Thai Green House
3980 Southside Blvd #110, Jacksonville, FL 32216 · Permanent Food Service · License 2615356
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection7 high priority (3 fixed on the spot), 11 intermediate (4 fixed on the spot), 9 basic (2 repeats); intermediate violations cost 18 at most-62
- Complaint after follow-up on Sep 16Counts in full until a follow-up finds the problems fixed-20
- Safety score18
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 16, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shelled eggs, tofu etc
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
47-52f tofu, noodles, cooked chicken, in prep cooler, more than 4 hrs, stop sale,
Administrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
50f shelled eggs in prep cooler, stop sale, more than 4 hrs
Administrative complaint
Code 16, Dishwashing facilities and test kits: Faucet at three-compartment sink does not reach all compartments.
Same
More time given
Intermediate2
Code 53, Manager certification and employee training: No certified food manager for establishment.
Same
More time given
No proof of required state approved employee training provided for any employees.
Same
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Milk
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
48-52f tofu, cut cabbage, cut tomatoes, cooked chicken, cut cabbage, sprouts, noddles, since 10:30 am in prep cooler at 48f, relocated to another cooler, 49f milk in front counter cooler at 49f, ice buildup, overnight, stop sale
Shell eggs not stored at an ambient air temperature of 45°F or less.
48f shelled eggs in prep cooler reading 48f, elves than 4 hrs, relocated to another cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp on bowl on top of cooked chicken, employee rearranged prep unit
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thanks you bag for cut broccoli, employee changed bags
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Faucet at three-compartment sink does not reach all compartments.
In triple sink
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate11
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milked opened yesterday morning
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Employee couldn't find it
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For two employees here, emailed agreement form
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.
Emailed one
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quat sanitizer
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
A couple of containers in hand sink, employee moved them
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Employee placed some, only hand sink in kitchen and at front counter
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellowish substance at front counter, employee didn't know and trashed it
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Kanjanaphon Sangpherm took test 7/14/21
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employees here for 2 months, unable to find certification
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Employee stated they don use dish machine and they only washed and rinse dishes, explained proper sanitation and has sign posted by triple sink
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In milk cooler at front counter, employee could not find thermometer
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil jug in walk in freezer that is used for storage and rice noodles at front counter cooler, employee placed rice noodles on shelf
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
88f water for rice scoop, employee discarded it
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
On oven handle, employee removed them
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn in prep cooler
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in front counter cooler at 49f, milk in this cooler
Code 35, Insects, rodents, pests and animals: Dead roaches on premises3 dear roaches on shelf above Oreo cooler, employee them up
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Old one
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Employee couldn't find it
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.