DirtyFLRestaurant Inspection Data

THAI CUISINE & NOODLE HOUSE

THAI CUISINE & NOODLE HOUSE maintains a 2.7/5 food safety rating based on 5 health department inspections in JACKSONVILLE. Food safety practices have remained consistent.

11701 SAN JOSE BLVD #28

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/22/2025

Inspection #: Visit ID: 10925912

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in flour.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles /vent. Kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personnel cell phones by single service items in kitchen. Moved by manager.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over equipment handles. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water. 100°. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filter.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen noodles thawing on non food grade Dish machine rack. Moved by manager. Corrected On-Site

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8889181

  • 08B-38-4:Basic - Food stored on floor. Bag of carrots on floor. Kitchen Moved by manager. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil, spoons in standing water 99°.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food server handled soiled frontline equipment , computers , credit cards , then engaged in food service activities without washing hands. Manager intervened. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen. Degreaser. Repeat Violation

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8770090

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer by foods . Kitchen. Moved by manager. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle , degreaser , by Dish machine.

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8491934

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on Reach in cooler. Hallway.
  • 24-17-4:Basic - Silverware/utensils wrapped with out gloves. Manager intervened. Corrected On-Site

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8371003

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic In Oil 70°. (Overnight temperatures )
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts at 55°. Kitchen. Item iced down. Just placed. Garlic In Oil 70°. (Overnight temperatures )