LANNA THAI AND SUSHI

Name: LANNA THAI AND SUSHI
Address: 4871 PARK ST NO, ST. PETERSBURG, FL, 33709, US
Rating: 18.1

4871 PARK ST NO, ST. PETERSBURG, FL 33709

License #6216591

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

18.1 Grade F / 100

Failing Health Score

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Quick take

LANNA THAI AND SUSHI in ST. PETERSBURG currently holds an InspectFL Health Score of 18.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, DBPR recorded 131 total findings; InspectFL has detailed violation rows for 124 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 9, 2026 shows 13 observation rows: no critical rows, 2 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

124

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar have cut marks and is no longer cleanable
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple foods stored on 1 inch high platform in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and under cook line equipment
[08B-12-5] Stored food not covered. Noodles cold holding in walk in cooler are stored uncovered.
[14-69-4] Ice buildup in walk-in freezer.

Disposition: Call Back - Admin. complaint recommended
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-69-4] Ice buildup in walk-in freezer.
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple foods stored on 1 inch high platform in walk in cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[35A-03-4] 1 dead roach inside oven doorway 2 dead roaches under shelf holding rice cooker on expo line 1 roach egg sac under shelf holding rice cooker on expo line Operator cleaned and sanitized all areas.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and under cook line equipment
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar have cut marks and is no longer cleanable
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[35A-05-4] 1 live roach at opening of oven door Operator killed and discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[08B-12-5] Stored food not covered. Noodles cold holding in walk in cooler are stored uncovered.

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-12-5] Noodles cold holding at 40F in walk in cooler stored uncovered.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-69-4] Ice buildup in walk-in freezer.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[08B-47-4] multiple foods stored on 1 inch high platform in walk in cooler
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 kitchen workers, 1 sushi chef, and 2 waitresses are working with no Certified Food Manager present.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[35A-03-4] 1 live roach on prep table/shelf leg on cook line by expo window 1 dead roach on clean dish rack about 3 compartment sink 2 dead roaches under shelf holding condiments at end of cook line 1 dead roach under wok stove 1 dead roach under ovens 1 roach egg sac Operator killed live roach, cleaned up all dead and egg sac.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.

Disposition: Call Back - Extension given, pending
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[03A-02-5] Raw minced garlic in oil being stored by oven 90F.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[14-69-4] Ice buildup in walk-in freezer.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[08B-47-4] multiple foods stored on 1 inch high platform in walk in cooler
[01D-02-4] Operator produced last 3 months of sushi invoices with parasite destruction.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[35A-03-4] 3 dead roaches under prep table in back of kitchen near dish storage 1 dead roach hanging from spiderweb above doorway to walk in cooler 1 dead roach on hand wash sink at end of cook line 1 dead roach on wall next to hand wash sink at end of cook line 2 dead roaches in cobwebs under handwash sink at end of cook line 4 dead roaches under expo window on cook line where clean dishes are being stored 2 dead roaches under table with rice cooker on expo line 1 dead roaches on floor in corner of dry storage room 1 dead roaches under shelf in dry storage room 1 roach egg sac on shelf on end of expo line holding napkins Operators are in the process of cleaning and sanitizing all areas, including dishes stored on soiled shelf.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[08B-12-5] Noodles cold holding at 40F in walk in cooler stored uncovered.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.

Disposition: Call Back - Extension given, pending
[08B-12-5] Stored food not covered. Multiple items throughout walk in cooler not covered
[03A-02-5] Tomatoes cut at 11AM 50F Cold Holding, stacked too high in reach in deli cooler Tofu stored on top of other items in reach in deli cooler 50F Cold Holding. Operator stored correctly to ambient cool.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-69-4] Ice buildup in walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[31A-11-4] Ware wash equipment stored around and towels stored on left hand wash sink at sushi bar. It also has drinking water attachment.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce and bean sprouts stored less than 6 inches off floor in walk in cooler -chicken, shrimp, boxes of food stored less than 6 inches off floor in walk in freezer
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[35A-03-4] 30 dead roaches in the soap dispenser by hand wash sink near dry storage behind cook line - 1 dead roach on floor under hose next to hand wash sink in dry storage area -1 dead roach under dish rack in dry storage area -2 dead roaches under rack holding mop bucket in dry storage area -1 dead roach under handwash sink on wait line -1 dead roach visible from behind crack in the wall on wait line Operator cleaned up ones from floor, but are waiting on manager to remove soap dispenser from wall to clean it out. -1 roach egg sac in box of cling wrap. Operator discarded.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has extended sushi bar area and added two new sinks that are being used for both handwashing and other purposes.
[01D-02-4] Not being kept on premises, operator said shed email them to me, she did not. I told her they need to be kept on file at the restaurant.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food stored unprotected on cook line, in same container as in-use utensils.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs, scissors, fry strainer stored on empty egg carton along with employee food item on cook line next to fryers. Operator removed all utensils, washed and sanitized.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna filets thawed in vacuum sealed packaging that specifies on its box to remove from bag before thawing.
[31B-03-4] No soap provided at handwash sinks at sushi bar. Operator put soap out
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at sushi bar has no running water. Other handwash sink at sushi bar still available.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[08B-38-4] Food stored on floor. -pad Thai sauce and cooking oil stored on floor at end of cook line - bucket containing seafood stored on floor in walk in freezer
[35A-03-4] Dead roaches on premises. 1 dead roach on wall under sushi bar behind reach in cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tofu (71F - Cooling) Operator said shed cooked it this morning, she placed in freezer to rapid chill.
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce and bean sprouts stored less than 6 inches off floor in walk in cooler -chicken, shrimp, boxes of food stored less than 6 inches off floor in walk in freezer
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has extended sushi bar area and added two new sinks that are being used for both handwashing and other purposes.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs, scissors, fry strainer stored on empty egg carton along with employee food item on cook line next to fryers. Operator removed all utensils, washed and sanitized.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food stored unprotected on cook line, in same container as in-use utensils.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Could not produce most recent freezing records, but did have some from last month.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice (90F - hot holding ) Was cooked and put out at room temp this morning around 10:30 AM. Stop Sale issued and operator discarded.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 2023 except one that is dated that it was completed next year.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[08B-12-5] Stored food not covered. Multiple items throughout walk in cooler not covered
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. massaman curry (53F - Cold Holding) in reach in cooler Operator moved to walk in freezer to rapid chill, retemped at 43F
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice (90F - Hot Holding) was cooked and put out this morning with no time stamp. Operator discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ware wash equipment stored around and towels stored on hand wash sinks at sushi bar.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.

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