THAI SPICE KITCHEN
6426 BOWDEN RD STE 200, Jacksonville FL 32216 · 904-258-1500
Last inspected Aug 17, 2026 · 11 visits since October 2023
JUL 24
JAN 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 using bare hands to handle green onions to garnish final plated soup dish
★ 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--2015031514 | Jul 13, 2015 | Aug 7, 2015 | $400 |
Inspection history
11 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee here since May, part time, hasn't done it
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 10 high priority.
10 High priority8 Intermediate14 Basic
Show 32 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. 0 ppm chl in bucket, no chlorine in bucket, employee changed bucket, 100 ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw egg then schooled rice, explained to him and he washed hands
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed cutting board then grabbed clean glasses from dish machine, explained to him and he washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No chlorine in bucket for dish machine, employee changed bucket
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops on shelf above cooked chicken in prep reach in cooler, employee placed them on bottom
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. Raw chicken on tray on top of box with fish, box freezer
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at 50f in prep cooler, iced down by employee, less than 4 hrs, cooler at 53f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked shrimp, cut tomatoes, sprouts, raw beef, chicken, 46-53f cooked chicken, noodles, in prep cooler at 53f, employee iced them down, less than 4hrs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove 113f soup, employee turned it in, got to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet at triple sink
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
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. Unable to open on email, sent another email
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Zin Latt and Thuzar Latt took test on 7/31/20
Food-contact surface soiled with food debris, mold-like substance or slime. Old grease build up on wok with chicken bullion
Handwash sink used for purposes other than handwashing. Pitcher in hand sink at front counter, employee moved it
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee here since May, part time, hasn't done it
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Prep employee since May, emailed form
Spray bottle containing toxic substance not labeled. By triple sink, employee write b,each on sprayer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up inside ice machine
Accumulation of debris inside warewashing machine. Also exterior with old build up
Cardboard used to line nonfood-contact shelves. Under microwave, cardboard soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drink without lid on shelf above food, by box freezer, discarded by manager
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator has bracelets and she's scooping rice
Employee with no hair restraint while engaging in food preparation. Operator scooped rice, no hair restraint
In-use tongs stored on equipment door handle between uses. On oven handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 117f for rice scoop, employee turned warmer higher
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in prep cooler by wok
No mop sink or curbed cleaning facility provided at establishment. Mop sink removed, I saw the pipe by water heater in closet outside
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on door frame, front counter area, fan dusty by ice machine, old grease build up on exterior of big wok and faucet tips on wok, shelf and vent in walk in cooler with food build up
Wall soiled with accumulated grease, food debris, and/or dust. Wall with gray build up by ice machine
Water leaking from pipe and/or faucet/handle. Leak on base of faucet at triple sink
Working containers of food removed from original container not identified by common name. White powder in bulk container by dish machine, employee labeled it salt
Jan 5, 2026Inspection 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 proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee with no proof of form
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over wait station reach in cooler and in kitchen over storage/prep area
Equipment in poor repair. Walk in cooler with torn gasket
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above ice machine, dry storage and clean stored plates area near cook line
Equipment in poor repair. Walk in cooler with torn gasket
Floor not cleaned when the least amount of food is exposed. Under cooking equipment on cook line
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket outside back door
Jan 27, 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 ▾
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 using bare hands to handle green onions to garnish final plated soup dish
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile over ice machine and dry storage in kitchen area and at wait station
Equipment in poor repair. Reach in cooler with torn gasket Walk in cooler with torn gasket
Floor tiles missing and/or in disrepair. In kitchen area
In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 93F standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line with cold water with leaking handle
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 10 high priority.
10 High priority0 Intermediate11 Basic
Show 21 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed washing hands with cold water for less than 20 seconds at hand wash sink and drying with clothing
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed washing hands with cold water for less than 20 seconds at hand wash sink and drying with clothing
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken and then handling cooked frozen wanton without washing hands
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 cook line employee handling cut green leafy lettuce with bare hands from flip top cooler and be plated with no additional cooking steps. Reviewed with manager.
Employee washed hands with cold water. Observed washing hands with cold water for less than 20 seconds at hand wash sink and drying with clothing
Nonfood-grade bags used in direct contact with food. Produce herbs stored in direct contact in non-food grade bag in reach in cooler. Employee properly stored
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prep raw All items frozen chicken stored over prep frozen cooked rice in white deep reach in freezer in kitchen area. Moved by manager. Frozen prep chicken stored over frozen prep pork in single door upright reach in freezer. Moved by manager.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server employees handling soiled dishes and then return to pick up plated foods without washing hands
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken and then handle clean equipments with washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry dairy sauces (47F - Cold Holding), in flip top reach in cooler, place there from main walk in cooler approximately 1 hour ago. Manager stated was in and out of unit and lid left open. Manager closed lid
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over wait station in kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Reach in cooler gasket torn Walk in cooler gasket torn
Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
Floor tiles missing and/or in disrepair. In kitchen area near wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled
Raw fruits/vegetables not washed prior to preparation. Observed employee prep case of mushrooms in prep area and storming in containers with out washing prior. Employee wash produce
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line and kitchen area soiled
Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table in kitchen area
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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. White rice on cook line with no time marked. Employee put time mark for 10am
Cutting board has cut marks and is no longer cleanable. Make table cutting board with excessive cut marks
Time/temperature control for safety food thawed in an improper manner. Raw frozen beef stored in three compartment sink thawing with no running water. Employee turn on water
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 8 high priority.
8 High priority3 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs and then handle clean plates without washing hands. Reviewed with person in charge
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 touching with bare hands cooked krab ragoons that came out of fryer and served on plate. Reviewed with person in charge
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Nonfood-grade bags used in direct contact with food. Basil stored in direct contact of non food grade bag in reach in cooler. Employee properly stored in zip lock bags
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen prep chicken stored over frozen pork dumplings in upright single door reach in freezer. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At front line over ice machine at wait station
Current Hotel and Restaurant license not displayed. Old license posted
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Employee removed
Equipment in poor repair. Walk in cooler with torn gasket. Reach in make table cooler with torn gasket on cook line
Time/temperature control for safety food thawed in an improper manner. Raw beef stored in sink thawing with no running water. Employee turn on water
Wet mop not stored in a manner to allow the mop to dry. Stored outside back door area
Working containers of food removed from original container not identified by common name. White powdered substance in container on cook line. Employee label it flour
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.