SALA THAI RESTAURANT

Name: SALA THAI RESTAURANT
Address: 10769 BEACH BLVD #10, JACKSONVILLE, FL, 322461846, US
Rating: 71.9

10769 BEACH BLVD #10, JACKSONVILLE, FL 322461846

License #2611032

🍜 Thai/Vietnamese ℹ️

71.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 11, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SALA THAI RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 71.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 62 total violations — 16 critical, 9 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 30, 2025

The latest inspection on February 11, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SALA THAI RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles in kitchen, warewashing and cook line area soiled.
[36-17-5] Floor tiles missing and/or in disrepair. Observed multiple ceiling tiles in kitchen and cook area missing/ in disrepair.
[08B-38-4] Food stored on floor. Observed two plastic jugs of water stored on floor in front line service area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in bottom of reach in freezer across from expo line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior lip of bins of sugar and flour soiled. Also, frame below door if large ice machine soiled. Also, gasket on reach on both reach in deep freezers in kitchen area soiled. Also, multiple filters in hood area above wok station soiled.
[29-08-4] Plumbing system in disrepair. Observed faucet at hand wash sink next to ice machine and faucet at mop sink in disrepair/ taped up.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed basil and raw chicken stored in recycled bags in reach-in freezer across from expo line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken, raw beef (44F-46F - Cold Holding) in top of reach-in cooler across from wok station. Observed containers of meat stored higher than chill line of cooler. Operator changed into more shallow pan and placed ice on both meats to chill. Retemped at end of inspection and both meats at 37F-38F
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) on cook line. Test strip turned dark purple. Operator diluted sanitizer solution and retested at 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed portable cutting board at end of cook line soiled/ stained. Also, nozzles on water machine in front service station soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line used for dumping. Observed noodles in hand wash sink. Operator cleaned out hand wash sink.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area soiled, water damaged.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees beverages stored on prep table next to blender. Operator removed equipment further down table to separate from beverages.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles in kitchen area near ice machine missing / in disrepair.
[08B-38-4] Food stored on floor. Plastic bottles of water stored on floor in front service area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in deep freezer next to prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchens area soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from wok station soiled. Also, gasket on reach in deep freezer in prep area soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single use to go trays stored on shelf across from fridge and ice machine not inverted/ protected. Operator inverted to go trays.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Peppers, raw chicken, raw beef stored in direct contact with non food grade plastic bag
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shelled egg stored in same pan with in use eggs on cook line. See Stop sale.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (48F - Cold Holding) in reach-in cooler across from wok station. Operator stated eggs were placed in cooler this morning.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board at prep table and multiple portable cutting boards at triple sink area soiled/ stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store pans. Operator removed pans,from hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to kitchen entry area. Operator replenished paper towels.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over ware washing area. At front wait/ bar area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Over dish machine. In mens restroom
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some reach in cooler with soiled gaskets
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Coconut soup (46F - Cooling), stored in metal pan in kitchen make table reach in cooler from overnight with no additional prep as per manager. Stop sale issued.
[14-31-5] Nonfood-grade bags used in direct contact with food. Whole papaya produce stored in direct contact of non-food grade bag in back reach in cooler near office area. Manager properly stored
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef over cooked chicken in upright double door reach in cooler. Moved by manager.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coconut soup (46F - Cooling), stored in metal pan in kitchen make table reach in cooler from overnight with no additional prep as per manager. Stop sale issued.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Coconut soup (46F - Cooling), stored in metal pan in kitchen make table reach in cooler from overnight with no additional prep as per manager. Stop sale issued.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pot stored inside hand wash sink. Moved by manager.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 1 food handler employee with expired certificate

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside and outside warewashing machine.
[35A-03-4] Dead roaches on premises. 2 dead roaches behind chest reach in freezer next to Handwash sink on cooks line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above bottled water and bag of dry wiping clothes.
[14-11-5] Equipment in poor repair. Bulk rice bin lid is cracked. Small round cutting board on prep table has multiple deep cut marks.
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment and behind chest reach in freezer next to Handwash sink on cooks line.
[25-32-4] Reuse of single-service or single-use articles. Large plastic peppermint container used to hold cooked sauce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over vegetables in grey double door reach in cooler. Raw beef and chicken over noodles in large double door silver cooler. Operator moved all raw to the bottom.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall/floor under dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sauces (55,72F - Cold Holding) items out of cooler for 3 hours, operator placed containers in ice baths to rapidly chill items. No change, items moved to cooler. bean sprouts (72F - Cold Holding) bean sprouts sitting in water that was just filled up from the tap. Operator placed ice inside water. Retemped 48F.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of peroxide on shelf over oyster sauce in back dry storage area.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working in kitchen.