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SILA THAI AND SUSHI

3828 49 ST N, ST. PETERSBURG, FL 33709 · Permanent Food Service

Inspection summary

SILA THAI AND SUSHI has been inspected 2 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 29, 2026. The most recent inspection, on July 31, 2026, recorded 16 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 44 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 2 separate inspections, most recently on July 31, 2026. For example: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 2 separate inspections, most recently on July 31, 2026. For example: Hand wash sinks, hand washing supplies and hand wash sign

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 2 separate inspections, most recently on July 31, 2026. For example: Food protection, cross-contamination

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 2 separate inspections, most recently on July 31, 2026. For example: Dishwashing facilities; chemical test kit(s); gauges

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on July 31, 2026. For example: Food-contact surfaces clean and sanitized

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Routine - Food

    16 infractions

    • 01: Approved source
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 23: Non-food contact surfaces clean
    • 23: Non-food contact surfaces clean
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
  2. Routine - Food

    28 infractions

    • 01: Approved source
      • Risk factor
    • 01: Approved source
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 05: Food and food equipment thermometers provided and accurate
      • Primary concern
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 23: Non-food contact surfaces clean
    • 23: Non-food contact surfaces clean
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 40: Employee personal belongings
    • 53: Food management certification valid / Employee training verification
      • Risk factor

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