Patti's Kitchen Thai Street Noodles
Last inspected: Sep 26, 2025
61
Score
Patti's Kitchen Thai Street Noodles appears in inspection records seven times, starting in 2022. The newest entry in the record is dated Sep 26, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged three times.
That's lower than the typical Pinellas Park restaurant, which scores around 82. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Sep 26, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh Garlic in oil. 85 degrees Put on shelves next to grill last night outside of cold holding. Employee discard
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil. 85 degrees Put on shelves next to grill last night outside of cold holding. Employee discarded
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Top of ice bucket inside hand wash sink. Employee moved **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep counter. Employee moved **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Employee moved **Corrected On-Site**
10-20-4
61
Feb 6, 2025
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
78
Sep 10, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored on top of unwashed broccoli. Operator moved raw shelled eggs ti the bottom of cooler. **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic togo container inside hand sink in kitchen area. Operator moved container out of hand sink. Fan stored in front of handwashing sink in front counter area. Operator moved fan to allow access to hand sink. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table in kitchen area and in front counter area. Drinks moved to designated area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On table in front counter area.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored on top of slicer in kitchen area. Employee head phones and notebook stored on table next to slicer. Operator moved items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bag of onions stored on the floor in dry storage area. Operator moved item off the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between crack of shelf above reach in deli cooler and extension outlet. Operator moved knifes. **Corrected On-Site**
10-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli without washing prior to preparation. Discussed with operator vegetables must be washed prior to preparation. **Corrective Action Taken**
08B-39-4
Basic - Employee eating in a food preparation or other restricted area. Opened bag of chips on prep table in front counter area. Employee moved item to designated area. **Corrected On-Site**
12B-02-4
50
Apr 4, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
27
Oct 31, 2023
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cooler next to cook line: Pork (117F - Hot Holding) Inspector discussed proper holding temperatures or using Time as a Public Health Control.
03B-01-6
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 went from dirty dishes to clean dishes without washing his hands.
12A-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands with gloves on in three compartment sink.
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork in reach-in cooler across from oven stored to cool with cover on. Cooked pork @ 2:10pm (77F - Cooling) Manager removed cover and put into freezer. Temperature taken again at 2:45 pm and pork is now 41 F. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Manager move item out of hand sink. **Corrected On-Site**
31A-11-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table near dish washing machine.
12B-02-4
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 near three compartment sink.
40-06-5
Basic - Food stored on floor. Oil and potatoes stored on the floor in back storage area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored in between power strip and prep table. Manager moved knifes. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle. Manager remove tongs from oven. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid. Manager closed lid to dumpster. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler along far wall above food to be served to the public. Manager moved drink to designated area. **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Bottles containing vinegar chili sauce are being stored in single service bottles that originally contained balsamic.
25-32-4
Basic - Self-closing device on bathroom door disconnected/broken. No self closing device on either men's or women's restrooms.
32-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and spatulas stored with food contact service up right. Manager stored correctly. **Corrected On-Site**
24-18-4
32
Jun 29, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Onions
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
86
Dec 16, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. -medicines above prep sink in kitchen area Operator moved medicine during time of inspection. **Corrected On-Site** **Repeat Violation**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. -vegetables stored in thank you bags at 3-doors reach in cooler Operator moved items to clear bags during time of inspection. **Corrected On-Site**
14-31-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -raw chicken over sauces in reach in cooler next to mixer in kitchen area -raw pork over noodles in reach in cooler adjacent to cooks line Operator moved raw meat during time of inspection. **Corrected On-Site**
08A-14-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in three compartment sink during time of inspection.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -salt and sugar containers have accumulation of food residue
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice at dry storage shelf **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots in dry storage room
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table in kitchen area Operator moved water bottle during time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -yogurt and fruits in glass reach in cooler at front counter Operator moved items during time of inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above prep station at mixer in kitchen area Operator moved cellphone during time of inspection. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers above hand sink in kitchen area
16-46-4
Basic - Standing water in bottom of reach-in-cooler. -at cooks line **Repeat Violation**
29-49-6
35
Frequently Asked Questions
When was Patti's Kitchen Thai Street Noodles last inspected?
The most recent health inspection at Patti's Kitchen Thai Street Noodles on file is from Sep 26, 2025. The public record contains seven inspections in total.
What is the most common violation at Patti's Kitchen Thai Street Noodles?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Patti's Kitchen Thai Street Noodles.
How does Patti's Kitchen Thai Street Noodles compare to other restaurants in Pinellas Park?
Patti's Kitchen Thai Street Noodles most recently scored 61 out of 100, which is lower than the Pinellas Park average of 82.
Has Patti's Kitchen Thai Street Noodles' inspection record improved over time?
Yes. Recent inspections at Patti's Kitchen Thai Street Noodles have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Patti's Kitchen Thai Street Noodles 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 Patti's Kitchen Thai Street Noodles inspected?
Based on the inspection history on file, Patti's Kitchen Thai Street Noodles is inspected around three times per year on average.
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