LUM THAI RESTAURANT
6251 ARGYLE FOREST BLVD #102, JACKSONVILLE 32244
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2025
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage room in sugar container, to go bowl used as scooper. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler in kitchen in poor repair with tape holding gaskets/ door together. Repeat Violation
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. In kitchen near pass through window, two bags of egg rolls/spring rolls in container on chair next to handwash sink exposed to splash.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets through out kitchen soiled. Also, hood filters above cook line soiled with grease build up.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. In back of kitchen at end of cook line, open bag of carrots next to handwash sink exposed to splash.
- 22-41-4: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. In kitchen, Dishwasher (Chlorine 0ppm). Establishment does not have correct sanitizer for dishwasher. Two containers of detergent and one container of rinse aid present but no sanitizer. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, multiple food products stored in non food grade plastic bags.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In big reach in cooler to the right when entering kitchen, raw shelled egg 50F. Manager stated he had door open and shut most of the morning since open.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line while wearing gloves dropped wiping cloth on floor, picked up wiping cloth off of floor, discarded cloth then continued to bag up customer food without changing gloves or washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, cut tomatoes 45F in small to go bowl on top of other pans. Manager stated they were pulled from big reach in cooler about 1 hour prior. Manager put cut tomatoes back in big reach in cooler to come back down to temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut tomatoes and cut lettuce on time for lunch period but has no written procedures or time markings for products kept on time. I provided DBPR Form 5022-090 to owner to fill out. **Corrective Action Taken**
Food safety inspection conducted on 3/18/2025 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In stored container of flour in dry storage room of kitchen, to go bow, used as scooper. Manager removed. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. In kitchen, observed employee eating.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on pass through window. Manager moved phone. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Door of standing reach in cooler has insulation showing, duct tape used to hold door in place.
- 08B-38-4:Basic - Food stored on floor. In kitchen, bag of raw rice on ground. Employee removed from ground. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, cooked shrimp (55F - Cold Holding). Shrimp was above fill line. Manager stated item was in reach in cooler for approximately 1 and a half hours. Manager moved to below flip top to lower temp. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by pass through window blocked by stool. Manager removed stool. Corrected On-Site
Food safety inspection conducted on 8/28/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 2/23/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area, black bag stored on top of case of to go silverware. Bag moved and stored correctly. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In dry storage area, bag of seasoning on floor. Seasoning moved and stored correctly. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On shelf on cook line in kitchen, to go containers not inverted. Employee inverted containers. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter. Towels provided. Corrected On-Site
Food safety inspection conducted on 2/23/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/25/2023
High Priority
6
Intermediate
1
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Various employee food stored in flip top reach in cooler and standing reach in coolers in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in standing reach in cooler stored on top of sauce, raw beef moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauce (47F - Cold Holding); tofu (47F - Cold Holding); sticky rice (48F - Cold Holding); cut cabbage (48F - Cold Holding) all items in standing reach in cooler on the right hand side as you enter the kitchen, per operator doors to reach in cooler have been consistently opened for several hours, operator turned down temperature of cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry sauces (119F-123F - Hot Holding) sitting out on counter next to stove top, per operator sauces where made about an hour prior, sauces placed back on stove top and reheated **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray cans of air fresheners stored with to go straws and cans of soda in cabinets under front counter, operator removed cans. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. Warning
Food safety inspection conducted on 9/25/2023 revealed 8 total violations (6 high priority, 1 intermediate, 1 basic).