Sala Thai Restaurant
10769 Beach Blvd #10, Jacksonville, FL 32246 · Permanent Food Service · License 2611032
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (1 repeat), 1 intermediate (1 repeat), 10 basic (2 repeats)-36
- Administrative complaint on Sep 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 1, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw beef 46°F stored in flip top cooler not stored in ice bath.manager added ice. Cooked chicken 36°F shrimp 38°F stored in flip top cooler on ice. All items held on ice are 41°F or below.
- 1st follow-up visitSep 30, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Still the same Cooked chicken, raw pork, raw beef (44-47°F) stored in flip top make table reach in cooler. Operator stated place there from main upright reach in cooler this morning and place in unit. Ambient temperature reading at 40°F. Unit door not closing properly and lid left open. Manager closed lid and door of unit
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Still the same. Observed 2 total live flying insects in restaurant. 1 live near restroom area 1 live near front wait station area
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Still the same Observed total of 19 dead roaches in following areas of restaurant: 1 dead on floor near cook line 5 dead on floor in between reach in freezer and reach in cooler 3 dead on floor behind ice machine in kitchen 10 dead on floor on cook line behind deep white reach in freezer and upright reach in freezer Manager has cleaned some up but still has more cleaning scheduled this weekend to pull equipments away from walls to clean
Fixed on the spot
- First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 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.
Raw beef (49°F - Cold Holding); raw pork (54°F - Cold Holding); noodles (56°F - Cold Holding), all items stored in flip top reach in cooler and place there from main upright reach in cooler appropriate 1 hr ago as per employee. Ambient temperature at 45°F and unit door not closing properly with gap in between. Manager closed lid and secured door and place bag of ice on foods.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flying insects in hallway near restrooms
Roach activity present as evidenced by live roaches found.
Observed 1 live roach in kitchen on floor in between 2 upright reach in freezers
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at make table stained
Repeat violation
Basic10
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee on cook line preparing food with no hair restraint
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board at prep table with excessive cut marks
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top reach in cooler on cook line with ambient temperature at 45°F and unit door not closing properly with gap in between
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wet cloth in sanitizer bucket solution at 0ppm. Manager remade solution at 200ppm
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple reach in cooler and reach in freezer gasket soiled Hood filters with grease build up
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed a total of 42 dead roaches in restaurant in following areas: 4 dead on floor behind white reach in freezer near cook line 1 dead on top of white upright reach in freezer 7 dead on floor on right side of white upright reach in freezer 2 dead inside folding table stored in between reach in freezer 3 dead on floor behind hand wash sink near reach in freezer 20 dead on floor on cook line behind deep white reach in freezer and upright reach in freezer 3 dead on floor in dry storage area 2 dead on floor under wait station near hand wash sink and shelves Following day call back as per supervisor
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles in men's restroom with water damage. Ceiling tile in kitchen with water damage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
In dry food storage area
Repeat violation
Floor soiled/has accumulation of debris.
Floor soiled under cooking equipment
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket not hunged
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.