Thai Cuisine & Noodle House
Last inspected: Apr 7, 2026
100
Score
Across the available record, Thai Cuisine & Noodle House has nine inspections on file, the first dated 2022. The most recent visit was on Apr 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded three times in the inspection record.
The city-wide average for Jacksonville sits at 74, putting Thai Cuisine & Noodle House on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
Feb 5, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - 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. **Warning**
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at rear kitchen.
23-03-4
74
Aug 22, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen noodles thawing on non food grade Dish machine rack. Moved by manager. **Corrected On-Site**
14-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in flour.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles /vent. Kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personnel cell phones by single service items in kitchen. Moved by manager.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs over equipment handles. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water. 100°. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filter.
23-03-4
64
Jan 23, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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. Food server handled soiled frontline equipment , computers , credit cards , then engaged in food service activities without washing hands. Manager intervened. **Corrective Action Taken**
12A-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen. Degreaser. **Repeat Violation**
41-17-4
Basic - Food stored on floor. Bag of carrots on floor. Kitchen Moved by manager. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil, spoons in standing water 99°.
10-07-4
67
Sep 13, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer by foods . Kitchen. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle , degreaser , by Dish machine.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
74
Feb 27, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on Reach in cooler. Hallway.
14-69-4
Basic - Silverware/utensils wrapped with out gloves. Manager intervened. **Corrected On-Site**
24-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
86
Aug 28, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Jan 27, 2023
Routine - Food
1 critical violation. 4 major violations. 6 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. Three compartment sink chlorine set up with assistance from inspector. Chlorine 100 ppm.
22-45-4
Intermediate - 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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
16-37-1
Intermediate - 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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at frontline.
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. About 5 dead roaches in trap in oven.
35A-06-4
Basic - Bathroom door left open other than during cleaning or maintenance. Customer Restroom doors left open
32-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )
36-37-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaned utensils stored under paper towels dispenser. Moved by manager. **Corrected On-Site**
24-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of kitchen oven.
22-08-4
43
Sep 13, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle next to honey bottle at wait-station. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in water at 53°. Placed about 30 mins before. Ice added to sprouts. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice , sugar in non food grade containers.
14-15-4
Intermediate - 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/ About 4 employees onsite with no certified food manger present
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for some employee training available. Only one certification provided.
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafoods thawing in standing water. Faucet turned on by manger. **Corrective Action Taken**
06-01-5
45
Frequently Asked Questions
When was Thai Cuisine & Noodle House last inspected?
The most recent health inspection at Thai Cuisine & Noodle House on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Thai Cuisine & Noodle House?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Thai Cuisine & Noodle House.
How does Thai Cuisine & Noodle House compare to other restaurants in Jacksonville?
Thai Cuisine & Noodle House most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Thai Cuisine & Noodle House's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Cuisine & Noodle House have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Thai Cuisine & Noodle House 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 Thai Cuisine & Noodle House inspected?
Based on the inspection history on file, Thai Cuisine & Noodle House is inspected around three times per year on average.
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