Malakor Thai Express
Last inspected: Dec 29, 2025
18
Score
The health department has logged 12 inspections at Malakor Thai Express, the earliest from 2022. On Dec 29, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around six violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Loxahatchee average 76, so Malakor Thai Express trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
8
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
8 critical violations. 3 major violations. 4 minor violations.
View 15 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched soiled trash can to move then handled clean pans of food; no hand wash. Manager washed hands. **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across fryer: green peas (53F - Cold Holding); As per operator stored in flip top cooler since 12:00pm Not prepped or portioned today Stored above containers in flip top cooler. Operator moved to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. At work station: No time mark for chicken broth at Wok station. As per operator, stored since 3pm. Advised operator to place time mark.
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. At flip top cooler: Paper towel in direct contact with papaya Operator removed paper towel **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Beef blood stored over ready to eat dumplings; not all products commercially packaged. Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by fryer: Raw ground pork stored over ready to eat papaya Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by wok station: raw shelled eggs (63F - Cold Holding); As per operator stored in flip top cooler since 12:00pm Not prepped or portioned today Operator moved to quick chill **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler by wok station: Dead insect on top of raw pork.
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler across fryer: chicken broth (51F at 2:38; 49F at 3:50pm- Heated Cooling)as per operator since 12:00pm; At current rate of cooling product will not reach 41F within a total of 6 hours. Operator moved to quick chill **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by rice cookers blocked by rice cooker Advised operator to move rice cooker
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Plate and personal belongings stored in handwashing sink. Operator removed items from handwashing sink. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside Ice machine by reach in freezer accumulation black/green mold-like substance
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At reach in feeezers, flip top cooler: Employee food and drinks stored over food for restaurant Operator stored properly **Corrected On-Site**
40-06-5
Basic - Food stored on floor. By wok station: oil and seasonings stored on floor Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored over ready to eat papaya Operator stored properly **Corrected On-Site**
08B-17-4
18
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from the outside back door then started to handle clean pans with food without washing hands first Chef washed hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1. Cooked chicken 48F cold holding, cut tofu 48F cold holding, curry sauce 48F cold holding, cooked duck 48F cold holding Flip top cooler #2, raw chicken 46F cold holding, raw beef 46F cold holding, raw pork 46 F cold holding Per operator all products not prepared or portioned today and stored for less than 4 hours. Operator moved to walk in cooler **Corrective Action Taken** **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. Cook line on top of stovetop Chicken stock 130F hot holding Per operator product stored for approximately 2 hours. Operator open the flame to reheat product to 165F++ **Corrective Action Taken** **Warning**
03B-01-6
64
Nov 20, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
41
Jul 2, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 1, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice (46F - Cooling) As per operator, cooling since overnight. Item did not cool to 41F within a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. 2 cans of oyster sauce (5lbs)
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen through backdoor, entered kitchen then opened lower compartment of flip top reach in cooler; no hand wash. Operator washed hands. **Corrected On-Site**
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 low boy stainless steel freezer: raw hamachi in plastic wrap stored above imitation crab. Operator stoved properly. At single door reach in freezer: raw mussels stored above cooked shrimp dumplings. Operator stored properly. **Repeat Violation** **Admin Complaint**
08A-02-6
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. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding) ; raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice (46F - Cooling) As per operator, cooling since overnight. Item did not cool to 41F within a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding) ; raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top reach in cooler near dishwasher: raw tuna (52F - Cold Holding); Krab (52F - Cold Holding); raw Yellow tail (52F - Cold Holding); cream cheese (48F - Cold Holding); fish eggs (52F - Cold Holding) As per operator, items were taken from lower section of unit 2 hours prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed items in walk in cooler to quick chill. At walk in cooler: rehydrated noodles (53F - Cold Holding) As per chef, noodles were taken out and sitting on cook line since 12:00pm for an order. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Avocado salad on menu contains raw Ahi Tuna not identified as raw on menu.
02B-04-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator, wash hands in rinse compartment of triple sink. Advised operator of where to wants. Operator washed hands at hand wash sink. **Corrected On-Site**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on shelf of dish dry rack: cooked rice (115F at 2:00pm; 92F at 2:35pm- Cooling) As per operator, cooling since 1pm. At current rate of cooling, item will not cool to 70F within 2 hours. Operator moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. Containers of chilli powder stored on ground near cook line. **Repeat Violation**
08B-38-4
29
Apr 15, 2024
Routine - Food
No violations found.
100
Apr 12, 2024
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door standing freezer: raw fish stored over seaweed salad; products not commercially packaged. At double door stainless steel freezer raw shrimp stored over cooked potatoes; products not commercially packaged. At deep freezer: Raw turkey and raw chicken stored over sauces; products not commercially packaged. Operator stored items properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit near hand wash sink at cook line: Raw shelled eggs stored over fried tofu. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen in bottom section of sushi reach in cooler unit. See stop sale. **Warning**
01B-13-4
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. At walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit at cookline: cooked chicken (45F - Cold Holding); raw beef (44F - Cold Holding); bean sprout (55F - Cold Holding) As per operator, items were removed from walk in cooler and placed in flip top reach in cooler 45mins prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portions and placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink at cook line. **Warning**
31B-03-4
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. **Warning**
53B-13-5
Basic - 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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen in bottom section of sushi reach in cooler unit. See stop sale. **Warning**
06-09-1
Basic - Food stored on floor. Rehydrated noodles in bucket stored on floor in walk in cooler. Bag of sugar stored on floor at dry storage area. **Repeat Violation** **Warning**
08B-38-4
30
Dec 2, 2023
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Wontons stored in non food grade bag, cooked sausage stored in non food grade bag. Operator removed . **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna inside same container as krab meat inside flip top cooler cook line. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork inside reach in freezer. Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line #1 ; cream cheese (44F - Cold Holding); raw fish (48F - Cold Holding); fish eggs (48F - Cold Holding); cooked ginger sauce (74F - Cold Holding) cooked pepper sauce (74°F - Cold Holding) cooked rice (60F - Cold Holding); phi Thai noodles (60F - Cold Holding); cooked shrimp (51F - Cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved items to walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance( fuel tank) /chemical improperly stored above flour on dry storage. Operator stored properly **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk in cooler bags of Cooked chicken at 2:21-53°F-cooling since 10:30am, 3:39pm 51°F-cooling. At this current cooling rate products will not cool to 41°F within 6 hours. Operator removed from bag **Corrective Action Taken**
03D-15-4
Basic - Food stored in a prohibited area. In dining room bathroom marked "Employees Only",cases of drinks, water, and paper supplies. Bucket of pickled ginger under hand wash sink. Operator stored properly **Corrected On-Site**
08B-37-4
41
Jan 19, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
43
Aug 22, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator moved sanitation procedures to 3 compartment sink chlorine 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail of Flip top cooler #1. Cooked shrimp 50°F cold Holding. Observed seating on cook line a container with Raw shell eggs ( 68°F cold Holding) Observed on top rail flip top cooler #2 overstocked containers with raw chicken, raw beef, toufu 50°F cold Holding. Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator removed overstocked product and transferred to walk-in cooler, transferred eggs to inside of reach in cooler. Decided to discard cooked shrimp **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items seating on table next to stovetop Chicken stock, miso soup ( 101°F hot holding) Per operator products stored for approximately 3 hours. Operator moved products to stovetop for reheating. Products reheated to 202°F reheating **Corrected On-Site**
03B-01-6
64
Frequently Asked Questions
When was Malakor Thai Express last inspected?
The most recent health inspection at Malakor Thai Express on file is from Dec 29, 2025. The public record contains 12 inspections in total.
What is the most common violation at Malakor Thai Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Malakor Thai Express.
How does Malakor Thai Express compare to other restaurants in Loxahatchee?
Malakor Thai Express most recently scored 18 out of 100, which is lower than the Loxahatchee average of 76.
Has Malakor Thai Express' inspection record improved over time?
Results have been roughly steady. Inspections at Malakor Thai Express have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Malakor Thai Express 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 Malakor Thai Express inspected?
Based on the inspection history on file, Malakor Thai Express is inspected around four times per year on average.
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