BOUNXOU THAI
9825 SAN JOSE BLVD STE 28-29, JACKSONVILLE, FL 32257
License #2614081
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Failing Health Score
How is this score calculated? โ Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BOUNXOU THAI in JACKSONVILLE currently holds an InspectFL Health Score of 48.8 out of 100 โ an F grade โ a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 24, 2026. Across those visits, inspectors documented 81 total violations โ 9 critical, 7 major, 65 minor.
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What stands out in this inspection history
The latest inspection on June 24, 2026 shows 20 observation rows: 1 critical, 2 major, and 17 minor.
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What do locals think?
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Would you eat here?
BOUNXOU THAI has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple coolers.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black-like/ mold-like substance buildup on ceiling tile/vent in kitchen. Near Dish machine.
- [14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to hold together bulk food containers at rear of kitchen.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep area. Moved by manager.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of box of single service Saran Wrap. Kitchen. Employee bag on kitchen prep table.
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- [36-73-4] Floor soiled/has accumulation of debris. Soiled floor in kitchen and dry goods room.
- [08B-31-4] Food stored in undrained ice. Drink ice stored in cooler with no drain
- [14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters/ gap at hood vent
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave. Kitchen.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign at rear Hand Wash Sink of kitchen.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas in kitchen. Soiled exterior of multiple food containers and equipment. Soiled / residue buildup on walk in cooler shelves.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of multiple coolers in kitchen including reach in freezer.
- [25-05-4] Single-service articles improperly stored. Box of single service. Containers on floor. Hallway
- [14-12-4] Utensils in poor condition. Chipped laminated bowl.
- [29-11-4] Water leaking from pipe and/or faucet/handle. Leak at faucet of rear Hand Wash Sink.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
- [09-01-4] 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. Food service employee handling cooed spring rolls with bare hand contact. Inspector intervened.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at rear Hand Wash Sink of kitchen.
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