DirtyFLRestaurant Inspection Data

THAI BASIL

Based on 7 health inspections, THAI BASIL in ORANGE PARK has earned a 1.4/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 7 reports on file

1075 Oakleaf Plantation Parkway
Florida, 32065
Clay County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13499039

Follow-up Inspection Required

1 high, 2 int, 10 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles, travel mug and soda cans on to go bagging table next to individual sauce packages and on shelf above flip top reach in cooler on cook line next to to-go containers. Operator removed all drink and stored properly. Corrected On-Site 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 cell phone on to go bagging table. Operator removed phone. Also, employee cellphone and car keys on shelf above flip top reach in cooler on cook line next to to-go containers. Employee removed belongings. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior back door propped open and screen door has approximately 1 inch gap at bottom. Repeat Violation
  • 36-73-4:Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryers/cook line soiled with grease, food debris and black residue. Also, floor under prep tables and reach in cooler across from cook line soiled with food debris. Also, ceiling vent in ladies restroom soiled with dust. Also, fan covers in walk-in cooler soiled with mold-like substance. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between flip top reach in cooler and prep table at end of cook line. Employee removed knife's and put in sink to be washed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled/torn. Also, hood filters above cook line soiled with grease. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. On shared dumpster out back of establishment, side doors open and right lid broken. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On top shelf above cook line, to go boxes not inverted. Operator flipped stack of boxes over. Corrected On-Site Repeat Violation
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. On back dry storage rack, tool bag and multiple tools stored on/next to flour bags and to go boxes. Operator removed tools from area. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In front of 3 compartment sink, sanitizer bucket on floor. Operator moved bucket off floor. Corrected On-Site Repeat Violation
  • 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 reach in freezer near front counter, two pans of raw beef on sticks stored over open bag of cooked pork. Operator removed raw beef from reach in freezer. Also, in reach in freezer near mop sink, raw chicken in plastic bag stored over commercially packaged raw shrimp. Operator moved raw chicken to bottom of reach in freezer. Also, in walk-in cooler two tubs of raw chicken stored on shelf above multiple containers of raw shrimp. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Reach in freezer near mop sink has surface rust on exterior.
  • 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. In walk-in cooler, container or cooked shrimp and cooked chicken prepared yesterday morning not date marked. Also, in walk-in cooler gallon of milk opened Sunday not date marked.

8/20/2025· 6mo ago

Visit ID: 10907488

Follow-up Inspection Required

6 high, 2 int, 11 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep table next to 3 compartment sink, employee water bottle and open drink cup on table. Operator removed drinks. Also, on shelf above flip top reach in cooler on cook line, employee open drink cup. Operator removed drinks. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above 3 compartment sink, multiple plastic containers stacked before properly air drying.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back door of establishment, outer door propped open with rock and screen door has approximately 1 inch gap below door. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under steam table and flip top reach in cooler on cook line soiled with food debris. Also, floor under fryers soiled with food debris/grease. Repeat Violation
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open on container out back of establishment. Operator closed lid. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, hood filters above cook line soiled with grease build up.
  • 33-16-4:Basic - Open dumpster lid. On shared dumpster out back of establishment, side doors open. Operator closed side doors. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On top shelf above flip top reach in cooler on cook line, two stacks of to go boxes not inverted. Operator flipped to go boxes over. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to 3 compartment sink, wet wiping cloth not stored in sanitizer in between uses. Operator put wiping cloth in sanitizer bucket. Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In front of 3 comp sink, Sanitizer Bucket (Chlorine 0ppm). Operator added more bleach and rechecked at 100ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in front of 3 compartment sink. Operator moved sanitizer bucket to bottom shelf of prep table. Corrected On-Site
  • 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 stand up reach in freezer at front of cook line next to fryers, raw beef on a stick stored on shelf above open bag of ready to eat pork. Operator switched food products. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In top section of flip top reach in cooler on cook line, metal bowl with raw egg liquid in it stored over pan of ready to eat pork. Operator removed bowl from cooler. Also, in walk-in cooler, plastic containers of raw chicken stored over container of sliced carrots. Operator moved carrots to different shelf with ready to eat food. Also, in walk-in cooler container of raw chicken wings stored over uncovered container of cut broccoli. Operator moved raw chicken to shelf with other raw chicken products. 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 walk-in cooler, container of raw chicken stored on shelf above container of raw beef and container of raw shrimp. Operator switched raw beef and raw shrimp to top shelf and raw chicken to lower shelf. Corrected On-Site
  • 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 on cook line, raw shelled egg (66F - Cold Holding) 15 mins then put back in reach in cooler.
  • 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, cooked shrimp (51F - Cold Holding). Manager stated lid had been open for lunch rush. Operator closed lid to help bring down temperature. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On bottom shelf at front counter, spray bottle of windex stored next to individual soy sauce packets. Operator removed windex from shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to 3 compartment sink blocked by metal rolling rack and multiple empty buckets. Repeat Violation

2/28/2025· 1y ago

Visit ID: 8870045

Follow-up Inspection Required

5 high, 1 int, 9 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. On back door, gap present under screened in door when closed.
  • 36-73-4:Basic - Floor, ceiling and/or walls soiled/has accumulation of debris. Floor under cook line has build up of debris. Also, ceiling tile and ac vent above stand up refrigerator by front counter has heavy buildup up or debris. Repeat Violation
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table near dish area in kitchen, sticky tape hanging over prep table. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door and door way in to walk-in freezer has a build up of ice. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of tall roaster on end of cook line soiled with food debris.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door propped open with rock and screen door is not self closing.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On cook line, top shelf over steam table to go containers not inverted. Manager flipped all to go containers over. Corrected On-Site Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. At shared dumpster in back of establishment, couch is located in dumpster area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping clothes on prep table no in use. Manager moved clothes to sanitizer bucket. Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. I can of oyster sauce on shelf in back of kitchen dented on top ring and bottom ring.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooked line cracked raw shell egg into mixing bowl then pour into pan to cook. He did not replace gloves or wash hands and processed to handle clean equipment while cooking. Manager coached employee on proper handwashing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line noodles (55F - Cold Holding). Manager stated they were made last night and put into reach in cooler. Nothing was done with them today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler raw beef (48F - Cold Holding). Manager stated flip top lid had been open the last hour while cooking orders. Closed lid to bring temperature down. In bottom of reach in cooler noodles (55F - Cold Holding). Manager stated noodles were made last night and put in reach in cooler and had no had anything done to them this morning. See stop sale. Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At end of cook line by front counter, Sanitizer Bucket (Chlorine 200ppm). Manager filled with more water and rechecked 100ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by triple sink blocked by large cart and empty buckets. Repeat Violation

8/23/2024· 1y 6mo ago

Visit ID: 8736646

Follow-up Inspection Required

2 high, 2 int, 12 basic

  • 36-36-4:Basic - Ceiling tile missing. Four ceiling tiles missing above walk in cooler.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/24. Operator displayed correct up to date license with inspector present. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink on prep table next to make line. Repeat Violation
  • 36-73-4:Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor under canned good storage rack has build up. Wall behind triple sink soiled. Repeat Violation
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky fly trap stored over prep table by walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knifes in between flip top cooler and prep table in kitchen. Manager removed knifes. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored container of corn starch by back door had scooper handle in direct contact with product. Manager lifted handle. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Side of fryers have grease build up. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored over flip top cooler not inverted. Manager inverted. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wash cloths not in use at wok station. Manager moved to sanitizer buckets. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of seasoning stored above prep table on make line not labeled. Manager added label. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, Raw chicken stored over washed cut vegetables. Manager moved chicken to correct storage levels. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at make line, cooked chicken (48F - Cold Holding). Manager stated item was in cooler less than three hours. Flip top was open and closed during lunch rush. Manager moved to below reach in cooler to lower temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked by large cart. Repeat Violation

2/21/2024· 2y ago

Visit ID: 8615991

Follow-up Inspection Required

3 high, 4 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on front counter next to single serve sauces. Employee water bottle on prep table in middle of kitchen. Both bottles moved and stored correctly. 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. Employee keys on front counter next to single serve sauces. Keys moved and stored correctly. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on handle for bbq oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers on cook line.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in back kitchen area where canned products are stored is made of cinder blocks and cannot be easily cleaned.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee only rinsing off items in triple sink area. Manager coached employee on proper ware washing procedures. **Corrective Action Taken** Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop next to fryers, fried chicken 66F. Chicken removed from temperature control approximately two hours prior. Chicken placed back into reach in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Blue sanitizer bucket chlorine sanitizer tested 200+ppm. Solution discarded and re-made. Tested 50ppm. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink in back kitchen. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in front of flip top cooler on cook line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by large speed rack.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for two employees working today.

11/6/2023· 2y 4mo ago

Visit ID: 8544225

Met Inspection Standards

1 high

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 flying insects under triple sink. Warning - From follow-up inspection 2023-11-06: Approximately 4 live flying insects under triple sink in back of kitchen. **Time Extended**

11/3/2023· 2y 4mo ago

Visit ID: 8357663

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Racks in food storage area in back of kitchen.
  • 22-39-4:High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at front counter reading 0ppm. Repeat Violation Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 flying insects under triple sink. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over container of broccoli in walk in cooler. Raw shell eggs stored over buckets of soy sauce in walk in cooler. Also raw beef stored over raw chicken in walk in cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese mix (47F - Cold Holding); cooked noodles (47F - Cold Holding) by door in walk in cooler, per operator door was left open while putting a food order away right before the inspector arrived at the restaurant. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of roasting cabinet on cook line.