MALAKOR THAI EXPRESS
15673 SOUTHERN BLVD UNIT 100, Loxahatchee FL 33470 · 561-444-3085
Last inspected Aug 6, 2026 · 11 visits since December 2023
JUL 24
NOV 24
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork inside reach in freezer. Operator stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013641 | Dec 29, 2025 | Mar 11, 2026 | $600 |
| 2--2024041162 | Jul 1, 2024 | Aug 1, 2024 | $1,800 |
| 2--2024025525 | Apr 12, 2024 | May 16, 2024 | $400 |
| 2--2022049226 | Aug 22, 2022 | May 2, 2023 | $400 |
Inspection history
11 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 5lbs hoisin sauce 3 cans
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above eel sauce used for tempura shrimp roll. Operator fixed.
Handwash sink not accessible for employee use at all times. Blocked by pot of sushi rice.
Handwash sink used for purposes other than handwashing. Used to store bowl
Show the remaining 2 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee employed approximately 2 weeks. Employee provided form for employee to complete upon their return from lunch break.
Accumulation of debris inside warewashing machine and on basket used inside warewashing machine.
Dec 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority3 Intermediate4 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched soiled trash can to move then handled clean pans of food; no hand wash. Manager washed hands.
Non-food grade paper/paper towel used as liner for food container. At flip top cooler: Paper towel in direct contact with papaya Operator removed paper towel
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Beef blood stored over ready to eat dumplings; not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by fryer: Raw ground pork stored over ready to eat papaya Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by wok station: raw shelled eggs (63F - Cold Holding); As per operator stored in flip top cooler since 12:00pm Not prepped or portioned today Operator moved to quick chill
Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler by wok station: Dead insect on top of raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across fryer: green peas (53F - Cold Holding); As per operator stored in flip top cooler since 12:00pm Not prepped or portioned today Stored above containers in flip top cooler. Operator moved 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. At work station: No time mark for chicken broth at Wok station. As per operator, stored since 3pm. Advised operator to place time mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler across fryer: chicken broth (51F at 2:38; 49F at 3:50pm- Heated Cooling)as per operator since 12:00pm; At current rate of cooling product will not reach 41F within a total of 6 hours. Operator moved to quick chill
Handwash sink not accessible for employee use at all times. Hand wash sink by rice cookers blocked by rice cooker Advised operator to move rice cooker
Handwash sink used for purposes other than handwashing. Plate and personal belongings stored in handwashing sink. Operator removed items from handwashing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside Ice machine by reach in freezer accumulation black/green mold-like substance
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At reach in feeezers, flip top cooler: Employee food and drinks stored over food for restaurant Operator stored properly
Food stored on floor. By wok station: oil and seasonings stored on floor Operator stored properly
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored over ready to eat papaya Operator stored properly
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from the outside back door then started to handle clean pans with food without washing hands first Chef washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1. Cooked chicken 48F cold holding, cut tofu 48F cold holding, curry sauce 48F cold holding, cooked duck 48F cold holding Flip top cooler #2, raw chicken 46F cold holding, raw beef 46F cold holding, raw pork 46 F cold holding Per operator all products not prepared or portioned today and stored for less than 4 hours. Operator moved to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line on top of stovetop Chicken stock 130F hot holding Per operator product stored for approximately 2 hours. Operator open the flame to reheat product to 165F++
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw chicken then touched walk in freezer door to open; no glove change, no hand wash. Advised operator that employee should change gloves and washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched clothes to fix then touched clean pot of sushi rice and clean container. Manager washed hands.
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 double door reach in freezer: Raw chicken stored over raw pork and steak; neither items commercially packaged. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop: miso soup (125F - Hot Holding); vegetable broth (117F - Hot Holding) As per operator, stored since 2 hours. Operator reheated vegetable broth to 209F and miso soup to 202F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table: fried frice (98F at 2:12pm; 89F at 2:45pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, rice will not cool from 135F to 70F in a total of 2 hours. Rice wrapped tightly with plastic wrap. Operator removed wrap and placed in freezer to quick chill.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed less than 60 days. Employee completed form.
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 double door reach in freezer: House made beef stock and house made dumplings with cooked vegetables cooked in house and frozen but not date marked. Advised operator to date mark.
Jul 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top reach in cooler near dishwasher: raw tuna (52F - Cold Holding); Krab (52F - Cold Holding); raw Yellow tail (52F - Cold Holding); cream cheese (48F - Cold Holding); fish eggs (52F - Cold Holding) As per operator, items were taken from lower section of unit 2 hours prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed items in walk in cooler to quick chill. At walk in cooler: rehydrated noodles (53F - Cold Holding) As per chef, noodles were taken out and sitting on cook line since 12:00pm for an order. Not prepped or portioned today. Operator moved to quick chill.
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice (46F - Cooling) As per operator, cooling since overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. 2 cans of oyster sauce (5lbs)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen through backdoor, entered kitchen then opened lower compartment of flip top reach in cooler; no hand wash. Operator washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door low boy stainless steel freezer: raw hamachi in plastic wrap stored above imitation crab. Operator stoved properly. At single door reach in freezer: raw mussels stored above cooked shrimp dumplings. Operator stored properly.
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. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice (46F - Cooling) As per operator, cooling since overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top reach in cooler near dishwasher: raw tuna (52F - Cold Holding); Krab (52F - Cold Holding); raw Yellow tail (52F - Cold Holding); cream cheese (48F - Cold Holding); fish eggs (52F - Cold Holding) As per operator, items were taken from lower section of unit 2 hours prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed items in walk in cooler to quick chill. At walk in cooler: rehydrated noodles (53F - Cold Holding) As per chef, noodles were taken out and sitting on cook line since 12:00pm for an order. Not prepped or portioned today. Operator moved to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed operator, wash hands in rinse compartment of triple sink. Advised operator of where to wants. Operator washed hands at hand wash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on shelf of dish dry rack: cooked rice (115F at 2:00pm; 92F at 2:35pm- Cooling) As per operator, cooling since 1pm. At current rate of cooling, item will not cool to 70F within 2 hours. Operator moved to walk in cooler.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Avocado salad on menu contains raw Ahi Tuna not identified as raw on menu.
Food stored on floor. Containers of chilli powder stored on ground near cook line.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 12, 2024Administrative 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door standing freezer: raw fish stored over seaweed salad; products not commercially packaged. At double door stainless steel freezer raw shrimp stored over cooked potatoes; products not commercially packaged. At deep freezer: Raw turkey and raw chicken stored over sauces; products not commercially packaged. Operator stored items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit near hand wash sink at cook line: Raw shelled eggs stored over fried tofu. Operator stored properly.
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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen in bottom section of sushi reach in cooler unit. See stop sale.
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 walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit at cookline: cooked chicken (45F - Cold Holding); raw beef (44F - Cold Holding); bean sprout (55F - Cold Holding) As per operator, items were removed from walk in cooler and placed in flip top reach in cooler 45mins prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portions and placed in walk in cooler to quick chill.
No soap provided at handwash sink. No soap at hand wash sink at cook line.
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.
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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen in bottom section of sushi reach in cooler unit. See stop sale.
Food stored on floor. Rehydrated noodles in bucket stored on floor in walk in cooler. Bag of sugar stored on floor at dry storage area.
Dec 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Wontons stored in non food grade bag, cooked sausage stored in non food grade bag. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna inside same container as krab meat inside flip top cooler cook line. Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork inside reach in freezer. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line #1; cream cheese (44F - Cold Holding); raw fish (48F - Cold Holding); fish eggs (48F - Cold Holding); cooked ginger sauce (74F - Cold Holding) cooked pepper sauce (74°F - Cold Holding) cooked rice (60F - Cold Holding); phi Thai noodles (60F - Cold Holding); cooked shrimp (51F - Cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved items to walk in cooler
Toxic substance( fuel tank) /chemical improperly stored above flour on dry storage. Operator stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk in cooler bags of Cooked chicken at 2:21-53°F-cooling since 10:30am, 3:39pm 51°F-cooling. At this current cooling rate products will not cool to 41°F within 6 hours. Operator removed from bag
Food stored in a prohibited area. In dining room bathroom marked "Employees Only",cases of drinks, water, and paper supplies. Bucket of pickled ginger under hand wash sink. Operator stored properly
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.