Wattana Thai Restaurant
Last inspected: Jul 18, 2025
67
Score
Wattana Thai Restaurant appears in inspection records eight times, starting in 2022. The most recent report on file is from Jul 18, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
Looking across the full record, “ice buildup in reach-in freezer and/or walk-in freezer” is the recurring theme, flagged two times.
By comparison, the average West Palm Beach facility scores 79, putting Wattana Thai Restaurant on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 18, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
67
Nov 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Aug 2, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Explained and manager changed the solution. Chlorine 100 ppm. **Corrected On-Site**
41-15-5
Basic - In-use wet wiping cloth/towel used under cutting board. Under red cutting board in the kitchen. Explained and employee removed the cloth towel. **Corrected On-Site**
21-04-4
82
Feb 27, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Stop Sale issued due to adulteration of food product. Five dead flies in bucket of noodles at triple sink.
01B-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher of water in hand sink at front server area Sanitizer bucket in hand sink in kitchen
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves unclean Hand sink faucet knobs unclean
23-24-4
Basic - Floor soiled/has accumulation of debris. Under cook line equipment
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in kitchen.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops - 111F at front server station
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior to bane Marie on cook line Shelves in walk in cooler
22-16-4
Basic - Stored food not covered. In freezer chest in kitchen
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Food thawing at room temperature
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At triple sink
36-27-5
52
Aug 16, 2023
Routine - Food
No violations found.
100
Aug 15, 2023
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
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. hot line make table - lowboy - rice noodles (47F - Cold Holding); bean sprouts (45F - Cold Holding) not portioned or prepared today operator states held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - lowboy - rice noodles (47F - Cold Holding); bean sprouts (45F - Cold Holding) not portioned or prepared today operator states held overnight and more than 4 hours - see stop sale. hot line make table - Top unit - marinated chicken (45F - Cold Holding); marinated beef (47F - Cold Holding) not portioned or prepared today - operator states held under 4 hours - moved to chest freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine >200ppm) - operator contacted technician **Warning**
41-18-4
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 >200ppm) - operator contacted technician. **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Printed to go bags to store fresh herbs - operator removed. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Fresh eggs over prepared sauces in make table - operator moved eggs to lower shelf. **Corrected On-Site** **Warning**
08A-13-5
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 - Food not stored at least 6 inches off of the floor. Walk in cooler - bag of carrots on floor - operator moved to chela. **Corrected On-Site** **Warning**
08B-47-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Warning**
21-07-4
33
Feb 1, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over spring rolls in bottom reach in cooler on cook line. Removed. **Corrected On-Site**
08A-05-6
Basic - Dead roaches on premises. One dead roach in hand sink by swinging door. Removed. **Corrected On-Site**
35A-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink on cook line unclean
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line.
22-16-4
70
Nov 14, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-cook line.
31B-02-4
Basic - Food stored on floor. Peanut bucket on floor by walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust-three compartment sink. Hallways by back door of kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bottle of cornstarch on cook line.
02D-01-5
Basic - Equipment in poor repair. Gasket torn to bottom reach in cooler on cook line.
14-11-5
70
Frequently Asked Questions
When was Wattana Thai Restaurant last inspected?
The most recent health inspection at Wattana Thai Restaurant on file is from Jul 18, 2025. The public record contains eight inspections in total.
What is the most common violation at Wattana Thai Restaurant?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited two times, more than any other issue at Wattana Thai Restaurant.
How does Wattana Thai Restaurant compare to other restaurants in West Palm Beach?
Wattana Thai Restaurant most recently scored 67 out of 100, which is lower than the West Palm Beach average of 79.
Has Wattana Thai Restaurant's inspection record improved over time?
Yes. Recent inspections at Wattana Thai Restaurant have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wattana Thai 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 Wattana Thai Restaurant inspected?
Based on the inspection history on file, Wattana Thai Restaurant is inspected around three times per year on average.
Nearby Restaurants