THAI SPICE CAFE
1460 SADLER ROAD, Fernandina Beach FL 32034 · 904-432-7748
Last inspected May 19, 2026 · 7 visits since August 2023
MAR 24
DEC 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One dead roach on sticky trap in kitchen oven. Employee removed and discarded the sticky trap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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 walk-in freezer, portioned bags of raw chicken stored over portioned bags of raw beef. Employee rearranged products to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cabbage (56F - Cold Holding); duck (52F - Cold Holding); cut lettuce (52F - Cold Holding)in left flip top reach in cooler. Per employee, all products in same cooler overnight. Operator states another cooler has been ordered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut cabbage (56F - Cold Holding); duck (52F - Cold Holding); cut lettuce (52F - Cold Holding)in left flip top reach in cooler. Per employee, all products in same cooler overnight. Operator states another cooler has been ordered.
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.
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 food handler training for Takako M expired on 12-11-2025.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One dead roach on sticky trap in kitchen oven. Employee removed and discarded the sticky trap.
Accumulation of debris inside warewashing machine. Interior of dishmachine with white slime-like substance.
Floor/wall/ceiling/ceiling tile soiled/has accumulation of debris. Vent and surrounding ceiling tile above wok station and vent in dishroom has dust. Wall to left of wok station has dust. Floor under wok area with heavy build up. Floor and wall under dishmachine is soiled.
Food stored on floor. Two buckets of sauce and two tubs of raw chicken stored on the floor in the walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left set of hood filters have grease build up. Underplating around soda nozzles is soiled. Walk-in freezer gasket is soiled. Brown dishracks have black mold-like substance.
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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 walk-in freezer, box of individual ziplock bags of raw chicken stored over pans of raw pork and raw beef. All products have been removed from commercial packaging. Operator moved chicken to bottom shelf.
Spray bottle containing toxic substance not labeled. On wall next to handwash sink at end of cook line, spray bottle with clear liquid not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen soiled with mold-like substance. Operator began to clean interior of ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen across from walk-in cooler. Operator moved drink to bottom shelf away from equipment or food. Also, Employee open soda bottle in reach in cooler at bar area. Operator removed and discarded.
Floor, walls and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with grease/food debris. Also, wall behind cook line soiled with grease.
Food stored on floor. In walk-in freezer, two boxes of plastic wrapped raw meat stored on floor under shelving. Operator moved boxes to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On bottom shelf on cook line in white flour container, handle to scoop in product. Operator removed handled from flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line soiled/torn. Also, hood filters soiled with grease build up. Operator stated company will be out Monday to clean. Also, table under flat top grill on cook line soiled with food debris/grease build up.
Objectionable odors in bathroom or other areas of the establishment. Sewage odor present when in kitchen. No visible sign of where smell could be coming from.
May 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. In dry storage area, one (1) can of soy sauce is dented. Soy sauce removed from area.
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 washer tested 0ppm chlorine sanitizer. Operator changed chemical - tested 100ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. On cook line, pan of rice and pan of rice noodles removed from temperature control 4.5 hours prior. Both items discarded.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. On cook line, pan of rice and pan of rice noodles removed from temperature control 4.5 hours prior. Both items discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in prep area of kitchen. Board removed to be cleaned.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer soiled and has ice build up.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior door for walk in freezer is rusted.
Single-service articles not stored inverted or protected from contamination. On cook line, black plastic containers not inverted. Cook inverted pans.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, raw shelled eggs stored over ready to eat tofu and radishes. In walk in cooler, raw beef stored over ready to eat sauce. Items moved and stored correctly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in bar, cream opened yesterday morning not dated. Manager dated cream.
Employee with no hair restraint while engaging in food preparation. Employee on cook line has no hair restraint. Employee placed on restraint.
Garbage on the ground and/or pad around dumpster. Shared dumpster area behind establishment.
Silverware/utensils dried with a towel/cloth. Employee in kitchen drying trays with towel. Employee stopped and trays run through dish machine again.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 45f pork,45f noddles 45f curry 45. Walk in cooler. Closed door rechecked ambient 41f
Employee personal food not properly identified and segregated from food to be served to the public. Personal food on plate stored in walk In freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer under unit
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 78f, removed water
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in room temperature water, moved to cooler
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Emailed flyer
Employee eating in a food preparation or other restricted area. Personal cookies on prep area where chef is cutting scallions
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 84f
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.