Lum Thai Restaurant

6251 Argyle Forest Blvd #102, Jacksonville, FL 32244 · Permanent Food Service · License 2614855

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Jul 27, 2026

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 3 basic (1 repeat)
-19
Administrative complaint on Jul 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

7 violations found

First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Shell eggs in container on cart in kitchen at 55°F. Operator states eggs were removed from refrigeration approximately two hours prior and moved eggs back to refrigeration.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper towel used as a liner in cut tomatoes and egg rolls.
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment holding cut cabbage, fresh garlic and sprouts on time controls. These products not on current written plan, operator added all three products to established written plan for time as a public health control.
  Fixed on the spot
- Code 11, Employee health: 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.
  No written procedures available. Provided DBPR Form HR 5030-104.
  Fixed on the spot
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine deflector plate with black mold-like substance and slime.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on flip top reach in cooler in kitchen are soiled.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Door handles of stand up reach-in freezer and on flip top reach in cooler in kitchen have dried food debris under the handle area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.