Bangkok Thai Cuisine

7159 Philps Hwy Unit 102, Jacksonville, FL 32256 · Permanent Food Service · License 2616062

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Sep 8, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 8 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
4 high priority (2 fixed by the Sep 8 follow-up, 2 fixed on the spot, 2 repeats), 3 intermediate, 13 basic (2 repeats); basic violations cost 12 at most
-37
Administrative complaint on Sep 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
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 visits

Sep22026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 4 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sprouts at 70°. Kitchen Moved by manager to coolers and iced down. Cooked chicken at 46° in glass door reach in cooler. Per Person In Charge. Placed earlier this morning. Moved by manager.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Basil in shopping bags. Reach in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly in rear kitchen.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottle , all purpose cleaner , by garlic pods. Kitchen. Moved by manager.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Soup made few days ago in walk in cooler not date marked.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked Hand Wash Sink. Frontline sink and rear sink. Pans in rear sink.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food service employees present with no certified food manager onsite.
Basic13
- Code 08, Food protection and cross-contamination: Food stored in undrained ice.
  Drink ice in chest cooler not draining. Frontline.
  Food stored on floor.
  Bag of onions on floor in walk in cooler. (Standing water on floor in walk in cooler ) mb.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoop in standing water 80°.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Food service employees eating in kitchen.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage container on top of prep table. Moved by manager.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on exterior of cleaned pans : dry rack.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Soiled deflector plate to interior of ice machine located : kitchen.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Missing drain cover. Dish machine line.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor in walk in cooler.
  Hole in or other damage to wall.
  Hole in wall. Behind Dish machine.
  Repeat violation
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Condensation drip from vent in walk in cooler.
- 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 cell phone on prep table.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  No last inspection report available.
Official report, on the Florida DBPR website

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.