Aroy Thai and Sushi
Last inspected: Mar 24, 2026
70
Score
Aroy Thai and Sushi has been inspected seven times since 2023. On Mar 24, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 16 violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
By comparison, the average St. Petersburg facility scores 77, putting Aroy Thai and Sushi on the weaker side. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**
50-08-7
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is a change of ownership and requires updated plans. Sushi bar was moved to inside kitchen. Area in rear of dining room previously used for sushi is now used for beverage storage and prep (nearest hand sink is at rear entrance to kitchen, approximately 8 feet away) **Warning**
51-16-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator **Warning**
03F-10-5
70
Feb 18, 2026
Food-Licensing Inspection
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : Observed: Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact with to go bags in freezers **Warning** Priority: High Priority - From follow-up inspection 2026-01-12: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
14-31-5
High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Business is under new ownership (New Beginnings Thai LLC), owner not present during inspection, per staff business changed ownership several months prior. Previous license #6212442, file #301356 Per supervisor Jessica M., no change of ownership application submitted. **Warning** Priority: High Priority - From follow-up inspection 2026-01-12: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
50-08-7
Intermediate - - From initial inspection : Observed: Manager or person in charge lacking proof of food manager certification. Staff present unable to provide any proof of training **Warning** Priority: Intermediate - From follow-up inspection 2026-01-12: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment is under new ownership. Current equipment layout is different than previous plans on file. Changes include:- Reach in beverage cooler behind front counter- Dish machine located inside storage room between hand sink and three compartment sink- sushi bar at rear of dining room (includes sushi display cooler, 2 reach in coolers)- 2 reach in coolers located inside storage room- 2 reach in freezers in hallway next to rear exterior door **Warning** Priority: Intermediate - From follow-up inspection 2026-01-12: Per Cindy at Plan Review, an application has been received but not yet approved. A deficiency letter has been sent to the owner on 12/22/25. Staff stated the establishment is currently not serving sushi and may completely remove sushi bar. **Time Extended** - From follow-up inspection 2026-02-18: Plan reviewer Rory S. contacted inspector in reference to pending application, indicating that photos of surfaces are necessary to move forward. Inspector took photos of all surfaces in kitchen and storage areas, as well as menu, and forwarded to plan review during inspection. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Observed: 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. Reporting agreements emailed to operator **Warning** Priority: Intermediate - From follow-up inspection 2026-01-12: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
11-26-1
Basic - - From initial inspection : Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors not self closing **Warning** Priority: Basic - From follow-up inspection 2026-01-12: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
32-04-4
Basic - - From initial inspection : Observed: Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Warning** Priority: Basic - From follow-up inspection 2026-01-12: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line Stove burners soiled on cook line **Warning** Priority: Basic - From follow-up inspection 2026-01-12: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
23-03-4
47
Feb 21, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
47
Aug 15, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over noodles in reach in freezer
08A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household insect spray next to hand sink on cook line
41-05-4
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Stove surface soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Personal food in hand sink on cook line, removed **Corrected On-Site**
31A-09-4
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. One employee with expired certificate
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle next to dish machine, labeled **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom **Repeat Violation**
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar **Repeat Violation**
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on shelf above cooler in kitchen **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Gaskets soiled Accumulation of grease behind cook line **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverages in cooler behind front counter and sushi bar **Repeat Violation**
12B-13-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Freezers contains unpackaged food in hallway next to restrooms not secured **Corrected On-Site**
08B-63-4
30
Feb 16, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour stored in white plastic bin with lid that doesn't seal **Repeat Violation**
14-15-4
High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in chest freezer **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverages on top shelf in white cooler behind sushi bar
12B-13-4
Basic - Stored food not covered. Multiple items in reach in freezer not covered **Repeat Violation**
08B-12-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway leading to restrooms not secured
08B-63-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom **Repeat Violation**
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soild
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar **Repeat Violation**
36-37-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf above triple sink
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cutting board at sushi bar
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above cooler on cook line
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Staff at sushi bar with no hair restraint **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Accumulation of grease on gas lines behind cook line **Repeat Violation**
23-03-4
39
Jul 17, 2023
Routine - Food
6 critical violations. 3 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs 77F on cook line, held less than 4 hrs, discussed adding to time as a public health control
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour stored in white trash can in kitchen with lid that does not seal
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables in cooler at sushi bar, order corrected **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in reach in cooler and freezer **Repeat Violation**
14-31-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with no gloves, then no hand wash
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Packaged food not labeled as specified by law. Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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.
02C-06-5
Intermediate - Packaged food not labeled as specified by law. Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F Product packaged in unsealed plastic container and covered in bubble wrap
02D-02-4
Basic - Ice buildup in chest reach-in freezer.
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open container of whole crab on door of white cooler (personal use)
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over cooler in kitchen, removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women restroom **Repeat Violation**
32-04-4
Basic - Food stored on floor. Cooking oil on floor at cook line
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employees handling food with no hair restraints **Repeat Violation**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and glasses on shelf over cooler in kitchen
40-06-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over sushi bar
36-37-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin
14-01-5
Basic - Stored food not covered. Multiple items in reach in freezer
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line
23-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fried Thai noodle balls prepared on site with no labeling. Discussed proper labeling with operator, item removed from counter
02D-03-4
17
Feb 8, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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 over raw beef bones in reach in freezer. Raw chicken over raw Tilapia in coffin reach in freezer
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw food in to-go bags in reach in freezer **Repeat Violation**
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tom yum soup prepared on 2/6, operator added date **Corrected On-Site**
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line, moved during inspection **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in fish roe, employee corrected placement **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar with accumulation of food residue
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind wok station **Repeat Violation**
23-03-4
50
Frequently Asked Questions
When was Aroy Thai and Sushi last inspected?
The most recent health inspection at Aroy Thai and Sushi on file is from Mar 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Aroy Thai and Sushi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Aroy Thai and Sushi.
How does Aroy Thai and Sushi compare to other restaurants in St. Petersburg?
Aroy Thai and Sushi most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has Aroy Thai and Sushi's inspection record improved over time?
Yes. Recent inspections at Aroy Thai and Sushi have averaged around six violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Aroy Thai and Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Aroy Thai and Sushi inspected?
Based on the inspection history on file, Aroy Thai and Sushi is inspected around two times per year on average.
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