THAI SPICE KITCHEN
6426 BOWDEN RD STE 200 · JACKSONVILLE · Duval County · FL 32216
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-41-4High Priority – 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 **Corrected On-Site**
12A-27-4High Priority – 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 **Corrected On-Site**
12A-13-4High Priority – 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 **Corrected On-Site**
22-45-4High Priority – 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 **Corrective Action Taken**
08A-05-6High Priority – 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 **Corrected On-Site**
08A-17-6High Priority – 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
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at 50f in prep cooler, iced down by employee, less than 4 hrs, cooler at 53f **Corrective Action Taken** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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 **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove 113f soup, employee turned it in, got to 165f **Corrected On-Site**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet at triple sink
Intermediate 8
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
11-27-4Intermediate – 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 **Corrected On-Site**
53A-03-7Intermediate – 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
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Old grease build up on wok with chicken bullion
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Pitcher in hand sink at front counter, employee moved it **Corrected On-Site**
53B-01-5Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233. Only employee here since May, part time, hasn't done it **Warning**
11-26-1Intermediate – 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**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. By triple sink, employee write b,each on sprayer **Corrected On-Site**
Basic 14
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up inside ice machine
16-03-4Basic – Accumulation of debris inside warewashing machine. Also exterior with old build up
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Under microwave, cardboard soiled
12B-07-4Basic – 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 **Corrected On-Site**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator has bracelets and she's scooping rice
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Operator scooped rice, no hair restraint **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On oven handle
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 117f for rice scoop, employee turned warmer higher **Corrective Action Taken**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in prep cooler by wok
29-27-4Basic – No mop sink or curbed cleaning facility provided at establishment. Mop sink removed, I saw the pipe by water heater in closet outside **Warning**
23-03-4Basic – 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**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall with gray build up by ice machine
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Leak on base of faucet at triple sink
02D-01-5Basic – 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 **Corrected On-Site**
Inspector observations synchronized from DBPR on August 10, 2026 12:18 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.