Tuptim Thai and Sushi
5907 Roosevelt Blvd, Ste 700, Jacksonville, FL 32244 · Permanent Food Service · License 2614125
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 8 basic (3 repeats)-18
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In flip top reach in cooler, bowl of raw beef stored over cut vegetables. Employee moved raw beef to the bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds rice on time as a public health control. No written procedures available. Provided form to operator and assisted with completion during inspection.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms stored over cut broccoli in the walk-in cooler. Mushrooms moved to proper storage.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Multiple items of personal food stored over customer food on two separate shelves in the walk-in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice spoon in standing water at 82°F. Operator removed the water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Duct tape used on electrical outlet to left of soda machine. Duct tape used on gasket on flip top reach in cooler in the kitchen. Duct tape used on the ceiling in store room by the walk-in cooler.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wiping cloth solution at the three compartment sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine.
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.
Deflector plate on ice machine with black mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on left flip top reach in cooler in kitchen and the walk-in cooler door are soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Floors throughout kitchen, bar, dry storage areas, walk-in cooler are soiled with black substance under equipment and/or shelving. Vent above dishwasher has dust.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.