Simply Tasty Thai
2292 Mayport Rd #8, Jacksonville, FL 32233 · Permanent Food Service · License 2612282
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 basic-12
- Administrative complaint on Aug 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score76
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 visitSep 1, 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 visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler near chemical dish machine Cooked chicken (44°F-46°F - Cold Holding) Cooked beef (47°F-48°F - Cold Holding) placed in bags on top in reach in cooler, beef was over filled in pan. Manager had employee remove excess and place in reach in cooler. Observed in reach in cooler on cook line Bean sprouts (54°F - Cold Holding); Noodles (54°F - Cold Holding); Cooked chicken (44°F-46°F - Cold Holding). Cooler has an ambient temperature of 51°F. Manager had employee remove items and place ice bath for TCS foods on top and removed TCS foods from inside reach in cooler .
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Employee was able to get Chemical dish machine to dispense sanitizer. Took test of chemical dish machine at 100ppm.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw fish on prep table to thaw. Employee removed and stored properly .
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bag of onions stored on floor of prep area. Employee removed and stored properly .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink stored on shelf above reach in cooler located on cook line. Employee removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. Observed exit back door blocked with boxes. Employee removed boxes from exit door way.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.