LUM THAI RESTAURANT
6251 ARGYLE FOREST BLVD #102, Jacksonville FL 32244 · 904-515-9328
Last inspected Jul 27, 2026 · 10 visits since September 2023
AUG 24
MAR 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 written procedures available. Provided DBPR Form HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019014520 | Mar 11, 2019 | Jul 5, 2019 | $400 |
Inspection history
10 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towel used as a liner in cut tomatoes and egg rolls.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs in container on cart in kitchen at 55F. Operator states eggs were removed from refrigeration approximately two hours prior and moved eggs back to refrigeration.
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 written procedures available. Provided DBPR Form HR 5030-104.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cut cabbage, fresh garlic and sprouts on time controls. These products not on current written plan, operator added all three products to established written plan for time as a public health control.
Show the remaining 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate with black mold-like substance and slime.
Buildup of food debris/soil residue on equipment door handles. Door handles of stand up reach-in freezer and on flip top reach in cooler in kitchen have dried food debris under the handle area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler in kitchen are soiled.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
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.
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.
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.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors are self closing but not tight fitting.
Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans stacked before air drying near dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled/torn.
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.
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.
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
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.
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.
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.
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.
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.
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.
No soap provided at handwash sink. No soap provided at handwash sink by dish machine. Operator put bottle of soap at sink.
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.
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.
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.
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.
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.
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.
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.
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
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.
Nonfood-grade bags used in direct contact with food. In reach in freezer, multiple food products stored in non food grade plastic bags.
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.
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.
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.
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.
Bowl or other container with no handle used to dispense food. In dry storage room in sugar container, to go bowl used as scooper.
Equipment in poor repair. Reach in cooler in kitchen in poor repair with tape holding gaskets/ door together.
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.
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.
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.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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.
Handwash sink not accessible for employee use at all times. Hand wash station by pass through window blocked by stool. Manager removed stool.
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.
Employee eating in a food preparation or other restricted area. In kitchen, observed employee eating.
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.
Equipment in poor repair. Door of standing reach in cooler has insulation showing, duct tape used to hold door in place.
Food stored on floor. In kitchen, bag of raw rice on ground. Employee removed from ground.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter. Towels provided.
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.
Food stored on floor. In dry storage area, bag of seasoning on floor. Seasoning moved and stored correctly.
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.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
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.
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.
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.
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.
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
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.
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.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.