TUPTIM THAI & SUSHI
5907 ROOSEVELT BLVD STE 700 · JACKSONVILLE · Duval County · FL 32244
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
38 full violation description(s) documented by the inspector during this visit.
High Priority 7
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing plate for dining room used bare hands to place toppings (parsley/nuts) on food. Inspector stopped sale of plate. Inspector asked employee to wash hands and put on gloves or use tongs/scoop. He complied. **Corrective Action Taken**
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 43 small live flies: 20 near exterior door hallway just off the kitchen area, 20 in dry storage area near dining room, and 3 near ice machine. Manager began trying to remove flies.
03F-02-4High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Rice and eggs on cook line not marked.
01B-17-4High Priority – Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Fresh orange juice in bar cooler opened more than seven days ago.
08A-21-4High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shrimp, chicken and beef all stored in same container. In walk in freezer, raw beef stored on top of raw seafood.
01B-03-4High Priority – Stop Sale issued due to adulteration of food product. Employee preparing plate for dining room used bare hands to place toppings (parsley/nuts) on food. Inspector stopped sale of plate. Inspector asked employee to wash hands and put on gloves or use tongs/scoop. He complied.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet for dump sink across from ice machine.
Intermediate 8
22-20-4Intermediate – Accumulation of black mold-like substance in the interior of the ice machine. Ice machine in back kitchen area. **Repeat Violation**
02C-03-4Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Fresh orange juice not dated opened more than seven days ago. Orange juice discarded.
31A-02-4Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can. Hand washing sink near triple sink. Can removed. **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar area. Towels provided. **Corrected On-Site** **Repeat Violation**
03F-10-4Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rice and eggs on cook line.
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spicy crab mix stored in sushi bar area made yesterday not labeled. Manager labeled product. **Corrected On-Site**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle containing green liquid by triple sink.
Basic 23
14-01-4Basic – Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for flour in dry storage area.
23-03-4Basic – Build-up of grease on nonfood-contact surface. On back of fryer.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over dish machine.
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Blender on back storage shelf (white cutting board). **Repeat Violation**
35A-03-4Basic – Dead roaches on premises. Observed three dead roaches: one under wok station in kitchen, one by exterior door where food is stored and one under dry storage shelves near walk in cooler.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line near wok station. Drink removed. **Corrected On-Site** **Repeat Violation**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee sweet roll on bar area near food/single use items. Roll removed. **Corrected On-Site**
40-06-4Basic – Employee personal items stored in or above a food preparation area. Employee phone on cook line above reach in cooler. Phone removed. **Corrected On-Site** **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Floor under wok station has grease buildup. Floor under ice machine is soiled. Floor under triple sink is soiled. Floor drain under triple sink and by dump sink in prep area.
08B-38-4Basic – Food stored on floor. Two pans of rice noodles stored on walk in floor. Multiple containers of oil stored on dry storage floor. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. Tongs removed. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils near wok station on cook line. Water removed. **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. In back prep area under white cutting board. **Repeat Violation**
29-49-5Basic – Observed standing water in bottom of reach-in cooler. Cooler in bar area near sushi prep area.
16-48-4Basic – Old food stuck to clean dishware/utensils. On peeling utensil and knife on knife rack in back prep area.
14-20-4Basic – Ripped/worn tin foil used as food-contact shelf cover. Foil on shelf on small prep table near cook line.
23-14-4Basic – Shelf under preparation table soiled with food debris. Table in back area near walk in cooler.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go foil containers on shelf above walk in cooler.
23-09-4Basic – Soiled reach-in cooler gaskets. On multiple reach in cooler doors in kitchen area.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Under triple sink area. Behind ice machine. **Repeat Violation**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Under dump sink near sushi prep area.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in sushi bar area. Cloth removed. **Corrected On-Site** **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Multiple working containers on cook line, in dry storage area and at sushi prep area. **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 1:26 AM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.