SIMPLY TASTY THAI
2292 MAYPORT RD #8, Jacksonville FL 32233 · 904.372-2600
Last inspected Feb 24, 2026 · 8 visits since December 2023
MAY 24
SEP 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler Commercially processed reduced oxygen packaged snapper completely thawed bearing a label indicating that it is to remain frozen. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler over filled in pans Cut tomatoes (46F-49F - Cold Holding); Cooked Shrimp (46F-49F - Cold Holding). Employee removed excess shrimp and tomatoes and placed in reach in cooler. Observed Milk (44F-46F - Cold Holding) in stand alone cooler. Employee stated doors were opened a lot doing prep and lunch service. Employee removed and placed in different reach in cooler. Cooler has an ambient temperature of 39F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in stand alone cooler milk without date mark. Employee stated milk was opened on Tuesday. Employee marked date on Milk.
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. Observed in walk in cooler Commercially processed reduced oxygen packaged snapper completely thawed bearing a label indicating that it is to remain frozen. See stop sale
In-use tongs stored on equipment door handle between uses. Observed in use tong on oven door handle. Employee removed and stored properly.
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe apron with gloved hands then proceeded to handle equipment. Inspector intervened and explained hand washing. Employee removed gloves and washed hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg stored with raw shell eggs. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from Dish machine Cooked chicken (52F - Cold Holding); Cooked beef (54F - Cold Holding); Cooked shrimp (54F - Cold Holding); Cooked pork (55F - Cold Holding); Cut cabbage (56F - Cold Holding); Cut tomatoes (56F - Cold Holding). Cooler has an ambient temperature of 55F. Manager stated all foods were placed in reach in cooler at 10:30am. Manager removed all TCS foods from reach in cooler and placed in stand alone cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of Cooked beef (112F - Hot Holding) located on prep table. Manager voluntarily discarded.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees required food training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
Employee eating in a food preparation or other restricted area. Observed employee food and Drinks in and around food preparation area. Employee removed and stored properly.
Food not stored at least 6 inches off of the floor. Observed bag of carrots stored on floor of prep area. Employee removed and stored properly.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in soiled container. Employee cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed reach in cooler door gaskets soiled.
Time/temperature control for safety food thawed in an improper manner. Observed frozen bags of shrimp in 3 compartment sink to thaw. Employee turned running cold water on.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple food containers stored on dry shelf wet nesting.
Food stored on floor. Observed bag of carrots stored on floor in prep area. Employee removed and stored properly.
In-use tongs stored on equipment door handle between uses. Observed in use tongs on oven handle located on cook line. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gasket soiled on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed frozen pork on prep table to thaw. Inspector spoke to cook regarding proper thawing methods. Employee placed frozen pork under running water.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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 engaging in ready to eat food preparation and proceeded to grab handle of Stand alone cooler to pull out more items then continue to prepare foods. Inspector spoke to manager and employee washed hands properly and placed gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken (47F - Cold Holding); Cooked pork (45F - Cold Holding). Cooler has an ambient temperature of 40F. Manager placed both items in reach in cooler.
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. See stop sale. Observed TCS foods in display hot bar being held on time control without time mark. Employee placed time mark on display unit.
Handwash sink not accessible for employee use at all times. Observed strainer stored in employee hand sink. Manager removed strainer from hand sink.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaner solution without label. Manager removed bottle to place label on.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents throughout kitchen soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Manager removed and stored properly.
In-use tongs stored on equipment door handle between uses. Observed in use tong stored on handle of oven on cook line. Manager removed and stored properly.
Plumbing system in disrepair. Observed hot water side of employee hand sink located near exit door in disrepair.
May 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority1 Intermediate7 Basic
Show 16 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. Dish machine tested twice at 0ppm. Manager unblocked sanitizer line. Dish machine tested 50ppm.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in prep area washed hands for approximately five (5) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server in front counter area touched face and hair then immediately handled clean plates and silverware rollups without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
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. Prep cook in kitchen preparing and stuffing wontons with bare hands. Manager coached employee on proper food preparation procedures. Employee washed hands correctly and placed gloves on.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsing off wok style pans and placing them back on cook line for reuse. Manager coached employee on proper ware washing procedures. Employee placed pans in dish machine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in kitchen.
Toxic substance/chemical improperly stored. Two containers of cleaning chemicals stored on shelf in prep area above bag of carrots. Chemicals moved and stored correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar area as evidenced by ice and spoon inside sink. Items removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee black cup stored on dry food storage shelf with food. Cup moved and stored correctly.
Employee eating in a food preparation or other restricted area. Manager eating in front counter area near hot holding foods and clean utensils. Manager stopped and put food away.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near prep area.
Floor tiles missing and/or in disrepair. Multiple tiles in bar and kitchen areas.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar. Floor under cooking equipment in kitchen. Floor under dish machine in kitchen. Floor in small storage area near rear exit. Wall by and around dish area. Ceiling tiles in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in prep area of kitchen. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in kitchen. White food storage shelves in prep area.
Marked exit/path to marked exit blocked. For reporting purposes only. Both rear exits blocked by carts/equipment. Kitchen exit cleared.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 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. Observed Dishmachine chlorine sanitizer at 0 ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager was able to get dishwasher machine to work properly. Second test of dish machine at 100ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect next to 3 compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat vegetables in reach in cooler on cook line.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
Handwash sink not accessible for employee use at all times. Observed detergent stored in hand sink. Employee removed and stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink located near back door of kitchen. Manager provided paper towels for hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/green mold-like substance in the interior of the ice machine.
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. Observed in stand alone cooler 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.
Cutting board has cut marks and is no longer cleanable. Observed the flip top cooler cutting boards deeply grooved and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on food storage shelf. Employee removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill soiled with grease.
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.