THAI BASIL
1075 OAKLEAF PLANTATION PKWY #305, Orange Park FL 32065 · 904.282.6880
Last inspected Aug 24, 2026 · 8 visits since November 2023
AUG 24
FEB 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 flying insects under triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Open containers of raw chicken stored over ready-to-eat sauces in the walk-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk-in cooler not date marked. Operator states made yesterday and added date mark to the egg rolls.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table at front counter.
Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under the fryers is soiled. Ceiling vent and surrounding tile to left of fryers has excessive grease build up. Floor under kitchen equipment where the floor meets the wall has debris/grease build up. Fan guards in walk-in cooler have dust.
Show the remaining 4 findings ▾
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
Plumbing system in disrepair. Hot water valve on handwash sink at mop sink is inoperable.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box of miscellaneous tools, caulking and fly strips stored over oyster sauce on dry storage rack. Operator moved box of tools to proper storage.
Working containers of food removed from original container not identified by common name. Bin of rice not labeled at the prep area. Operator labeled rice.
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer near front counter, two pans of raw beef on sticks stored over open bag of cooked pork. Operator removed raw beef from reach in freezer. Also, in reach in freezer near mop sink, raw chicken in plastic bag stored over commercially packaged raw shrimp. Operator moved raw chicken to bottom of reach in freezer. Also, in walk-in cooler two tubs of raw chicken stored on shelf above multiple containers of raw shrimp.
Non-pitting surface rust on food-contact equipment. Reach in freezer near mop sink has surface rust on exterior.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, container or cooked shrimp and cooked chicken prepared yesterday morning not date marked. Also, in walk-in cooler gallon of milk opened Sunday not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles, travel mug and soda cans on to go bagging table next to individual sauce packages and on shelf above flip top reach in cooler on cook line next to to-go containers. Operator removed all drink and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on to go bagging table. Operator removed phone. Also, employee cellphone and car keys on shelf above flip top reach in cooler on cook line next to to-go containers. Employee removed belongings.
Exterior door has a gap at the threshold that opens to the outside. Exterior back door propped open and screen door has approximately 1 inch gap at bottom.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryers/cook line soiled with grease, food debris and black residue. Also, floor under prep tables and reach in cooler across from cook line soiled with food debris. Also, ceiling vent in ladies restroom soiled with dust. Also, fan covers in walk-in cooler soiled with mold-like substance.
In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between flip top reach in cooler and prep table at end of cook line. Employee removed knife's and put in sink to be washed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled/torn. Also, hood filters above cook line soiled with grease.
Open dumpster lid. On shared dumpster out back of establishment, side doors open and right lid broken.
Single-service articles not stored inverted or protected from contamination. On top shelf above cook line, to go boxes not inverted. Operator flipped stack of boxes over.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. On back dry storage rack, tool bag and multiple tools stored on/next to flour bags and to go boxes. Operator removed tools from area.
Wiping cloth sanitizing solution stored on the floor. In front of 3 compartment sink, sanitizer bucket on floor. Operator moved bucket off floor.
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer at front of cook line next to fryers, raw beef on a stick stored on shelf above open bag of ready to eat pork. Operator switched food products.
Raw animal food stored over/not properly separated from ready-to-eat food. In top section of flip top reach in cooler on cook line, metal bowl with raw egg liquid in it stored over pan of ready to eat pork. Operator removed bowl from cooler. Also, in walk-in cooler, plastic containers of raw chicken stored over container of sliced carrots. Operator moved carrots to different shelf with ready to eat food. Also, in walk-in cooler container of raw chicken wings stored over uncovered container of cut broccoli. Operator moved raw chicken to shelf with other raw chicken products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, container of raw chicken stored on shelf above container of raw beef and container of raw shrimp. Operator switched raw beef and raw shrimp to top shelf and raw chicken to lower shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In flip top reach in cooler on cook line, raw shelled egg (66F - Cold Holding) 15 mins then put back in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cooked shrimp (51F - Cold Holding). Manager stated lid had been open for lunch rush. Operator closed lid to help bring down temperature.
Toxic substance/chemical improperly stored. On bottom shelf at front counter, spray bottle of windex stored next to individual soy sauce packets. Operator removed windex from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained.
Handwash sink not accessible for employee use at all times. Handwash sink next to 3 compartment sink blocked by metal rolling rack and multiple empty buckets.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep table next to 3 compartment sink, employee water bottle and open drink cup on table. Operator removed drinks. Also, on shelf above flip top reach in cooler on cook line, employee open drink cup. Operator removed drinks.
Equipment and utensils not properly air-dried - wet nesting. On shelf above 3 compartment sink, multiple plastic containers stacked before properly air drying.
Exterior door has a gap at the threshold that opens to the outside. At back door of establishment, outer door propped open with rock and screen door has approximately 1 inch gap below door.
Floor soiled/has accumulation of debris. Floor under steam table and flip top reach in cooler on cook line soiled with food debris. Also, floor under fryers soiled with food debris/grease.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open on container out back of establishment. Operator closed lid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, hood filters above cook line soiled with grease build up.
Open dumpster lid. On shared dumpster out back of establishment, side doors open. Operator closed side doors.
Single-service articles not stored inverted or protected from contamination. On top shelf above flip top reach in cooler on cook line, two stacks of to go boxes not inverted. Operator flipped to go boxes over.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to 3 compartment sink, wet wiping cloth not stored in sanitizer in between uses. Operator put wiping cloth in sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. In front of 3 comp sink, Sanitizer Bucket (Chlorine 0ppm). Operator added more bleach and rechecked at 100ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in front of 3 compartment sink. Operator moved sanitizer bucket to bottom shelf of prep table.
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. I can of oyster sauce on shelf in back of kitchen dented on top ring and bottom ring.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooked line cracked raw shell egg into mixing bowl then pour into pan to cook. He did not replace gloves or wash hands and processed to handle clean equipment while cooking. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line noodles (55F - Cold Holding). Manager stated they were made last night and put into reach in cooler. Nothing was done with them today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler raw beef (48F - Cold Holding). Manager stated flip top lid had been open the last hour while cooking orders. Closed lid to bring temperature down. In bottom of reach in cooler noodles (55F - Cold Holding). Manager stated noodles were made last night and put in reach in cooler and had no had anything done to them this morning. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At end of cook line by front counter, Sanitizer Bucket (Chlorine 200ppm). Manager filled with more water and rechecked 100ppm.
Handwash sink not accessible for employee use at all times. Handwash sink by triple sink blocked by large cart and empty buckets.
Exterior door has a gap at the threshold that opens to the outside. On back door, gap present under screened in door when closed.
Floor, ceiling and/or walls soiled/has accumulation of debris. Floor under cook line has build up of debris. Also, ceiling tile and ac vent above stand up refrigerator by front counter has heavy buildup up or debris.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table near dish area in kitchen, sticky tape hanging over prep table.
Ice buildup in reach-in freezer and/or walk-in freezer. Door and door way in to walk-in freezer has a build up of ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of tall roaster on end of cook line soiled with food debris.
Outer openings not protected with self-closing doors. Back door propped open with rock and screen door is not self closing.
Single-service articles not stored inverted or protected from contamination. On cook line, top shelf over steam table to go containers not inverted. Manager flipped all to go containers over.
Unnecessary items/unused equipment on the premises. At shared dumpster in back of establishment, couch is located in dumpster area.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping clothes on prep table no in use. Manager moved clothes to sanitizer bucket.
Aug 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, Raw chicken stored over washed cut vegetables. Manager moved chicken to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at make line, cooked chicken (48F - Cold Holding). Manager stated item was in cooler less than three hours. Flip top was open and closed during lunch rush. Manager moved to below reach in cooler to lower temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance.
Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked by large cart.
Ceiling tile missing. Four ceiling tiles missing above walk in cooler.
Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/24. Operator displayed correct up to date license with inspector present.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink on prep table next to make line.
Floor, walls and or ceilings soiled/has accumulation of debris. Floor under canned good storage rack has build up. Wall behind triple sink soiled.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky fly trap stored over prep table by walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up.
In-use knife/knives stored in cracks between pieces of equipment. Three knifes in between flip top cooler and prep table in kitchen. Manager removed knifes.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored container of corn starch by back door had scooper handle in direct contact with product. Manager lifted handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Side of fryers have grease build up.
Single-service articles not stored inverted or protected from contamination. To go containers stored over flip top cooler not inverted. Manager inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wash cloths not in use at wok station. Manager moved to sanitizer buckets.
Working containers of food removed from original container not identified by common name. Container of seasoning stored above prep table on make line not labeled. Manager added label.
Feb 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee only rinsing off items in triple sink area. Manager coached employee on proper ware washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop next to fryers, fried chicken 66F. Chicken removed from temperature control approximately two hours prior. Chicken placed back into reach in cooler to cool.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Blue sanitizer bucket chlorine sanitizer tested 200+ppm. Solution discarded and re-made. Tested 50ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink in back kitchen. Manager coached employee on proper hand washing procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in front of flip top cooler on cook line.
Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by large speed rack.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for two employees working today.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on front counter next to single serve sauces. Employee water bottle on prep table in middle of kitchen. Both bottles moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on front counter next to single serve sauces. Keys moved and stored correctly.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on handle for bbq oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers on cook line.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in back kitchen area where canned products are stored is made of cinder blocks and cannot be easily cleaned.
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 flying insects under triple sink.
Nov 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at front counter reading 0ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 flying insects under triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over container of broccoli in walk in cooler. Raw shell eggs stored over buckets of soy sauce in walk in cooler. Also raw beef stored over raw chicken in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese mix (47F - Cold Holding); cooked noodles (47F - Cold Holding) by door in walk in cooler, per operator door was left open while putting a food order away right before the inspector arrived at the restaurant.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of roasting cabinet on cook line.
Wood food-contact surface not properly sealed. Racks in food storage area in back of 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.