Thirsty Turtle Ibis
Last inspected: Feb 23, 2026
52
Score
Inspectors have visited Thirsty Turtle Ibis 14 times, with records going back to 2022. The newest entry in the record is dated Feb 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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 used bare hands to touch ready to eat food -potato chips without an approved AOP. Advised operator of proper procedure for handling food with bare hands. Operator discarded food item. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, clam chowder (123F - Hot Holding); mashed sweet potatoe (97F - Hot Holding). Operator stated items held in unit 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 paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line, no paper towels at designated hand sink. **Warning**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pots not properly stored for air drying. Wet nesting. **Warning**
24-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw calamari thawing in standing water. Operator removed from water and placed into refrigeration. **Corrective Action Taken** **Warning**
06-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted. **Warning**
24-05-4
Basic - Bowl or other container with no handle used to dispense food. At kitchen prep table, bowls used as scoops for flour, sugar. **Warning**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line steam table, in use utensils stored in standing water 117F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
52
Sep 27, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-27: **Time Extended**
31B-04-4
95
Sep 26, 2025
Complaint Full
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entreated kitchen and proceeded to engage in food preparation without washing their hands - educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-16-4
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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and then proceeded to handle clean utensils and prepare food with out washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler drawers - raw Philly beef stored over raw scallops- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line drawers - Raw ground beef 44-45F- cold holding. Raw scallops 45F- cold holding, raw chicken 45F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed food in walk in cooler to quick chill. **Corrective Action Taken** **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 drawers- fish dip portioned on monday with no date mark- operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar by handwashing sink- empty bucket in sink- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink. **Corrected On-Site** **Warning**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line knife stored in between reach in cooler and prep counter- operator removed and placed to be washed. **Corrected On-Site** **Warning**
10-17-4
33
Jul 25, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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 potatoes 122F - hot holding- food out of temperature for 20 minutes- operator placed on stove to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area- red chemical spray bottle not labeled- operator labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor- operator removed. **Corrected On-Site**
21-38-4
74
Feb 5, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline-sliced provolone 49-52F cold holding, sliced Swiss cheese 49-52F cold holding , shredded cheese 49-51F-cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Warning** - From follow-up inspection 2025-02-05: At reach in cooler at end of cookline-sliced provolone 50F- cold holding, sliced Swiss cheese 50F- cold holding , shredded cheese 50F-cold holding food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : 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) **Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-05: Dishwasher (Chlorine 0ppm) **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2025-02-05: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at end of cookline- chopped lettuce 52-56F at 1:45 to 52-56F at 2:15 ( cooling since 11:00), diced tomatoes 54-56F at 1:45 to 51-56F at 2:15 ( cooling since 11:00), cooked beets 52-54F at 1:45 to 51-56F at 2:15( cooling since 11:00)- at current rate of cooling food will not reach to 41F within remaining time- operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-05: At reach in cooler at end of cookline- cooked onions 50F at 2:20 to 50F at 2:35 ( cooling since 11:30), cooked beets ( 50F at 2:20 to 50F at 2:35 ( cooling since 11:30) at current rate of cooling food will not reach to 41F within remaining time- operator moved food to walk in cooler to quick chill. **Warning** **Time Extended** **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand wash sink by back door- operator removed. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-05: **Time Extended**
31A-11-4
55
Feb 3, 2025
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 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) **Repeat Violation** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Tall reach in cooler- raw ground beef stored over cooked onions. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dish washing area- employee handled dirty dishes then proceeded to handle clean dishes and serve food without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline-sliced provolone 49-52F cold holding, sliced Swiss cheese 49-52F cold holding , shredded cheese 49-51F-cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Warning**
03A-02-5
Intermediate - At cookline- Clams tag removed from original container prior to container being emptied. **Warning**
01C-10-4
Intermediate - Clam tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at end of cookline- chopped lettuce 52-56F at 1:45 to 52-56F at 2:15 ( cooling since 11:00), diced tomatoes 54-56F at 1:45 to 51-56F at 2:15 ( cooling since 11:00), cooked beets 52-54F at 1:45 to 51-56F at 2:15( cooling since 11:00)- at current rate of cooling food will not reach to 41F within remaining time- operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand wash sink by back door- operator removed. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled - operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep counter and cooler- operator removed. **Repeat Violation** **Warning**
10-17-4
32
Oct 11, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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) **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. At prep area handwash sink with bucket inside- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by prep area handwash sink - operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline counter- knife between reach in cooler and prep counter. **Corrected On-Site** **Warning**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. At prep area- shrimp defrosting in bucket of standing water - operator removed. **Corrected On-Site** **Warning**
06-01-5
64
May 28, 2024
Routine - Food
No violations found.
100
Mar 28, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
35
Oct 19, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2023-10-19: **Time Extended**
01C-03-4
90
Oct 18, 2023
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
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 reach in cooler by cookline- cooked pasta at 12:30 46-47F( cooling overnight)- food covered in plastic wrap- at current rate if cooling food did not reach 41F within 6 hours- see stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw ground beef stored over raw fish - operator moved ground beef to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked pasta at 12:30 46-47F( cooling overnight)- food covered in plastic wrap- at current rate if cooling food did not reach 41F within 6 hours- see stop sale.
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline near fryer- cooked fish 109F- hot holding, cooked potatoes 109F- hot holding - food left out- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- sliced cheese 60F- cold holding, sliced tomatoes 51F- cold holding, cooked corn51F- cold holding, Swiss cheese 51F- cold holding, cooked mushrooms 52F- cold holding- as per operator food not prepared or portioned today - food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled- operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler by prep area- conch fritters made Monday 10/16/2023 not date marked - operator marked.
02C-02-5
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 walk in cooler- salmon thawing in packaging bearing label - operator removed package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At reach in cooler near dish machine- open bottle of water stored inside cooler- operator removed. **Corrected On-Site**
12B-13-4
29
Feb 8, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored raw fish in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms, cooked onions (64°F-68°F - Cold Holding) being held at room temperature on cook line. Employee states items have been out for approximately 45 minutes. Employee moved to walk in freezer to quick chill. Discussed with operator **Corrective Action Taken**
03A-02-5
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. Raw tuna and raw salmon on cook line fully thawed in commercially processed ROP.
01B-13-4
Intermediate - Clam tags not marked with last date served. Discussed proper procedure with operator
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine. Operator states test kit on order **Corrective Action Taken**
16-37-1
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. Raw tuna and raw salmon on cook line fully thawed in commercially processed ROP. See Stop Sale. Commercially processed ROP raw tuna and raw salmon in walk in cooler still partially frozen. Operator opened up ROP packaging **Corrective Action Taken**
06-09-1
39
Aug 26, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Handwash sink not installed in dishwashing area. Must be installed. **Warning**
31A-04-4
90
Frequently Asked Questions
When was Thirsty Turtle Ibis last inspected?
The most recent health inspection at Thirsty Turtle Ibis on file is from Feb 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Thirsty Turtle Ibis?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Thirsty Turtle Ibis.
How does Thirsty Turtle Ibis compare to other restaurants in West Palm Beach?
Thirsty Turtle Ibis most recently scored 52 out of 100, which is lower than the West Palm Beach average of 79.
Has Thirsty Turtle Ibis' inspection record improved over time?
Results have been roughly steady. Inspections at Thirsty Turtle Ibis have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Thirsty Turtle Ibis 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 Thirsty Turtle Ibis inspected?
Based on the inspection history on file, Thirsty Turtle Ibis is inspected around four times per year on average.
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