Amazing Thai Restaurant
7860 Gate Pkwy Unit 116, Jacksonville, FL 32256 · Permanent Food Service · License 2615975
What drove the grade
Time/temperature control for safety food thawed in an improper manner.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection9 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing in room temperature. 42°.
Code 08, Food protection and cross-contamination: Food stored in undrained ice.
Drink ice stored in non draining ice chest. Frontline
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items in rear cooler. Moved by manager.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Tape on knife. Kitchen.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 25, Single-service items: Single-service articles improperly stored.
Boxed single service on floor. Dry goods. Broom by single service cups. Moved by manager.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water by mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dusty ceiling vents. Kitchen and Dish machine. Area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal bag by restaurant items. Moved by manager.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.