THAI AM RESTAURANT
6040 N 4 ST · ST. PETERSBURG · Pinellas County · FL 33703
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
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. 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. **Repeat Violation**
08A-05-6High Priority – 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. **Corrected On-Site**
03A-02-5High Priority – 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. **Corrected On-Site** **Repeat Violation**
03F-02-5High 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. See stop sale. Operator time mark items stored on cook line for 11:30am. **Corrected On-Site**
03B-01-6High Priority – 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. **Corrected On-Site**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Repeat Violation**
03F-10-5Intermediate – 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. **Corrected On-Site**
02C-02-5Intermediate – 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. **Repeat Violation**
Basic 4
16-03-4Basic – Accumulation of debris inside warewashing machine. Soiled with limes ale build up.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Soiled with food debris. **Repeat Violation**
12B-07-4Basic – 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.
08B-38-4Basic – 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. **Repeat Violation**
Inspector observations synchronized from DBPR on September 22, 2026 12:27 PM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
2 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.