Thai Spice Kitchen

6426 Bowden Rd Ste 200, Jacksonville, FL 32216 · Permanent Food Service · License 2610736

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Aug 17, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 31 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
10 high priority (2 fixed by the Aug 17 follow-up, 8 fixed on the spot), 8 intermediate (3 fixed on the spot, 1 repeat), 14 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-60
Extension granted on Aug 10, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score38

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

Inspection history

1 inspection · 3 visits

Aug62026

Routine inspection

32 violations found · Inspector came back 2 times

2nd follow-up visitAug 17, 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
1st follow-up visitAug 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
32 violations found:
- 10 High priority
- 8 Intermediate
- 14 Basic
What the inspector cited
High priority10
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  50f cooked shrimp, cut tomatoes, sprouts, raw beef, chicken, 46-53f cooked chicken, noodles, in prep cooler at 53f, employee iced them down, less than 4hrs
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Shelled eggs at 50f in prep cooler, iced down by employee, less than 4 hrs, cooler at 53f
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On stove 113f soup, employee turned it in, got to 165f
  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 scallops on shelf above cooked chicken in prep reach in cooler, employee placed them on bottom
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw chicken on tray on top of box with fish, box freezer
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee washed cutting board then grabbed clean glasses from dish machine, explained to him and he washed hands
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook cracked raw egg then schooled rice, explained to him and he washed hands
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl in bucket, no chlorine in bucket, employee changed bucket, 100 ppm
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. No chlorine in bucket for dish machine, employee changed bucket
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  On faucet at triple sink
Intermediate8
- 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.
  Prep employee since May, emailed form
  Repeat violation
  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.
  Unable to open on email, sent another email
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  For dish machine
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Old grease build up on wok with chicken bullion
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Pitcher in hand sink at front counter, employee moved it
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  By triple sink, employee write b,each on sprayer
  Fixed on the spot
- 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/ Zin Latt and Thuzar Latt took test on 7/31/20
  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. Only employee here since May, part time, hasn't done it
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container by dish machine, employee labeled it salt
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No thermometer in prep cooler by wok
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Water at 117f for rice scoop, employee turned warmer higher
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On oven handle
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employe drink without lid on shelf above food, by box freezer, discarded by manager
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Operator scooped rice, no hair restraint
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Operator has bracelets and she's scooping rice
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Under microwave, cardboard soiled
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Also exterior with old build up
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Black build up inside ice machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dust build up on door frame, front counter area, fan dusty by ice machine, old grease build up on exterior of big wok and faucet tips on wok, shelf and vent in walk in cooler with food build up
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leak on base of faucet at triple sink
  No mop sink or curbed cleaning facility provided at establishment.
  Mop sink removed, I saw the pipe by water heater in closet outside
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall with gray build up by ice machine
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.
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.
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.