Peppermint Thai
Last inspected: Mar 5, 2026
20
Score
Peppermint Thai appears in inspection records 10 times, starting in 2022. The most recent report on file is from Mar 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 14 violations per visit.
Looking across the full record, “raw animal food stored over or with ready-to-eat food” is the recurring theme, flagged five times.
The city-wide average sits at 81, which Peppermint Thai's 20 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
6
Critical latest
2
Major latest
10
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
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, raw beef stored above ready to eat dumplings, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass door cooler, Soft shell crab stored above egg rolls. Advised operator of proper storage. Operator stored correctly. **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. At sushi station, vacuum sealed fish thawed. See stop sale. **Warning**
01B-13-4
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 reach in cooler, raw chicken (49F - Cold Holding); spicy tuna (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, raw chicken (49F - Cold Holding); spicy tuna (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At kitchen expo line, can of glass cleaner stored on shelf with food items. Advised operator of proper storage. Operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener visibly soiled with food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. At designated hand sink near cook line, no hand soap. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance. **Repeat Violation** **Warning**
22-20-5
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. At sushi station, vacuum sealed fish thawed. See stop sale. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee beverage stored on prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. At dry storage, employee handbags stored on shelf with food items. **Warning**
40-06-5
Basic - Food stored on floor. At cook line, opened oil stored on floor. Operator removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup at rear of door, on walls, and around condenser. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 85F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of working storage food containers soiled with food debris. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior door of flip top cooler visibly soiled with food debris. **Repeat Violation** **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to surface. **Repeat Violation** **Warning**
14-17-4
20
Oct 31, 2025
Routine - Food
7 critical violations. 1 major violation. 9 minor violations.
View 17 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee pick up dropped cooking utensil off floor, discard of utensil, and return to food preparation without first washing hands. Educated operator on proper handwashing. Operator instructed employees to wash hands.
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bag used to store pork in walk in freezer. Operator removed. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above ready to eat tofu in cook line reach in cooler. Operator reorganized. **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 beef in walk in cooler. Operator reorganized. **Repeat Violation**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blow into single use gloves, put on gloves, and begin sushi prep. Discussed contamination risk with operator. Employee discarded gloves, washed hands, and changed gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (75F - Cold Holding) not prepared or portioned today stored at room temperature in sushi prep triple sink. Per operator, item was pulled from cooler less than 1 hour ago. Operator moved item back to reach in cooler to 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. No time mark on fried rice held on time in dry storage area. Per operator item was held for less than 1 hour. Operator applied appropriate time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warewashing racks soiled with dirt build up/mold like substance.
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
23-24-4
Basic - Floor soiled/has accumulation of debris/grease throughout kitchen prep and dry storage areas.
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease. Exterior surface of working containers of food in kitchen heavily soiled with food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen prep areas.
22-16-4
Basic - Soiled ripped/worn tin foil used as shelf cover throughout kitchen area.
14-20-4
Basic - Stored food not covered. Stored frozen fish and scallops not covered in walk in freezer.
08B-12-5
20
Jan 28, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler by cookline- non food grade paper towels used as liner for containers with spring rolls- operator removed. At sushi station - non food grade paper towels used as liner for containers with krab sticks. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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 by dish machine area - raw salmon not commercially packaged stored over cooked fish balls- operator removed. **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 sushi station reach in cooler - raw tuna stored over sauces- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 by dish machine area- raw chicken skewers not commercially packaged stored over raw salmon- operator removed and stored properly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter Cooked chicken wonton 71F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed on time as a public health control for remaining time . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area- handwash sink blocked by dishwashing trays- operator removed. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees- by hand sink near dishmachine area. **Repeat Violation**
31B-04-4
41
Aug 22, 2024
Routine - Food
14 critical violations. 2 major violations. 3 minor violations.
View 19 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. Dishwasher (Chlorine 0ppm- corrected to 100PPM) **Corrected On-Site**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dirty dishes then washed their hands for 8 seconds before handling clean dishes- educated operator employee washed their hands. **Corrective Action Taken**
12A-17-4
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. Employee handled dirty dishes then proceeded to handle single service to-go containers without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper towels used as liner to store spring rolls- operator removed paper. At reach in cooler non food grade paper towels used as liner to store herbs- operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. At small reach in cooler near cookline- raw shell eggs stored in same container as cooked beef balls- operator removed and stored properly. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over green beets- operator removed and stored properly.**Corrected On-Site** **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 tall reach in cooler - raw crab stored over spring rolls- operator removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef - over removed and stored properly. **Corrected On-Site**
08A-20-5
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. At sushi station - Commercially processed reduced oxygen packaged tuna bearing label to removed from package - not removed - see stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
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 small reach innco9er near server area- cooked rice 51F- cold holding, tofu 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach innco9er near server area- cooked rice 51F- cold holding, tofu 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
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. No time mark for cut tomatoes and spring rolls used on time as a public health control- operator time marked for remaining 30 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At cookline container of mouth wash stored over cutting board and prep counter - operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Container of medicine improperly stored. At dry storage shelf by server area- bottle of pepto- Bismol- stored over single service napkins- operator removed.
41-07-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler - water chestnuts 60-64F at 1:45 to 60-64F at 2:25 ( cooling since 12:00), chopped water chestnuts 71F at 1:45 to 69F at 2:25 ( cooling since 12:00)- food stored in large quantity and covered- at current rate of cooling food will mot reach bro 41F within remaining time- operator placed in walk in freezer to quick chill.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher inside handwash sink by server area- operator removed. **Corrected On-Site**
31A-11-4
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. At sushi station - Commercially processed reduced oxygen packaged tuna bearing label to removed from package - not removed - see stop sale.
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline knife in between prep counter and reach in cooler- operator removed. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees- by sushi station and dish washing area hand wash sinks.
31B-04-4
9
Apr 16, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged over cooked vegetables- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-16: At walk freezer raw beef not commercially packaged over frozen vegetables- operator moved to lower shelf. **Admin Complaint** **Corrected On-Site**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 2023. **Warning** - From follow-up inspection 2024-04-16: **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue multipurpose cleaner not labeled- operator labeled. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Multiple standing fans soiled. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
23-03-4
64
Feb 14, 2024
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 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 walk in freezer raw chicken not commercially packaged over raw beef- operator removed. **Corrected On-Site** **Warning**
08A-17-6
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. Commercially processed reduced oxygen packaged tuna bearing label - not removed from packaging before thawing- see stop sale. **Warning**
01B-13-4
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. No time mark for tempura shrimp at sushi station- operator asked for remaining 30 minutes. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Container of sanitizer stored above soy sauce by front counter near sushi / cashier station. Sanitizer wipes stored above container of sprinkles near server station- operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged over cooked vegetables- operator removed. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked with pan on top- operator removed. **Warning**
31A-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 2023. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue multipurpose cleaner not labeled- operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler- spring rolls 64F at 2:20 to 54F at 3:15 ( cooling since 11:30)- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items under sashimi and sushi does not identify if food is raw/ undercooked. **Warning**
02B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Multiple standing fans soiled. **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At sushi station- in use avocados with stickers attached - operator removed. **Corrected On-Site** **Warning**
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off floor. **Corrected On-Site** **Warning**
21-38-4
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. Commercially processed reduced oxygen packaged tuna bearing label - not removed from packaging before thawing- see stop sale. **Repeat Violation** **Warning**
06-09-1
22
Aug 29, 2023
Routine - Food
No violations found.
100
Aug 28, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes. I spoke with operator and dishwasher washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above duck sauce in refrigerator by fryer. Operator placed raw beef on lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at Flip top refrigerator ; chicken (50-60F - Cold Holding) due to over filled , Operator removed the overfilled food. 2) observe at Lowboy refrigerator ; beef, chicken,meatballs (44-45F - Cold Holding). Operator moved food to other refrigerator. 3) observe at Lowboy refrigerator ; tofu (50F - Cold Holding) Operator stated less then 2 hour and moved to other refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ob 2 plates and food debris in hand wash sink at cook line. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
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. Observe with tuna and salmon. **Warning**
06-09-1
Basic - Food stored on floor. Observe plastic container on floor in walk-in refrigerator and cases of food on floor in walk-in freezer. **Warning**
08B-38-4
45
Jun 14, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
25
Jul 27, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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. Dish machine tested at 0ppm. Sanitizer was empty. Operator replaced. Retested at 0ppm. Operator called for service **Corrective Action Taken**
22-41-4
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. Raw chicken stored above raw beef in walk in freezer. Operator reorganized **Corrected On-Site**
08A-17-6
Intermediate - No soap provided at handwash sink. Observed at hand wash sink in ware washing area. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked chicken on cook line. Discussed non continuous cooking with operator.
03C-89-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in ware washing area. Provided sign for operator and operator posted **Corrected On-Site**
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
52
Frequently Asked Questions
When was Peppermint Thai last inspected?
The most recent health inspection at Peppermint Thai on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Peppermint Thai?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited five times, more than any other issue at Peppermint Thai.
How does Peppermint Thai compare to other restaurants in Royal Palm Beach?
Peppermint Thai most recently scored 20 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Peppermint Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Peppermint Thai have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Peppermint 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 Peppermint Thai inspected?
Based on the inspection history on file, Peppermint Thai is inspected around three times per year on average.
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