Thai Am Restaurant
Last inspected: Mar 10, 2026
37
Score
Thai Am Restaurant appears in inspection records 10 times, starting in 2023. The most recent report on file is from Mar 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
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.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing seven times across the record.
By comparison, the average St. Petersburg facility scores 77, putting Thai Am Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026 **Warning**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw ground pork observed stored above unwashed produce in walk-in cooler. Manager relocated items. **Corrected On-Site** **Warning**
08A-04-5
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 stored above raw pork in standing reach-in freezer next to dish machine. Operator relocated items for proper storage. **Corrected On-Site** **Warning**
08A-17-6
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. Establishment has curry sauces, cooked tofu and garlic and oil included on written plans. Items are not time stamped when placed out of temperature. Operator identified the items as going out at 11:30 AM. **Corrected On-Site** **Warning**
03F-02-5
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**
53B-01-5
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. **Warning**
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Container of white granular substance stored next to dish machine. Operator identified as sugar. Advised operator requirements for labeling containers not easily identifiable. **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar container **Warning**
14-01-5
Basic - Food stored on floor. Rehydrated noodles and cooked proteins stored in a pot on the floor in the walk-in cooler. Manager elevated items for proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks open in standing reach-in cooler. **Warning**
12B-13-4
37
Aug 22, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer container. Checked reading 50ppm. **Corrected On-Site**
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands while wearing gloves then touch clean dishes. Discussed with operator proper hand-hygiene techniques.
12A-09-4
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. No time mark for lettuce wrap in cooks line. Operator time marked items. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open on prep table is soiled with food debris. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor in kitchen and cooks line. Operator placed buckets into another bucket. **Corrected On-Site**
21-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Cove molding at floor underneath dishmachine is broken.
36-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Hole in or other damage to wall underneath dishmachine .
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Repeat Violation**
31B-04-4
37
Apr 1, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator unable to determine how long items were above 41f a. cooked shrimp (47F - Cold Holding); b. cooked chicken (47F - Cold Holding); c. cut lettuce (47F - Cold Holding); d. cut tomatoes (47F - Cold Holding) Observed operator discard items. Stop sale not warranted. **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in kitchen.
23-03-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of chicken base containers to store foods in refrigerator near three-compartment sink.
25-32-4
55
Nov 5, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee crack raw egg shells with gloves on and touch clean plates to plate food. Discussed proper hand washing procedures. Employee removed gloves and washed their hands. **Repeat Violation**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken store above cooked duck and cooked pork dumplings inside stainless steel freer/cooler. Employee moved raw chicken to bottom shelf and stored ready to eat items above. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on cook line: fresh garlic and oil (93F - Cold Holding); cut tomatoes (63F - Cold Holding); dehydrated noodles (66F - Cold Holding); dehydrated noodles (63F - Cold Holding); cut cabbage (3F - Cold Holding); sprouts (51F - Cold Holding) Discussed with operator that items can either cold held at 41 F or lower or they can use Time as a Public Health Control. Operator filled out time as a public health written procedures and time stamped items for 11:30am. **Corrected On-Site** **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. See stop sale. Operator time mark items stored on cook line for 11:30am. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork potstickers (112F - Hot Holding) Discussed with operator that item can either be hot held at 135 F or higher or they can use Time as a Public Health Control. Operator filled out time as a public health written procedures and time stamped items for 1pm. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out written procedures for items stored on cook line. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck, cooked pork dumplings prepared on site not date marked in stainless steel freezer/fridge on cook line. **Repeat Violation**
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Soiled with limes ale build up.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Soiled with food debris. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cart with spices next to reach in deli cooler on cook line.
12B-07-4
Basic - Food stored on floor. Box of oil and bottle of sauces stored on floor of cook line. Cases of raw chicken stored on floor of walk in cooler. **Repeat Violation**
08B-38-4
29
Aug 21, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Grocery T-shirt bags used to store food in walk in cooler **Repeat Violation** - From follow-up inspection 2024-08-21: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener heavily soiled. - From follow-up inspection 2024-08-21: **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. Multiple food items stored in reach in deli cooler and walk in cooler not date marked. - From follow-up inspection 2024-08-21: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Heavily spike with food debris and rodent droppings. - From follow-up inspection 2024-08-21: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On reach in deli coolers. - From follow-up inspection 2024-08-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. - From follow-up inspection 2024-08-21: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Unlabeled containers of white powdered substance under prep table. - From follow-up inspection 2024-08-21: **Time Extended**
02D-01-5
58
Aug 20, 2024
Routine - Food
8 critical violations. 2 major violations. 9 minor violations.
View 19 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs with gloves on and continued to touch in use utensils and sprouts on cook line wearing the same gloves.
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Six 6qt containers of cooked chicken cooling in close containers. At 1:17pm containers of chicken temping at 101 F inside walk in cooler. Employee divided chicken into smaller containers for faster cooling and stored into walk in cooler. **Corrective Action Taken**
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. 2 dented 6 Lb 12 oz. can of pineapple chunks.
01B-01-4
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 sanitizer testing at 0 PPM. Inspector observed bucket of chemical for dish machine empty.
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Grocery T-shirt bags used to store food in walk in cooler **Repeat Violation**
14-31-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 30 rodent droppings on top of dish machine. 10 rodent droppings on the side of water heater next to three compartment sink. 1 rodent droppings on floor next to rack holding vegetable oil and bags of rice.
35A-04-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single service gloves change tasks and began touching multiple ready to eat items inside reach in deli cooler without changing their gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items not stored in cold holding unit: cut tomatoes (63F - Cold Holding); sprouts (66F - Cold Holding); dehydrating noodle (67F - Cold Holding) Inside double door display fridge on cook line: Tofu (54F - Cold Holding); Raw chicken (54F); Raw chicken wings (54F - Cold Holding); Ground chicken (54F - Cold Holding); Ground pork (54F - Cold Holding); Cooked duck (55F - Cold Holding)
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items stored in reach in deli cooler and walk in cooler not date marked.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener heavily soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Heavily spike with food debris and rodent droppings.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach in deli coolers.
14-09-4
Basic - Dead roaches on premises. 1 dead roach with attached egg casing under rack storing clean dishes on cook line. 1 dead roach in side of stand alone freezer next to rack storing clean dishes. 1 dead roach in dust pan stored next to rack storing vegetable oil and bags of rice. 1 dead under rack storing vegetable oil and bags of rice. 1 dead roach under rack storing wine glasses in dinning room area. 2 dead roaches in between of stand alone cooler and reach in freezer chest. 1 dead roach under reach in freezer chest in dinning room area. 1 dead roach under register stand in dinning room area. 1 dead roach in men's restroom.
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 drink on push cart storing in use seasoning on cook line.
40-06-5
Basic - Food stored on floor. Vegetable oil stored on floor on cook line under wok station.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in deli cooler on cook line.
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board of reach in deli cooler on cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled containers of white powdered substance under prep table.
02D-01-5
16
Dec 4, 2023
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket not at proper minimum strength 0 PPM. Employee replenished Chlorine Sanitizer bucket to 100 PPM. **Corrected On-Site**
22-39-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken cooling 100 F @ 2:55pm. Employee divided chicken into smaller portions in containers for faster cooling. **Corrective Action Taken**
03D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Produce stored no food-grade bags inside reach in fridge near three compartment sink. Employee bagged them in food grade bags. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -scallops 56 F @ 2:50pm scallops re-temped @ 3:44pm and brought down to 40 F. @ 2:50pm: -beef 55 F -chicken 55 F -shrimp 52 F Items were moved in to reach in freezer and @ 4:18pm items were re-temped and brought down to 41 F . **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on prep table. Employee moved bottle. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Employee washed can opener. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table. Employee moved drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Oil stored on floor near cook line. Employee moved oil. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table. Manager moved knife. **Corrected On-Site**
10-17-4
Basic - No Heimlich maneuver/choking sign posted. Emailed manager choking poster. **Corrective Action Taken**
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in rice cooker pan under prep table. Educated employees about proper thawing methods. Meat was moved into walk in cooler. **Corrective Action Taken**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Employee moved off the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Powdered substance not labeled under prep table. Employee labeled it as Salt. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup stored in salt container. Bowl stored in rice container. Manager moved containers out of salt and rice. Educated employees about using scooper with handles to dispense food. **Corrected On-Site**
14-01-5
29
Sep 27, 2023
Complaint Full
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Chicken in walkin cooler temping at 117 F. Employee divided chicken into smaller containers for faster cooling. **Corrective Action Taken**
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. 1 4LB Can of Bambo dented on shelf with undamaged food
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used for food storage.
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in chemical test strip bag in kitchen 5 live roaches under power strip in rice cooker table in kitchen 1 live roach in clean utensils near tea urn in kitchen 50 live roaches under wet cardboard under reach-in cooler on cooks line 40 live roaches in between boards under air conditioner behind clean dish rack in kitchen 1 live roach on clean dishes 5 live roaches in lid of cooks line reach-in cooler 25 live roaches in broken wall and paint under three compartment sink in kitchen 20 live roaches around perimeter of kitchen ceiling behind electrical conduit 3 live roaches in freezer gasket in kitchen 3 live roaches in between reach-in cooler in coolers in prep area of kitchen
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (56F - Cold Holding); shrimp (52F - Cold Holding); beef (46F - Cold Holding); pork (46F - Cold Holding); cut lettuce (55F - Cold Holding); sliced tomatoes (54F - Cold Holding) reach in cooler on cooks line. Employee divided chicken and shrimp into smaller containers for faster cooling. Rechecked temperature of chicken and shrimp at 1:35pm. Temperatures were brought down to 41 F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Damaged/spoiled/recalled food not properly segregated. One 4LB Can of Bambo dented on shelf with undamaged food
08B-20-4
Basic - Dead roaches on premises. 25 dead roaches around hot water heater in kitchen 29 dead roaches under three compartment sink in kitchen 3 dead roaches in clean utensil bin in prep area 19 dead roaches under cooks line 10 dead roaches under rice cooking station in kitchen 2 dead roaches in server drink area of dining room 3 dead roaches in fan over cooks line 3 egg casings on top of reach-in freezer in kitchen 1 egg casing on window sill in kitchen 4 egg casing along wall with reach-in freezers in kitchen 2 egg casings under three compartment sink
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water on cart near reach in cooler on kitchen line.
12B-07-4
Basic - Food stored on floor. Case of chicken stored on floor in walk in cooler. Oil stored on floor under wok station on cook line.
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above ready-to-eat foods in walk in cooler.
08B-17-4
32
Jun 27, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
35
Jan 31, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in white reach in freezer near dish machine, discussed proper order with operator
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce on dry storage shelf on cook line (57F - Cold Holding), employee moved to reach in cooler **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, cutting boards on cook line stained
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Through kitchen **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf, operator moved
12B-07-4
Basic - Food stored on floor. Cooking oil on floor on cook line, employee moved item. Boxes of chicken on floor of walk-in cooler **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line
23-03-4
Basic - Single-service articles improperly stored. Boxes of to go containers on floor in hallway near restroom
25-05-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee corrected correction **Corrected On-Site**
21-03-4
45
Frequently Asked Questions
When was Thai Am Restaurant last inspected?
The most recent health inspection at Thai Am Restaurant on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Am Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Thai Am Restaurant.
How does Thai Am Restaurant compare to other restaurants in St. Petersburg?
Thai Am Restaurant most recently scored 37 out of 100, which is lower than the St. Petersburg average of 77.
Has Thai Am Restaurant's inspection record improved over time?
Yes. Recent inspections at Thai Am Restaurant 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 Thai Am Restaurant 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 Thai Am Restaurant inspected?
Based on the inspection history on file, Thai Am Restaurant is inspected around three times per year on average.
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