TUPTIM THAI RESTAURANT
242 SOLANA RD, Ponte Vedra Beach FL 32082 · 904.429.7390
Last inspected Apr 22, 2026 · 13 visits since August 2023
MAR 24
DEC 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 27 rodent droppings in shelving under front counter, operator began to cleaned up all droppings during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024015363 | Jan 16, 2024 | May 13, 2024 | $1,400 |
| 5--2022031747 | May 9, 2022 | Nov 21, 2022 | $250 |
| 5--2015036048 | Aug 14, 2015 | Sep 22, 2015 | $800 |
Inspection history
13 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee used restroom then returned to kitchen and engaged in Food service activity without wash hands second time. Inspector intervened.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at rear kitchen.
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 clean up form. Emailed form.
No soap provided at handwash sink. No soap at Hand Wash Sink by ice machine. Replaced by manger.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner. Marked by manger.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling vents. Kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw chicken stored on top of cooked dumplings in reach in freezer in dry storage. Manager moved chicken to bottom shelf. Also, open raw chicken stored on top of wonton wraps in reach in freezer in dry storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 46F and raw beef at 45F in flip top reach in cooler in kitchen. Per employee, both placed in unit 3.75 hours prior. Both moved to freezer to quickly chill.
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 via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Certified food manager not present with four employees engaged in food handling.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting agreement for Tone, hired approximately two weeks ago.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee proof of food handler training is expired.
Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid at dishmachine.
Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2025.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch.
Floor tiles missing and/or in disrepair. Multiple floor tiles missing at ice machine and dishmachine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in both stand up reach in freezers in kitchen.
In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs stored on oven door handle. Employee removed all tongs.
No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small 2 door reach in cooler in kitchen are soiled.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
Unclean building components, attachments or fixtures. Fan guards in far left reach in cooler in dry storage are dusty. Also, wall to right of triple sink has dust.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink used for dumping ice. Rear Dish machine Hand Wash Sink with containers in sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on single service items. Rear storage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Floor area(s) covered with standing water. Standing water under Dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on top rail of rear. Reach in freezer.
Outer openings not protected with self-closing doors. Self closing mechanism disabled.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiped face with bare hands then continued to handle clean equipment, utensils, and single service items without washing hands between tasks
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw salmon stored over sauces in reach in cooler at sushi bar, salmon moved. Also raw pork stored over cooked pork rolls, removed from original packaging, in standing reach in freezer in back storage area. Also raw chicken stored over containers of fried crunchies in standing reach in freezer near cook line in kitchen, all items removed from original packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (78F - Cold Holding) sitting out in turned off rice warmer at sushi bar area, per employees warmer is taken out of cooler to make sushi rolls then placed back in cooler, and warmer has been taken in and out for several hours, warmer placed back in cooler. cream cheese (60F - Cold Holding); raw fish (63F, 62F - Cold Holding); krab sticks (62F - Cold Holding) in sushi display cooler at front counter, cooler was turned off, cooler turned on, per employee items where placed in cooler less then 1 hour prior.
Toxic substance/chemical improperly stored. Air freshener stored with stacks of to go lids at front counter, freshener moved.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (60F - Cooling, after 30 minutes 60F) sitting on top of containers in flip top reach in cooler on cook line, lettuce moved to bottom of cooler.
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink at front counter.
Dead roaches on premises. 2 dead roaches inside non working ovens on cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Plate of employees food stored over containers of food for customers in top section of reach in cooler on cook line. Employees food stored over produce in standing reach in cooler near triple sink.
Floor area(s) covered with standing water. Under ice machine nest to dish washer in back of kitchen.
Food stored on floor. Ginger at sushi bar
Mar 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); creamer (56F - Cold Holding) in standing reach in cooler in server area, per manager door has been consistently open for several hours, both items moved to different cooler. bean sprouts (47F - Cold Holding); cut cabbage (47F - Cold Holding) in bowls sitting on top of other containers in top section of reach in cooler next to cook line, per manager lid has been consistently opened for several hours, items moved to different reach in cooler. sushi rice (87F - Cold Holding) sitting out in rice cooker not turned on, per manager rice was made around 11am, time of temperature check at 3:30pm, inspector spoke with operator about holding the sushi rice on time control and filled out written procedures during inspection.
Mar 20, 2024Administrative 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 ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide parasite destruction for their raw yellowtail tuna that is for their sushi rolls.
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, removed from original packaging, stored over krab sticks in standing reach in freezer in back storage area. Also raw pork, removed from original packaging stored with raw chicken, removed from original packaging, in standing reach in freezer in back storage area. Raw Beef stored over raw pork in standing reach in freezer near cook line, all items removed from original packaging. Raw Chicken stored over raw fish in standing reach in freezer next to cook line. Also raw shell eggs stored over sauces in standing reach in cooler in back of kitchen, manager began to rearrange all items during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice (87F - Cold Holding) sitting out in rice cooker not turned on, per manager rice was made around 11am, time of temperature check at 3:30pm, inspector spoke with operator about holding the sushi rice on time control and filled out written procedures during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); creamer (56F - Cold Holding) in standing reach in cooler in server area, per manager door has been consistently open for several hours, both items moved to different cooler. bean sprouts (47F - Cold Holding); cut cabbage (47F - Cold Holding) in bowls sitting on top of other containers in top section of reach in cooler next to cook line, per manager lid has been consistently opened for several hours, items moved to different reach in cooler. sushi rice (87F - Cold Holding) sitting out in rice cooker not turned on, per manager rice was made around 11am, time of temperature check at 3:30pm, inspector spoke with operator about holding the sushi rice on time control and filled out written procedures during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rainbow salad. Truffle tuna. Shrimp tempura roll. Smokey roll. Ponte Vedra roll. Spider roll. Viva Las Vegas. Apple Jax. Spicy tuna roll. Spicy tuna hand roll. Spicy yellowtail roll. Spicy salmon roll. Spicy salmon hand roll. Salmon avocado roll. California roll. Philadelphia roll. Spicy yellow tail hand roll. Black pepper tuna basil roll. Spicy tuna crunch roll. Mango roll. Sashimi combo.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of employee food stored with multiple items of food to be served to the public in reach in coolers and freezers throughout establishment.
Jan 17, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over rehydrated noodles in standing reach in cooler next to triple sink, beef removed.
Rodent activity present as evidenced by rodent droppings found. Approximately 27 rodent droppings in shelving under front counter, operator began to cleaned up all droppings during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (51F - Cold Holding); half and half (51F - Cold Holding) in standing reach in cooler in storage area behind front counter, per operator door has been consistently open for several hours, all items moved to different cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitation bucket at triple sink reading over 100ppm, operator discarded and remade sanitation bucket at 100ppm chlorine.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw calamari (46F - Cooling, after 1 hour 45F); cooked potatoes (49F - Cooling, after 1 hour 46F ); cream cheese ragoons (49F - Cooling, after 1 hour 48F); cut lettuce (53F - Cooling, after 1 hour 50F) all items in reach in cooler next to fryer on cook line, back of cooler has frozen up, operator began to move all items to different reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In standing reach in freezer near dish machine in kitchen.
Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Emergency Order Callback Time ExtensionRoutine 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. At time of inspection person in charge unable to provide proof of employee food handler training.
Nov 14, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler in the storage room,raw shell eggs stored over container of ready to eat sauce. In the standup reach in freezer at the end of the cook line, plastic wrapped raw ground pork over plastic wrapped cooked duck. In the standup reach in freezer in the storage room, bag of raw frozen chicken over bag of ready to eat spring roll wrappers.
Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings in the front corner of the cook line under the storage shelves closest to the microwave. Observed 3 rodent droppings on top of the dish machine. Observed 7 rodent droppings on the floor under the dish machine. Observed 6 rodent droppings under the shelving units in the mop sink area. Observed 2 rodent droppings to the side of the standup reach in cooler between the cooler and the wall. Observed 24 rodent droppings under the storage shelves in the dry storage area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the main cook line switch between working with raw food and clean utensils for ready to eat food without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top portion of the flip top reach in cooler closest to the front counter, fish (68F - Cold Holding). Per operator removed from cooler during rush 30 minutes prior, operator relocated to inside the reach in cooler.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade.
Handwash sink used for purposes other than handwashing. Hand wash sink next to bulk ice bin used to store ice scoop.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 4 food handling employees present and no certified food manager present.
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. At time of inspection person in charge unable to provide proof of employee food handler training.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container by the three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the kitchen cook line has build up of dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table closest to the front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the waitstation corner of the kitchen, employees bags and jackets stored on top of single service items.
Food stored on floor. In the dry storage room, cans of coconut milk stored on the floor.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on the oven door handles of the main cook line. Rice scoop in standing water at ambient temperatures of 76F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in coolers have debris in the door gaskets. Hood filters over the wok station have build up of grease.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used as cover for the bottom shelf of the prep table closest to the front counter.
Single-service articles improperly stored. Single service drink lids stored on the floor of the waitstation area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths on the wok station counter and 1 on the counter by the rice cooker.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 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. Chlorine dishmachine at 0ppm. Operator set up the three compartment sink and placed a maintenance call.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle trash can with gloved hands and then proceed to continue preparing a pod order with no change of gloves or handwash.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer raw plastic wrapped salmon over container of cooked shrimp tempura. Operator relocated the raw salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat chicken. Operator relocated the cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the wok station; tofu (56F - Cold Holding); bamboo shoots (59F - Cold Holding); cut cabbage (61F - Cold Holding). Operator recently changed the water for the bamboo shoots and the raw tofu stored in container next to cooked tofu placed into the reach in cooler while hot. Cut cabbage stored in container over the cooling plane of the reach in cooler. Operator relocated all items from the reach in cooler to separate coolers to bring back to temperature range.
Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf in the dish area with clean pans. Operator relocated the chemical spray bottle.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment uses a non continuous cook for chicken and has no approved procedures. Observed chicken cooked to 136F and placed in container to cool. Inspector provided written procedures.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has old food debris build up. Operator cleaned the can opener blade.
Records/documents for required employee training do not contain all of the required information. At time of inspection food handler training certificates improperly dated to expire in 5 years. Operator began to correct the certificates to 3 years.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container.
Cardboard used to line food-contact shelves. Cardboard lining standup reach in cooler shelves.
Employee eating in a food preparation or other restricted area. Employee eating at prep station at the entrance to the kitchen from the front counter.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.
Equipment in poor repair. Two door reach in cooler on the main cook line has torn cooler door gasket. Operator has new gaskets on order. Flip top reach in cooler on the main cook line at ambient temperature of 59F cold holding, fan inside of reach in cooler has ice build up and the reach in cooler has standing water in the base of the cooler. Operator removed time/temperature control food for safety from cooler and called for maintenance
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in cooler on the main cook line has food debris in the door gaskets. Operator has new gaskets in order. Build up of grease on the hood filters over the wok station.
Single-service articles improperly stored. Single service carry out containers stored on the floor in the waitstation area by the entrance to the front counter.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the main cook line has standing water in the base of the cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table at the front of the cook line. Operator removed the wet wiping cloth.
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.