Yummy Thai
Last inspected: Feb 9, 2026
61
Score
Going back to 2023, Yummy Thai has 10 inspections in the public record. Yummy Thai was last inspected on Feb 9, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
Yummy Thai's latest score of 61 falls below the St. Petersburg average of 77. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on top of deli cooler tofu (74F - Cold Holding); Shelf behind cook line beans sprouts (64F - Cold Holding); wide noodles (55F - Cold Holding); thin noodles (52F - Cold Holding) Moved all items to reach in freezer beans sprouts (35F - Cold Holding); wide noodles (38F - Cold Holding); thin noodles (39F - Cold Holding) **Corrected On-Site**
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. Rice at buffet employees marked during inspection **Corrected On-Site**
03F-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils in dishwasher rack stored on edge of hand wash sink. Employee moved to three compartment sink. **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. 2025
50-09-4
Basic - Food stored on floor. Box of fryer oil on floor near back door. Employee moved milk carton holder under oil **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kalifon reach in freezer.
22-16-4
61
Aug 27, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Equipment drain line draining into handwash sink. Water filtration system connected to front hand wash sink.
31A-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean silverware drying rack storage on hand wash sink. Employee moved **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Box of oil on floor near walk in cooler Cooked
08B-38-4
82
Aug 6, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (72F - Cold Holding); on black rack across from cook line. Added ice garlic in oil (62F - Cold Holding) on shelf next to cook line- Deli cooler at cook line raw chicken (52F - Cold Holding); raw sausage (56F - Cold Holding); cooked shredded chicken (49F - Cold Holding); **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee brought back dirty dishes from customers then washed hands in three compartment sink then attended to hot holding unit Buffy touched spoon handles. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line soiled **Warning**
22-02-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
12B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Food stored in undrained ice. Bean sprouts on black rack across from cook line in standing water. Employee added water **Warning**
08B-31-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Stored food not covered. Raw fish in walk in cooler uncovered **Warning**
08B-12-5
50
Feb 3, 2025
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored on top of container of cooked chicken inside walk in cooler. Employee moved item. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Buss tub storing bags of raw fish and raw chicken together inside walk in cooler. Employee separated items. Container of raw beef stored on top of buss tub storing bags of raw fish and raw chicken inside walk in cooler. Employee moved item. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding) at 12:42pm Employee stored container of bean sprouts inside walk in cooler to bring down temperature. Discussed with operator that item must be kept cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector Re-Temped bean sprouts at 1:38pm (43F - Cold Holding) **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM. Inspector assisted employee with diluting chlorine with water and replenishing chlorine sanitizer bucket. Chlorine is now testing at 100 PPM. **Corrected On-Site**
41-27-4
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. Dishwasher machine chlorine sanitizer testing at 0 PPM. Inspector assisted operator with priming chlorine sanitizer to feed more chemical through the line. Ran dish machine a few times and chlorine is now testing at 50 PPM. **Corrected On-Site**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carton of half and half not date marked in single door display cooler in front counter.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spiked with food debris. Cutting boards stained on reach in deli cooler on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice water into hand sink in front counter area. Discussed with operator. **Corrective Action Taken**
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. Operator stated food items on buffet line are being held on time. Inspector provided printed copy of Time of Public Health Control Written Produces. Discussed with operator to fill out form. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed white substance build up inside ice machine interior.
22-20-5
Basic - Food stored on floor. Bags of sugar, rice, and flour stored on floor in dry storage area near front counter.
08B-38-4
Basic - Stored food not covered. Containers of sauces stored inside walk in cooler not covered. **Repeat Violation**
08B-12-5
27
Jun 26, 2024
Routine - Food
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. -Non food grade containers being used to store food. - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Full text of violation -Cutting boards stained on deli cooler near stand alone freezer on cook line. - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack near dish machine. - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -On cook line near deli cooler and stand alone freezer. - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
36-17-5
70
Apr 23, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Non food grade containers being used to store food. - From follow-up inspection 2024-04-23: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Full text of violation -Cutting boards stained on deli cooler near stand alone freezer on cook line. - From follow-up inspection 2024-04-23: **Time Extended**
22-02-4
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. -No proof of employee training provided. - From follow-up inspection 2024-04-23: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack near dish machine. - From follow-up inspection 2024-04-23: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -On cook line near deli cooler and stand alone freezer. - From follow-up inspection 2024-04-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice build up inside reach in freezer across from three compartment sink. - From follow-up inspection 2024-04-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Stored food not covered. -Sauces inside walk in cooler. - From follow-up inspection 2024-04-23: **Time Extended**
08B-12-5
58
Apr 19, 2024
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Non food grade containers being used to store food.
14-15-4
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. -Frozen raw chicken not commercially packaged stored above frozen raw beef not commercially packaged inside stand alone freezer on cook line.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Inside walk in cooler: Raw chicken in case (54F- Cold Holding); Raw chicken in bag (51F- Cold Holding); Raw tilapia 53F- Cold Holding); Cut cabbage (46F-Cold Holding); Tofu (45F- Cold Holding) -Items were stored with ice bags on top to bring down temperatures. **Corrective Action Taken**
03A-02-5
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. -Email operator vomiting or diarrheal event form. **Corrective Action Taken**
11-27-4
Intermediate - Full text of violation -Cutting boards stained on deli cooler near stand alone freezer on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Metal pan stored inside hand wash sink on cook line. Metal pan was removed for hand sink. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -No proof of employee training provided.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -No written plan for holding raw shelled eggs. Emailed operator Time as a Public Health Control Paperwork. **Corrective Action Taken**
03F-10-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. -Educated employees on big 6. Emailed operator An Easy Way to Remember the "BIG 6" Foodborne Illnesses form. **Corrective Action Taken**
11-07-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice build up inside reach in freezer across from three compartment sink.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored on oven handle on cook line. Operator moved tongs. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. -Sauces inside walk in cooler.
08B-12-5
Basic - No Heimlich maneuver/choking sign posted. -Emailed operator Heimlich maneuver/choking sign. **Corrective Action Taken**
51-13-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Clean bowls on dish rack near dish machine not inverted. Operator stored items inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack near dish machine.
24-08-4
Basic - Floor tiles missing and/or in disrepair. -On cook line near deli cooler and stand alone freezer.
36-17-5
25
Oct 23, 2023
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (47F - Cold Holding), moved to bottom of reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Knife magnet on wall soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, replaced **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauces in walk in cooler prepared on 10/21, date added **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in walk-in cooler
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food above curry in walk-in cooler, moved to bottom shelf **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Cook line
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Clean knives stored between wall and triple sink
10-17-4
Basic - Insect control device installed over food preparation area. Over wait station counter next to coffee machine
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line
29-49-6
Basic - Stored food not covered. Curry sauce in walk in cooler
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
36-50-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
35
Jun 19, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
43
Jan 31, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. 10ppm at 108 degrees F. Operator set up three compartment sink 50ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Yellow curry 48 degrees F, green curry 48 degrees F, red curry 48 degrees F, tofu 52 degrees F Per operator they have been in and out of cooler today. Reach-in cooler of cook line: Cooked chicken 49 degrees F, tofu 52 degrees F. Instructed operator to add more ice. On rack by dish machine in ice bath: Cooked chicken 48 degrees F, bean sprouts 55 degrees F Instructed operator to use ice bags or an ice bath to cool down food. **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry not date marked from over. 24 hours ago. Cooked rice in chest freezer not dated **Warning**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food over curry in walk-in cooler. Operator removed **Corrected On-Site** **Warning**
08B-49-4
Basic - Food stored on floor. Case of water bottles on floor of front area **Warning**
08B-38-4
55
Frequently Asked Questions
When was Yummy Thai last inspected?
The most recent health inspection at Yummy Thai on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yummy Thai?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Yummy Thai.
How does Yummy Thai compare to other restaurants in St. Petersburg?
Yummy Thai most recently scored 61 out of 100, which is lower than the St. Petersburg average of 77.
Has Yummy Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Yummy Thai have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yummy Thai means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yummy Thai inspected?
Based on the inspection history on file, Yummy Thai is inspected around three times per year on average.
Nearby Restaurants