Mali Thai Sushi
Last inspected: Feb 6, 2026
41
Score
Going back to 2022, Mali Thai Sushi has nine inspections in the public record. On Feb 6, 2026, the health department conducted the most recent visit. 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 four violations to closer to seven violations.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded four times in the inspection record.
That's lower than the typical Jacksonville restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 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. Dishmachine testing at 0ppm, even after priming. Person in charge changed sanitizer and retested at 100ppm by end of inspection. **Corrected On-Site**
22-41-4
High Priority - Employee washed hands with no soap. Observed employee wash hands at hand wash sink with no soap, then return to cookline. Spoke to employee during inspection. **Corrective Action Taken**
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky rice at 44F in glass door reach in cooler at front counter. Person in charge states has been in and out of unit. Ambient temperature of unit 38F. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer not functional at inspection.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, chicken cooked and frozen, then thawed missing date frozen and date thawed.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue powdered chemical person in charge indicated is detergent unlabeled. Person in charge labeled appropriately. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Rice thawing on counter in back kitchen. Person in charge moved to reach in cooler. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone, cigarettes stored on top of back reach in freezer. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood with grease accumulation. Per sticker, due to be cleaned 2.13. **Repeat Violation**
23-03-4
41
Aug 28, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler observed raw chicken stored over raw beef. Person in charge moved to appropriate location. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles previously soaked on cookline at 56F. Recommend holding small amount on time. Sent time paperwork to operator during inspection. Person in charge moved to reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Evaporated milk in glass door reach in cooler opened two days ago per person in charge with no date mark. Person in charge marked during inspection. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink at cookline. Pitcher was removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Missing soap and paper towels at hand wash sink in kitchen. Person in charge provided. **Corrected On-Site**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Gyoza thawing at room temperature at cookline. Person in charge moved to reach in cooler. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation on left side of cookline.
23-03-4
50
Mar 18, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
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. Observed employee handle rice cracker and place with bare hands on plate.
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pan stored in back hand wash sink by prep area. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at back hand wash sink. Person in charge provided. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds bean sprouts and rice noodles on time, unable to provide time paperwork. Inspector provided during inspection. **Corrected On-Site**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on shelf above working containers of food. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Faucet/handle in poor repair at plumbing fixture. Observed back kitchen hand wash sink with non functional cold water handle.
29-09-4
58
Oct 24, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky rice, evaporated milk opened in front glass door reach in cooler at 45F. Person in charge discarded. Turned unit down. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw pork stored over ready to eat soup. Also, in fliptop raw shrimp over cooked chicken. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pitcher in hand wash sink. Person in charge spoke to employee. **Corrective Action Taken**
31A-11-4
Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open. Shared dumpster missing drain plug. Shared enclosure missing pieces to right side door.
33-29-4
Basic - Equipment in poor repair. Gasket to small fliptop in back kitchen with torn gasket.
14-11-5
61
Feb 1, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler, raw shrimp stored over prepped onions. Also, raw pooled egg stored over curry. Also in reach in freezer raw chicken no longer commercially packaged stored over raw beef no longer commercially packaged. Person in charge began rearranging. **Corrective Action Taken**
08A-05-6
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. Dishmachine tests at 0ppm even after priming. Person in charge will set up triple sink to sanitize until unit can be serviced. **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna thawed in reach in cooler with instructions to removed from ROP.
01B-13-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds sushi rice on time, no written procedures available. Has blank form, not filled out.
03F-10-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink, person in charge provided. **Corrected On-Site**
31B-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of tuna thawed in reach in cooler with instructions to removed from ROP.
06-09-1
Basic - Food stored on floor. Containers with bulk dry goods stored on floor in kitchen.
08B-38-4
Basic - Outer openings not protected with self-closing doors. Back door self closer not properly connected.
35B-03-4
45
Jul 28, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed vegetables in reach-in cooler in kitchen area across from ice machine
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm) in front service station and in sushi making station. Operator remade solution and retested at 300ppm **Corrected On-Site**
41-27-4
Intermediate - 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi making station and at reach-in cooler on cookline soiled/ stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee on cook line used hand wash sink to wash container. Discussed with employee hand wash sink is only to be used for handwashing **Repeat Violation**
31A-11-4
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense rice in prep area **Repeat Violation**
14-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor in front service line. Operator placed another bucket under sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Equipment or utensils not designed or constructed in a durable manner. Handle on glass door reach-in cooler near bar area cracked/ in disrepair
14-10-4
43
Jan 19, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
35
Jul 14, 2022
Food-Licensing Inspection
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink observed splitter with hose connection without vacuum breaker.
29-42-4
Basic - Equipment in poor repair. Observed upright cooler in kitchen to have torn gasket.
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed two co2 tanks not secured next to drink station at entrance of kitchen.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the front counter above rice cookers and above drink station observed approximately 5 ceiling tiles not smooth , and easily cleanable. Discussed with operator to have changed out. Operator has a plan to replace tiles before next routine inspection
36-37-5
Basic - Ceiling tile missing. Observed in back kitchen the ceiling tiles are moved over on top of other tiles causing holes in ceiling. Also, Observed ceiling tile in dining area above service station to have a hole in tile.
36-36-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front line near Pos observed hand sink without hand washing sign. Operator placed sign on hand sink. **Corrected On-Site**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. On three compartment sink in kitchen observed leaking pipe under sink.
29-11-4
64
Frequently Asked Questions
When was Mali Thai Sushi last inspected?
The most recent health inspection at Mali Thai Sushi on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Mali Thai Sushi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Mali Thai Sushi.
How does Mali Thai Sushi compare to other restaurants in Jacksonville?
Mali Thai Sushi most recently scored 41 out of 100, which is lower than the Jacksonville average of 74.
Has Mali Thai Sushi's inspection record improved over time?
No. Recent inspections at Mali Thai Sushi have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Mali Thai Sushi 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 Mali Thai Sushi inspected?
Based on the inspection history on file, Mali Thai Sushi is inspected around three times per year on average.
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