NITALLY'S THAIMEX CUISINE

Name: NITALLY'S THAIMEX CUISINE
Address: 1163 DR MLK JR STREET, ST. PETERSBURG, FL, 33701, US
Rating: 56.1

1163 DR MLK JR STREET, ST. PETERSBURG, FL 33701

License #6217885

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

56.1 Grade F / 100

Failing Health Score

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Quick take

NITALLY'S THAIMEX CUISINE in ST. PETERSBURG currently holds an InspectFL Health Score of 56.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 65 total violations — 3 critical, 14 major, 48 minor.

Inspection data quality

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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.

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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.

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 83 degree water next to rice cooker.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bar area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At both hand-sinks at end of cook line. Hot water faucet knobs doesnt dispense hot water when turned on.
[31A-11-4] Handwash sink used for purposes other than handwashing. Equipment parts stored inside handsink at end of cook line. Employee removed items.
[33-16-4] Open dumpster lid.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 propane tanks larger than 2.7 Ibs observed across from bar.
[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. Observed no date marks on multiple food items in deli containers stored inside walk in freezer.

Call Back - Complied
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with 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. Reach in deli cooler handles on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line.
[14-11-5] Equipment in poor repair. Reach in freezer lid.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on oven handle.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking.
[29-08-4] Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area.
[21-10-4] Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area.
[29-49-6] Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line.
[14-06-4] Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water.

Call Back - Extension given, pending
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with 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. Reach in deli cooler handles on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line.
[14-11-5] Equipment in poor repair. Reach in freezer lid.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on oven handle.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking.
[29-08-4] Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area.
[21-10-4] Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area.
[29-49-6] Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line.
[14-06-4] Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris.
[53A-05-6] Time extended 60 days from initial inspection on 11/6/2025.
[53B-01-5] Time extended 60 days from initial inspection on 11/6/2025.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water.

Warning Issued
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form.
[21-10-4] Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water.
[29-08-4] Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cook line near ice machine.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K
[14-11-5] Equipment in poor repair. Reach in freezer lid.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line.
[14-06-4] Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance.
[08B-38-4] Food stored on floor. Containers of cut carrots, cut onions, and cut melons stored on floor inside walk in cooler.
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with chlorine sanitizer that is testing at 50 PPM.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on oven handle.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training could be accessed at the time of the inspection with six employees present currently engaging with food or in food preparation.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink on left side of cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking.
[29-49-6] Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line.
[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. Ran the dishwasher machine a few times and chlorine sanitizer testing at 0 PPM.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Container of raw shrimp with tongs on top of shrimp stored inside of reach in cooler on cook line.

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