SILA THAI AND SUSHI

Name: SILA THAI AND SUSHI
Address: 3828 49 ST N, ST. PETERSBURG, FL, 33709, US
Rating: 14.6

3828 49 ST N, ST. PETERSBURG, FL 33709

License #6214427

🍱 Japanese/Sushi ℹ️

14.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

July 31, 2026 · 16 findings · 4 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SILA THAI AND SUSHI in ST. PETERSBURG currently holds an InspectFL Health Score of 14.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 31, 2026. Across those visits, inspectors documented 44 total violations — 14 critical, 8 major, 22 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 31, 2026 shows 16 observation rows: 4 critical, 3 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SILA THAI AND SUSHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -handles of reach in coolers and freezers and walk in cooler soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled gaskets on multiple reach in coolers and freezers
[03D-15-4] Rice and noodles in walk in cooler cooked last night stored covered and stacked.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bag of onions stored on wood plank a couple inches off floor in walk in cooler
[08B-12-5] Stored food not covered. -partially cooked chicken stored in uncovered buckets in reach in freezers -soups, curries, sauces, vegetables, noodles stored uncovered in walk in cooler
[14-86-1] Paper towels used in contact with cut cucumber in sushi cooler. Operator removed paper towel.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] Reach-in coolers interior/shelves have accumulation of soil residues.
[35A-03-4] 1 dead roach on table with rice cooker behind sushi bar. Operator cleaned and sanitized area.
[03F-04-5] Sushi rice at sushi bar was cooked last night and stored overnight in rice cooker. Temped 90F, operator said they were not going to use it and voluntarily discarded.
[01B-02-5] Cooked rice (53F - Cooling), cooked noodles (45F - Cooling) Both items cooked last night stored covered and stacked in walk in cooler.
[03D-02-5] Cooked rice (53F - Cold Holding), cooked noodles (45F - Cold Holding) Both items cooked last night stored covered and stacked in walk in cooler. Stop Sale issued.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained
[31A-10-4] Equipment drain line draining into handwash sink. -drains from sushi display cooler draining into handwash wash sink behind sushi bar

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Stop sale issued.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -handles of reach in coolers and freezers and walk in cooler soiled
[31A-10-4] Equipment drain line draining into handwash sink. -drains from sushi display cooler draining into handwash wash sink behind sushi bar
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Stop sale issued.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bag of onions stored on wood plank a couple inches off floor in walk in cooler
[08B-54-4] Uncovered food stored near sink exposed to splash. -sushi rice stored partially on hand wash sink behind sushi bar, I observed sushi chefs wet hands drip into the sushi rice after washing his hands, first without soap, then with soap. Stop sale issued.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Paper towels used in contact with sushi fish and cut vegetables Operator removed paper towels
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[35A-03-4] Dead roaches on premises. 1 dead roach in womens restroom Operator cleaned up
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -sushi display cooler had no secondary ambient thermometer. Operator put thermometer in unit.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -sushi rice stored partially on hand wash sink behind sushi bar, I observed sushi chefs wet hands drip into the sushi rice after washing his hands, first without soap, then with soap. Stop sale issued.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap for about 1-2 seconds. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today. Stop Sale issued.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Partially cooked chicken that appears pink and raw stored over raw shrimp in reach in freezer on cookline. Operator moved chicken.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink in wait station area blocked by tray Operator removed tray to unblock sink.
[12A-20-4] Employee washed hands with no soap. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
[14-74-7] 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. -sushi display cooler temperature steadily increased throughout my inspection, up to 56F. Operator had recently stocked unit, but I had them move the fish to a different cooler because I was not comfortable with the increasing temperature. After removing the fish and leaving the unit closed, it slowly started going down in temperature but I only observed it get to 52F. I instructed operator not to use unit until it can hold temperatures of 41F and below, and it may need repair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled gaskets on multiple reach in coolers and freezers
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
[08B-12-5] Stored food not covered. -partially cooked chicken stored in uncovered buckets in reach in freezers -soups, curries, sauces, vegetables, noodles stored uncovered in walk in cooler
[22-16-4] Reach-in coolers interior/shelves have accumulation of soil residues.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -container of employee food stored on cutting board on makeline Operator removed and sanitized area
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi chef has no proof of food handler training, operator says it dropped behind some equipment and she cant get to it