One Thai Restaurant
Last inspected: Jan 30, 2026
32
Score
Inspectors have visited One Thai Restaurant 10 times, with records going back to 2022. The latest inspection on file is from Jan 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly three violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Restaurants in Palm Beach Gardens average 81, so One Thai Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
32
Jul 30, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : 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. fried rice (57F - Cold Holding); shredded cabbage (46F - Cold Holding) curry sauces (47F - Cold Holding); wontons (47F - Cold Holding) raw chicken (47F - Cold Holding)in walk-in cooler ; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale. - From follow-up inspection 2025-07-30: Rice 52 F cooling since last night in walk-in cooler; food covered in plastic bags and covered with lid; food never reached 41 F or below within 6 hours See Stop Sale **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (130-133F - Cooling)at 13:05 to 130 F at 12:30 since 11:00; chicken (49-50F - Cooling)at 12:05 to 49-50 at 12:30 since 11:00 ;in walk-in cooler; at this rate food will not reach 41 F within 6 hours: advised to place in ice ; - From follow-up inspection 2025-07-30: Rice 52 F in walk-in cooler food never reached 41 F or below within 6 hours; food tightly covered in plastic See Stop Sake **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. - From follow-up inspection 2025-07-30: **Time Extended**
04-02-4
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer would show different temperatures and would not go below 35 F - From follow-up inspection 2025-07-30: **Time Extended**
05-06-4
64
Jul 29, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Use of Restriction and Exclusion
FL-04
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
30
Jan 30, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over wontons - all not commercially packaged in one door freezer at cook line; stored properly **Corrected On-Site**
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. cut tomatoes (50F - Cold Holding); in reach in cooler; food not prepared or portioned today; food stored on top of other food containers on the top flip top cooler; Food out of temperature for more than four hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F - Cold Holding); in reach in cooler; food not prepared or portioned today; food stored on top of other food containers on the top flip top cooler; Food out of temperature for more than four hours; See Stop Sale
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- heavy accumulation of mold like substance on cutting board at cook line
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching sugar; stored properly **Corrected On-Site**
10-01-5
52
Aug 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (102F - Hot Holding) at cook line; as per operator food on TPHC food not on the form; operator added food on the form 10:45 am; **Corrective Action Taken**
03B-01-6
Basic - Food stored on floor- fish and chicken in walk-in cooler Advised to store properly
08B-38-4
82
Apr 16, 2024
Routine - Food
No violations found.
100
Feb 14, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shell eggs in sandwich table at cook line; reversed **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 1 hour; as per operator door left opened during receiving foods; door to be kept closed curry sauce (54F - Cold Holding); wantons (50F - Cold Holding) at cook line; as per operator foods not prepared or portioned today; foods on TPHC since 10:30; no time marking or form; printed form; time marked; **Corrective Action Taken**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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/
53A-05-6
Basic - Bowl used to dispense rice; removed **Corrected On-Site**
14-01-5
50
Jul 5, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Non-food grade paper/paper towel used as liner for food container. Hand towel with spring rolls - operator removed. **Corrected On-Site**
14-86-1
86
Jan 6, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Jul 1, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - cooked shrimp (101F - Cooling) 1:000pm cooling since 12:00 one hour remaining recheck 20 mins 96F - at this rate will not reach 70F within two hours - operator removed from make table used shallow pan and moved to freezer to facilitate the cooling process. **Corrective Action Taken**
03D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container no handle in rice bin - operator removed. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Walk in cooler - shredded cabbage not covered.
08B-12-5
74
Frequently Asked Questions
When was One Thai Restaurant last inspected?
The most recent health inspection at One Thai Restaurant on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at One Thai Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at One Thai Restaurant.
How does One Thai Restaurant compare to other restaurants in Palm Beach Gardens?
One Thai Restaurant most recently scored 32 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has One Thai Restaurant's inspection record improved over time?
No. Recent inspections at One Thai Restaurant 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 One Thai Restaurant 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 One Thai Restaurant inspected?
Based on the inspection history on file, One Thai Restaurant is inspected around three times per year on average.
Nearby Restaurants