Sawatdee Thai and Sushi
Last inspected: Apr 7, 2026
23
Score
Inspectors have visited Sawatdee Thai and Sushi 15 times, with records going back to 2022. The most recent report on file is from Apr 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 13 violations earlier in the record.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited seven times.
That's lower than the typical Pinellas Park restaurant, which scores around 82. There are enough flags in the record to merit a second thought.
15
Inspections
2
Critical latest
6
Major latest
11
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 critical violations. 6 major violations. 11 minor violations.
View 19 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. Rice at sushi station, noodles at cook line in water Establishment put time mark on container **Corrected On-Site**
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Ran machine multiple times during inspection.
22-41-4
Intermediate - Food-contact surface soiled with food debris can opener **Repeat Violation**
22-02-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Table top unit says 48 degrees temperature of food is 41 or below.
05-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by trash can. Employee moved **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No dishwashing facilities of any kind provided. Establishment only has two compartment sink. Dish machine not sanitizing.
16-22-4
Intermediate - Two-compartment sink used for warewashing. Observed three compartment sink one middle area has been removed. Establishment using buckets to wash and then rinse.
16-28-4
Basic - Bowl or other container with no handle used to dispense food. Bowl inside Rice container dry storage
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed wisk used for stirring food at cook line hanging on wall hanging on a nail. Employee removed **Corrected On-Site**
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food beside cutting board and can opener
40-06-5
Basic - Food stored on floor. Large bag of fine graduated sugar on floor in mop sink area. Employee moved **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Rice basket at cook line with old rice inside. Employee moved **Corrected On-Site**
14-13-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Plumbing system in disrepair. Pipe under three compartment sink Leaking. Establishment has black bin catching water.
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Left side cook line
29-49-6
Basic - Wall soiled holding clean dishes with screws with accumulated food debris
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board at cook line hanging **Corrected On-Site**
21-09-4
23
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. RW shelled eggs over onions. Employee moved **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, Can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi hand wash sink blocked with sushi fish. Employee moved **Corrected On-Site**
31A-09-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Wisk at cook line hanging on screw on wall at cook line **Corrected On-Site**
24-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near can opener **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on prep table at **Corrected On-Site**
12B-07-4
61
Mar 19, 2025
Complaint Partial
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used to storage of beef inside reach in freezer **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. During inspection observed sushi station hand wash sink used to fill water for utensils. Employee removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-19: Ice in hand sink in kitchen, used as dump sink **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2022 **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee cell phone on sushi deli cutting board on a food preparation table or over/next to clean equipment/utensils. Employee moved **Warning** - From follow-up inspection 2025-03-19: Cell phone on cutting board in kitchen, removed **Time Extended** **Corrected On-Site**
12B-07-4
70
Mar 12, 2025
Complaint Partial
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs Bean sprouts 79 degrees cold holding Garlic in oil 69 degrees cold holding **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed eggs on shelve in dry storage. Cook despaired she took out of cold holding last night and forgot to put back inside cooler. Stop sale issued **Warning**
01B-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used to storage of beef inside reach in freezer **Warning**
14-15-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. During inspection observed cook cracked raw shell eggs and continued cooking touching reach in cooler door then handles of spatula and the to go container. Instructed cook to wash hands. **Warning**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. During inspection observed hand wash sink blocked with trash can near dishwasher. Employee moved**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. During inspection observed sushi station hand wash sink used to fill water for utensils. Employee removed. **Corrected On-Site** **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. Printed time as a public health control paperwork. Employee filled out during inspection. Bean sprouts, garlic in oil, raw shelled eggs at cook line, Sushi rice at sushi station **Warning**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. 2022 **Warning**
50-09-4
Basic - Employee cell phone on sushi deli cutting board on a food preparation table or over/next to clean equipment/utensils. Employee moved **Warning**
12B-07-4
Basic - Food stored on floor. Bag of rice dry storage **Corrected On-Site** **Warning**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. During inspection observed cook took raw shrimp from freezer put on shelf near cook line. Temp of food is 38 degrees. **Warning**
06-06-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line **Warning**
21-12-4
30
Jan 23, 2025
Complaint Full
5 critical violations. 6 major violations. 3 minor violations.
View 14 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. Dish machine chlorine testing at 10 PPM. Employee ran dish machine a few times and primed chlorine to dispense more chemical. Ran dish machine and retested chlorine and is chemical is now testing at 50 PPM. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs, container of raw marinated chicken and raw pork stored over containers of washed sprouts and multiple containers of different sauces in double door display cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs and raw chicken stored above raw pork inside double display cooler.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container cut cabbage time stamped for 11am stored inside single door reach in cooler on cook line at 3:26pm. Item was not discarded after the 4 hour time limit.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of cut cabbage time stamped for 11am stored inside single door reach in cooler on cook line at 3:26pm. Item was not discarded after the 4 hour time limit.
03F-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of coconut soup, spring rolls, and Krab Rangoons prepared onsite and stored in single door reach in cooler on cook line not date marked. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand sink next to dish machine in kitchen area. Employee moved trash can to allow access to hand sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees could not provide written procedures for holding food items on time as a public health control.
03F-10-5
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. Containers of frozen wontons, Krab Rangoon's, curry puffs prepared onsite stored inside triple door freezer in kitchen area not date marked.
02C-04-5
Intermediate - Two-compartment sink used for warewashing. Observed three compartment sink missing third compartment.
16-28-4
Basic - Current Hotel and Restaurant license not displayed. License posted in dinning room area expired on 2/1/20222. **Repeat Violation**
50-09-4
Basic - Stored food not covered. Container of coconut soup stored in single door reach in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Objectionable odors in bathroom or other areas of the establishment. Coming from underneath three compartment sink area.
36-64-5
22
Jul 31, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
22-02-4
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. -Items prepared onsite inside reach in coolers and freezer not date marked. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line. **Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer. **Warning** - From follow-up inspection 2024-07-29: Inspector left probe thermometer inside stand alone freezer for 5 minutes. Thermometer recorded 58 degrees. **Time Extended** - From follow-up inspection 2024-07-31: Stand alone reach in freezer digital ambient thermometer is reading at 45 degrees during call back inspection. No food items stored in freezer. **Time Extended**
03A-05-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended** - From follow-up inspection 2024-07-31: **Time Extended**
02D-01-5
45
Jul 29, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Temperatures at 1:30pm in Sushi display case: yellow tail (46F - Cold Holding); escolar (46F - Cold Holding); salmon (45F - Cold Holding); ahi tuna (45F - Cold Holding); krab (45F - Cold Holding) -Employee moved trays of fish in sushi display into mini fridge at sushi station. Bags of ice were placed on top of fish to bring the temperature down. -Items sitting out on prep table and rack in between reach in deli cooler: cut kale (87F - Cold Holding); sprouts (76F - Cold Holding); cut cabbage (87F - Cold Holding); noodles in water (73F - Cold Holding) -Items inside stand alone reach freezer: thawed chicken (61F - Cold Holding); raw chicken (52F - Cold Holding) -Items in stand alone reach in cooler next to ice machine: half and half (49F - Cold Holding); butter (50F - Cold Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); raw beef (52F - Cold Holding); half and half (49F - Cold Holding); butter (50F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-29: Items in stand alone display cooler next to ice machine: half and half (51F - Cold Holding); sprout (51F - Cold Holding); Cream cheese (51F - Cold Holding) -Operator stated a technician came to service the unit on Friday 7/26/24. Operator verified temperature of ambient thermometer at 8:23am and thermometer read 32 degrees. Technician was called again during callback inspection. -Removed TCS items out of fridge and stored in other cold holding units. Sushi display case: yellow tail (37F - Cold Holding); salmon (32F - Cold Holding); ahi tuna (40F - Cold Holding); krab (42F - Cold Holding) **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
22-02-4
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. -Items prepared onsite inside reach in coolers and freezer not date marked. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line. **Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer. **Warning** - From follow-up inspection 2024-07-29: Inspector left probe thermometer inside stand alone freezer for 5 minutes. Thermometer recorded 58 degrees. **Time Extended**
03A-05-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area. **Warning** - From follow-up inspection 2024-07-29: **Time Extended**
02D-01-5
39
Jul 24, 2024
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
7
Dec 13, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to mop sink without vacuum breaker. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black substance located in kitchen. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust in kitchen. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled on cooks line. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler on cooks line and stand-alone refrigerator in kitchen interior have accumulation of soil residues. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
29-49-6
61
Dec 4, 2023
Routine - Food
8 critical violations. 3 major violations. 17 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to mop sink without vacuum breaker. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 1:00pm a.raw shell eggs (78F) b. pasta (68F); c. sprouts (56F) Reach-in cooler a. cut cabbage (58F - Cold Holding) Operator placed items in ice bath and ready-to-eat temp at 2:00pm a. Raw shells 46f b. Pasta 50f c. Sprouts 40f d. Cut cabbage 44f **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer reading 0ppm not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink tested chlorine sanitizer 50ppm. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washing pots and pans, leave kitchen, then return, placed gloves on and begin engaging in food preparation handling clean utensils. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in stand-alone refrigerator in kitchen. Operator removed eggs and placed on bottom shelf. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in bowl stored over sauce in reach-in cooler on cooks line. **Warning**
08A-05-6
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 wings removed from original packaging stored open bag of frozen scallops and salmon in reach-in freezer in kitchen. Raw chicken removed from original packaging stored over dumplings in reach-in freezer. **Warning**
08A-17-6
High Priority - Roach excrement and/or droppings present. Roach excrement behind dishmachine. Operator discarded excrement, cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-23-4
Intermediate - Certified food manager unable to answer basic questions about allergens. Will email DBPR 5030-038 A manor allergens. **Warning**
53A-16-4
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. Willl email DBPR form 5030-104 written procedures. **Warning**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle containing white substance in warewashing area. Operator discarded bottle. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Food stored on floor. 50 lb bag of rice on floor in dry-storage room. Case of soy sauce on floor in dry-storage room. **Repeat Violation** **Warning**
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 phone on table at sushi bar. Employee removed phone. **Corrective Action Taken** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on shelf above ready-to-eat foods on cooks line. **Repeat Violation** **Warning**
12B-07-4
Basic - Dead roaches on premises. From dry-storage room 3 dead roaches on floor behind rack. Operator discarded roaches, cleaned and sanitized area. **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust in kitchen. **Warning**
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Bowl or other container with no handle used to dispense food. Dry-storage room Bowl without handle stored in tempura batter and rice Bowl without handle inside a container of rice vinegar on bottom shelf of prep table in kitchen. **Repeat Violation** **Warning**
14-01-5
Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black substance located in kitchen. **Warning**
22-20-5
Basic - Wet mop in mop sink not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Stored food not covered. Box of tempura batter not covered on shelf in dry-storage room. **Warning**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler on cooks line. **Warning**
29-49-6
Basic - Reach-in cooler on cooks line and stand-alone refrigerator in kitchen interior have accumulation of soil residues. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled on cooks line. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees located in kitchen. Operator placed hand wash sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven used more than 24 hours ago soiled with grease buildup on cooks line. **Repeat Violation** **Warning**
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Operator removed tongs. **Corrected On-Site** **Warning**
10-20-4
10
Sep 21, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Sushi counter gasket torn. **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-09-21: **Time Extended**
14-11-5
95
Sep 20, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on dry storage floor. Approximately 9 live roaches on pipe under cook line. 1 live roach on cook line counter. 3 live roaches on piping under hand washing sink. Approximately 5 live on when of reach-in cooler on cook line. **Warning** - From follow-up inspection 2023-09-20: Approximately 40 live roaches under prep table on cook line. Approximately 7 live roaches on floor under cook line. 1 live on top of register counter area. Employee killed and sanitized area. 5 Live roaches under sushi bar 1 live under reach-in fridge near entrance door to kitchen 1 live roach in menu box **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead roaches in sticky trap on cook line floor. **Warning** - From follow-up inspection 2023-09-20: Approximately 20 roaches on sticky trap under front sushi counter. **Time Extended**
35A-06-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice vinegar out of container. **Warning** - From follow-up inspection 2023-09-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 4 dead roaches on dry stock floor. Approximately 25 dead roaches on floor under cook line. **Warning** - From follow-up inspection 2023-09-20: Approximately 10 dead roaches on floor under cook line. 1 dead under condiment rack (soy sauce rack) 4 dead roaches behind register counter along the wall behind chairs **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Sushi counter gasket torn. **Warning** - From follow-up inspection 2023-09-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove has accumulation of oil and food debris. Microwave soiled with food debris. **Warning** - From follow-up inspection 2023-09-20: **Time Extended**
22-08-4
67
Sep 18, 2023
Complaint Full
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Repeat Violation** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 65 degrees Fahrenheit, rice noodles 61 degrees Fahrenheit, bean sprouts 73 degrees Fahrenheit raw chicken (55F - Cold Holding); raw pork (48F - Cold Holding); beef (45F - Cold Holding); raw squid (45F - Cold Holding); raw shrimp (45F - Cold Holding); shallots (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on dry storage floor. Approximately 9 live roaches on pipe under cook line. 1 live roach on cook line counter. 3 live roaches on piping under hand washing sink. Approximately 5 live on when of reach-in cooler on cook line. **Warning**
35A-05-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated operator. **Warning**
11-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Towel in hand wash sink near sushi line. **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on ready-to-eat foods fried wontons, cut cabbage,spring rolls, dumplings in reach in cooler. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. White liquid. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice vinegar out of container. **Warning**
14-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead roaches in sticky trap on cook line floor. **Warning**
35A-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near three compartment sink. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint. **Warning**
13-03-4
Basic - Equipment in poor repair. Sushi counter gasket torn. **Warning**
14-11-5
Basic - Food stored on floor. Oil stored on floor **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives 82 degrees Fahrenheit water **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove has accumulation of oil and food debris. Microwave soiled with food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink near three compartment sink. Men's bathroom does not have an employee hands washing sign. **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi counter. **Warning**
21-12-4
Basic - Dead roaches on premises. 4 dead roaches on dry stock floor. Approximately 25 dead roaches on floor under cook line. **Warning**
35A-03-4
23
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Aug 24, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. On prep table shelf. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: Salonpas on shelf by reach in cooler on cook line. **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shelled eggs and began working with single service kitchen Utensils. Discussed with operator the importance of washing hands and changing gloves. **Warning** - From follow-up inspection 2022-08-24: sushi cook left station and resumed cutting fish with no glove change or hand wash. **Time Extended**
12A-09-4
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. **Warning** - From follow-up inspection 2022-08-24: Only one certificate needed. **Admin Complaint**
53B-01-5
67
Frequently Asked Questions
When was Sawatdee Thai and Sushi last inspected?
The most recent health inspection at Sawatdee Thai and Sushi on file is from Apr 7, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sawatdee Thai and Sushi?
Across the inspection record, “employee beverage container on a food preparation table” has been cited seven times, more than any other issue at Sawatdee Thai and Sushi.
How does Sawatdee Thai and Sushi compare to other restaurants in Pinellas Park?
Sawatdee Thai and Sushi most recently scored 23 out of 100, which is lower than the Pinellas Park average of 82.
Has Sawatdee Thai and Sushi's inspection record improved over time?
Yes. Recent inspections at Sawatdee Thai and Sushi have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sawatdee Thai and Sushi 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 Sawatdee Thai and Sushi inspected?
Based on the inspection history on file, Sawatdee Thai and Sushi is inspected around four times per year on average.
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