Lanna Thai and Sushi

4871 Park St No, St. Petersburg, FL 33709 · Permanent Food Service · License 6216591

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 24 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority (fixed by the Sep 24 follow-up), 3 intermediate (2 fixed on the spot, 1 repeat), 10 basic (5 repeats); basic violations cost 12 at most
-26
Complaint after follow-up on Sep 23, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Sep172026

Routine inspection

15 violations found · Inspector came back 2 times

2nd follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 8 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  Operator discontinued use of walk in cooler for TCS foods and got a new cooler to use until walk in is fixed. New cooler is keeping foods at 41°F and below.
  More time givenFixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth on cookline not stored in sanitizing solution between uses.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 23, 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.
11 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 8 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in sushi cooler- Raw salmon (36°F - Cold Holding); spicy tuna (38°F - Cold Holding) Walk in cooler- ambient temperature 55°F Chili sauce with cooked bell pepper (54 - Cold Holding); cooked chicken (44°F - Cold Holding) raw chicken (48°F - Cold Holding), raw pork (54 - Cold Holding); bean sprouts (54 - Cold Holding); cream cheese (54 - Cold Holding); cooked rice (54 - Cold Holding); Stop sales issued on all TCS foods in walk in cooler. Operator will not use walk in cooler to store temperature controlled foods until it is repaired and able to hold foods at 41°F and below.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw ground beef stored over vegetables in walk in cooler Ground beef was stop sales and removed from cooler.
  Administrative complaintFixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  Walk in cooler ambient temp 55°F. Operator has some foods on ice, but it is failing to keep foods at 41°F and below.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth on cookline not stored in sanitizing solution between uses.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler- curry sauce (45°F - Cold Holding, retemped at 47°F); cooked chicken (45°F - Cold Holding, retemped at 45°F); bean sprouts (45°F - Cold Holding, ); raw scallops (45°F - Cold Holding, retemped at 45°F) garlic in oil (48°F - Cold Holding) Operator says cooler was at 40°F this morning when they arrived for food prep, however thermometer was stored in coldest part of cooler and all foods temped 45°F and above. They said they had been in the unit frequently for food prep. Additionally, when I moved the thermometer the reading stayed at 40°F. I set up my probe thermometer and a different ambient thermometer and both read 49/50°F. With attached walk in freezer down, and no room to move foods to other units, operator began icing all foods.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -bag of raw shrimp stored directly on top of cut vegetables in walk in cooler
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Cutting boards on prep coolers and behind sushi bar stained
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -hand wash sink in prep kitchen Operator put out paper towels
  Fixed on the spot
  No soap provided at handwash sink.
  -hand wash sink in prep kitchen Operator put out soap
  Fixed on the spot
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -in sushi display cooler behind sushi bar Operator put thermometer in
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -open containers of sauces, vegetables, and noodles in walk in cooler
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -Cutting boards on prep coolers and behind sushi bar grooved
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -Ice buildup in reach in cooler behind sushi bar -Reach in freezer in back storage room - Reach in freezer in front dining area
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in freezer is down and not currently in-use. Ambient temperature 60°F. -walk in cooler ambient temp 49°F. Operator icing all foods and technician is coming today to fix. -sushi cooler behind sushi bar ambient temperature 50°F. Sushi bar had been set up recently, so all sushi items were ambient cooling. Sushi chef originally told me that the sushi cooler was 44°F when he arrived, but after I pointed out that was not a good temperature and we would need to issue a stop sale on all items, he said that it was actually 40°F when he arrived and had gone up to 44°F. Ambient temperature of cooler at time of inspection 53°F. Operator moved all items in sushi cooler to freezer to cool. Operator iced all foods in walk in cooler. Technician arrived during inspection.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth on cookline not stored in sanitizing solution between uses.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -ceiling tiles in kitchen stained with water damage
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  -acoustic ceiling tiles throughout kitchen
  Repeat violation
  Floor soiled/has accumulation of debris.
  -floors in walk in cooler and freezer soiled
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -bottle of lotion stored on shelf above prep cooler on cookline Operator removed bottle of lotion.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.