Simply Tasty Thai
Last inspected: Feb 24, 2026
100
Score
Inspectors have visited Simply Tasty Thai 10 times, with records going back to 2022. The newest entry in the record is dated Feb 24, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly eight violations before.
Across the inspection history, “employee beverage container on a food preparation table” is the issue that surfaces most often, recorded four times.
Among Jacksonville restaurants, the typical score is 74; Simply Tasty Thai is comfortably above that bar. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
No violations found.
100
Feb 19, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
61
Sep 16, 2025
Routine - Food
No violations found.
100
Sep 9, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
37
Mar 4, 2025
Routine - Food
6 minor violations.
View 6 violations
Warewashing Facilities Maintained and Used
FL-24
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Sep 17, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken (47F - Cold Holding); Cooked pork (45F - Cold Holding). Cooler has an ambient temperature of 40F. Manager placed both items in reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - 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. See stop sale. Observed TCS foods in display hot bar being held on time control without time mark. Employee placed time mark on display unit. **Corrected On-Site**
03F-02-5
High Priority - 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 engaging in ready to eat food preparation and proceeded to grab handle of Stand alone cooler to pull out more items then continue to prepare foods. Inspector spoke to manager and employee washed hands properly and placed gloves on. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaner solution without label. Manager removed bottle to place label on. **Corrective Action Taken**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored in employee hand sink. Manager removed strainer from hand sink. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents throughout kitchen soiled. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tong stored on handle of oven on cook line. Manager removed and stored properly. **Corrected On-Site**
10-20-4
Basic - Plumbing system in disrepair. Observed hot water side of employee hand sink located near exit door in disrepair.
29-08-4
43
May 3, 2024
Routine - Food
7 critical violations. 1 major violation. 7 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Two containers of cleaning chemicals stored on shelf in prep area above bag of carrots. Chemicals moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - 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 machine tested twice at 0ppm. Manager unblocked sanitizer line. Dish machine tested 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in prep area washed hands for approximately five (5) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-17-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server in front counter area touched face and hair then immediately handled clean plates and silverware rollups without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-10-4
High Priority - 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. Prep cook in kitchen preparing and stuffing wontons with bare hands. Manager coached employee on proper food preparation procedures. Employee washed hands correctly and placed gloves on. **Corrective Action Taken**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsing off wok style pans and placing them back on cook line for reuse. Manager coached employee on proper ware washing procedures. Employee placed pans in dish machine. **Corrected On-Site**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in kitchen. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area as evidenced by ice and spoon inside sink. Items removed. **Corrective Action Taken**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee black cup stored on dry food storage shelf with food. Cup moved and stored correctly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Manager eating in front counter area near hot holding foods and clean utensils. Manager stopped and put food away. **Corrected On-Site**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near prep area.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Multiple tiles in bar and kitchen areas.
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar. Floor under cooking equipment in kitchen. Floor under dish machine in kitchen. Floor in small storage area near rear exit. Wall by and around dish area. Ceiling tiles in kitchen.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in prep area of kitchen. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in kitchen. White food storage shelves in prep area. **Repeat Violation**
23-03-4
22
Dec 4, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat vegetables in reach in cooler on cook line. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. Observed Dishmachine chlorine sanitizer at 0 ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager was able to get dishwasher machine to work properly. Second test of dish machine at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect next to 3 compartment sink . **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed detergent stored in hand sink. Employee removed and stored properly. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink located near back door of kitchen. Manager provided paper towels for hand sink. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in stand alone cooler Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed the flip top cooler cutting boards deeply grooved and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on food storage shelf. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill soiled with grease.
23-03-4
35
Jun 5, 2023
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
17
Nov 21, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Empty supply bucket. Person In Charge replaced with new supply bucket. **Corrected On-Site**
22-45-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tray of shell eggs : ambient 75° by cookline. Per Person In Charge , placed at about noon. Moved by manager.
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed utensils in kitchen Hand Wash Sink.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Three compartment sink which is used for cooling cooked chicken. (Chicken is in separate container)
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating by kitchen prep line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by single service plates. Moved by manager. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 80°. Moved by manager. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
43
Frequently Asked Questions
When was Simply Tasty Thai last inspected?
The most recent health inspection at Simply Tasty Thai on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Simply Tasty Thai?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Simply Tasty Thai.
How does Simply Tasty Thai compare to other restaurants in Jacksonville?
Simply Tasty Thai most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Simply Tasty Thai's inspection record improved over time?
Yes. Recent inspections at Simply Tasty Thai have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Simply Tasty Thai means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Simply Tasty Thai inspected?
Based on the inspection history on file, Simply Tasty Thai is inspected around three times per year on average.
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