MALAKOR THAI CAFE
425 25 ST, West Palm Beach FL 33407 · 561-762-9070
Last inspected Aug 19, 2026 · 10 visits since August 2023
OCT 24
MAR 25
SEP 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches found in the dish area on the wall under the shelving.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071458 | Sep 29, 2025 | Feb 2, 2026 | $800 |
| 2--2025036740 | Mar 26, 2025 | Jun 9, 2025 | $400 |
| 2--2023045068 | Aug 3, 2023 | Sep 13, 2023 | $400 |
| 2--2020038244 | Jul 30, 2020 | Sep 10, 2020 | $400 |
| 2--2017028112 | May 22, 2017 | Jul 12, 2017 | $400 |
Inspection history
10 visits, newest first
Aug 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items served with raw seafood (spicy tuna/raw fish roe/raw conch) sushi, sashimi not properly identified as being raw. Advised Operator to properly identify items as raw.
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 expired 8/1/26. Advised Operator to provide current employee food handler training.
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 14 high priority.
14 High priority4 Intermediate1 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment from outside walked into kitchen then handled clean equipment, clean utensils and prepared food for customers without washing hands. Advised Operator of proper hand washing requirements.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched their faces and their hair multiple times and proceeded to handle clean utensils, clean plates and clean cups to prepare/serve food/drinks to customers without washing hands. Advised Operator of proper hand washing requirements.
Non-exempt fish (salmon/escolar/conch) offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked (145F for 15 seconds) or discarded. Advised Operator to provide proof of parasite destruction prior to resuming serving salmon/escolar/conch raw.
Non-food grade "thank you" bags used in direct contact with washed/cut ready to eat onions. Advised Operator to use only food-grade bags for food storage.
Non-food grade paper towel used as liner for food containers in direct contact with raw fish/raw fish roe, cooked asparagus. Advised Operator to use only food-grade paper in contact with food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned plastic bags of raw chicken stored over ready to eat seafood base. Advised Operator to store raw items below ready to eat items.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy reach in cooler; raw tuna stored over ready to eat peeled oranges. Operator moved raw tuna to bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever handled soiled dishes while removing from customers tables then handed plates food, clean utensils and clean cups to scoop ice and prepare drinks for/serve food to customers without washing hands. Advised Operator of proper hand washing requirements.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk-in cooler; commercially processed reduced oxygen packaged raw sea bass (50F - Cold Holding); 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; raw escolar/raw hamachi/raw tuna/raw salmon/krab/raw fish roe. At Flip top; cooked chicken /rehydrated rice noodles/bean sprouts/tofu/raw pork/raw beef. Operator stated items held using 4 hour time as a public health control (TPHC) option, since 10:30, not discarded as of 2:35. See stop sale. Advised Operator of proper TPHC use/requirements.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At upright double door reach in cooler; cabbage (55F - Ambient Cooling 1:45/50F 2:45). Operator stated cabbage cut at 10:30, did not reach 41F within 4 hours. At Double door upright reach in cooler; milk (46F - Cold Holding); cooked pork dumplings (46F - Cold Holding). Operator stated items not prepared or portioned today held in cooler over 4 hours. See stop sale.
Time/temperature control for safety (TCS) food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. At Sushi station; raw escolar/raw hamachi/raw tuna/raw salmon/krab/raw fish roe. At Flip top; cooked chicken /rehydrated rice noodles/bean sprouts/tofu/raw pork/raw beef. Operator stated items held using 4 hour TPHC option, since 10:30, not discarded as of 2:35. See stop sale. Advised Operator of proper TPHC use/requirements.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station; opened half and half (67F - Cold Holding). Operator stated half and half removed from refrigerator less than 4 hours prior, moved to reach in cooler. At walk-in cooler; raw sea bass (50F - Cold Holding). See stop sale. At Double door upright reach in cooler; milk (46F - Cold Holding); cooked pork dumplings (46F - Cold Holding). Operator stated items not prepared or portioned today held in cooler over 4 hours. See stop sale.
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. At Sushi station; raw escolar/raw hamachi/raw tuna/raw salmon/krab/raw fish roe no time marking. At Flip top; cooked chicken /rehydrated rice noodles/bean sprouts/tofu/raw pork/raw beef no time marking. Operator stated items held using 4 hour TPHC option, since 10:30. See stop sale. Advised Operator to time mark items held using time as a public health control.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At upright double door reach in cooler; cabbage (55F - Ambient Cooling 1:45/47F 2:45). Operator stated cabbage cut at 10:30, did not reach 41F within 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; cooked asparagus (62F - Cooling 1:40/61F 2:30). Operator stated cooling in shallow pan on make top since 10:30, at this rate will not reach 41F within 6 hours, moved to reach in cooler to facilitate faster cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items served with raw seafood (spicy tuna/raw fish roe/raw conch) sushi, sashimi not properly identified as being raw. Advised Operator to properly identify items as raw.
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/ Approximately 8 employees present and engaged in food preparation/handling no certified food service manager on duty. Advised Operator of certified food service manager requirements.
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 expired 8/1/26. Advised Operator to provide current employee food handler training.
Commercially processed reduced oxygen packaged raw sea bass (50F - Cold Holding); bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door upright stainless reach in cooler; cooked rice (46F - Cooling). Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale.
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. Employee handled soiled dishes while scraping, washing and rinsing then handled clean/sanitized dishes while removing from dish washer, placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped portioned raw pork stored over ready to eat crab cakes. Operator moved raw below ready to eat.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy reach in cooler; raw fish stored overcooked shrimp. At cook line flip top; raw shell egg stored over rehydrated rice noodles. Operator moved raw below ready to eat.
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 double door upright stainless reach in cooler; cooked rice (46F - Cooling). Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top; raw pork (45F - Cold Holding); bean sprouts (45F - Cold Holding). Operator stared not prepared or portioned today, held overfilled in pans on make top for less than 2 hours, removed overfilled portion, added ice.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Samuel Ramon Vela 8/28/20, expired 8/28/25.
Sep 30, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. In the sushi station, the low boy cooler gaskets are torn.
Sep 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches found in the dish area on the wall under the shelving.
Bowl or other container with no handle used to dispense food. In the bin of rice, a pint sized container was stored inside and used to dispense the food. The item was removed.
Equipment in poor repair. In the sushi station, the low boy cooler gaskets are torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the sushi station the gaskets on the lowboy cooler are soiled
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
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 dishwasher handle dirty dishes then handled clean dishes from dishwasher to store at clean dry rack; no hand wash. Advised operator that dishwasher should wash hands and clean and sanitize contaminated dishes.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean tong at triple sink; no sanitizing. Operator placed in dishwasher to sanitize.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw chicken stored over cooked chicken. At reach in freezer near hand wash sink: raw shrimp stored over cooked mushrooms. None of these items were commercially packaged. Operator stored properly.
Raw animal food stored over or with unwashed produce. At walk in cooler: Raw chicken stored over unwashed broccoli. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: bean sprouts (52F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill. At cook line stored on prep counter: raw shelled eggs (72F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill.
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. Raw chicken, raw beef at flip top cooler at cook line identified in the written procedure as a food held using time as a public health control has no time marking. As per operator, held since 2 hours; operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless steel cooler: chicken broth (52F at 12:45pm; 52F at 1:15pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling, broth will not cool to 41F in a total of 6 hours. Item covered tightly with plastic wrap. Advised operator to remove plastic wrap covering.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Dumplings cooked then frozen 4 days prior; not date marked. Advised operator to date mark.
Food stored on floor. At walk in freezer: several food items stored on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bean sprouts stored above cooked rice. Operator stored properly.
Oct 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. At Reach-in Cooler; Raw fish stored above ready to eat (coconut milk). Advised operator who fixed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw chicken above raw seafood (scallop) Advised operator who fixed
Oct 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Container of medicine improperly stored. At Prep Area; A variety of medicines stored above area beef is prepped. Advised operator who removed
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up sanitizing solution at triple sink.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Prep area; Employee touched face then continued to prep meat without washing hands. Advised operator who advised employee Employee washed hands.
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. At Reach-in Cooler; Raw fish stored above ready to eat (coconut milk). Advised operator who fixed
Raw animal food stored over or with unwashed produce. At Reach in Cooler; Raw fish stored over unwashed produce (fruit) Advised operator who removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw chicken above raw seafood (scallop) Advised operator who fixed
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 portioned chicken over raw portioned shrimp Walk-in Freezer; raw portioned chicken over raw portioned beef Advised operator who fixed
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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. At prep area observed employee grabbing shredded lettuce with bare hands to make salads, made operator aware who then corrected employee
Bowl or other container with no handle used to dispense food. At dry storage scoop with no handle used in sugar container, operator removed.
Food stored on floor. At walk in cooler gallon of milk stored on floor, operator relocated milk to proper shelf.
Unwashed fruits/vegetables stored with ready-to-eat food. At make line avocado with sticker attached stored with ready to eat vegetables, operator removed avocado At walk in cooler avocado with sticker attached stored over ready to eat vegetables, operator removed avocado
Aug 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 82° in plastic bag in two door reach in cooler, per employee rice was cooked yesterday. Stop sale issue. Employee discarded rice.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... At one door reach in freezer, walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp, raw scallops above sauces, milk in two door reach in cooler. Raw sea food above soup, vegetables in reach in cooler at kitchen, Raw sushi sea food above cut cucumber, cooked eel, cut carrots in reach in cooler at sushi station. Employee moved.
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, raw pork with raw shrimp at walk in freezer.
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.... Food not prep or cooked today, milk 53°, dumplings 46°, money bags dumpling 47°, spring rolls 47°, rice 82° in two door reach in cooler at kitchen. Per PIC food being held more than 4 hours... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 82° in plastic bag in two door reach in cooler, per employee rice was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep or cooked today, milk 53°, dumplings 46°, money bags dumpling 47°, spring rolls 47°, rice 82° in two door reach in cooler at kitchen. Per PIC food being held more than 4 hours. Stop sale issue. Employee discarded food.... salmon 45°, tuna 44°, krab 45°, cream cheese 45°, shrimp 45° in sushi display case at front line and soup 45°, dumplings 49°, curry sauce 47° in reach in cooler at cook line being held less than 4 hours. Employee stated that food in and out for lunch rush made temperature high. Employee closed door properly.
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.. sushi rice being held less than 4 hours. Employee time marked.
Handwash sink used for purposes other than handwashing...stored cups, some food evidence in handwashing sink at between kitchen and salad station. Employee cleaned
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.