Sila Thai and Sushi
Last inspected: Feb 2, 2026
45
Score
The health department has logged 11 inspections at Sila Thai and Sushi, the earliest from 2023. The most recent visit was on Feb 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around 12 violations lately and about 21 violations before that.
The most common issue across all inspections has been “stored food not covered in walk-in cooler”, showing up five times.
The city-wide average sits at 77, which Sila Thai and Sushi's 45 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued. - From follow-up inspection 2026-02-02: Cooked rice 46F Cold Holding in walk in cooler cooked last night and put away in covered container at 9PM. Stop Sale issued for improper cooling. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-02: Walk in cooler- Cooked rice 46F Cold Holding, Tom Yum soup 41F Cold Holding, Tom Kha soup 41F Cold Holding, Cooked Noodles 41F Cold Holding, Raw Chicken 35F Cold Holding **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. -condensation line from sushi display cooler drains into hand wash sink behind sushi bar. - From follow-up inspection 2026-02-02: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method. Foods in walk in cooler such as noodles being cooled with lids on. Large pots of sauces cooling in walk in cooler behind other items on shelves so they can't be readily monitored for cooling. Operator uncovered lids **Corrective Action Taken** - From follow-up inspection 2026-02-02: Covered containers of rice in walk in cooler cooked last night temping at 46F. **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -dishes set in hand wash sink in kitchen Operator removed. **Corrected On-Site** - From follow-up inspection 2026-02-02: Operator storing dish rack in hand wash sink in wait station area and using it to drain clean dishes. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Grease receptacle lid open. - From follow-up inspection 2026-02-02: **Time Extended**
33-29-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2026-02-02: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Reach-in coolers and freezers interior/shelves have accumulation of soil residues. In kitchen and in back storage area with freezers. - From follow-up inspection 2026-02-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -sauces and broths in walk in cooler not labeled with common name. Operator labeled. **Corrected On-Site** - From follow-up inspection 2026-02-02: Broths and soups in walk in lacking labeling. **Time Extended**
02D-01-5
45
Jan 30, 2026
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels used in contact with roe behind sushi bar. Operator removed and replaced with deli paper. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over chili paste in reach in cooler on cook line. Operator moved chicken to freezer. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Krab stick, ground tuna and escolar fully thawed in reduced oxygen packaging in walk in cooler. Stop Sale issued.
01B-13-4
Intermediate - Equipment drain line draining into handwash sink. -condensation line from sushi display cooler drains into hand wash sink behind sushi bar.
31A-10-4
Intermediate - Food being cooled by nonapproved method. Foods in walk in cooler such as noodles being cooled with lids on. Large pots of sauces cooling in walk in cooler behind other items on shelves so they can't be readily monitored for cooling. Operator uncovered lids **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. -dishes set in hand wash sink in kitchen Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces and broths in walk in cooler not date marked. Operator date marked them. **Corrected On-Site**
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Krab stick, ground tuna and escolar fully thawed in reduced oxygen packaging in walk in cooler. Stop Sale issued.
06-09-1
Basic - Dead roaches on premises. 1 dead roach in utility room near mop sink. Operator removed. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food in walk in cooler not labeled or segregated from restaurant food. Operator labeled employee food and segregated from restaurant food. **Corrected On-Site**
40-06-5
Basic - Grease receptacle lid open.
33-29-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler does not have secondary ambient thermometer. Operator put a thermometer inside cooler. **Corrected On-Site**
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in coolers and freezers interior/shelves have accumulation of soil residues. In kitchen and in back storage area with freezers.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -sauces and broths in walk in cooler not labeled with common name. Operator labeled. **Corrected On-Site**
02D-01-5
21
Aug 11, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 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 water faucet at mop sink without vacuum breaker. **Warning** - From follow-up inspection 2025-08-11: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected water faucet at mop sink without vacuum breaker. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-11: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2025-08-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor tiles cracked on cooks line. **Warning** - From follow-up inspection 2025-08-11: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in all reach-in freezers. **Warning** - From follow-up inspection 2025-08-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets non reach-in cooler and walk-in cooler doors. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reuse of single-service chicken base containers on shelf above prep table on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-11: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Wood food-contact surface used to store dry-good foods above prep table on cooks line not properly sealed **Warning** - From follow-up inspection 2025-08-11: **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and sugar stored in chicken base containers not labeled by common name. **Warning** - From follow-up inspection 2025-08-11: **Time Extended**
02D-01-5
55
Jul 14, 2025
Routine - Food
11 critical violations. 4 major violations. 19 minor violations.
View 34 violations
High Priority - Toxic substance/chemical improperly stored. Air fresheners stored next to cashews and raisins on dry-storage shelf. Operator removed items. **Corrected On-Site** **Warning**
41-10-4
High Priority - 1 Live, small flying insects found in dry-storage area. Fly did not land on food or food contact surfaces. **Warning**
35A-02-7
High Priority - Container of medicine improperly stored on container of curry powder in prep table on cooks line. **Warning**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup chlorine sanitizer in three-compartment sink. Reading 50ppm. **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bare-hand touch soiled dishes then retrieved clean dishes without first washing hands. **Repeat Violation** **Warning**
12A-13-4
High Priority - Non-food grade container used as liner for food container in reach-in freezer on cooks line. Operator removed cardboard. **Corrected On-Site** **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with lime herbs in reach-in freezer on cooks line. **Repeat Violation** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground meat removed from packaging stored above pot stickers in reach-in freezer on cooks line. Operator placed raw meat bottom shelf. Raw pork stored above ice in reach-in freezer in dry-storage area. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 12:50pm. Operator placed items in ice bath and reach-in freezer. Rechecked items a. rehydrated noodles (61F - Cold Holding) 50 f b. cut lettuce (45f-Cold Holding) 42f c. peanut cream sauce (45F - Cold Holding)39f d. sliced tomatoes (52f-Cold Holding) 45f **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line at 1:16pm a. cooked rice and chicken (78F - Hot Holding) Observed operator discarded items. Stop sale not warranted. Discussed adding item to Time as a Public Health Control as an option. **Repeat Violation** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected water faucet at mop sink without vacuum breaker. **Warning**
29-42-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container of rice covering bowl of hand wash sink at sushi station. Employee removed item. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Reading 90f. **Warning**
16-53-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster on sushi line used more than 24 hours ago soiled with debris. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets non reach-in cooler and walk-in cooler doors. **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Reuse of single-service chicken base containers on shelf above prep table on cooks line. **Repeat Violation** **Warning**
25-32-4
Basic - Stored food not covered in walk-in cooler. a. Cooked soup b. Cream sauce c. Rehydrated noodles **Warning**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Located non reach-in cooler on cooks line. Operator removed towel. **Corrected On-Site** **Warning**
21-09-4
Basic - Wood food-contact surface used to store dry-good foods above prep table on cooks line not properly sealed **Warning**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar stored in chicken base containers not labeled by common name. **Warning**
02D-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not registering. **Warning**
16-38-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowls without handle used as a scoop in container of salt on prep table on cooks line, sugar and rice in dry-storage area. Operator removed bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean glasses stored below soap dispenser at hand wash sink in kitchen. Operator removed glasses. **Corrected On-Site** **Warning**
24-28-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated from food served to the public in walk-in cooler. Operator removed food. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored on top of container cashews on prep table on cooks line. Operator removed bag. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored on shelf above three-compartment sink is wet nesting. **Warning**
24-08-4
Basic - Floor tiles cracked on cooks line. **Warning**
36-17-5
Basic - Food stored on floor. Container of cooking oil stored on floor on cooks line and dry-storage area. Operator removed item from floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in all reach-in freezers. **Warning**
14-69-4
5
Mar 27, 2025
Routine - Food
4 critical violations. 2 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (70F - Cold Holding); rice noodles (54F - Cold Holding) tuna (49F - Cold Holding); crab meat (49F - Cold Holding); cream cheese (51F - Cold Holding) Manager placed items in stand up freezer. rice noodles (41F - Cold Holding) Sprouts (43F - Cold Holding); tuna (42F - Cold Holding); crab meat (41F - Cold Holding); cream cheese (43F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (188F - Cooking); duck soup (103F - Cold Holding) Manager reheated soup chicken soup 175F and duck soup 180 F at 2:30pm **Corrected On-Site**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in stand up coolers and freezers.
14-31-5
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. Employee washed dirty dishes then engaged with clean dishes without wash hands. Inspector educated management **Corrective Action Taken**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple soup in walk-in cooler made more than 24 hours no date marking.
02C-02-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk-in cooler.
36-06-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board on reach-in cooler
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line shelves
40-06-5
Basic - Floor soiled/has accumulation of debris throughout cook line.
36-73-4
Basic - Food stored on floor. Gallons of oil stored on floor in dry storage area.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toasted oven on sushi line soiled with food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line. Reused food buckets for multiple items in coolers and cook line.
25-32-4
Basic - Wood food-contact surface not properly sealed. Wood used as a shelf liner in walk-in cooler.
14-06-4
22
Dec 16, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
37
Jun 26, 2024
Routine - Food
1 major violation. 15 minor violations.
View 16 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Stove and wok surface soiled **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-06-26: 2-1-2024 license displayed **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at sushi bar **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Metal cart on cook line soiled Sides of fryers and stove soiled **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Stored food not covered. Multiple containers of food in walk-in cooler uncovered **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: Educated on food storage. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind coolers in kitchen **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Unsealed wood lining shelves in walk-in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-26: **Time Extended**
16-21-4
43
Apr 26, 2024
Routine - Food
3 critical violations. 5 major violations. 26 minor violations.
View 34 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. 0ppm, sanitizer bucket empty, operator replaced, 50ppm **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff observed handling dirty dishes, then proceeded to removed clean dishes from dish machine without washing hands **Warning**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (127F - Hot Holding) on prep table, reheated on stove to minimum 165F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in wait station blocked by soiled equipment **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. Cooked egg rolls and chicken in reach in freezer not dated **Warning**
02C-04-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Stove and wok surface soiled **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in rice bins **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Warning**
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 **Warning**
36-37-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean equipment on shelves next to triple sink **Repeat Violation** **Warning**
24-27-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee eating while preparing food. Open soda can on prep table next to onions being prepped **Warning**
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint **Repeat Violation** **Warning**
13-03-4
Basic - Equipment in poor repair. Lid for ice machine broken Torn cooler gaskets **Repeat Violation** **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen **Warning**
36-73-4
Basic - Food stored on floor. Cooking oil on floor on cook line Bag of carrots on floor in dry storage **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer **Repeat Violation** **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Inbetween coolers on cook line **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handles **Repeat Violation** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at sushi bar **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Metal cart on cook line soiled Sides of fryers and stove soiled **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Plumbing system in disrepair. Hand sink in kitchen not operable due to issues with plumbing **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line **Warning**
25-32-4
Basic - Stored food not covered. Multiple containers of food in walk-in cooler uncovered **Repeat Violation** **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind coolers in kitchen **Warning**
36-27-5
Basic - Wood food-contact surface not properly sealed. Unsealed wood lining shelves in walk-in cooler **Repeat Violation** **Warning**
14-06-4
11
Dec 5, 2023
Routine - Food
4 critical violations. 2 major violations. 17 minor violations.
View 23 violations
High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in kitchen.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in freezer on cooks line. Raw fish stored over egg rolls Open container of raw chicken stored over vegetables removed from packaging.
08A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One raw shell egg in container in reach-in cooler on cooks line.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. sprouts (73F - Cold Holding); b. rice noodles (68F - Cold Holding) Operator placed ice on items. Reach-in cooler at 1:20pm a. cooked shrimp (46F - Cold Holding); b. raw chicken (48F - Cold Holding) Re temp at 1:55pm a. sprouts 50f b. rice noodle 43f c. cooked shrimp 39f d. raw chicken 41f **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrubbing brush and pad inside bowl of hand wash sink at kitchen entrance. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago a. Coconut soup b. Curry
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.
14-09-4
Basic - All three reach-in coolers on cooks line and at sushi bar interior/shelves have accumulation of soil residues.
22-16-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses stored on drainboard exposed to splash from hand wash sink.
24-27-4
Basic - Damaged/spoiled/recalled food not properly segregated. One raw shell egg in container in reach-in cooler on cooks line.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board on reach-in cooler on cooks line. Operator removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with containers being served to public above reach-in cooler on cooks line. Operator removed phone. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Three employees in kitchen engaging in food preparation without hair restraint.
13-03-4
Basic - Equipment in poor repair. Reach-in cooler door on cooks line gasket is partially removed.
14-11-5
Basic - Food stored on floor. 5 gallons of cooking oil stored on floor on cooks line. Operator removed oil from floor. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and floor in side of wok grill.
36-68-5
Basic - Ice buildup in reach-in freezer on cooks line.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Operator removed tongs from door. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler door gaskets on cooks line are soiled.
23-03-4
Basic - Stored food not covered. Reach-in freezer on cooks line a. Egg rolls b. Dumplings c. Raw chicken Walk-in cooler a. Raw chicken b. Curry c. Pineapple d. Coconut soup e. Pumpkin f. Shredding carrots g. Sliced onions.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wood food-contact surface not properly sealed. Wood used as a shelf liner in walk-in cooler.
14-06-4
19
Jun 28, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. From KGI for sushi items
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line ground pork 46F, manager placed on ice **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. On sushi rice. Employee time marked **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Items in Handwash Sink **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. Emailed agreement to manager during inspection
11-26-1
52
Feb 8, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw calamari (44F - Cold Holding)temped at 1:50pm. operator placed ice bag on calamari. Retemped at 2:05 , calamari 42F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Sent big six packet for knowledge and reference. **Corrective Action Taken**
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line , to the left of the microwave, shows mold like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by metal pan in hand wash sink. Operator moved the Pan from the hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Green liquid in spray bottle in kitchen not labeled. Operator labeled as degreaser. **Corrected On-Site**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee engaged in food preparation took drink while cooking food. Educated operator and employee on proper sanitation and hygiene practices. **Corrective Action Taken**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Five gallon bucket of soy sauce in walk-in cooler was on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Chicken and beef in walk-in cooler was not covered. Operator covered the food. **Corrected On-Site** **Repeat Violation**
08B-12-5
47
Frequently Asked Questions
When was Sila Thai and Sushi last inspected?
The most recent health inspection at Sila Thai and Sushi on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sila Thai and Sushi?
Across the inspection record, “stored food not covered in walk-in cooler” has been cited five times, more than any other issue at Sila Thai and Sushi.
How does Sila Thai and Sushi compare to other restaurants in St. Petersburg?
Sila Thai and Sushi most recently scored 45 out of 100, which is lower than the St. Petersburg average of 77.
Has Sila Thai and Sushi's inspection record improved over time?
Yes. Recent inspections at Sila Thai and Sushi have averaged around 12 violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sila 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 Sila Thai and Sushi inspected?
Based on the inspection history on file, Sila Thai and Sushi is inspected around four times per year on average.
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