THE LEMON GRASS SUSHI THAI TAPAS INC

Name: THE LEMON GRASS SUSHI THAI TAPAS INC
Address: 310 CENTRAL AVE, ST. PETERSBURG, FL, 33701, US
Rating: 3.8

310 CENTRAL AVE, ST. PETERSBURG, FL 33701

License #6215675

🍱 Japanese/Sushi ℹ️

3.8 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 15 findings · 2 critical

Routine - Food

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Quick take

THE LEMON GRASS SUSHI THAI TAPAS INC in ST. PETERSBURG currently holds an InspectFL Health Score of 3.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 152 total violations — 13 critical, 29 major, 110 minor.

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The latest inspection on May 4, 2026 shows 15 observation rows: 2 critical, 5 major, and 8 minor.

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Inspection coverage

100%

Inspector notes

152

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THE LEMON GRASS SUSHI THAI TAPAS INC has a rough inspection history. Would you risk it?

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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine interiors soiled with black and yellow substance.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment handles heavily soiled.
[08B-38-4] Food stored on floor. Boxes of vinegar Seasoning in dry storage area. Items moved off the floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in multiple stand alone freezers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Item moved.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior.
[01B-01-4] Dented/rusted cans present. See stop sale. 1- 6lb 8oz can of Bamboo Shoots
[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. Frozen raw chicken stored over frozen raw lobster and frozen raw beef observed inside white stand alone freezers. Discussed with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic wrap stainless steel box stored on top of handsink in to go counter area. Item was moved to allow access.
[31B-03-4] No soap provided at handwash sink. Missing at handsink in Togo counter area. Soap brought to handsink.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Deli containers of house made curry. Discussed with operator.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at handsink in to go counter area. Operator turned on water.

Disposition: Emergency order recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-03-4] Accumulation of debris inside warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Coolers and freezers door handles throughout the whole kitchen heavily soiled with dry food debris.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White to go containers stored on top of shelving above reach in deli cooler on cook line.
[36-22-4] Floor area(s) covered with standing water. Floor of dish machine area walk way.
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled with build up of food debris through kitchen and underneath equipment.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout dish area walk way.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple hanging on wall over push carts storing buss tubs of dirty dishes at kitchen entrance. Multiple hanging from wall in beer storage closet. Multiple hanging on wall next to beer display cooler and counter in server wait station. Items removed.
[36-24-5] Hole in or other damage to wall. Observed hole underneath three compartment sink and wall on side of water heater.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach in freezer chest in dry storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnet dried food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and wok station soiled with built up grease and food debris.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed while inspecting beer storage closet.
[29-08-4] Plumbing system in disrepair. Plumbing leaking from wok station into stainless steal bowl in on floor.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with dried food debris throughout kitchen.
[35A-04-4] Approximately: Observed 20 rodent droppings underneath storage rack storing canned foods, bottles of sauces, and cases of coconut cream in dry storage area. 5 rodent droppings observed on wooden rack storing bottles of chili sauce in dry storage area. 8 rodent droppings observed underneath handsink and wooden counter shelving in server wait station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. White rack stored on top of handsink in server to go station. Item moved to allow access.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink across from cook line. Dispenser stocked.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Bottle soap at hand handsink in sushi bar area.

Disposition: Emergency order recommended
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Coolers and freezers door handles throughout the whole kitchen heavily soiled with dry food debris.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White to go containers stored on top of shelving above reach in deli cooler on cook line.
[36-22-4] Floor area(s) covered with standing water. Floor of dish machine area walk way.
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled with build up of food debris through kitchen and underneath equipment.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout dish area walk way.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple hanging on wall over push carts storing buss tubs of dirty dishes at kitchen entrance. Multiple hanging from wall in beer storage closet. Multiple hanging on wall next to beer display cooler and counter in server wait station. Items removed.
[08B-38-4] Food stored on floor. Box of fryer oil stored on floor at end of cook line. Removed off floor.
[36-24-5] Hole in or other damage to wall. Observed hole underneath three compartment sink and wall on side of water heater.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach in freezer chest in dry storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnet dried food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and wok station soiled with built up grease and food debris.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed while inspecting beer storage closet.
[29-08-4] Plumbing system in disrepair. Plumbing leaking from wok station into stainless steal bowl in on floor.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with dried food debris throughout kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Container of diced raw chicken stored above unwashed produce inside walk in cooler. Item moved.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately a total of 178 rodent droppings: 20 rodent droppings observed on floor around and behind ice machine and water heater near dish machine area. 40 rodent droppings observed on floor underneath racks storing clean pots, plastic containers, and utensils across from dish machine. 30 rodent droppings observed on floor underneath rack storing beer and throughout the storage closet floor. 15 rodent droppings on floor underneath storage rack storing clean plates at kitchen entrance. 2 rodent droppings observed on floor at beginning of the cook line in front of reach in deli cooler and underneath the reach in deli coolers on cook line. 26 rodent droppings observed on floor behind wooden wine rack and throughout wine rack slots in dinning room. 10 rodent droppings on floor behind and underneath grease trap box and mop sink. 20 rodent droppings observed underneath handwashing handsink and wooden counter shelving in server wait station. 15 rodent droppings observed on left side single door display cooler storing beer in server wait station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. White rack stored on top of handsink in server to go station. Item moved to allow access.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink across from cook line. Dispenser stocked.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Bottle soap at hand handsink in sushi bar area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has by dish washer has mold like substances.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used for scooping sugar. Manager removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-01-4] Dishmachine has no data plate/operating specifications.
[08B-38-4] Food stored on floor. Cooking oil stored on floor in kitchen. Soy sauce buckets stored on floor in rear storage area. Manager stored correctly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Manager stored correctly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In first unisex restroom in rear dining room.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in upright reach in freezers in rear storage area.
[25-32-4] Reuse of single-service or single-use articles. Single service food containers are reused to store cooked food items.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at hand wash sink in sushi bar area not stored in sanitizing solution.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is currently sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cut tomatoes (56F - Cold Holding); tofu (56F - Cold Holding); raw shelled eggs ambient (58F - Cold Holding) In upright single door reach in cooler in storage area: half and half (56F - Cold Holding); tofu (56F - Cold Holding) Manager moved items to another reach in freezer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by dish machine is blocked by various utensils.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar area. Employee replaced.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in ware washing area has mold like substance.
[16-01-4] Dishmachine has no data plate/operating specifications.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler not segregated from food to be served to the public.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of ware washing area.
[08B-38-4] Food stored on floor. Cooking oil stored on floor of kitchen next to ware washing area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi rice spatula in standing water of 74 F. Manager removed water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bar area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in walk in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes not inverted for protection on cook line. Manager inverted.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe behind dish machine is leaking.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution at sushi bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not labeled in storage area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was sanitizing at 0 ppm chlorine. Manager switched out chlorine buckets and dish machine is currently sanitizing at 100 ppm chlorine.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding); tofu (50F - Cold Holding); raw shelled eggs (50F - Cold Holding); raw eggs (50F - Cold Holding) Temperatures taken at 2:25 pm, items moved to reach in freezers.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Spring rolls and eggplant held on time but not listed on Time as a Public Health Control paperwork.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen by rue station used to dump water.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear of dish pit area has mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense sugar in rear dry goods storage area.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered receptacle in employee restroom off of sushi bar.
[16-01-4] Dishmachine has no data plate/operating specifications.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line at fryers with no hair restraint.
[08B-38-4] Food stored on floor. Vegetable oil stored on floor in rear storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in black chest freezer in dry goods storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored in oven handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water of 86 F next to rice station. Employee emptied water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles stored above food to be served to the public in double door reach in cooler in dry goods storage area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from pipe at hand wash sink in sushi prep area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line not stored in sanitizing solution.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is currently sanitizing at 0 ppm chlorine. Sanitization will be conducted in three compartment sink at 100 ppm chlorine.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen next to rice steamers. Manager replaced paper towels.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine is ready 100.6 F.