Buddhas Belly Royal Thai Cuisine
301 10 Ave N, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2614442
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot, 1 repeat), 7 basic (3 repeats)-29
- Administrative complaint on Aug 18, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler raw chicken stored over cooked pork.
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in buckets rehydrated noodles in water located in back room. Employee stated he placed noodles in water 2 hours prior. Employee removed and placed in walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler on cook line Raw chicken stored over ready to eat steamed chicken dumplings. Manager removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed in bar area 1 live roach around door gasket of beer cooler.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing window cleaner without a label. Manager placed label on spray bottle.
Fixed on the spotRepeat violation
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed in use tong hanging on handle of stove on cook line. Employee removed and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed door gasket on beer cooler torn located in bar area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed both coolers in bar area with standing water in bottom of units.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 2 dead roaches in bar area. Manager removed and discarded from premises.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors behind equipment in bar area soiled with debris.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket. Employee removed and hung mop to dry properly.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed CO2 tanks at the entrance of kitchen not adequately secured.
Repeat violation
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed in dining area near entrance of kitchen 2 -LP Propane tanks.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.