BASIL LEAF LLC

Name: BASIL LEAF LLC
Address: 6395 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 0

6395 GULF BLVD, ST.PETE BEACH, FL 33706

License #6216345

0 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 21 findings · 3 critical

Complaint Full

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Minor

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Quick take

BASIL LEAF LLC in ST.PETE BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 108 total violations — 15 critical, 22 major, 71 minor.

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Record snapshot

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The latest inspection on October 12, 2026 shows 21 observation rows: 3 critical, 6 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

108

Coverage note

Inspector notes linked where available

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BASIL LEAF LLC has a rough inspection history. Would you risk it?

F record

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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: Administrative complaint recommended
[14-71-4] Duct tape used to repair nonfood-contact surface. Gray duck tape observed on outdoor walk in cooler handle. Gray duck tape observed on display cooler door handle in server wait station.
[14-01-5] Bowl or other container with no handle used to dispense food. Deli cup being used to scoop sugar. Portion cups being used to scoop boba powders in server wait station. Items discarded.
[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. Observed expired training certificates for two employee who are currently present engaging with food during the inspection. Observed training certificates for: Kaysone Ketmany and Mikanoy Ketmany with a completion date of 7/1/2023 through FRLA SafeStaff.
[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. Observed employee training certificate for Anousone Somsamout with a completion date of 11/1/2023 through FRLA SafeStaff. No other training certificates could be provided.
[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. Chlorine sanitizer testing at 0 PPM. Ran dish machine multiple times and the chlorine sanitizer was primed. Three compartment sink was set up with chlorine sanitizer testing at 100 PPM.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles on boba powders: bubble gum powder, coffee coffee, cookies and cream. Handles moved off product.
[35A-23-4] Roach excrement and/or droppings present. Observed on wood underneath sushi counters and marble counter tops underneath sushi cold holding units. Observed on sides of dish machine detergent, rinse aid, and sanitizer prime equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwave are soiled with dried food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice scoop stored inside hand sink basin in room with white arch in freezers. Item removed out of sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to ice machine and white reach in freezers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on oven handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In 81 degree water next to rice cooker. Water discarded and utensils were washed and sanitized.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Interior of double door freezer next to rice cookers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Double door freezer handles next to rice cookers soiled with food debris.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Racks in walk in cooler soiled with gray mold like substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sushi rice container lid and plastic strainer stored inside hand sink basin blocking access to allow hand washing next to dish machine area. Items removed to allow access.
[31B-03-4] No soap provided at handwash sink. Missing at hand sink next to ice machine and white reach in freezers. Bottle of hand soap placed at hand sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with pink substance.
[16-03-4] Accumulation of debris inside warewashing machine. With yellow substance.
[08B-12-5] Stored food not covered. Containers of sauces in walk in cooler. Items were covered with lids.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Orange microfiber towels stored on top of cut onions and cut green and red bell peppers inside walk in cooler. Towels removed.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black, red, and brown mold like substance. Discuss with operator who had the unit cleaned during inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged ROP fish stored to thaw in reach-in coolers in rear storage and at sushi counter. Fish was still frozen. Inspector discussed with employees who began to remove fish from plastic to resume thawing.
[36-12-4] Floors not constructed to be easily cleanable. Floors in walk-in cooler not easily cleanable
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs were relocated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Machine used to apply sealed lids to boba cups soiled with a build up of debris.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Two Starbucks cups stored in standing reach-in cooler at employee wait station.
[08B-12-5] Stored food not covered. Sprouts, cut and washed broccoli, ready-to eat sauces stored in the walk-in cooler stored uncovered.
[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 tested at 0 ppm. Employee ran unit to prime lines. Retested at 50PPM
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored above ready to eat sauces in walk-in cooler. Raw chicken in standing reach-in freezer above rice paper. Both items were relocated for proper safe storage.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by equipment next to ice machine. Items were relocated for access to sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink next to the ice machine used to store ice scoop and utensils. Items were removed from sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for establishment utilizing time to hold sushi rice.

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 soiled with black mold like debris. Employee cleaning ice machine.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in vacuum sealed packaging in sushi bar that has instructions to remove from packaging before thawing.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to sauces and ginger dressing go in wait station. Employee removed drink.
[14-11-5] Equipment in poor repair. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection.
[36-73-4] Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80F water in kitchen. Employee removed utensils from water.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors. Rear door open to kitchen.
[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 0ppm chlorine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer in storage room. Employee moved raw chicken to lower shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with food not changing gloves from raw to ready to eat. Educated employee and she washed hands and changed gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Scoops in hand sink in prep / storage room. Employee removed scoops.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area. Employee placed paper towels at hand sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over cutting board while preparing food. Employee drink on counter of sushi bar while cutting tuna.
[08B-38-4] Food stored on floor. Container of oil on floor in kitchen. Employee removed oil to shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with food debris. Employee cleaned area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Stored foods in walk in cooler not covered. Employee covered all foods.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.wet cloth out on cutting boards. Employee moved to sanitizer bucket.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves in server station no hand wash. Educated employee and he washed his hands and put on clean gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time as public health control rice not discarded at 3pm when 4 hours was up.
[03F-02-5] 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. Sushi rice made at 11pm not discarded at 3pm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sushi bar prep area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in ice machine storage room blocked with lids and machinery. Employee removed items.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in UV traps, cleaned during inspection
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin, removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling fans in kitchen
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored outside on shelf, moved to dish area for cleaning and proper storage
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape used to adhere plastic to prep counters
[35B-02-4] Insect control device installed over food preparation area. Electric control device on prep counter in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to kitchen left open with no protective barrier
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Multiple containers of food in walk-in cooler
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler outside not locked, operator secured
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed onions over prepared sauces in walk-in cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 50ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink at sushi bar used as dump sink