DirtyFLRestaurant Inspection Data

TUPTIM THAI AND SUSHI

TUPTIM THAI AND SUSHI in JACKSONVILLE has 9 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1228 West University Avenue
Gainesville, Florida, 32601
Alachua County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13643654

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line across from stove, bamboo sticks (51F - Cold Holding); cut cabbage (60F - Cold Holding); cut lettuce (62F - Cold Holding); raw chicken (58F - Cold Holding). All items put in cooler approximately 3 hours prior. Operator had employees moved raw chicken to other cooler to bring temperature down and put ice on items in top of cooler. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2026-03-04: At callback, in flip top reach in cooler on cook line, cut lettuce 54F, Bamboo sticks 55F. Items were put in reach in cooler two hours prior. Employee added more ice to products. Admin Complaint **Corrective Action Taken**

3/3/2026· 1mo ago

Visit ID: 13532088

Follow-up Inspection Required

6 high, 3 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top reach in cooler on cook line across from stove ambient air at 58F.
  • 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 cellphone on dry storage rack next to seasonings. Repeat Violation
  • 36-73-4:Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, wall behind cook line soiled with grease debris. Also, floor in walk-in cooler soiled with food debris.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door of walk-in freezer. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in flip top reach in cooler on cook line across from stove.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line coolers and at bar area soiled/torn. Also, hood filters above cook line soiled with grease build up. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers on cook line soiled with food debris. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of keg cooler at bar area. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At expo table, wet wiping cloth stored on table and not in sanitizer.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage room on bottom shelf, one can of bamboo sticks dented along side of can.
  • 12A-29-4: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. Employee on cook line handled cellphone, glasses and purse then touched cutting board and sauce squeeze bottle without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, bag of raw shrimp stored on shelf above uncovered raw cut onions. Employee moved onions to top shelf and raw shrimp to bottom shelf. Also, in flip top reach in cooler on cook line, open box of raw mussels stored on shelf above ready to eat sauces. Employee moved raw mussels to bottom shelf. 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. In flip top reach in cooler on cook line across from stove, bamboo sticks (51F - Cold Holding); cut cabbage (60F - Cold Holding); cut lettuce (62F - Cold Holding); raw chicken (58F - Cold Holding). All items put in cooler approximately 3 hours prior. Operator had employees moved raw chicken to other cooler to bring temperature down and put ice on items in top of cooler. **Corrective Action Taken** Repeat Violation Warning
  • 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. In walk-in cooler, cut cabbage (46F - Cooling @ 4 hours). Operator put cut cabbage in walk-in freezer to bring temperature down quickly. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of Clorox wipes stored on top of cans of condensed milk on dry storage rack near walk-in cooler. Operator moved wipes to lower shelf. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At end of cook line, container of noodles (64F - Cooling @ 3 hour, 62F @ 3.5 hour). Noodles cooked then ice put on noodles right after cooking then left out since. Operator put more ice on noodles to bring temperature down. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table top can opener blade soiled with food debris build up. Also, yellow cutting board in use and white cutting board on bottom shelf of prep table stained black.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to three compartment sink blocked by large trashcan on wheels. Operator moved trashcan. Corrected On-Site Repeat Violation

9/26/2025· 6mo ago

Visit ID: 10894345

Follow-up Inspection Required

2 high, 2 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance. Repeat Violation
  • 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 glasses on top of clean plate at end of cook line on metal storage rack. Employee removed glasses. Also, employee purse on top shelf of metal storage rack at end of cook line above to go containers and clean plates. Manager had employee removed bag. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In flip top reach in cooler on cook line, ice build up on fan unit in bottom of cooler. Also, ice build up on door and threshold of walk-in freezer door. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On table next to rice cooker in server area, rice scooper stored in standing water in between uses. Water temperature at 101F.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, multiple gaskets on reach in coolers in kitchen and bar area soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of flip top reach in cooler on cook line soiled with debris.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On metal storage rack in hallway by walk-in cooler, metal to go pans on top shelf not inverted. Manager flipped pans and lids over. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bar area, standing water present in bottom of keg cooler. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed celery stored on shelf above plastic containers of noodles.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, case of raw shelled eggs stored on shelf above ready to eat chicken and bag- in- box drink mix. Manager moved raw eggs to bottom shelf to be under ready to eat products. Also, in walk-in cooler metal bowl with one whole raw fish on shelf above ready to eat sauces. Manager moved raw fish to bottom shelf under all sauces. 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. In bottom of flip top reach in cooler on cook line, raw chicken (50F - Cold Holding); cooked chicken (50F - Cold Holding). Manager stated chicken was pulled from walk-in cooler and put in reach in cooler approximately 2 hours prior. Manager had employee put products in walk-in freezer to bring temperature down quickly. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top reach in cooler on cook line, cut cabbage (53F - Cooling @ 2.15 hours, 51F @ 3 hours); cut lettuce (56F - Cooling @ 2.15 hours, 53F @ 3 hours). Products cut this morning and put into reach in cooler on cook line. At rate of cooling products won't reach 41F or below in 4 hours.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to 3 compartment sink blocked by rolling trash can. Employee moved trash can from in front of handwash sink. Corrected On-Site Repeat Violation

4/16/2025· 1y ago

Visit ID: 10819626

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

4/15/2025· 1y ago

Visit ID: 8876988

Follow-up Inspection Required

5 high, 3 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine next to mop sink has mold-like substance. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In reach in cooler on cook line, to go container used as scoop in pot of brown sauce. Employee removed container from food product. Also, in back hallway near walk-in cooler, containers of salt, sugar and flour all with to go containers in them used as scoops. Employee removed all to go containers from products. Corrected On-Site
  • 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 back hallway near walk-in cooler, employee purse on top of containers of peanuts on dry storage shelf. Employee removed her belongings. Corrected On-Site
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. On shared grease receptacle on side of building, lid is open.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice buildup up on door frame. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. On shared dumpster on side of building has the right lid open.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Second reach in cooler on cook line has standing water at bottom of cooler and standing water in tray under fan.
  • 29-03-4:Basic - Water draining onto floor surface. In big stall in men's restroom, standing water in front of toilet and along wall towards handwash sink.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Next to triple sink for cook line, Sanitizer Bucket (Chlorine 10ppm). Employee added more bleach to sanitizer bucket and rechecked 50 ppm. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed wood board used as shelf on rack in front of mop sink.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, plastic wrapped raw chicken stored on shelf above fully cooked chicken dumplings and spring rolls. Also, in walk-in freezer plastic wrapped raw chicken on a stick stored on shelf above open package of tortillas and other ready to eat products.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, bowl of raw beef on shelf above ready to eat prepped vegetables. Employee moved raw beef. Also, in walk-in cooler plastic bag of raw chicken in pan stored on top of container of cooked noodles. Employee moved raw chicken. Also, in walk-in cooler plastic wrapped raw chicken on a stick stored on shelf above ready to eat sauces. Employee removed chicken from shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 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 on cook line, raw beef and raw pork stored in same metal bowl, items in plastic bags.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach in cooler on cook line, raw shelled egg (49F - Cold Holding). Employee stated they were taken from the walk-in cooler this morning and put in reach in cooler approximately 2 hours prior. Repeat Violation Admin Complaint
  • 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, raw beef (50F - Cold Holding); tofu (52F - Cold Holding); cooked noodles (50F - Cold Holding); cut lettuce (62F - Cold Holding). Employee stated all items came out the walk-in cooler this morning. Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On front counter of cook line, cut tomatoes (59F - Cooling @ 1 hour, 56F @ 2.5 hours). Employee has cut tomatoes in pan in another pan filled with ice but is still not cooling down at a good rate.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at bar area not working per manager.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In bar area, handwash sink used to dump ice. Manager stated the handwash sink does not work so they use to dump ice and wash hands in triple sink.

8/30/2024· 1y 7mo ago

Visit ID: 8722987

Follow-up Inspection Required

3 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine have mold-like substance. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and desserts in walk in cooler not segregated from customer food.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use sitting on prep table. Manager moved to sanitizer bucket.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored over Krab sticks. Manager had employee move eggs to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In flip top reach in cooler, raw shell eggs stored above fill line, (ambient 61F - Cold Holding). Manager removed eggs that were over fill line. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to flat top, cooked noodles (58F - Cold Holding). Manager stated ice and water is normally in noodle to keep cool but all ice melted. Manager moved to reach in cooler to lower temp.

2/7/2024· 2y 2mo ago

Visit ID: 8466877

Follow-up Inspection Required

5 high, 4 int, 5 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 cell phone stored on stack of plates on cook line in kitchen. Phone and top plate removed. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under racks in small storage area near rear exit door. Floor drain under triple sink in kitchen. Walls in back prep area near ice machine and walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood board under can opener in kitchen is cracked.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers in cook line. Exterior of rice cooker on cook line. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked rice and cooked chicken prepared last night 50F. Both items stored overnight. Items discarded. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked rice and cooked chicken prepared last night 50F. Both items stored overnight. Items discarded. See stop sale.
  • 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. Dish machine tested 0ppm (two attempts). Dish machine maintenance arrived and adjusted dish machine. Re-tested 50ppm. Corrected On-Site
  • 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. Employee on cook line handled personal cell phone and immediately handled strainer for carrots cooking on cook line without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, package of raw beef and carton of raw shelled eggs stored over ready to eat vegetables. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. In reach in cooler in bar area, container of cream opened two days prior. Cream date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in back prep area near ice machine.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rising out towel in hand washing sink by pass through window.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary ammonium sanitizer.

8/8/2023· 2y 8mo ago

Visit ID: 8459169

Met Inspection Standards

1 high, 6 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in hallway in front of walk in cooler door.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under make and cook lines in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of non working reach in cooler at bar area near ice bin.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On lower shelf on table on cook line.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Stack of to go containers on shelves in dry food storage area behind dining area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In keg reach in cooler at bar area.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over boxes of mixed vegetables in walk in freezer.

8/8/2023· 2y 8mo ago

Visit ID: 8311662

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