SUNSHINE THAI
303 W MACCLENNY AVE, Macclenny FL 32063 · 904.698.5061
Last inspected Apr 20, 2026 · 5 visits since July 2023
JUL 23
JUL 24
DEC 24
JUL 25
APR 26
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line reach in cooler, raw chicken over raw shrimp. Operator swapped storage levels.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Green onions stored in direct contact with plastic grocery bag in stand up reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw shell egg on shelf over ready to eat noodles. Operator and employee began to rearrange.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In container on cook line, bean sprouts (47F - Cold Holding) per operator left out 1 hour, normally add cold water and store in reach in cooler. Operator relocated to cooler.
Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice and flour containers. Operator removed.
Show the remaining 5 findings ▾
Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf of cook line prep table.
Equipment in poor repair. Reach in cooler on cook line with torn door gasket.
Floor area(s) covered with standing water. Standing water on floor in front of bulk ice bin. Operator mopped the area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 126F and cook line utensils in standing water 79F.
Stored food not covered. In reach in freezer in storage room, uncovered trays of spring rolls and Krab Rangoons.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line reach in cooler, raw chicken over raw shrimp. Operator swapped storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, beef (56F - Cold Holding); pork (57F - Cold Holding) stacked above cooling plane of reach in cooler. Operator added ice bags to the top of products and discussed with employee.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on in use prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on top shelf of two door reach in cooler, operator relocated to bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. On shelf over dish machine, clean plastic containers stacked while wet.
Food stored on floor. In prep area, flour and soy sauce stored on the floor, operator has crate available and began relocating.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 79F, operator added hot water, not above 135F discussed alternative storage options.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up between slats, operator has cleaning scheduled.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths used to line counters in cook line.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. In the prep area reach in cooler, raw shell eggs stored over unwashed produce. In the reach in freezer, raw beef in ziplock bag over cream cheese blocks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on cook line shelf leaning against clean bowls.
Food stored on floor. Jug of fryer oil stored on the floor at kitchen entrance.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on cook line oven door handle. Spoon for rice in standing water at 72F.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line wok station prep table.
Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour missing product labeling.
Jul 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 2 findings ▾
Missing drain plug at dumpster. Dumpster missing drain plug.
No child labor law poster. For reporting purposes only. No child labor law poster at time of inspection.
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed cabbage in reach in cooler. Also in reach in freezer no longer commercially processed chicken stored over wonton wrappers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop chicken, tofu, dumplings 45-50F. Person in charge states unit lids have been open, person in charge closed lids during inspection. Iced items down during inspection. Ambient temperature of unit 37F. Other items in unit 41F.
No paper towels or mechanical hand drying device provided at handwash sink. Missing from bar and kitchen hand wash sink. Also hand wash sign missing from hand wash sink by dishmachine. Person in charge provided paper towels.
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 tomato slices and rice noodles on time frames, unable to provide paperwork. Provided during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle with bleach unlabeled, person in charge labeled during inspection.
Duct tape used to repair nonfood-contact surface. Tape used to hold knife strip to wall.
Floors not constructed to be easily cleanable. Floor under triple sink and in kitchen at dry storage area not smooth and easily cleanable.
Light shield damaged/in disrepair. Light fixture damaged above triple sink, person in charge states glass bulb in fixture. No cover.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler at cookline.
Working containers of food removed from original container not identified by common name. Flours in kitchen in bulk containers with no labels. Person in charge labeled appropriately.
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.