PEPPERMINT THAI
11328 OKEECHOBEE BLVD, Royal Palm Beach FL 33411 · 561-333-8005
Last inspected Mar 5, 2026 · 8 visits since August 2023
FEB 24
AUG 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between F 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 beef in walk in cooler. Operator reorganized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026033127 | Mar 5, 2026 | Jun 17, 2026 | $600 |
| 2--2026001798 | Oct 31, 2025 | Jan 26, 2026 | $1,200 |
| 2--2024056912 | Aug 22, 2024 | Oct 31, 2024 | $1,200 |
| 2--2024026833 | Apr 16, 2024 | May 29, 2024 | $200 |
| 2--2022014159 | Feb 23, 2022 | Apr 20, 2022 | $1,200 |
| 2--2021012468 | Feb 18, 2021 | Apr 7, 2021 | $400 |
Inspection history
8 visits, newest first
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority2 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw beef stored above ready to eat dumplings, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At glass door cooler, Soft shell crab stored above egg rolls. Advised operator of proper storage. Operator stored correctly.
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. At sushi station, vacuum sealed fish thawed. See stop sale.
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. At reach in cooler, raw chicken (49F - Cold Holding); spicy tuna (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature 4 hours. See stop sale.
Show the remaining 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, raw chicken (49F - Cold Holding); spicy tuna (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature 4 hours. See stop sale.
Toxic substance/chemical improperly stored. At kitchen expo line, can of glass cleaner stored on shelf with food items. Advised operator of proper storage. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener visibly soiled with food debris.
No soap provided at handwash sink. At designated hand sink near cook line, no hand soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
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 sushi station, vacuum sealed fish thawed. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee beverage stored on prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. At dry storage, employee handbags stored on shelf with food items.
Food stored on floor. At cook line, opened oil stored on floor. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup at rear of door, on walls, and around condenser.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 85F. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of working storage food containers soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior door of flip top cooler visibly soiled with food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to surface.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority1 Intermediate9 Basic
Show 17 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 kitchen employee pick up dropped cooking utensil off floor, discard of utensil, and return to food preparation without first washing hands. Educated operator on proper handwashing. Operator instructed employees to wash hands.
Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bag used to store pork in walk in freezer. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above ready to eat tofu in cook line reach in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blow into single use gloves, put on gloves, and begin sushi prep. Discussed contamination risk with operator. Employee discarded gloves, washed hands, and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (75F - Cold Holding) not prepared or portioned today stored at room temperature in sushi prep triple sink. Per operator, item was pulled from cooler less than 1 hour ago. Operator moved item back to reach in cooler to 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. No time mark on fried rice held on time in dry storage area. Per operator item was held for less than 1 hour. Operator applied appropriate time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Warewashing racks soiled with dirt build up/mold like substance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
Floor soiled/has accumulation of debris/grease throughout kitchen prep and dry storage areas.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease. Exterior surface of working containers of food in kitchen heavily soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen prep areas.
Soiled ripped/worn tin foil used as shelf cover throughout kitchen area.
Stored food not covered. Stored frozen fish and scallops not covered in walk in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 28, 2025Administrative 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 ▾
Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler by cookline- non food grade paper towels used as liner for containers with spring rolls- operator removed. At sushi station - non food grade paper towels used as liner for containers with krab sticks.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by dish machine area - raw salmon not commercially packaged stored over cooked fish balls- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station reach in cooler - raw tuna stored over sauces- operator removed.
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 reach in freezer by dish machine area- raw chicken skewers not commercially packaged stored over raw salmon- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter Cooked chicken wonton 71F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed on time as a public health control for remaining time.
Handwash sink not accessible for employee use at all times. At dishwashing area- handwash sink blocked by dishwashing trays- operator removed.
No handwashing sign provided at a hand sink used by food employees- by hand sink near dishmachine area.
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 14 high priority.
14 High priority2 Intermediate3 Basic
Show 19 findings ▾
Container of medicine improperly stored. At dry storage shelf by server area- bottle of pepto- Bismol- stored over single service napkins- operator removed.
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- corrected to 100PPM)
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dirty dishes then washed their hands for 8 seconds before handling clean dishes- educated operator employee washed their 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 handled dirty dishes then proceeded to handle single service to-go containers without washing their hands- educated operator- employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper towels used as liner to store spring rolls- operator removed paper. At reach in cooler non food grade paper towels used as liner to store herbs- operator removed.
Raw animal food stored in same container as ready-to-eat food. At small reach in cooler near cookline- raw shell eggs stored in same container as cooked beef balls- operator removed and stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over green beets- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler - raw crab stored over spring rolls- operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef - over removed and 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. At sushi station - Commercially processed reduced oxygen packaged tuna bearing label to removed from package - not removed - see stop sale.
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. At small reach innco9er near server area- cooked rice 51F- cold holding, tofu 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach innco9er near server area- cooked rice 51F- cold holding, tofu 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- 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 and the time removed from temperature control cannot be determined. No time mark for cut tomatoes and spring rolls used on time as a public health control- operator time marked for remaining 30 minutes.
Toxic substance/chemical improperly stored. At cookline container of mouth wash stored over cutting board and prep counter - operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler - water chestnuts 60-64F at 1:45 to 60-64F at 2:25 ( cooling since 12:00), chopped water chestnuts 71F at 1:45 to 69F at 2:25 ( cooling since 12:00)- food stored in large quantity and covered- at current rate of cooling food will mot reach bro 41F within remaining time- operator placed in walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Water pitcher inside handwash sink by server area- operator removed.
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 sushi station - Commercially processed reduced oxygen packaged tuna bearing label to removed from package - not removed - see stop sale.
In-use knife/knives stored in cracks between pieces of equipment. At cookline knife in between prep counter and reach in cooler- operator removed.
No handwashing sign provided at a hand sink used by food employees- by sushi station and dish washing area hand wash sinks.
Apr 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged over cooked vegetables- operator removed.
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 employee training expired 2023.
Spray bottle containing toxic substance not labeled. Spray bottle of blue multipurpose cleaner not labeled- operator labeled.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Multiple standing fans soiled.
Feb 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged over cooked vegetables- operator removed.
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 chicken not commercially packaged over raw beef- operator removed.
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. Commercially processed reduced oxygen packaged tuna bearing label - not removed from packaging before thawing- 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 and the time removed from temperature control cannot be determined. No time mark for tempura shrimp at sushi station- operator asked for remaining 30 minutes.
Toxic substance/chemical improperly stored. Container of sanitizer stored above soy sauce by front counter near sushi / cashier station. Sanitizer wipes stored above container of sprinkles near server station- operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler- spring rolls 64F at 2:20 to 54F at 3:15 ( cooling since 11:30)- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked with pan on top- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items under sashimi and sushi does not identify if food is raw/ undercooked.
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 employee training expired 2023.
Spray bottle containing toxic substance not labeled. Spray bottle of blue multipurpose cleaner not labeled- operator labeled.
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. Commercially processed reduced oxygen packaged tuna bearing label - not removed from packaging before thawing- see stop sale.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Multiple standing fans soiled.
Raw fruits/vegetables not washed prior to preparation. At sushi station- in use avocados with stickers attached - operator removed.
Wiping cloth sanitizing solution stored on the floor- operator moved off floor.
Aug 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes. I spoke with operator and dishwasher washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above duck sauce in refrigerator by fryer. Operator placed raw beef on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at Flip top refrigerator; chicken (50-60F - Cold Holding) due to over filled, Operator removed the overfilled food. 2) observe at Lowboy refrigerator; beef, chicken,meatballs (44-45F - Cold Holding). Operator moved food to other refrigerator. 3) observe at Lowboy refrigerator; tofu (50F - Cold Holding) Operator stated less then 2 hour and moved to other refrigerator.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100ppm
Handwash sink used for purposes other than handwashing. Ob 2 plates and food debris in hand wash sink at cook line. Operator removed.
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. Observe with tuna and salmon.
Food stored on floor. Observe plastic container on floor in walk-in refrigerator and cases of food on floor in walk-in freezer.
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.