Bounxou Thai
Last inspected: Dec 5, 2025
39
Score
Inspectors have visited Bounxou Thai 10 times, with records going back to 2022. The most recent visit was on Dec 5, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 12 violations.
Across the inspection history, “buildup of food debris/soil residue on equipment door handles” is the issue that surfaces most often, recorded seven times.
Restaurants in Jacksonville average 74, so Bounxou Thai trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
2
Critical latest
1
Major latest
11
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. Personal medicines , vitamins on prep area. Moved by manager. **Corrected On-Site**
41-07-4
High Priority - Toxic substance/chemical improperly stored. Leather cleaner next to packaged foods on rear rack. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Missing soap at dispenser by Dish machine.
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to fix crack on Bulk food containers. Rear dry goods.
14-71-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Food stored in undrained ice. Drink Ice stored in non draining ice cooler . Frontline.
08B-31-4
Basic - Food stored on floor. Bags of flour on floor. Rear dry goods.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at Dish machine Hand Wash Sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Soil residue buildup on exterior of Bulk food containers. Rear kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in freezer.
22-16-4
Basic - Single-service articles improperly stored. Roll of single service containers on floor. Kitchen. Moved by manager. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Uncovered cooked rice and raw chicken in walk in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
21-12-4
39
Jul 17, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50° , cut lettuce 50° in non functional reach in cooler / make table. Opposite grill. Items Moved by manager. Placed about 10:30. Am. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sm , table cleaner, over packaged foods on rear rack. Moved by manager. **Corrective Action Taken**
41-10-4
Intermediate - No soap provided at handwash sink. No soap at Dish machine line Hand Wash Sink. **Repeat Violation**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Dish machine line Hand Wash Sink.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to patch Bulk food containers lid on rear of kitchen.
14-71-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Floor soiled/has accumulation of debris. Soiled floor in walk in cooler.
36-73-4
Basic - Food stored in undrained ice. Drink Ice in ice chest not constantly draining. Frontline. **Repeat Violation**
08B-31-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leak at water faucet cook line.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Multiple cooked foods in walk in cooler not date marked. Made few days ago.
02D-01-5
41
Dec 12, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink by Dish machine.
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by prepped foods. Kitchen. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Food stored in undrained ice. Drink Ice in ice chest not constantly draining. Frontline. **Repeat Violation**
08B-31-4
Basic - Food stored on floor. Bag of rice on floor . Rear dry goods room.
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn reach in cooler gaskets. Prep line unit
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at prep line.
23-03-4
Basic - Stored food not covered. Uncovered bowl of minced pork. Walk in cooler.
08B-12-5
Basic - Utensils in poor condition. Chipped Wooden laminated . Used as scoop.
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
21-12-4
58
Aug 15, 2024
Complaint Partial
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 tiny flies in rear dry goods area.
35A-02-6
Basic - Bathroom door left open other than during cleaning or maintenance. Men's and women's restroom doors left open. **Repeat Violation**
32-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Floor soiled/has accumulation of debris. Heavily soiled floors behind coolers , grease buildup u dear cookline equipment.
36-73-4
Basic - Food stored in undrained ice. Drink ice stored in non draining ice cooler. Frontline.
08B-31-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on sides of cookline equipment. Soiled exterior of multiple utensils. Containers. Food buckets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in freezer by walk in cooler. **Repeat Violation**
22-16-4
58
Jul 29, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
61
Jan 26, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Roach excrement and/or droppings present. Approximately 7 roach egg sacs on cookline grill shelf. Approximately 3 roach egg sacs on floor by ice machine. **Warning**
35A-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler : (Overnight temperatures ) Cooked curry sauce 46°. Cooked meat 47°. Cooked red sauce 45°. About 1 gallon each **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts on ice at 60° at cookline . More ice added. Sprouts Placed about 11 am. In walk in cooler : (Overnight temperatures ) Cooked curry sauce 46°. Cooked meat 47°. Cooked red sauce 45°. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects on floor under roof racks. In rear kitchen. **Warning**
35A-06-4
Basic - Dead roaches on premises. 3 dead roaches on top or ice machine located rear of cookline. **Warning**
35A-03-4
Basic - Food stored on floor. Bags of rice on floor in rear kitchen. Boxed peppers on floor in walk in cooler.
08B-38-4
Basic - Stored food not covered. Container of sauce uncovered in rear storage.
08B-12-5
52
Aug 8, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potato 50°. Make table / cooler. End of cookline. Item moved by manager. (No other TCS foods ) Moved to another cooler. Placed 2 hrs ago. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Large tray in kitchen Hand wash sink.
31A-11-4
Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door left open. **Repeat Violation**
32-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. multiple.
13-07-4
Basic - Food stored in undrained ice. Drink ice in non draining cooler at frontline.
08B-31-4
Basic - Food stored on floor. bags of food on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Soiled oven. Soiled exterior multiple food , utensils containers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled coolers. Multiple. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen and by cookline.
21-12-4
50
Mar 20, 2023
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken next to ready to eat ca4rots on prep table. (Almost touching ) . Moved by manager. **Corrected On-Site**
08A-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at rear Hand wash sink.
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by equipment stored in cooler.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing soap at Dish machine Hand Wash Sink.
31B-02-4
Intermediate - 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. Emailed copy.
11-26-1
Basic - Bathroom door left open other than during cleaning or maintenance. Woman's restroom door left open.
32-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple throughout. **Repeat Violation**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Broom next to cleaned plates on rack. Moved by manager. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on prep table. **Repeat Violation**
40-06-5
Basic - Food stored in undrained ice. Drink ice in undrained cooler at frontline.
08B-31-4
Basic - Food stored on floor. Bags of onions, boxed chicken on floor in walk in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in interior of freezer. By walk in cooler. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple throughout.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of reach in freezer by walk in cooler. Soiled interior of kitchen coolers.
22-16-4
Basic - Stored food not covered. Uncovered, prepped foods in walk in cooler.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple throughout.
21-09-4
32
Aug 8, 2022
Routine - Food
9 critical violations. 4 major violations. 7 minor violations.
View 20 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers placed soiled dishware by Three compartment sink and did not wash hands before engaging in other food service activity. **Warning**
12A-02-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employee put on gloves , then handled raw chicken, then engaged in handling clean plates with same gloves. **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Uncovered Container of sliced ginger in walk in cooler Under source of condensation drip. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items in walk in cooler. (Overnight temperatures) : Cooked stock/soup. 55°. 55°. 55°. Cooked tomato with onions 55°. Packaged tofu 55-58°. 14 packets. Raw fish 58°. 55°. Raw chicken 55°. 5 boxes. Raw pork 2 boxes. Cooked dumplings 5 pounds. Ham 55°. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato in ice cooler chill box at 65° Sprouts in ice cooler chill box at 75°. Cooked potatoes on kitchen counter 65°. Raw fish 65° kitchen counter. Items placed about 1 hr before. Moved by manager to cooler. The following items in walk in cooler. (Overnight temperatures) : Cooked stock/soup. 55°. 55°. 55°. Cooked tomato with onions 55°. Packaged tofu 55-58°. 14 packets. Raw fish 58°. 55°. Raw chicken 55°. 5 boxes. Raw pork 2 boxes. Cooked dumplings 5 pounds. Ham 55°. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food prep employee cracked eggs at cookline , prepped foods then did change gloves or wash hands before placing food. **Warning**
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employees put on gloves without washing hands. **Repeat Violation** **Admin Complaint**
12A-07-5
High 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. Food prep employee grabbed ready to eat parsley with bare hand contact and placed in food containers. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2022. **Admin Complaint**
50-17-2
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Food prep employee with long fingernails.
13-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Both kitchen Hand Wash Sink blocked by large items in sink.
31A-09-4
Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink.
31B-03-4
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Establishment Certified Food Manager no monitoring Person In Charge to ensure proper and safe food temperatures in kitchen and walk in cooler. Certified Food Manager not monitoring employee for adequate hand washing and avoiding bare hand contact for ready to eat foods.
53A-17-1
Basic - Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Kitchen. **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on fruits by frontline kitchen. Straw hat on cleaned pans. Dry rack. **Repeat Violation**
40-06-5
Basic - Food stored in undrained ice. Undrained Bulk drink ice in frontline chest cooler. **Repeat Violation**
08B-31-4
Basic - Food stored on floor. Bags of onions , rice on floor. Rear kitchen.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer. Hallway.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. **Repeat Violation**
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee with large bracelets.
13-07-4
12
Frequently Asked Questions
When was Bounxou Thai last inspected?
The most recent health inspection at Bounxou Thai on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Bounxou Thai?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited seven times, more than any other issue at Bounxou Thai.
How does Bounxou Thai compare to other restaurants in Jacksonville?
Bounxou Thai most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has Bounxou Thai's inspection record improved over time?
No. Recent inspections at Bounxou Thai have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Bounxou Thai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bounxou Thai inspected?
Based on the inspection history on file, Bounxou Thai is inspected around three times per year on average.
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