Thai Spice Kitchen
Last inspected: Jan 5, 2026
78
Score
Thai Spice Kitchen has been inspected 10 times since 2022. The most recent visit was on Jan 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “ceiling not smooth” is the recurring theme, flagged four times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Sep 18, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
82
Jan 27, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 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 using bare hands to handle green onions to garnish final plated soup dish
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink
12A-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile over ice machine and dry storage in kitchen area and at wait station **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Reach in cooler with torn gasket Walk in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. In kitchen area **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 93F standing water
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line with cold water with leaking handle
29-11-4
55
Jul 26, 2024
Routine - Food
No violations found.
100
Jul 24, 2024
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
13
Feb 2, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - 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 and the time removed from temperature control cannot be determined. White rice on cook line with no time marked. Employee put time mark for 10am **Corrected On-Site**
03F-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef stored in three compartment sink thawing with no running water. Employee turn on water **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board with excessive cut marks
14-09-4
78
Oct 20, 2023
Routine - Food
No violations found.
100
Oct 13, 2023
Routine - Food
8 critical violations. 3 major violations. 7 minor violations.
View 18 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 touching with bare hands cooked krab ragoons that came out of fryer and served on plate. Reviewed with person in charge **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Basil stored in direct contact of non food grade bag in reach in cooler. Employee properly stored in zip lock bags **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen prep chicken stored over frozen pork dumplings in upright single door reach in freezer. Employee properly stored **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued **Warning**
03D-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs and then handle clean plates without washing hands. Reviewed with person in charge **Warning**
12A-27-4
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.
11-26-1
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued **Warning**
03D-15-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At front line over ice machine at wait station **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. Old license posted
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Employee removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket. Reach in make table cooler with torn gasket on cook line **Repeat Violation**
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef stored in sink thawing with no running water. Employee turn on water **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored outside back door area
42-01-4
Basic - Working containers of food removed from original container not identified by common name. White powdered substance in container on cook line. Employee label it flour **Corrected On-Site** **Repeat Violation**
02D-01-5
16
Nov 17, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At front wait station area above ice machine and single door glass reach in cooler **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Walk in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. In walk in cooler under shelves
36-73-4
Basic - Floor tiles missing and/or in disrepair. In walk in cooler several floor tiles missing and covered with card board **Repeat Violation**
36-17-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pan of raw frozen prep chicken stored on back kitchen prep table thawing as per manager and place there 20 mins ago. Employee began preparing raw food item **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on prep table in kitchen
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powdered substance in container stored on top of make table reach in cooler not labeled. Manager stated it's flour
02D-01-5
70
Jul 18, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 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. Observed equipments in dish machine not sanitizing after cleaning due to dish machine at 0ppm. Ran machine several times and still same results. Operator setting up three compartment sink. Dish washer not using test strip to test sanitizer solution. Manager intervened. Manager **Corrective Action Taken**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook employee handle raw chicken with gloved hand and then handle clean equipment from dry storage rack with same raw gloved hand without washing hands. Reviewed with employee and manager. Employee wash hands. **Corrected On-Site**
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed equipments in dish machine not sanitizing after cleaning due to dish machine at 0ppm. Ran machine several times and still same results. Operator setting up three compartment sink **Corrective Action Taken**
22-45-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed equipments in dish machine not sanitizing after cleaning due to dish machine at 0ppm. Ran machine several times and still same results. Operator setting up three compartment sink. Dish washer not using test strip to test sanitizer solution. Manager intervened. **Corrective Action Taken**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in in kitchen under prep table stained
22-02-4
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 S. Paw with expired 5-29-22 SafeStaff certificate
53B-14-5
Basic - Old labels stuck to food containers after cleaning. Old labels. Stuck on clean equipment pans on dry storage clean equipment rack
16-46-4
Basic - Stored food not covered. Prep egg rolls stored in upright reach in freezer uncovered
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop water bucket with solution outside back door
42-01-4
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 use scoop stored with handle touching sugar and other in rice bin container in kitchen. Employee properly stored **Corrected On-Site**
10-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at wait station area **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in in kitchen under prep table with excessive cut marks **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink bottle stored next to clean equipments on dry storage rack
12B-07-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tile in kitchen under prep table near kitchen door in disrepair
36-17-5
30
Frequently Asked Questions
When was Thai Spice Kitchen last inspected?
The most recent health inspection at Thai Spice Kitchen on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Spice Kitchen?
Across the inspection record, “ceiling not smooth” has been cited four times, more than any other issue at Thai Spice Kitchen.
How does Thai Spice Kitchen compare to other restaurants in Jacksonville?
Thai Spice Kitchen most recently scored 78 out of 100, which is higher than the Jacksonville average of 74.
Has Thai Spice Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Spice Kitchen have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Thai Spice Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Thai Spice Kitchen inspected?
Based on the inspection history on file, Thai Spice Kitchen is inspected around three times per year on average.
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