operator that items can either cold held at 41 F or lower or they can use Time as a Public Health Control. Operator filled out time as a public health written procedures and time stamped items for 11:30am.
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. Operator time mark items stored on cook line for 11:30am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork potstickers (112F - Hot Holding) Discussed with operator that item can either be hot held at 135 F or higher or they can use Time as a Public Health Control. Operator filled out time as a public health written procedures and time stamped items for 1pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out written procedures for items stored on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck, cooked pork dumplings prepared on site not date marked in stainless steel freezer/fridge on cook line.
Accumulation of debris inside warewashing machine. Soiled with limes ale build up.
Accumulation of debris on exterior of warewashing machine. Soiled with food debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cart with spices next to reach in deli cooler on cook line.
Food stored on floor. Box of oil and bottle of sauces stored on floor of cook line. Cases of raw chicken stored on floor of walk in cooler.
Aug 21, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery T-shirt bags used to store food in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener heavily soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items stored in reach in deli cooler and walk in cooler not date marked.
Accumulation of debris on exterior of warewashing machine. Heavily spike with food debris and rodent droppings.
Cutting board has cut marks and is no longer cleanable. On reach in deli coolers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Working containers of food removed from original container not identified by common name. Unlabeled containers of white powdered substance under prep table.
Aug 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Six 6qt containers of cooked chicken cooling in close containers. At 1:17pm containers of chicken temping at 101 F inside walk in cooler. Employee divided chicken into smaller containers for faster cooling and stored into walk in cooler.
Dented/rusted cans present. See stop sale. 2 dented 6 Lb 12 oz. can of pineapple chunks.
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. Dish machine chlorine sanitizer testing at 0 PPM. Inspector observed bucket of chemical for dish machine empty.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs with gloves on and continued to touch in use utensils and sprouts on cook line wearing the same gloves.
Nonfood-grade bags used in direct contact with food. Grocery T-shirt bags used to store food in walk in cooler
Rodent activity present as evidenced by rodent droppings found. Approximately: 30 rodent droppings on top of dish machine. 10 rodent droppings on the side of water heater next to three compartment sink. 1 rodent droppings on floor next to rack holding vegetable oil and bags of rice.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single service gloves change tasks and began touching multiple ready to eat items inside reach in deli cooler without changing their gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items not stored in cold holding unit: cut tomatoes (63F - Cold Holding); sprouts (66F - Cold Holding); dehydrating noodle (67F - Cold Holding) Inside double door display fridge on cook line: Tofu (54F - Cold Holding); Raw chicken (54F); Raw chicken wings (54F - Cold Holding); Ground chicken (54F - Cold Holding); Ground pork (54F - Cold Holding); Cooked duck (55F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener heavily soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items stored in reach in deli cooler and walk in cooler not date marked.
Accumulation of debris on exterior of warewashing machine. Heavily spike with food debris and rodent droppings.
Cutting board has cut marks and is no longer cleanable. On reach in deli coolers.
Dead roaches on premises. 1 dead roach with attached egg casing under rack storing clean dishes on cook line. 1 dead roach in side of stand alone freezer next to rack storing clean dishes. 1 dead roach in dust pan stored next to rack storing vegetable oil and bags of rice. 1 dead under rack storing vegetable oil and bags of rice. 1 dead roach under rack storing wine glasses in dinning room area. 2 dead roaches in between of stand alone cooler and reach in freezer chest. 1 dead roach under reach in freezer chest in dinning room area. 1 dead roach under register stand in dinning room area. 1 dead roach in men's restroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on push cart storing in use seasoning on cook line.
Food stored on floor. Vegetable oil stored on floor on cook line under wok station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in deli cooler on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board of reach in deli cooler on cook line.
Working containers of food removed from original container not identified by common name. Unlabeled containers of white powdered substance under prep table.
Dec 4, 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 ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket not at proper minimum strength 0 PPM. Employee replenished Chlorine Sanitizer bucket to 100 PPM.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken cooling 100 F @ 2:55pm. Employee divided chicken into smaller portions in containers for faster cooling.
Nonfood-grade bags used in direct contact with food. Produce stored no food-grade bags inside reach in fridge near three compartment sink. Employee bagged them in food grade bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -scallops 56 F @ 2:50pm scallops re-temped @ 3:44pm and brought down to 40 F. @ 2:50pm: -beef 55 F -chicken 55 F -shrimp 52 F Items were moved in to reach in freezer and @ 4:18pm items were re-temped and brought down to 41 F.
Toxic substance/chemical improperly stored. Chemical spray bottle on prep table. Employee moved bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Employee washed can opener.
Bowl or other container with no handle used to dispense food. Soufflé cup stored in salt container. Bowl stored in rice container. Manager moved containers out of salt and rice. Educated employees about using scooper with handles to dispense food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table. Employee moved drinks.
Food stored on floor. Oil stored on floor near cook line. Employee moved oil.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table. Manager moved knife.
No Heimlich maneuver/choking sign posted. Emailed manager choking poster.
Time/temperature control for safety food thawed in an improper manner. Meat thawing in rice cooker pan under prep table. Educated employees about proper thawing methods. Meat was moved into walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Employee moved off the floor.
Working containers of food removed from original container not identified by common name. Powdered substance not labeled under prep table. Employee labeled it as Salt.
Oct 2, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Oct 2, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in chemical test strip bag in kitchen 5 live roaches under power strip in rice cooker table in kitchen 1 live roach in clean utensils near tea urn in kitchen 50 live roaches under wet cardboard under reach-in cooler on cooks line 40 live roaches in between boards under air conditioner behind clean dish rack in kitchen 1 live roach on clean dishes 5 live roaches in lid of cooks line reach-in cooler 25 live roaches in broken wall and paint under three compartment sink in kitchen 20 live roaches around perimeter of kitchen ceiling behind electrical conduit 3 live roaches in freezer gasket in kitchen 3 live roaches in between reach-in cooler in coolers in prep area of kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 29, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in chemical test strip bag in kitchen 5 live roaches under power strip in rice cooker table in kitchen 1 live roach in clean utensils near tea urn in kitchen 50 live roaches under wet cardboard under reach-in cooler on cooks line 40 live roaches in between boards under air conditioner behind clean dish rack in kitchen 1 live roach on clean dishes 5 live roaches in lid of cooks line reach-in cooler 25 live roaches in broken wall and paint under three compartment sink in kitchen 20 live roaches around perimeter of kitchen ceiling behind electrical conduit 3 live roaches in freezer gasket in kitchen 3 live roaches in between reach-in cooler in coolers in prep area of kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. 25 dead roaches around hot water heater in kitchen 29 dead roaches under three compartment sink in kitchen 3 dead roaches in clean utensil bin in prep area 19 dead roaches under cooks line 10 dead roaches under rice cooking station in kitchen 2 dead roaches in server drink area of dining room 3 dead roaches in fan over cooks line 3 egg casings on top of reach-in freezer in kitchen 1 egg casing on window sill in kitchen 4 egg casing along wall with reach-in freezers in kitchen 2 egg casings under three compartment sink
Sep 27, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 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 priority1 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Chicken in walkin cooler temping at 117 F. Employee divided chicken into smaller containers for faster cooling.
Dented/rusted cans present. See stop sale. 1 4LB Can of Bambo dented on shelf with undamaged food
Nonfood-grade bags used in direct contact with food. Grocery bags used for food storage.
Roach activity present as evidenced by live roaches found. 1 live roach in chemical test strip bag in kitchen 5 live roaches under power strip in rice cooker table in kitchen 1 live roach in clean utensils near tea urn in kitchen 50 live roaches under wet cardboard under reach-in cooler on cooks line 40 live roaches in between boards under air conditioner behind clean dish rack in kitchen 1 live roach on clean dishes 5 live roaches in lid of cooks line reach-in cooler 25 live roaches in broken wall and paint under three compartment sink in kitchen 20 live roaches around perimeter of kitchen ceiling behind electrical conduit 3 live roaches in freezer gasket in kitchen 3 live roaches in between reach-in cooler in coolers in prep area of kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (56F - Cold Holding); shrimp (52F - Cold Holding); beef (46F - Cold Holding); pork (46F - Cold Holding); cut lettuce (55F - Cold Holding); sliced tomatoes (54F - Cold Holding) reach in cooler on cooks line. Employee divided chicken and shrimp into smaller containers for faster cooling. Rechecked temperature of chicken and shrimp at 1:35pm. Temperatures were brought down to 41 F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Damaged/spoiled/recalled food not properly segregated. One 4LB Can of Bambo dented on shelf with undamaged food
Dead roaches on premises. 25 dead roaches around hot water heater in kitchen 29 dead roaches under three compartment sink in kitchen 3 dead roaches in clean utensil bin in prep area 19 dead roaches under cooks line 10 dead roaches under rice cooking station in kitchen 2 dead roaches in server drink area of dining room 3 dead roaches in fan over cooks line 3 egg casings on top of reach-in freezer in kitchen 1 egg casing on window sill in kitchen 4 egg casing along wall with reach-in freezers in kitchen 2 egg casings under three compartment sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water on cart near reach in cooler on kitchen line.
Food stored on floor. Case of chicken stored on floor in walk in cooler. Oil stored on floor under wok station on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above ready-to-eat foods in walk in cooler.
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.