Basil Leaf LLC
6395 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6216345
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection3 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (3 fixed on the spot, 2 repeats), 12 basic (3 repeats); basic violations cost 12 at most-46
- Administrative complaint on Oct 12, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score34
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitNov 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
17 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Per person in charge, service company came out to service the dish machine and stated something is wrong with the chemical lines and it still is not working. Establishment is looking for another service technician. Observed rack with dishes inside dish machine at arrival of inspection. Employee made a sign during the inspection stating the chlorine dish machine is not properly sanitizing and posted it. Discussed the following: Discontinue use of dishmachine for sanitizing and set up manual sanitization 3-compartment sink with chlorine sanitizer until dishmachine is repaired and sanitizing properly.
Administrative complaint
Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
More time given
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Handwash sink used for purposes other than handwashing.
Ice scoop and white container stored inside hand sink basin in room with white arch in freezers.
More time given
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
No Paper towel in dispenser next to ice machine and white reach in freezers.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Required employee training expired for some employees.
More time given
Basic10
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
More time given
In-use tongs stored on equipment door handle between uses.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Duct tape used to repair nonfood-contact surface.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
More time given
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Orange microfiber towels stored on top of cut onions and cut green and red bell peppers inside walk in cooler. Towels removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Chlorine sanitizer testing at 0 PPM. Ran dish machine multiple times and the chlorine sanitizer was primed. Three compartment sink was set up with chlorine sanitizer testing at 100 PPM.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
Observed on wood underneath sushi counters and marble counter tops underneath sushi cold holding units. Observed on sides of dish machine detergent, rinse aid, and sanitizer prime equipment.
Intermediate6
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sushi rice container lid and plastic strainer stored inside hand sink basin blocking access to allow hand washing next to dish machine area. Items removed to allow access.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Ice scoop stored inside hand sink basin in room with white arch in freezers. Item removed out of sink.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Missing at hand sink next to ice machine and white reach in freezers. Bottle of hand soap placed at hand sink.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser next to ice machine and white reach in freezers.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Anousone Somsamout with a completion date of 11/1/2023 through FRLA SafeStaff. No other training certificates could be provided.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired training certificates for two employee who are currently present engaging with food during the inspection. Observed training certificates for: Kaysone Ketmany and Mikanoy Ketmany with a completion date of 7/1/2023 through FRLA SafeStaff.
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Containers of sauces in walk in cooler. Items were covered with lids.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handles on boba powders: bubble gum powder, coffee coffee, cookies and cream. Handles moved off product.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
In 81 degree water next to rice cooker. Water discarded and utensils were washed and sanitized.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Stored on oven handle.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Deli cup being used to scoop sugar. Portion cups being used to scoop boba powders in server wait station. Items discarded.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of double door freezer next to rice cookers.
Duct tape used to repair nonfood-contact surface.
Gray duck tape observed on outdoor walk in cooler handle. Gray duck tape observed on display cooler door handle in server wait station.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
With yellow substance.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of both microwave are soiled with dried food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine soiled with pink substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Double door freezer handles next to rice cookers soiled with food debris.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Racks in walk in cooler soiled with gray mold like substance.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.