Yummy Thai
10466 Roosevelt Blvd N, St. Petersburg, FL 33716 · Permanent Food Service · License 6216832
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (fixed by the Sep 10 follow-up), 3 intermediate (1 fixed on the spot), 5 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A. Deli cooler raw beef (49°F - Cold Holding); raw chicken (49°F - Cold Holding); raw shrimp (48°F - Cold Holding); B. On wire rack opposite of cook line bean sprouts (77°F - Cold Holding) C. Walk in cooler raw chicken (47°F - Cold Holding); raw beef (48°F - Cold Holding); curry (48°F - Cold Holding); red curry (47°F - Cold Holding); peanut sauce (47°F - Cold Holding)
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. Eggs at cook line warm to touch told me they got them out this morning at 9:00am Employee put back into cold holding walk in cooler.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Red and green curry walk in fridge no date
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Strainer and clean forks and spoons inside front hand wash sink. Employee moved
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
Deli cooler
Code 08, Food protection and cross-contamination: Food stored in undrained ice.
bean sprouts (77°F - Cold Holding) Kept in water on counter black wire rack opposite of cook line. Employee added ice and removed water
Food stored on floor.
Box oil on floor near back door. Box of rice noodles on floor front of dry storage rack near back door
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water beverage on counter beside bamboo shoots can
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Observed drains in back front of walk in cooler and near back door. Spoke with supervisor LDW.
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.
- 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.