Tuptim Thai
Last inspected: Apr 20, 2026
47
Score
Going back to 2022, Tuptim Thai has seven inspections in the public record. Tuptim Thai was last inspected on Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Restaurants in Macclenny average 68, so Tuptim Thai trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In container on cook line, bean sprouts (47F - Cold Holding) per operator left out 1 hour, normally add cold water and store in reach in cooler. Operator relocated to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw shell egg on shelf over ready to eat noodles. Operator and employee began to rearrange. **Corrective Action Taken**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Green onions stored in direct contact with plastic grocery bag in stand up reach in cooler.
14-31-5
Basic - Stored food not covered. In reach in freezer in storage room, uncovered trays of spring rolls and Krab Rangoons.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice and flour containers. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf of cook line prep table.
14-45-4
Basic - Equipment in poor repair. Reach in cooler on cook line with torn door gasket.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor in front of bulk ice bin. Operator mopped the area. **Corrected On-Site**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 126F and cook line utensils in standing water 79F. **Repeat Violation**
10-07-4
47
Jul 17, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
52
Dec 12, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. In the prep area reach in cooler, raw shell eggs stored over unwashed produce. In the reach in freezer, raw beef in ziplock bag over cream cheese blocks.
08A-04-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on cook line shelf leaning against clean bowls.
40-06-5
Basic - Food stored on floor. Jug of fryer oil stored on the floor at kitchen entrance.
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on cook line oven door handle. Spoon for rice in standing water at 72F.
10-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in ware washing area.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line wok station prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour missing product labeling.
02D-01-5
64
Jul 3, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Plumbing Maintained; Sewage Disposal
FL-51
Proper Sanitizer Contact Time and Concentration
FL-33
95
Jul 25, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed cabbage in reach in cooler. Also in reach in freezer no longer commercially processed chicken stored over wonton wrappers.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop chicken, tofu, dumplings 45-50F. Person in charge states unit lids have been open, person in charge closed lids during inspection. Iced items down during inspection. Ambient temperature of unit 37F. Other items in unit 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from bar and kitchen hand wash sink. Also hand wash sign missing from hand wash sink by dishmachine. Person in charge provided paper towels. **Corrective Action Taken**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds tomato slices and rice noodles on time frames, unable to provide paperwork. Provided during inspection. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with bleach unlabeled, person in charge labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Flours in kitchen in bulk containers with no labels. Person in charge labeled appropriately. **Corrected On-Site**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler at cookline.
29-49-6
Basic - Light shield damaged/in disrepair. Light fixture damaged above triple sink, person in charge states glass bulb in fixture. No cover.
38-01-4
Basic - Floors not constructed to be easily cleanable. Floor under triple sink and in kitchen at dry storage area not smooth and easily cleanable. **Repeat Violation**
36-12-4
Basic - Duct tape used to repair nonfood-contact surface. Tape used to hold knife strip to wall. **Repeat Violation**
14-71-4
43
Feb 17, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray paint stored on shelf over canned soda. Person in charge removed. Also, one spray bottle unlabeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in rice cooker at 85F. Person in charge states may have been unplugged. Manager discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice on counter at 64F person in charge states left out for order, moved to reach in cooler holding temperature. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bagged chicken and shrimp stored in same container in reach in cooler. Person in charge removed. **Corrected On-Site**
08A-20-5
Intermediate - No lid provided for table to table condiment container. No lid observed on condiment tray used between guests.
08B-51-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from all hand wash sinks in kitchen, person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer during inspection.
05-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks unsecured in storage area by ice machine.
51-11-4
Basic - Dead roaches on premises. Observed 3 dead roaches on floor in storage area with ice machine. Observed two dead roaches in server area. Also observed dead insects in window sill in kitchen. **Repeat Violation**
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. Tape used to hold sink to wall in dish room.
14-71-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter wet nesting.
24-08-4
Basic - Floors not constructed to be easily cleanable. Floor under triple sink not easily cleanable. Also grease on floor by fryers.
36-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Spring rolls thawing on counter in kitchen, person in charge moved to reach in cooler. **Corrected On-Site**
06-01-5
30
Sep 27, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
22
Frequently Asked Questions
When was Tuptim Thai last inspected?
The most recent health inspection at Tuptim Thai on file is from Apr 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Tuptim Thai?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Tuptim Thai.
How does Tuptim Thai compare to other restaurants in Macclenny?
Tuptim Thai most recently scored 47 out of 100, which is lower than the Macclenny average of 68.
Has Tuptim Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Tuptim Thai have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tuptim Thai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tuptim Thai inspected?
Based on the inspection history on file, Tuptim Thai is inspected around two times per year on average.
Nearby Restaurants