Happy Chang Thai
Last inspected: Apr 6, 2026
39
Score
Inspectors have visited Happy Chang Thai nine times, with records going back to 2022. The latest inspection on file is from Apr 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to three violations before.
“Stop sale issued on time/temperature control” comes up most often, recorded three times in the inspection record.
Happy Chang Thai's latest score of 39 falls below the West Palm Beach average of 79. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Non grade bags used in direct contact with collard greens in reach in freezer. Operator removed. **Corrected On-Site** **Warning**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, macaroni and cheese (56F - Cold Holding), not prepared or portioned today. Operator stated item held overnight exceeding 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, macaroni and cheese (56F - Cold Holding), not prepared or portioned today. Operator stated item held overnight exceeding 6 hours. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (78F - Hot Holding; Mac and cheese (111F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. **Warning**
16-37-1
Intermediate - 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.
53B-13-5
Basic - Single-service articles improperly stored. At dry storage, opened single service items improperly stored. Items not stored 6" from floor. **Warning**
25-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. At kitchen, oil stored on floor. **Warning**
08B-38-4
39
Dec 30, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
67
Mar 25, 2025
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle wiping cloth bucket of chlorine solution then began handling fryer basket; no glove change no hand wash. Advised operator that employee should wash hands.
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw mussels stored above cooked crab legs in open bag. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door reach in cooler: raw shrimp and raw catfish stored above various sauces. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Mussel tags not marked with last date served.
01C-03-4
Intermediate - Mussels tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 3 weeks. Emailed form to operator.
11-26-1
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed lemonade, strawberry lemonade, blue berry lemonade made and packaged in establishment not bearing a warning label. Emailed label information to operator.
02D-12-1
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
33
Nov 4, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. At Reach in Freezer; Raw shrimp stored over open container of ready to eat corn Advised operator who removed corn **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw shell eggs above prepped colored greens. Advised operator who fixed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked colored greens (109F - Hot Holding) Per operator held for approximately 35 minutes Advised to reheat to 165+F Operator moved to microwave an begin reheating process **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At Steam Table; Large containers of chemicals (chlorine, fabuloso and liquid soap) stored above steam table containing cooked meals Advised operator who removed **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. In Kitchen; Handwash sink blocked by garbage bin Operator fixed **Corrected On-Site**
31A-09-4
50
Apr 15, 2024
Routine - Food
No violations found.
100
Apr 12, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, raw chicken stored over raw fish. Advised operator about proper storage in freezer. Operator moved chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (49F - Cold Holding). shredded cheese (55F - Cold Holding); raw catfish (55F - Cold Holding); French fries (55F - Cold Holding) Operator stated items not prepared or portioned today, operator stated items stored more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (49F - Cold Holding). shredded cheese (55F - Cold Holding); raw catfish (55F - Cold Holding); French fries (55F - Cold Holding) Operator stated items not prepared or portioned today, operator stated items store for more than 4 hours. See stop sale. **Warning**
03A-02-5
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. At reach in cooler, commercially packaged sauces open more than 24 hours not date marked. Advised operator all items opened more than 24 hours need date marking. Operator date marked items. **Corrected On-Site** **Warning**
02C-03-5
58
Dec 7, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
90
Jun 1, 2023
Food-Licensing Inspection
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
50
Sep 7, 2022
Routine - Food
4 critical violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....fried rice 63° in reach in cooler . Per operator rice was cooked last night . Stop sale issue . Operator discarded food **Corrective Action Taken**
03D-02-5
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 .
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....fried rice 63° in reach in cooler . Per operator rice was cooked last night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw chicken 52°, raw beef 52°, noodles 53° , bean sprouts 53° , tofu 53° in both flip top reach in cooler at kitchen. Per operator food being held less than four hours. Operator moved some food to freezer some are ice down . **Corrective Action Taken**
03A-02-5
55
Frequently Asked Questions
When was Happy Chang Thai last inspected?
The most recent health inspection at Happy Chang Thai on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Happy Chang Thai?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Happy Chang Thai.
How does Happy Chang Thai compare to other restaurants in West Palm Beach?
Happy Chang Thai most recently scored 39 out of 100, which is lower than the West Palm Beach average of 79.
Has Happy Chang Thai's inspection record improved over time?
No. Recent inspections at Happy Chang Thai have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Happy Chang Thai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Happy Chang Thai inspected?
Based on the inspection history on file, Happy Chang Thai is inspected around three times per year on average.
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