Tuptim Thai Restaurant
Last inspected: Apr 22, 2026
43
Score
Tuptim Thai Restaurant appears in inspection records 16 times, starting in 2022. The most recent report on file is from Apr 22, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 11 violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
Compared to other Ponte Vedra Beach restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
16
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at rear kitchen.
29-34-4
High Priority - 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. **Corrective Action Taken**
12A-11-4
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. No clean up form. Emailed form. **Repeat Violation**
11-27-4
Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink by ice machine. Replaced by manger.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner. Marked by manger.
41-17-4
Basic - 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. **Repeat Violation**
13-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
16-46-4
Basic - 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
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling vents . Kitchen
36-34-5
43
Nov 12, 2025
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
08A-02-6
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. No written procedures available. Provided DBPR Form HR 5030-104 via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
22-02-4
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. Certified food manager not present with four employees engaged in food handling.
53A-05-6
Intermediate - 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.
11-26-1
Intermediate - 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.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid at dishmachine.
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch. **Repeat Violation**
13-07-4
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing at ice machine and dishmachine.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in both stand up reach in freezers in kitchen. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs stored on oven door handle. Employee removed all tongs. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 via email. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small 2 door reach in cooler in kitchen are soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
29-49-6
Basic - 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.
36-50-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2025.
50-09-4
26
May 13, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - 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. **Repeat Violation**
31A-11-4
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
Basic - 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.
13-07-4
Basic - 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.
40-06-5
Basic - Outer openings not protected with self-closing doors. Self closing mechanism disabled.
35B-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on top rail of rear. Reach in freezer.
14-69-4
Basic - Floor area(s) covered with standing water. Standing water under Dish machine. **Repeat Violation**
36-22-4
64
Dec 3, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Mar 25, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-25: half and half (55F - Cold Holding); whipped cream (58F - Cold Holding) in standing reach in cooler in server area, per manager all items where in cooler for 1.75 hours, all items moved to different cooler **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Mar 20, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
47
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site**
41-27-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In standing reach in freezer near dish machine in kitchen.
14-69-4
Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom.
32-23-4
45
Nov 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. At time of inspection person in charge unable to provide proof of employee food handler training. **Warning** - From follow-up inspection 2023-11-15: At time of follow up inspection no proof of employee food handler training. **Time Extended**
53B-01-5
90
Nov 14, 2023
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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.
12A-09-4
High Priority - 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. **Warning**
35A-04-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
08A-05-6
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to bulk ice bin used to store ice scoop.
31A-11-4
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/ At time of inspection 4 food handling employees present and no certified food manager present.
53A-05-6
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. At time of inspection person in charge unable to provide proof of employee food handler training. **Warning**
53B-01-5
Basic - 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. **Repeat Violation**
14-01-5
Basic - 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.
36-34-5
Basic - 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.
12B-07-4
Basic - 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.
40-06-5
Basic - Food stored on floor. In the dry storage room, cans of coconut milk stored on the floor.
08B-38-4
Basic - 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.
10-02-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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.
14-20-4
Basic - Single-service articles improperly stored. Single service drink lids stored on the floor of the waitstation area. **Repeat Violation**
25-05-4
Basic - 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. **Repeat Violation**
21-12-4
20
Aug 16, 2023
Routine - Food
No violations found.
100
Aug 14, 2023
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf in the dish area with clean pans. Operator relocated the chemical spray bottle. **Corrected On-Site**
41-10-4
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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.
12A-29-4
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. Chlorine dishmachine at 0ppm. Operator set up the three compartment sink and placed a maintenance call. **Corrective Action Taken**
22-41-4
Intermediate - 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. **Corrective Action Taken**
03C-89-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - 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. **Corrected On-Site**
22-02-4
Intermediate - 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. **Corrective Action Taken**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining standup reach in cooler shelves.
14-05-4
Basic - 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. **Repeat Violation**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.
24-08-4
Basic - 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 **Corrective Action Taken**
14-11-5
Basic - 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. **Corrective Action Taken**
23-03-4
Basic - 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.
25-05-4
Basic - 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.
29-49-6
Basic - 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. **Corrected On-Site** **Repeat Violation**
21-12-4
17
Feb 8, 2023
Routine - Food
No violations found.
100
Dec 5, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - 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. In the reach in freezer on the end of the main cook line, raw frozen beef in a ziplock bag stored over raw frozen fish in plastic wrap. Operator switched the storage levels in the reach in freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - Food manager certification expired. 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 one certified food manager with expired certificate from 10/17/2017. **Warning**
53A-03-7
Basic - Interior of ice machine/bin with rust that has pitted the surface. Interior of the bulk ice bin has spots/stains of rust at the corners of the deflector plate.
14-34-4
Basic - Time/temperature control for safety food thawed in an improper manner. On the end of the main cook line, raw frozen shrimp,beef, chicken thawing at ambient air temperature.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in top portion of the mop bucket. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on clean prep table in front of the microwave. Employee relocated the wet wiping cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk container of rice, plastic portion cup used as a scoop. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust. **Repeat Violation**
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Employee plate of food stored on the clean prep table opposite the microwave. Operator relocated the employee food. **Corrected On-Site**
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging on oven door handles. **Repeat Violation**
10-20-4
52
Jul 19, 2022
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In stand up reach in cooler in back hallway area by dishwashing machine, two cracked raw shell eggs. Operator removed and discarded the cracked eggs. **Corrected On-Site**
01B-14-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket stored on the side of the three compartment sink on the washboard next to the sink where shrimp was being thawed under running water. Operator adjusted the sanitizer solution to proper chlorine ppm levels and relocated the solution. **Corrected On-Site**
41-15-5
High Priority - 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. In the stand up reach in freezer at the back side of the main kitchen line by the rear exterior door, raw frozen chicken over raw frozen fish. Operator relocated the chicken to the bottom shelf. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection at hand wash sink behind front counter, evidence of dumping drinks in hand wash sink evident by ice in basin of hand wash sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle stored on storage rack opposite the dishwashing machine with no product labeling.
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head inside of mop bucket, in dishwashing hallway by dry storage areas.
42-01-4
Basic - Standing water in bottom of reach-in-cooler. At the front work station flip top reach in cooler at the entrance to the main kitchen line, standing water at the interior base of the cooler. **Repeat Violation**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back hallway storage area inbetween the two standup reach in freezers, reach in chest freezer with soiled residue staining on lid to the freezer.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On main cook line on top of the grill utensils in standing water at 103F.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. On main cook line, tongs stored handing off oven door handles. Operator removed all tongs to proper storage location. **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of packages of soda in dry storage room by the entrance to the kitchen from the front counter. Employee phone on front prep line by the entrance to the kitchen from the front counter. Operator relocated all personal belongings. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in standup reach in cooler by the three compartment sink over containers of cooked noodles. Operator removed all personal food from the reach in cooler. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front work station by entrance to kitchen from front counter employee beverage stored on clean prep table. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have accumulation of dust through main kitchen and prep area.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. In bulk sugar container under the front work station in the main kitchen, plastic single service cups used as scoops. Operator removed the cups from the bulk sugar container. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main cook line and front counter, multiple wet wiping cloths not stored in sanitizer solution. Operator instructed employees to relocate the cloths to the sanitizer solution. **Corrective Action Taken**
21-12-4
30
Jul 12, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Tuptim Thai Restaurant last inspected?
The most recent health inspection at Tuptim Thai Restaurant on file is from Apr 22, 2026. The public record contains 16 inspections in total.
What is the most common violation at Tuptim Thai Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Tuptim Thai Restaurant.
How does Tuptim Thai Restaurant compare to other restaurants in Ponte Vedra Beach?
Tuptim Thai Restaurant most recently scored 43 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Tuptim Thai Restaurant's inspection record improved over time?
No. Recent inspections at Tuptim Thai Restaurant have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Tuptim Thai Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Tuptim Thai Restaurant is inspected around four times per year on average.
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