Lum Thai Restaurant
Last inspected: Jan 14, 2026
45
Score
Public records show 11 inspections at Lum Thai Restaurant stretching back to 2022. The newest entry in the record is dated Jan 14, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. In refrigerator and reach in freezer multiple food items stored individually in plastic to go bags like chicken, krab meat and cooked rice. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, pan of raw chicken in ziplock bag stored on shelf above cooked chicken and cooked beef. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach in cooler, raw shelled egg (46F - Cold Holding). Cooler went out 1 hour prior and operator iced down all items except eggs. Employee began to put raw shelled eggs in ice bath. Also, in flip top reach in cooler on cook line, cut tomatoes (50F - Cold Holding). Pan of cut tomatoes on top of another pan. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided test strips for dish machine that expired in 2018.
16-37-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors are self closing but not tight fitting.
32-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans stacked before air drying near dish area.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled/torn. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Small to go boxes on top of refrigerator not inverted. Operator flipped stacks of to go boxes over. **Corrected On-Site**
25-06-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service paper used for lining to go boxes in container next to handwash sink exposed to splash. Operator moved container of paper. **Corrected On-Site**
25-22-4
45
Sep 2, 2025
Routine - Food
No violations found.
100
Aug 21, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In silver stand up reach in freezer, raw chicken stored in plastic to go bags stored on top of commercially packaged ready to eat wonton wrappers. Operator used wonton wrappers to top shelf in freezer. Also, in silver stand up reach in freezer, commercially packaged bags of peas and carrots stored in same box with raw chicken in tied plastic to go bags stored. Operator moved peas and carrots to top shelf. **Corrected On-Site**
08A-02-6
High 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. In kitchen, Dishwasher (Chlorine 0ppm). Establishment has correct sanitizer hooked up but no sanitizer registering on test strips. **Repeat Violation** **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Multiple food items in both reach in freezers in kitchen stored in plastic to go bags. **Repeat Violation** **Admin Complaint**
14-31-5
High 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. In silver stand up reach in freezer, raw chicken in tied plastic bag stored over raw beef in tied plastic bag. Operator removed chicken and put with other raw chicken products. Also, in reach in freezer in dry storage/office room, raw chicken wings in plastic to go bag stored on top of commercially packaged raw breaded calamari. Operator removed raw chicken from reach in freezer to stored with other raw chicken products. **Corrected On-Site**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In stand up reach in cooler in kitchen, raw shelled egg (57F - Cold Holding). Operator stated eggs have been in reach in cooler all morning but during prep door has been open and shut. **Repeat Violation** **Admin Complaint**
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink across from dishwasher, observed dirty containers in sink upon arrival. Operator removed from sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap provided at handwash sink by dish machine. Operator put bottle of soap at sink. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut tomatoes on prep table under pass through window on time but cut tomatoes are not on written procedures. Operator added cut tomatoes to paperwork. **Corrected On-Site**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Ike S. food handler training expired 5/2/2025.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In dry storage/office container of crushed peanuts has to go bowl used as scooper. Operator removed to go bowl from food product. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employees prepared food sitting on front prep table under pass through window. Employee had taken a few bites out of food already. Employee boxed food up and stored properly. **Corrected On-Site**
12B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage/office, bag of white rice on chair has handle of measure cup in product. Operator removed handle from rice. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn in kitchen area. Also, hood filters above cook line have build up of grease. **Repeat Violation**
23-03-4
Basic - Uncovered food stored near sink exposed to splash. To right of handwash sink in dish machine area, open bag of carrots exposed to splash. Operator moved carrots. **Corrected On-Site** **Repeat Violation**
08B-54-4
25
Mar 24, 2025
Routine - Food
No violations found.
100
Mar 18, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High 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. In kitchen, Dishwasher (Chlorine 0ppm). Establishment does not have correct sanitizer for dishwasher. Two containers of detergent and one container of rinse aid present but no sanitizer. **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, multiple food products stored in non food grade plastic bags.
14-31-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In big reach in cooler to the right when entering kitchen, raw shelled egg 50F. Manager stated he had door open and shut most of the morning since open.
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line while wearing gloves dropped wiping cloth on floor, picked up wiping cloth off of floor, discarded cloth then continued to bag up customer food without changing gloves or washing hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, cut tomatoes 45F in small to go bowl on top of other pans. Manager stated they were pulled from big reach in cooler about 1 hour prior. Manager put cut tomatoes back in big reach in cooler to come back down to temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut tomatoes and cut lettuce on time for lunch period but has no written procedures or time markings for products kept on time. I provided DBPR Form 5022-090 to owner to fill out. **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. In dry storage room in sugar container, to go bowl used as scooper. **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Reach in cooler in kitchen in poor repair with tape holding gaskets/ door together. **Repeat Violation**
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. In kitchen near pass through window, two bags of egg rolls/spring rolls in container on chair next to handwash sink exposed to splash.
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets through out kitchen soiled. Also, hood filters above cook line soiled with grease build up.
23-03-4
Basic - Uncovered food stored near sink exposed to splash. In back of kitchen at end of cook line, open bag of carrots next to handwash sink exposed to splash.
08B-54-4
33
Aug 28, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, cooked shrimp (55F - Cold Holding). Shrimp was above fill line. Manager stated item was in reach in cooler for approximately 1 and a half hours. Manager moved to below flip top to lower temp. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by pass through window blocked by stool. Manager removed stool. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In stored container of flour in dry storage room of kitchen, to go bow, used as scooper. Manager removed. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. In kitchen, observed employee eating.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on pass through window. Manager moved phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Door of standing reach in cooler has insulation showing, duct tape used to hold door in place.
14-11-5
Basic - Food stored on floor. In kitchen, bag of raw rice on ground. Employee removed from ground. **Corrected On-Site** **Repeat Violation**
08B-38-4
61
Feb 23, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter. Towels provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area, black bag stored on top of case of to go silverware. Bag moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. In dry storage area, bag of seasoning on floor. Seasoning moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. On shelf on cook line in kitchen, to go containers not inverted. Employee inverted containers. **Corrected On-Site**
25-06-4
78
Sep 27, 2023
Routine - Food
No violations found.
100
Sep 25, 2023
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. **Repeat Violation** **Admin Complaint**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry sauces (119F-123F - Hot Holding) sitting out on counter next to stove top, per operator sauces where made about an hour prior, sauces placed back on stove top and reheated **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray cans of air fresheners stored with to go straws and cans of soda in cabinets under front counter, operator removed cans. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in standing reach in cooler stored on top of sauce, raw beef moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauce (47F - Cold Holding); tofu (47F - Cold Holding); sticky rice (48F - Cold Holding); cut cabbage (48F - Cold Holding) all items in standing reach in cooler on the right hand side as you enter the kitchen, per operator doors to reach in cooler have been consistently opened for several hours, operator turned down temperature of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. **Warning**
03D-15-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Various employee food stored in flip top reach in cooler and standing reach in coolers in kitchen.
08B-49-4
35
Mar 28, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried tofu sitting out on rack at 71F, per operator tofu has been there since the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried tofu (71F - Cold Holding) sitting out on rack in kitchen, per operator tofu was cooked the previous day and left to sit out. chopped chicken (53F - Cold Holding) in standing reach in cooler in kitchen, per manager door was left open earlier in the day, approximately 2 hours ago. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched nose with bare hands then continued to prepare foods without washing hands in between tasks.
12A-25-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in women's bathroom because of leak under sink.
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter rinsed off cup in hand wash station by pass through window.
31A-11-4
Basic - Water leaking from pipe and/or faucet/handle. Hot water shut off in women's bathroom because of leak under sink.
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok in kitchen.
23-03-4
47
Nov 29, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over containers of rehydrated noodles in standing reach in cooler near entrance to kitchen, employee rearranged both items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (49F - Cold Holding) in standing reach in cooler at front counter, per employee half and half taken in and out of cooler for no more then 1 hour. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry sauce (109F-125F - Hot Holding) sitting out on table next to stove in kitchen, per employee curry sauce has been on table less then 1 hour, employee put curry sauce on stove top to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Green bucket in hand wash sink at front counter, employee removed bucket. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior wall of small ice bin at front counter.
22-20-5
Basic - Dead roaches on premises. Two dead roaches under triple sink, employee cleaned up dead roaches. **Corrected On-Site**
35A-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 76F water near pass through window, employee replaced with with hot water. **Corrected On-Site**
10-07-4
50
Frequently Asked Questions
When was Lum Thai Restaurant last inspected?
The most recent health inspection at Lum Thai Restaurant on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Lum Thai Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Lum Thai Restaurant.
How does Lum Thai Restaurant compare to other restaurants in Jacksonville?
Lum Thai Restaurant most recently scored 45 out of 100, which is lower than the Jacksonville average of 74.
Has Lum Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Lum Thai Restaurant have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Lum Thai Restaurant 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 Lum Thai Restaurant inspected?
Based on the inspection history on file, Lum Thai Restaurant is inspected around four times per year on average.
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