DirtyFLRestaurant Inspection Data

MALI THAI SUSHI

With 7 inspections documented, MALI THAI SUSHI maintains a 1.7/5 food safety rating in JACKSONVILLE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

8738 BAYMEADOWS RD E STE 103

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13507635

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone, cigarettes stored on top of back reach in freezer. Person in charge removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood with grease accumulation. Per sticker, due to be cleaned 2.13. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Rice thawing on counter in back kitchen. Person in charge moved to reach in cooler. **Corrective Action Taken** Repeat Violation
  • 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. Dishmachine testing at 0ppm, even after priming. Person in charge changed sanitizer and retested at 100ppm by end of inspection. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee wash hands at hand wash sink with no soap, then return to cookline. Spoke to employee during inspection. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky rice at 44F in glass door reach in cooler at front counter. Person in charge states has been in and out of unit. Ambient temperature of unit 38F. Repeat Violation Admin Complaint
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer not functional at inspection.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, chicken cooked and frozen, then thawed missing date frozen and date thawed.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue powdered chemical person in charge indicated is detergent unlabeled. Person in charge labeled appropriately. Corrected On-Site

8/28/2025· 6mo ago

Visit ID: 10942715

Met Inspection Standards

2 high, 3 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation on left side of cookline.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Gyoza thawing at room temperature at cookline. Person in charge moved to reach in cooler. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler observed raw chicken stored over raw beef. Person in charge moved to appropriate location. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles previously soaked on cookline at 56F. Recommend holding small amount on time. Sent time paperwork to operator during inspection. Person in charge moved to reach in cooler. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Evaporated milk in glass door reach in cooler opened two days ago per person in charge with no date mark. Person in charge marked during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink at cookline. Pitcher was removed. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap and paper towels at hand wash sink in kitchen. Person in charge provided. Corrected On-Site

3/18/2025· 11mo ago

Visit ID: 10703671

Met Inspection Standards

1 high, 3 int, 2 basic

  • 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 personal items stored on shelf above working containers of food. Person in charge removed. Corrected On-Site
  • 29-09-4:Basic - Faucet/handle in poor repair at plumbing fixture. Observed back kitchen hand wash sink with non functional cold water handle.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle rice cracker and place with bare hands on plate.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pan stored in back hand wash sink by prep area. Person in charge removed. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at back hand wash sink. Person in charge provided. Corrected On-Site
  • 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 bean sprouts and rice noodles on time, unable to provide time paperwork. Inspector provided during inspection. Corrected On-Site

10/24/2024· 1y 4mo ago

Visit ID: 8763579

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket to small fliptop in back kitchen with torn gasket.
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open. Shared dumpster missing drain plug. Shared enclosure missing pieces to right side door.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw pork stored over ready to eat soup. Also, in fliptop raw shrimp over cooked chicken. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky rice, evaporated milk opened in front glass door reach in cooler at 45F. Person in charge discarded. Turned unit down. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pitcher in hand wash sink. Person in charge spoke to employee. **Corrective Action Taken**

2/1/2024· 2y 1mo ago

Visit ID: 8596807

Met Inspection Standards
  • N/A:No Violations Were Observed

1/23/2024· 2y 1mo ago

Visit ID: 8458246

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of tuna thawed in reach in cooler with instructions to removed from ROP.
  • 08B-38-4:Basic - Food stored on floor. Containers with bulk dry goods stored on floor in kitchen.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door self closer not properly connected.
  • 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. Dishmachine tests at 0ppm even after priming. Person in charge will set up triple sink to sanitize until unit can be serviced. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler, raw shrimp stored over prepped onions. Also, raw pooled egg stored over curry. Also in reach in freezer raw chicken no longer commercially packaged stored over raw beef no longer commercially packaged. Person in charge began rearranging. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna thawed in reach in cooler with instructions to removed from ROP.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink, person in charge provided. Corrected On-Site
  • 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. Person in charge holds sushi rice on time, no written procedures available. Has blank form, not filled out.

7/28/2023· 2y 7mo ago

Visit ID: 8368270

Met Inspection Standards

2 high, 4 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense rice in prep area Repeat Violation
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Handle on glass door reach-in cooler near bar area cracked/ in disrepair
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor in front service line. Operator placed another bucket under sanitizer bucket. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed vegetables in reach-in cooler in kitchen area across from ice machine
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm) in front service station and in sushi making station. Operator remade solution and retested at 300ppm Corrected On-Site
  • 11-27-4: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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi making station and at reach-in cooler on cookline soiled/ stained. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee on cook line used hand wash sink to wash container. Discussed with employee hand wash sink is only to be used for handwashing Repeat Violation
  • 11-26-1: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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection Repeat Violation