THAI AM RESTAURANT
6040 N 4 ST · ST. PETERSBURG · Pinellas County · FL 33703
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-01-5High Priority – 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. **Corrective Action Taken**
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 2 dented 6 Lb 12 oz. can of pineapple chunks.
22-41-4High 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 sanitizer testing at 0 PPM. Inspector observed bucket of chemical for dish machine empty.
12A-27-4High Priority – 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.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Grocery T-shirt bags used to store food in walk in cooler **Repeat Violation**
35A-04-4High Priority – 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.
12A-09-4High Priority – 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.
03A-02-5High Priority – 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)
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener heavily soiled.
02C-02-5Intermediate – 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.
Basic 9
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Heavily spike with food debris and rodent droppings.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. On reach in deli coolers.
35A-03-4Basic – 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.
40-06-5Basic – 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.
08B-38-4Basic – Food stored on floor. Vegetable oil stored on floor on cook line under wok station.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
12B-13-4Basic – 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.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board of reach in deli cooler on cook line.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Unlabeled containers of white powdered substance under prep table.
Inspector observations synchronized from DBPR on August 10, 2026 3:04 AM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.