TUPTIM THAI RESTAURANT
242 SOLANA RD · PONTE VEDRA BEACH · St. Johns County · FL 32082
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
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. Chlorine dishmachine at 0ppm. Operator set up the three compartment sink and placed a maintenance call. **Corrective Action Taken**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle trash can with gloved hands and then proceed to continue preparing a pod order with no change of gloves or handwash.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In the reach in freezer raw plastic wrapped salmon over container of cooked shrimp tempura. Operator relocated the raw salmon. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat chicken. Operator relocated the cooked chicken. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the wok station; tofu (56F – Cold Holding); bamboo shoots (59F – Cold Holding); cut cabbage (61F – Cold Holding). Operator recently changed the water for the bamboo shoots and the raw tofu stored in container next to cooked tofu placed into the reach in cooler while hot. Cut cabbage stored in container over the cooling plane of the reach in cooler. Operator relocated all items from the reach in cooler to separate coolers to bring back to temperature range. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf in the dish area with clean pans. Operator relocated the chemical spray bottle. **Corrected On-Site**
Intermediate 4
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment uses a non continuous cook for chicken and has no approved procedures. Observed chicken cooked to 136F and placed in container to cool. Inspector provided written procedures. **Corrective Action Taken**
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has old food debris build up. Operator cleaned the can opener blade. **Corrected On-Site**
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. At time of inspection food handler training certificates improperly dated to expire in 5 years. Operator began to correct the certificates to 3 years. **Corrective Action Taken**
Basic 9
14-01-5Basic – Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container. **Repeat Violation**
14-05-4Basic – Cardboard used to line food-contact shelves. Cardboard lining standup reach in cooler shelves.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee eating at prep station at the entrance to the kitchen from the front counter. **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.
14-11-5Basic – Equipment in poor repair. Two door reach in cooler on the main cook line has torn cooler door gasket. Operator has new gaskets on order. Flip top reach in cooler on the main cook line at ambient temperature of 59F cold holding, fan inside of reach in cooler has ice build up and the reach in cooler has standing water in the base of the cooler. Operator removed time/temperature control food for safety from cooler and called for maintenance **Corrective Action Taken**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in cooler on the main cook line has food debris in the door gaskets. Operator has new gaskets in order. Build up of grease on the hood filters over the wok station. **Corrective Action Taken**
25-05-4Basic – Single-service articles improperly stored. Single service carry out containers stored on the floor in the waitstation area by the entrance to the front counter.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the main cook line has standing water in the base of the cooler.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table at the front of the cook line. Operator removed the wet wiping cloth. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on October 24, 2026 11:53 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 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.