THAI-AM RESTAURANT
Health inspection records show THAI-AM RESTAURANT in ST. PETERSBURG has 3 inspections with a food safety rating of 1.2/5. Food safety practices have remained consistent.
Last inspection: 1 months ago · 3 reports on file
6040 4th Street North
Saint Petersburg, Florida, 33703
Edgemoor
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
All Inspection Reports
3/10/2026· 1mo ago
Visit ID: 13501759
Follow-up Inspection Required4 high, 2 int, 4 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar container Warning
- 08B-38-4:Basic - 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. 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 drinks open in standing reach-in cooler. Warning
- 02D-01-5:Basic - 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. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026 Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw ground pork observed stored above unwashed produce in walk-in cooler. Manager relocated items. Corrected On-Site Warning
- 08A-17-6:High Priority - 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. Corrected On-Site Warning
- 03F-02-5:High Priority - 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. Corrected On-Site Warning
- 53B-01-5:Intermediate - 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. Warning
- 11-26-1:Intermediate - 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. Warning
8/22/2025· 7mo ago
Visit ID: 10908682
Met Inspection Standards3 high, 2 int, 7 basic
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 36-03-4:Basic - Cove molding at floor underneath dishmachine is broken.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-24-5:Basic - Hole in or other damage to wall underneath dishmachine .
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in kitchen and cooks line. Operator placed buckets into another bucket. Corrected On-Site
- 22-41-4:High Priority - 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. Corrected On-Site
- 12A-09-4:High Priority - 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.
- 03F-02-5:High Priority - 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. Corrected On-Site
- 22-02-4:Intermediate - 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.
- 53B-14-5:Intermediate - 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.
4/1/2025· 1y ago
Visit ID: 10806350
Met Inspection Standards1 high, 2 int, 5 basic
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in kitchen.
- 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
- 25-32-4:Basic - Reuse of chicken base containers to store foods in refrigerator near three-compartment sink.
- 03A-02-5:High Priority - 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. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.