PANDAN LEAVES

Name: PANDAN LEAVES
Address: 725 SKYMARKS DR UNIT 6, JACKSONVILLE, FL, 32218, US
Rating: 80.5

725 SKYMARKS DR UNIT 6, JACKSONVILLE, FL 32218

License #2616260

🍜 Thai ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PANDAN LEAVES in JACKSONVILLE currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 29 total violations — 7 critical, 5 major, 17 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[14-31-5] Nonfood-grade bags used in direct contact with food. In prep area reach-in freezer, pork bones stored in contact with plastic togo bags.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At prep area reach-in cooler, open container of half and half not dated. Operator stated item was opened 3 days prior. Operator dated.
[10-08-5] Ice scoop handle in contact with ice. In prep area ice machine, scoop handle in contact with ice. Operator stood scoop up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of white microwave soiled with splatter debris and rust.
[08B-38-4] Food stored on floor. In walk-in cooler, partial bag of onions stored on floor. Operator moved to shelf.
[14-01-5] Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup used as scoop in container of chili sauce. In prep area, plastic togo cup used as scoop in bulk rice container. Operator removed both cups.

Administrative complaint recommended
[02C-03-5] 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 prep area reach-in cooler, half and half opened sometime yesterday per employee, not dated.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer, plastic container with plastic wrapped raw breaded chicken and open bag of raw chicken nuggets stored over bags of fries. Employee moved chicken to bottom shelf.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by handwash sink soiled. At cook line, floor under equipment soiled. At cook line, ceiling vents have grease build up.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, thawed tuna and ground tuna in reduced oxygen packaging with label stating to remove before thawing, thawed and not removed from reduced oxygen packaging environment.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, multiple items out with no time marked. Person in Charge stated items just placed out at opening.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, shelf under rice cooker soiled. At cook line, lower shelf of prep table soiled/rusted. At cook line, plastic containers of oil and soy sauce have soiled exteriors.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar, thawed tuna and ground tuna in reduced oxygen packaging with label stating to remove before thawing, thawed and not removed from reduced oxygen packaging environment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoops in standing water at 75f.
[14-01-5] Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic and styrofoam togo cups used in multiple sauce containers. At storage area, plastic togo cup in ice.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line on shelf above flip top reach-in cooler, togo containers not inverted.
[31A-11-4] Handwash sink used for purposes other than handwashing. At sushi bar, scrub pad stored on handwash sink.
[35A-02-7] Live, small flying insects found. At dry storage area, observed 3 flying insects by bags of onions.
[41-10-4] Toxic substance/chemical improperly stored. At soup station, spray bottles of fly spray stored on lower shelf with container of vinegar and soup cups.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At arrival for inspection, 5 employees present, no Certified Food Manager. Certified Food Manager arrived during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave above plating station, interior top plate soiled.

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