Thai Lotus Restaurant
Last inspected: Apr 6, 2026
70
Score
The health department has logged nine inspections at Thai Lotus Restaurant, the earliest from 2022. The latest inspection on file is from Apr 6, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “floors not maintained smooth and durable- at the cook line” is the issue that surfaces most often, recorded four times.
Restaurants in North Palm Beach average 78, so Thai Lotus Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cheese cake Raw beef over cooked chicken All not commercially packaged in 2 reach in freezers at prep station ; stored properly **Corrected On-Site**
08A-02-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Floors not maintained smooth and durable- at the cook line and prep areas; **Repeat Violation**
36-11-4
Basic - Soiled dry wiping cloth in use on the prep table at cook line; Removed **Corrected On-Site**
21-10-4
70
Jan 7, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
67
Mar 17, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, diced tomatoes (56F - Cold Holding) , not prepared or portioned today. Operator stated item held in unit overnight. Operator discarded. At Sushi Bar, raw fish-Wahoo (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1/2hour. Advised operator of proper cold holding parameters. Operator placed item into reach in freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, wiping cloth Sanitizer Bucket (Chlorine 200+ppm). Exceeding the maximum concentration allowed. Operator diluted solution to correct to Chlorine 100ppm. **Corrected On-Site**
41-27-4
Basic - Floors not maintained smooth and durable. Throughout kitchen. **Repeat Violation**
36-11-4
70
Sep 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen linoleum tiles missing. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
36-11-4
95
Sep 23, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from bucket of water. **Corrected On-Site** **Warning**
10-05-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in dish area sink - operator instructed employee to wash hands at the hand wash station - employee wash hands. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi station display case - tuna (52F - Cooling); salmon (53F - Cooling); escolar (52F - Cooling) at 11:55am all ambient cooling since 10:00am recheck 20mins tuna (53F - Cooling); escolar (52F- Cooling); salmon (54F -Cooling). Operator moved to freezer for quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hot Line hand sink sponge inside - operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Required employee training expired 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-14-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door. **Corrected On-Site** **Warning**
10-20-4
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. Sushi station reach in cooler - Chopped tuna in reduced oxygen package- educated operator on proper thawing procedures. Operator opened package. **Corrected On-Site** **Warning**
06-09-1
Basic - Floors not maintained smooth and durable. Throughout kitchen linoleum tiles missing. **Warning**
36-11-4
50
Apr 18, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Employee washed hands with no soap. Chef observed handling raw shrimp and washed hands without using soap. Employee rewashed hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee in kitchen observed handling soiled dishes and then picked up plated food to be served. Hands not washed in between.
12A-02-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen to go outside returned to work and immediately began putting away clean dishes. Hands not washed. Educated on site.
12A-16-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed touching plated spring rolls with barehands.
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor at dish machine
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
31B-02-4
Intermediate - No soap provided at handwash sink. End of cook line
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice by back door
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over ice machine
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Three cutting boards on shelf at prep table next to rice warmer
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F on cook line
10-07-4
33
Jan 29, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Operator states Sushi rice held overnight and more than 4 hours - not discarded. **Repeat Violation** **Admin Complaint**
03F-04-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice (109F - Reheating) 11:15am reheating since 10:30am recheck 20mins 118F - reheating in rice warmer at this rate white rice will not reach 165F in 2 hours - operator moved to microwave to reheat. After removed from microwave white rice (182F - Reheating). **Corrected On-Site**
03E-02-5
Basic - Bowl or other container with no handle used to dispense food. Soup bowl in panko bin - operator removed. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi station - operator removed open beverage from prep surface. **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop handle touching rice in rice warmer - operator removed rice scoop. **Corrected On-Site**
10-06-5
Basic - Stored food not covered. Reach in freezer - frozen dumplings not covered -operator covered. **Corrected On-Site**
08B-12-5
61
Jan 27, 2023
Routine - Food
No violations found.
100
Jul 27, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over shrimp in white door freezer- operator moved shrimp to higher shelf. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. At hot line hand sink - operator provided. **Corrected On-Site**
31B-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. **Corrected On-Site**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hot line hand sink.
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
64
Frequently Asked Questions
When was Thai Lotus Restaurant last inspected?
The most recent health inspection at Thai Lotus Restaurant on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Thai Lotus Restaurant?
Across the inspection record, “floors not maintained smooth and durable- at the cook line” has been cited four times, more than any other issue at Thai Lotus Restaurant.
How does Thai Lotus Restaurant compare to other restaurants in North Palm Beach?
Thai Lotus Restaurant most recently scored 70 out of 100, which is lower than the North Palm Beach average of 78.
Has Thai Lotus Restaurant's inspection record improved over time?
Yes. Recent inspections at Thai Lotus Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai Lotus Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Thai Lotus Restaurant inspected?
Based on the inspection history on file, Thai Lotus Restaurant is inspected around two times per year on average.
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