9 Bangkok Thai Restaurant
Last inspected: Jan 6, 2026
86
Score
The health department has logged 13 inspections at 9 Bangkok Thai Restaurant, the earliest from 2022. Inspectors last stopped by on Jan 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly four violations earlier in the record.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged five times.
The city-wide average for St. Petersburg sits at 77, putting 9 Bangkok Thai Restaurant on the better side of that line. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with pink mold like substance.
22-20-5
86
Oct 14, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches observed inside interior of oven on cook line. 1 live roaches observed crawling on the floor underneath utility sink. **Warning** - From follow-up inspection 2025-10-14: 1 live roach crawling on floor underneath prep table next to dish machine. Operator killed and sanitized area. **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Tomcat Rodent Repellent and Spectracide Bug Stop Home Barrier stored under dry storage rack next to reach in deep freezer and single door freezer. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
41-05-4
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. Multiple containers of cut vegetables and three pots of curry not date marked inside walk in cooler. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in deep freezer and rack storing boxes of aluminum foil and aluminum foil take out pans. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Drain cover(s) missing. Under ice machine. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavily soiled with grease and food debris underneath equipment on cook line. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cracks in between equipment on cook line heavily soiled with grease and food debris. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
23-03-4
55
Oct 13, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 20 rodent dropping on floor under shoe rack across from rack storing clean containers. 6 rodent droppings on floor near dry storage rack next to reach in deep freezer and single door freezer. 3 rodent droppings on floor underneath storage rack storing clean dishes next to ice machine. 3 rodent droppings on floor on floor underneath utility sink. 20+ rodent dropping on floor underneath wooden Dolly's storing soda cans and storage rack storing single service gloves and boxes. 6 rodent droppings on shelving storing wooden dollys of boxes of mirin and vinegar in sushi bar. 20 rodent droppings underneath sushi bar counter. 75 rodent droppings underneath benches across from sushi bar. **Warning**
35A-04-4
High Priority - Roach excrement and/or droppings present. Observed roach excrement on wooden dolly storing fryer oil in between oven and wok station. **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches observed inside interior of oven on cook line. 1 live roaches observed crawling on the floor underneath utility sink. **Warning**
35A-05-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Tomcat Rodent Repellent and Spectracide Bug Stop Home Barrier stored under dry storage rack next to reach in deep freezer and single door freezer. **Warning**
41-05-4
High Priority - Container of medicine improperly stored. Bottle of Advil and vitamins stored with bottle of sauces at sushi bar. Items were moved. **Corrected On-Site** **Warning**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food in hand sink next to ice machine. Discussed with the manager. **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment time sushi rice for 10:30am in sushi bar. Emailed operator written procedures to fill out. **Corrective Action Taken** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cut vegetables and three pots of curry not date marked inside walk in cooler. **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in deep freezer and rack storing boxes of aluminum foil and aluminum foil take out pans. **Warning**
36-34-5
Basic - Dead roaches on premises. Approximately: 10 dead roaches on floor besides and in between the oven and wok station on the cook line. 10 dead roaches on floor underneath wok station on cook line. 3 dead roaches underneath double door reach in cooler on cook line. 1 dead roach underneath utility sink across from ice machine. 1 dead roach on floor inside closet room with two deep freezers near bathrooms. 1 dead roach on on floor underneath ice machine. **Warning**
35A-03-4
Basic - Drain cover(s) missing. Under ice machine. **Warning**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler on cook line. Items moved off was moved. **Corrected On-Site** **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open. Operator closed door. **Corrected On-Site** **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Heavily soiled with grease and food debris underneath equipment on cook line. **Warning**
36-73-4
Basic - Food stored on floor. Bucket of raw chicken stored on floor across from walk in cooler. Items moved off the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cracks in between equipment on cook line heavily soiled with grease and food debris. **Warning**
23-03-4
23
Mar 4, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. The majority of the food in multiple freezers in multiple locations - From follow-up inspection 2025-03-04: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in wic - From follow-up inspection 2025-03-04: **Time Extended**
06-09-1
86
Feb 17, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
61
Jul 26, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by rear door lacks a vacuum breaker. - From follow-up inspection 2024-07-24: Hose bib by rear door lacks a vacuum breaker. **Time Extended** - From follow-up inspection 2024-07-26: Hose bib by rear door lacks a vacuum breaker. **Time Extended**
29-34-4
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. Multiple items in walk in cooler prepared on site and not date marked. - From follow-up inspection 2024-07-24: Multiple items in various coolers prepared on site and not date marked. **Time Extended** - From follow-up inspection 2024-07-26: Multiple items in various coolers prepared on site and not date marked. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged in kitchen and ware washing area. - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle n employee restroom. - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen next to ice machine or in employee restroom. **Repeat Violation** - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers have built up food debris. - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
23-03-4
64
Jul 24, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
41
Jul 22, 2024
Routine - Food
10 critical violations. 6 major violations. 16 minor violations.
View 32 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in upstairs storage area not near any food or food preparation areas. Employee removed and sanitized. **Admin Complaint**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken not commercially packaged above vegetables in upright reach in freezer across from rear food storage area.
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Dish washer went from employee restroom to washing dishes without washing hands again.
12A-11-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at sushi counter over 200 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by rear door lacks a vacuum breaker.
29-34-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer goes from dirty to clean equipment with no hand wash in between. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Ethanol stored above chest freezer in rear tiled room.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In server area before kitchen: spring rolls (112F - Hot Holding)
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from stove: cooked beef (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding) manager put items on ice. In walk in cooler: cut melon (47F - Cold Holding); salmon (47F - Cold Holding); raw chicken (47F - Cold Holding) manager moved items to reach in freezer. **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not date marked.
02C-02-5
Intermediate - Equipment drain line draining into handwash sink at sushi prep station.
31A-10-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler has built up food debris. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi prep station.
31B-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged in kitchen and ware washing area.
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle n employee restroom.
32-12-5
Basic - Dead roaches on premises. 1 dead roach at top of stairs of second floor in non food area. Employee removed and sanitized the area. **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on multiple food preparation surfaces in kitchen. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above food prep area across from fryers.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation at sushi bar.
13-03-4
Basic - Floor area(s) covered with standing water of rear storage closet by stairs.
36-22-4
Basic - Food stored in undrained ice. Raw shrimp stored in undrained ice in walk in cooler. **Repeat Violation**
08B-31-4
Basic - Food stored on floor. Cooking oil stored on floor in rear storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 123 F in room before kitchen.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen next to ice machine or in employee restroom. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers have built up food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles stored above food to be served to the public in double door reach in cooler near door.
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in room right before kitchen.
21-12-4
6
May 14, 2024
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
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. Sushi rice at sushi station not time stamped. Employee put correct time stamp on rice. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers on cook line: cut tomatoes (48F - Cold Holding); tofu (48F - Cold Holding) Employee put ice on items **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Admin Complaint**
50-17-3
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
12A-13-4
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line coughed twice and did not remove gloves and wash hands.
12A-14-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soups cooling with lid on in walk in cooler. Manager removed lid. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on ok line have built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in server prep station used to dump ice.
31A-11-4
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. Multiple items in multiple reach in freezers.
02C-04-5
Basic - Food stored in undrained ice. Multiple food items in reach in cooler on cook line and walk in cooler have food items stored in undrained ice.
08B-31-4
Basic - No handwashing sign provided at a hand sink used by food employees in men's and women's restrooms.
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above ticket across from fryers in kitchen. **Repeat Violation**
12B-07-4
27
Sep 19, 2023
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
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. See stop sale. Sushi rice being held on time with no time stamp. Employee put on correct time. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib by rear door.
29-34-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of pineapple chunks, 108 ounces, not segregated in dry goods storage area.
01B-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone with gloves on and continued working without removing gloves and washing hands.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken not all commercially packaged over ready-to-eat vegetables by rear door storage freezer.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of pineapple chunks, 108 ounces, not segregated in dry goods storage area.
08B-20-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in sushi bar area in reduced oxygen packaging and not scored. Manager scored packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense rice.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance. **Repeat Violation**
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Employee stored correctly. **Corrected On-Site**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation on cook line with no hair restraints. Employees donned hats. **Corrected On-Site**
13-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils at end of cook line are stored with food contact surfaces upright. **Repeat Violation**
24-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above reach in cooler across from fryers. Manager stored correctly. **Corrected On-Site** **Repeat Violation**
12B-07-4
29
Jul 19, 2023
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area not landing on food or food contact surfaces.
35A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings found on shelves of dry goods storage area. No open containers in dry goods storage area. All items are canned items. 6 rodent droppings in upstairs furniture storage area. No food storage on second floor. Manager removed all rodent droppings and sanitized the area. Glue trap in rear dry goods storage area has evidence of possible rodent due to fur stuck on trap. Manager removed glue trap. **Corrected On-Site** **Repeat Violation**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cream cheese (50F - Cold Holding); cooked chicken (50F - Cold Holding); raw shrimp (50F - Cold Holding) In sushi window cooler: cream cheese (45F - Cold Holding); tuna (45F - Cold Holding); salmon (45F - Cold Holding) Manager placed ice on items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink before kitchen area used to dispense ice from drinks.
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in solution on cook line.
21-12-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils at end of cook line stored with food contact surfaces upright.
24-18-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by rice container just outside kitchen door in standing water of 128 F.
10-07-4
Basic - Equipment in poor repair. Chest freezer in rear storage area has exposed insulation.
14-11-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking from personal drink on food preparation line.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on clean preparation table in rear of kitchen. Manager removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in reduced oxygen packaging and packaging is not scored. Employee scored packaging.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of door to alleyway.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
10-20-4
35
Feb 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings on top of dish machine. Employee removed and sanitized the area. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-07: 1 rodent dropping observed on top of dish machine. Employee removed and sanitized the area. **Admin Complaint** **Corrected On-Site**
35A-04-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2023. **Warning** - From follow-up inspection 2023-02-07: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-02-07: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer located in storage room by sushi area. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-07: **Time Extended**
14-69-4
64
Jul 13, 2022
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibb in kitchen underneath cooktop. Also, no vacuum breaker on hose bibs in sink to the left of the ice machine in the kitchen.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the right of the cook line: crab Rangoon (45F - Cold Holding); pot stickers (46F - Cold Holding); shrimp sticks (45F - Cold Holding) temperatures taken at 11:35 am. Operator moved items to a freezer. Temperatures taken again at 11:55 am, crab Rangoon 40 F , pot stickers 41 F , shrimp sticks 40 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in prep area was working with a torn glove. Advised employee of proper hand washing procedures. Employee removed gloves, washed hands, and put on new pair of gloves. **Corrected On-Site**
12A-09-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to store rice and flour in dry goods storage area.
14-15-4
Intermediate - Equipment drain line draining into handwash sink. In sushi prep area, sushi cabinet drain line drains into hand wash sink. **Repeat Violation**
31A-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as a public health control paperwork for items being held on time. **Repeat Violation**
03F-10-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in last chest freezer in rear storage area. Ice build up in chest freezers across from office by sushi area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Operator removed tongs to dish washer. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in front prep area of kitchen in standing water at temperature of 132 F. Operator turned up heating element, it is now 136 F. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster in sushi prep area is soiled with food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign in employee restroom next to rear door of kitchen.
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in walk in cooler.
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Rice and flour containers in dry goods area not properly labeled with items common name. Operator labeled items. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. In walk in cooler, soy sauce stored on the floor.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen. Operator removed employee cell phone. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee drinks stored with food to be served to the public.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above clean dish drain boards.
12B-07-4
25
Frequently Asked Questions
When was 9 Bangkok Thai Restaurant last inspected?
The most recent health inspection at 9 Bangkok Thai Restaurant on file is from Jan 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at 9 Bangkok Thai Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at 9 Bangkok Thai Restaurant.
How does 9 Bangkok Thai Restaurant compare to other restaurants in St. Petersburg?
9 Bangkok Thai Restaurant most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has 9 Bangkok Thai Restaurant's inspection record improved over time?
No. Recent inspections at 9 Bangkok Thai Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at 9 Bangkok Thai Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 9 Bangkok Thai Restaurant inspected?
Based on the inspection history on file, 9 Bangkok Thai Restaurant is inspected around four times per year on average.
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