ONE THAI RESTAURANT
4232 NORTHLAKE BLVD, Palm Beach Gardens FL 33410
Last inspected Jan 30, 2026 · 8 visits since July 2023
FEB 24
AUG 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063100 | Jul 29, 2025 | Sep 22, 2025 | $200 |
Inspection history
8 visits, newest first
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on preparation table cooked chicken (78F - Cooling) at 2:10 since 11:30, at this rate of cooling product never reached 70F within 2 hours, discussed cooling, method with operator see stop sale. In walk in cooler cooked rice (104F - Cooling) at 2:00 since 11:00, at this rate of cooling product never reached 70F within 2 hours, discussed cooling, method with operator see stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into Chinese style wok and without washing hands employee handled rice noodles and bean sprouts, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used squeegee to clean dish washing area and handle trash can and without washing hands employee removed clean and sanitized dishes from dish machine, discussed with operator employee washed hands.
Non-food grade paper/paper towel used as liner for food container. In kitchen non food grade cloth used as cover to spring rolls, discussed with operator who removed cloth.
Show the remaining 5 findings ▾
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 70 degrees Fahrenheit within 2 hours. In kitchen on preparation table cooked chicken (78F - Cooling) at 2:10 since 11:30, at this rate of cooling product never reached 70F within 2 hours, discussed cooling, method with operator see stop sale. In walk in cooler cooked rice (104F - Cooling) at 2:00 since 11:00, at this rate of cooling product never reached 70F within 2 hours, discussed cooling, method with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice cooker cooked white rice (101F - Hot Holding) per operator product prepared approximately 2.5 hours ago and rice cooker automatically turns off, discussed hot holding requirements with operator who moved product to Chinese style stove to reheat to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped bowl of cooked vegetable mix (62F - Cooling) at 2:00 since 10:30 to 61F at 2:30, at this rate of cooling product will not reach 41F within 6 hours, discussed cooling method with operator who moved product to shallow metal pans to allow for faster cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink next to back door used to store cutting board, discussed with operator who removed cutting board.
Food stored on floor. Under stove multiple containers of sauce stored on floor, discussed with operator to remove products from floor.
Jul 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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. fried rice (57F - Cold Holding); shredded cabbage (46F - Cold Holding) curry sauces (47F - Cold Holding); wontons (47F - Cold Holding) raw chicken (47F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (130-133F - Cooling)at 13:05 to 130 F at 12:30 since 11:00; chicken (49-50F - Cooling)at 12:05 to 49-50 at 12:30 since 11:00;in walk-in cooler; at this rate food will not reach 41 F within 6 hours: advised to place in ice;
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer would show different temperatures and would not go below 35 F
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and continued to touch other food containers like rice and kept cooking foods without washing hands; educated manager and suggested she would ask employee to ash hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk-in cooler 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. fried rice (57F - Cold Holding); shredded cabbage (46F - Cold Holding) curry sauces (47F - Cold Holding); wontons (47F - Cold Holding) raw chicken (47F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried rice (57F - Cold Holding); shredded cabbage (46F - Cold Holding) curry sauces (47F - Cold Holding); wontons (47F - Cold Holding) raw chicken (47F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale. beef (49F - Cold Holding); curry sauce (49F - Cold Holding); in walk-in cooler food not prepared or portioned today; foods out of temperature for less than four hours; suggested to place food in ice;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (130-133F - Cooling)at 13:05 to 130 F at 12:30 since 11:00; chicken (49-50F - Cooling)at 12:05 to 49-50 at 12:30 since 11:00;in walk-in cooler; at this rate food will not reach 41 F within 6 hours: advised to place in ice;
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer would show different temperatures and would not go below 35 F
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler - lots of water condensation; ambient thermometer showing 49 F
Food stored on floor- cooked chicken, sauces and rice noodles Advised to store properly
Time/temperature control for safety food thawed in an improper manner. Raw meat thawing at cook line at room temperature Moved inside cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)advised to change to 100 ppm
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over wontons - all not commercially packaged in one door freezer at cook line; 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. cut tomatoes (50F - Cold Holding); in reach in cooler; food not prepared or portioned today; food stored on top of other food containers on the top flip top cooler; Food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F - Cold Holding); in reach in cooler; food not prepared or portioned today; food stored on top of other food containers on the top flip top cooler; Food out of temperature for more than four hours; See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime- heavy accumulation of mold like substance on cutting board at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching sugar; stored properly
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (102F - Hot Holding) at cook line; as per operator food on TPHC food not on the form; operator added food on the form 10:45 am;
Food stored on floor- fish and chicken in walk-in cooler Advised to store properly
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shell eggs in sandwich table at cook line; reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 1 hour; as per operator door left opened during receiving foods; door to be kept closed curry sauce (54F - Cold Holding); wantons (50F - Cold Holding) at cook line; as per operator foods not prepared or portioned today; foods on TPHC since 10:30; no time marking or form; printed form; time marked;
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/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl used to dispense rice; removed
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Non-food grade paper/paper towel used as liner for food container. Hand towel with spring rolls - operator removed.
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.