LANNA THAI AND SUSHI

Name: LANNA THAI AND SUSHI
Address: 4871 PARK ST NO, ST. PETERSBURG, FL, 33709, US
Rating: 26.5

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

26.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LANNA THAI AND SUSHI in ST. PETERSBURG currently holds an InspectFL Health Score of 26.5 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, inspectors documented 104 total violations — 6 critical, 24 major, 74 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Complied
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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
[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
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and under cook line equipment
[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
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[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.
[08B-12-5] Stored food not covered. Noodles cold holding in walk in cooler are stored uncovered.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Call Back - Admin. complaint recommended
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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
[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.
[36-63-4] 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
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and under cook line equipment
[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
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[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] Stored food not covered. Noodles cold holding in walk in cooler are stored uncovered.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Call Back - Extension given, pending
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[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.
[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
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[08B-47-4] multiple foods stored on 1 inch high platform in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[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.
[03A-02-5] Raw minced garlic in oil being stored by oven 90F.
[01D-02-4] Operator produced last 3 months of sushi invoices with parasite destruction.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Call Back - Extension given, pending
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[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.
[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.
[36-63-4] 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
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[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
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[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.
[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.
[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.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Warning Issued
[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.
[31B-03-4] No soap provided at handwash sinks at sushi bar. Operator put soap out
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[35A-03-4] Dead roaches on premises. 1 dead roach on wall under sushi bar behind reach 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.
[14-69-4] Ice buildup in walk-in freezer.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[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.
[08B-12-5] Stored food not covered. Multiple items throughout walk in cooler not covered
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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.
[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.
[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.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.

Community reaction

What do locals think?

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

Community pulse