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Licensee
Name: BOUNXOU THAI License Number: SEA2614081
Rank: Seating License Expiration Date: 06/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 9825 SAN JOSE BLVD STE 28-29
JACKSONVILLE, FL 32257

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/08/2023 Met Inspection Standards
During This Visit
More information about inspections.
1 1 9
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-02-4    Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door left open. **Repeat Violation**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. multiple.
08B-31-4    Basic - Food stored in undrained ice. Drink ice in non draining cooler at frontline.
08B-38-4    Basic - Food stored on floor. bags of food on floor in walk in cooler. **Repeat Violation**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. **Repeat Violation**
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Soiled oven. Soiled exterior multiple food , utensils containers
22-16-4    Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled coolers. Multiple. **Repeat Violation**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen and by cookline.
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potato 50°. Make table / cooler. End of cookline. Item moved by manager. (No other TCS foods ) Moved to another cooler. Placed 2 hrs ago. **Corrective Action Taken**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Large tray in kitchen Hand wash sink.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.