SAWATDEE THAI AND SUSHI
4418 Park Boulevard
Florida, 33781
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2022 **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee cell phone on sushi deli cutting board on a food preparation table or over/next to clean equipment/utensils. Employee moved **Warning** - From follow-up inspection 2025-03-19: Cell phone on cutting board in kitchen, removed **Time Extended** **Corrected On-Site**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used to storage of beef inside reach in freezer **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. During inspection observed sushi station hand wash sink used to fill water for utensils. Employee removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-19: Ice in hand sink in kitchen, used as dump sink **Time Extended**
Food safety inspection conducted on 3/19/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 3/12/2025
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2022 **Warning**
- 12B-07-4:Basic - Employee cell phone on sushi deli cutting board on a food preparation table or over/next to clean equipment/utensils. Employee moved **Warning**
- 08B-38-4:Basic - Food stored on floor. Bag of rice dry storage **Corrected On-Site** **Warning**
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. During inspection observed cook took raw shrimp from freezer put on shelf near cook line. Temp of food is 38 degrees. **Warning**
- 51-18-6:Basic - No copy of latest inspection report available. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line **Warning**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. During inspection observed cook cracked raw shell eggs and continued cooking touching reach in cooler door then handles of spatula and the to go container. Instructed cook to wash hands. **Warning**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used to storage of beef inside reach in freezer **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed eggs on shelve in dry storage. Cook despaired she took out of cold holding last night and forgot to put back inside cooler. Stop sale issued **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs Bean sprouts 79 degrees cold holding Garlic in oil 69 degrees cold holding **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. During inspection observed hand wash sink blocked with trash can near dishwasher. Employee moved**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. During inspection observed sushi station hand wash sink used to fill water for utensils. Employee removed. **Corrected On-Site** **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed time as a public health control paperwork. Employee filled out during inspection. Bean sprouts, garlic in oil, raw shelled eggs at cook line, Sushi rice at sushi station **Warning**
Food safety inspection conducted on 3/12/2025 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 1/23/2025
High Priority
5
Intermediate
6
Basic
3
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License posted in dinning room area expired on 2/1/20222. **Repeat Violation**
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Coming from underneath three compartment sink area.
- 08B-12-5:Basic - Stored food not covered. Container of coconut soup stored in single door reach in cooler not covered. **Repeat Violation**
- 22-41-4:High Priority - 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 testing at 10 PPM. Employee ran dish machine a few times and primed chlorine to dispense more chemical. Ran dish machine and retested chlorine and is chemical is now testing at 50 PPM. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs, container of raw marinated chicken and raw pork stored over containers of washed sprouts and multiple containers of different sauces in double door display cooler. **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs and raw chicken stored above raw pork inside double display cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container cut cabbage time stamped for 11am stored inside single door reach in cooler on cook line at 3:26pm. Item was not discarded after the 4 hour time limit.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of cut cabbage time stamped for 11am stored inside single door reach in cooler on cook line at 3:26pm. Item was not discarded after the 4 hour time limit.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand sink next to dish machine in kitchen area. Employee moved trash can to allow access to hand sink. **Corrected On-Site** **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees could not provide written procedures for holding food items on time as a public health control.
- 02C-04-5:Intermediate - 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. Containers of frozen wontons, Krab Rangoon's, curry puffs prepared onsite stored inside triple door freezer in kitchen area not date marked.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of coconut soup, spring rolls, and Krab Rangoons prepared onsite and stored in single door reach in cooler on cook line not date marked. **Repeat Violation**
- 16-28-4:Intermediate - Two-compartment sink used for warewashing. Observed three compartment sink missing third compartment.
Food safety inspection conducted on 1/23/2025 revealed 14 total violations (5 high priority, 6 intermediate, 3 basic).
Inspection on 7/31/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line. **Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 03A-05-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer. **Warning** - From follow-up inspection 2024-07-29: Inspector left probe thermometer inside stand alone freezer for 5 minutes. Thermometer recorded 58 degrees. **Time Extended** - From follow-up inspection 2024-07-31: Stand alone reach in freezer digital ambient thermometer is reading at 45 degrees during call back inspection. No food items stored in freezer. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Items prepared onsite inside reach in coolers and freezer not date marked. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
Food safety inspection conducted on 7/31/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 7/29/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line. **Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 03A-05-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer. **Warning** - From follow-up inspection 2024-07-29: Inspector left probe thermometer inside stand alone freezer for 5 minutes. Thermometer recorded 58 degrees. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Temperatures at 1:30pm in Sushi display case: yellow tail (46F - Cold Holding); escolar (46F - Cold Holding); salmon (45F - Cold Holding); ahi tuna (45F - Cold Holding); krab (45F - Cold Holding) -Employee moved trays of fish in sushi display into mini fridge at sushi station. Bags of ice were placed on top of fish to bring the temperature down. -Items sitting out on prep table and rack in between reach in deli cooler: cut kale (87F - Cold Holding); sprouts (76F - Cold Holding); cut cabbage (87F - Cold Holding); noodles in water (73F - Cold Holding) -Items inside stand alone reach freezer: thawed chicken (61F - Cold Holding); raw chicken (52F - Cold Holding) -Items in stand alone reach in cooler next to ice machine: half and half (49F - Cold Holding); butter (50F - Cold Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); raw beef (52F - Cold Holding); half and half (49F - Cold Holding); butter (50F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-29: Items in stand alone display cooler next to ice machine: half and half (51F - Cold Holding); sprout (51F - Cold Holding); Cream cheese (51F - Cold Holding) -Operator stated a technician came to service the unit on Friday 7/26/24. Operator verified temperature of ambient thermometer at 8:23am and thermometer read 32 degrees. Technician was called again during callback inspection. -Removed TCS items out of fridge and stored in other cold holding units. Sushi display case: yellow tail (37F - Cold Holding); salmon (32F - Cold Holding); ahi tuna (40F - Cold Holding); krab (42F - Cold Holding) **Admin Complaint**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Items prepared onsite inside reach in coolers and freezer not date marked. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
Food safety inspection conducted on 7/29/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 7/24/2024
High Priority
7
Intermediate
8
Basic
15
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area. **Warning**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris. **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line. **Repeat Violation** **Repeat Violation** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purse stored on top of ice machine at kitchen entrance. **Repeat Violation** **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink. **Warning**
- 08B-38-4:Basic - Food stored on floor. -Bag of rice and soybean oil stored on floor in dry storage area. **Repeat Violation** **Warning**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Provided operator with printed copy of Heimlich maneuver/choking sign. Operator posted sign a cash register area. **Corrected On-Site** **Warning**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee water and soda stored inside reach in deli cooler on cook line. **Warning**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -Togo bowls not inverted on rack in between reach in deli coolers on cook line. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station. **Repeat Violation** **Warning**
- 08B-12-5:Basic - Stored food not covered. -Frozen tempura shrimp container not covered in stand alone reach in freezer. **Repeat Violation** **Warning**
- 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area. **Warning**
- 41-07-4:High Priority - Container of medicine improperly stored. -Employee medicine stored on top of reach in deli cooler on cook line. Operator moved item. **Warning**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee on cook line crack raw shell eggs and continued to handle utensils and ready to eat foods at wok station without washing their hands. **Warning**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. -Mold like substance in tub of butter. **Warning**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils at sushi station in 78 F standing water. **Repeat Violation** **Warning**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork, raw beef, and raw chicken stored above sauce containers in stand alone fridge next to ice machine. Operator moved items to bottom of cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Temperatures at 1:30pm in Sushi display case: yellow tail (46F - Cold Holding); escolar (46F - Cold Holding); salmon (45F - Cold Holding); ahi tuna (45F - Cold Holding); krab (45F - Cold Holding) -Employee moved trays of fish in sushi display into mini fridge at sushi station. Bags of ice were placed on top of fish to bring the temperature down. -Items sitting out on prep table and rack in between reach in deli cooler: cut kale (87F - Cold Holding); sprouts (76F - Cold Holding); cut cabbage (87F - Cold Holding); noodles in water (73F - Cold Holding) -Items inside stand alone reach freezer: thawed chicken (61F - Cold Holding); raw chicken (52F - Cold Holding) -Items in stand alone reach in cooler next to ice machine: half and half (49F - Cold Holding); butter (50F - Cold Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); raw beef (52F - Cold Holding); half and half (49F - Cold Holding); butter (50F - Cold Holding) **Repeat Violation** **Admin Complaint**
- 11-27-4:Intermediate - 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 response to a vomiting or diarrheal event form. **Corrective Action Taken** **Repeat Violation** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -3 gallon trash can stored in front of hand sink next to dish machine. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Inspector observed ice dumped inside hand sink next to dish machine. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at hand sink next to dish machine. Employee stocked paper towels. **Corrected On-Site** **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Items prepared onsite inside reach in coolers and freezer not date marked. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Employee using unlabeled blue chemical spray bottle to clean table in dinning room. Employee labeled spray bottle as glass cleaner. **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/24/2024 revealed 30 total violations (7 high priority, 8 intermediate, 15 basic).