Thai Hala
7224 Central Ave, St. Petersburg, FL 33707 · Permanent Food Service · License 6217508
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 7 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw chicken over curries in reach in cooler on cookline -raw beef over ginger in reach in cooler behind cook line Operator moved chicken and beef to store on bottom shelf
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
-operator has quaternary test strips but is using chlorine sanitizer
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board on prep cooler stained
Repeat violation
Basic7
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
-raw chicken in reach in freezer, vacuum packaged onsite and frozen, dated but not timed, and held more than 24 hours. Observed dr. fresh vacuum sealing equipment. Operator removed chicken from vacuum packaging and repackaged in regular bags for continued frozen storage.
Fixed on the spot
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
-raw chicken in reach in freezer, vacuum packaged onsite and frozen, dated but not timed, and held more than 48 hours. Operator removed all vacuum sealed packaging
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting board on prep cooler grooved
Ice buildup in reach-in freezer near kitchen exit.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator made sanitize bucket and stored wet wiping cloths in it.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-reach in cooler gaskets soiled on cookline
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
-light in hood system lacking shield
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.