Nitally's Thaimex Cuisine
Last inspected: Apr 3, 2026
50
Score
Public records show 10 inspections at Nitally's Thaimex Cuisine stretching back to 2022. The most recent visit was on Apr 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around 14 violations lately and about 17 violations before that.
The most common issue across all inspections has been “ice buildup in reach-in freezer and/or walk-in freezer”, showing up seven times.
Nitally's Thaimex Cuisine's latest score of 50 falls below the St. Petersburg average of 77. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge. **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Equipment parts stored inside handsink at end of cook line. Employee removed items. **Corrected On-Site**
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. Observed no date marks on multiple food items in deli containers stored inside walk in freezer.
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At both hand-sinks at end of cook line. Hot water faucet knobs doesn't dispense hot water when turned on.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In salsa container. Container discarded and operator got a scooper with a handle. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bar area. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 83 degree water next to rice cooker.
10-07-4
Basic - Open dumpster lid.
33-16-4
50
Jan 5, 2026
Routine - Food
2 major violations. 14 minor violations.
View 16 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
27-16-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
36-10-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
23-24-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer lid. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
14-69-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
16-21-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
10-20-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
35B-05-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
29-08-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
21-10-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
29-49-6
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2026-01-05:
14-06-4
41
Dec 3, 2025
Routine - Food
4 major violations. 14 minor violations.
View 18 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
22-02-4
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/ Six employees engage with food or in food preparation during the time of the inspection. **Warning** - From follow-up inspection 2025-12-03: Time extended 60 days from initial inspection on 11/6/2025. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. No employee training could be accessed at the time of the inspection with six employees present currently engaging with food or in food preparation. **Warning** - From follow-up inspection 2025-12-03: Time extended 60 days from initial inspection on 11/6/2025. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer lid. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
29-49-6
33
Nov 6, 2025
Routine - Food
2 critical violations. 6 major violations. 19 minor violations.
View 27 violations
High 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. Ran the dishwasher machine a few times and chlorine sanitizer testing at 0 PPM. **Warning**
22-41-4
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with chlorine sanitizer that is testing at 50 PPM. **Warning**
22-47-4
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. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris. **Warning**
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/ Six employees engage with food or in food preparation during the time of the inspection. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink on left side of cook line. **Warning**
31B-02-4
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. No employee training could be accessed at the time of the inspection with six employees present currently engaging with food or in food preparation. **Warning**
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water. **Warning**
27-16-4
Basic - Food stored on floor. Containers of cut carrots, cut onions, and cut melons stored on floor inside walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Equipment in poor repair. Reach in freezer lid. **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line. **Warning**
13-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line. **Warning**
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Stored in container of red salsa and white rice. **Warning**
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance. **Warning**
22-20-5
Basic - Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area. **Repeat Violation** **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line. **Warning**
29-49-6
Basic - Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots. **Warning**
14-06-4
Basic - Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K **Warning**
36-10-4
Basic - Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area. **Warning**
29-08-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking. **Warning**
35B-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cook line near ice machine. **Warning**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In 76 degrees water next to rice cooker. **Repeat Violation** **Warning**
10-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Container of raw shrimp with tongs on top of shrimp stored inside of reach in cooler on cook line. **Warning**
10-06-5
Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. **Repeat Violation** **Warning**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine. **Repeat Violation** **Warning**
14-69-4
16
Apr 16, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line rice (67F - Cold Holding), discussed adding to time as a public health control, form emailed to operator
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection
50-17-3
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.
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink left side of cook line, restocked **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over ware washing area
36-37-5
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Food stored on floor. Box of melons on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Oven handle
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 84F water
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Stove surface soiled
23-03-4
41
Nov 13, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Food Properly Stored/Protected
FL-48
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
May 9, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has food debris buildup. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen near prep table has utensils in it making it inaccessible. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen next to cook line. Manager replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at both hand wash sinks in kitchen. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bar area has mold like substance. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in bar area not inverted for protection.
24-05-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Food not stored at least 6 inches off of the floor. Multiple food items stored on floor of walk in freezer. **Repeat Violation**
08B-47-4
Basic - Ice buildup in reach-in freezer in bar area. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
10-20-4
43
Dec 6, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in outside dry goods storage area not landing on food or food contact surfaces. **Repeat Violation**
35A-02-6
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at 0 ppm chlorine. Operator corrected to 100 ppm chlorine. **Corrected On-Site**
22-52-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on reach in cooler across from 6 burner stove has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen along far wall blocked by garbage can. Operator removed garbage can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bar area has mold like substance.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Bag of rice stored on floor of outside dry goods storage area. Operator stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upright reach in freezers in bar area.
14-69-4
50
Mar 1, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2023.
50-17-3
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
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. Sandwich press on cook line has built up food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on far end of kitchen blocked by trash can. Operator removed trash can. **Corrected On-Site**
31A-09-4
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.
11-26-1
Basic - Food stored on floor. Bag of onions and chicken stored on floor of walk in cooler. Operator stored 6 inches off the floor. **Corrected On-Site**
08B-38-4
47
Sep 21, 2022
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
21
Frequently Asked Questions
When was Nitally's Thaimex Cuisine last inspected?
The most recent health inspection at Nitally's Thaimex Cuisine on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nitally's Thaimex Cuisine?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited seven times, more than any other issue at Nitally's Thaimex Cuisine.
How does Nitally's Thaimex Cuisine compare to other restaurants in St. Petersburg?
Nitally's Thaimex Cuisine most recently scored 50 out of 100, which is lower than the St. Petersburg average of 77.
Has Nitally's Thaimex Cuisine's inspection record improved over time?
Yes. Recent inspections at Nitally's Thaimex Cuisine have averaged around 14 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Nitally's Thaimex Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nitally's Thaimex Cuisine inspected?
Based on the inspection history on file, Nitally's Thaimex Cuisine is inspected around three times per year on average.
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