Thai Nine

2467 Faye Road Ste 9, Jacksonville, FL 32226 · Permanent Food Service · License 2615120

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 14 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
4 high priority (fixed by the Aug 14 follow-up), 4 intermediate (1 fixed on the spot), 6 basic
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Food stored in a room/shed that is not fully enclosed.
  Still there
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 4 Intermediate
- 6 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.
  Bean Sprouts 70f glass noddles 57f eggs stored 75f(ambient) on to of chest freezers in kitchen
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Ground pork stored over pan of tofu in reach in cooler Pan of Raw chicken stored over onions in walk In cooler
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee came from restroom grabbed gloves and placed them on and went to cutting board, made manager aware of
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Cook on line using cell phone, then placed phone in pocket and grabbed Togo containers
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handsink next to fryer blocked by pot stickers thawing in sink. Handsink next to triple sink are blocked by pans, items moved
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  -Handsink near dishwasher no soap -handsink in back storage room with ice machine
  No soap provided at handwash sink.
  -Handsink near dishwasher no soap -handsink in back storage room with ice machine
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ NINDUM SUPPACHAI 20259334 2/22/2021
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Bags of pot stickers in handsink thawing next to fryers, moved back to freezer
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -cases of oil stored on floor next to fryers -cases of shelled eggs stored on walk in cooler floor
  Food stored in a room/shed that is not fully enclosed.
  Open cases of rice stock stored in restroom hallway Bagged rice stored in rest hall way
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal drink stored on chest freezer next to shelled eggs
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cup used as scooper in MSG container in back area
  Equipment in poor repair.
  Gaskets torn on 2 door cooler
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.