THAI LOTUS RESTAURANT
137 N US HWY 1, Tequesta FL 33469 · 561.743.0069
Last inspected Aug 17, 2026 · 7 visits since August 2023
SEP 24
DEC 24
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily Fluids procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee washed hands with no soap. Observed employee handling dirty dishes and then wash hand s with no soap and then handle clean dishes. Employee washed hands in hand sink with soap.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm); operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher wash hands in 3 compartment sink. Employee washed hands in hand wash sink
Cardboard used to line food-contact shelves. Observed cardboard on Shelf with rice.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon in water at 81 degrees. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line vent, cook line ceiling tiles and cook line rear wall solided with grease.
Feb 5, 2026Inspection 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 ▾
Dish washer touched dirty dishes and then handled clean dishes without washing hands. Dish washer went to wash his hands.
3 pots of soup stored on floor at cook line. Cook moved to a shelf
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. Tuna removed from freezer this morning, not removed from vacuum package at sushi bar. Sushi chef removed package.
In-use scoop in non-time/temperature control for safety food not stored with handle above top of flour within a closed container in dry storage area. Operator removed scoop.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Sliced cucumber stored and in direct contact with paper towel at sushi station. Operator replaced with wax paper.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (60F - Cold Holding) Observed at flip top cooler on cook line filled at least two inches above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in bottom portion of cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to add water to achieve 50-100ppm for chlorine sanitizer.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans on rack that has an accumulation of rust by dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of to go food boxes in kitchen.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Observed raw chicken over raw soft shell crab at chest freezer on cook line. Operator stored properly.
Handwash sink used for purposes other than handwashing. Handwashing sink at cook line has portion cup, spatula and food debris. Operator removed unauthorized items.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed Tylenol and baby powder over curry paste and seasoning in dry storage. Operator stored properly.
Non-food grade paper/paper towel used as liner for food container. Observed Paper towel lining curry puffs in walk in cooler. Operator removed paper towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cooked rice at reach in chest freezer, both products not in commercial packaging, raw shrimp over cooked rice at flip top cooler on cook line. Operator stored all products properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily Fluids procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef (52F - Cooling) at 11:43 - cooling since 10:00 - 52F at 12:05 Observed at tall stainless cooler on cook line in container with tight fitting lid. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Storage shelf with clean mixing bowls, shelves rusted and oil residue at dish washing area. Advised operator to clean and or replace shelves.
Mar 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 2 hours ago. Sushi chef time marked.
Coconut curry sauce stored on floor at cook line. Operator placed on a shelf.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used on top of cutting board as liner at frying station Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (66F - Cold Holding) at cook line; as per operator using 4 hour plan; food not listed in the plan; operator added and time marked; food out of temperature since 12:00 pm;
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 - sprouts at cook line; operator time marked; food out since 12:00 pm
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board has presence of mold like substance; operator placed paper towels to continue using; educated; operator discarded
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off; operator turned water back on; hot water handle not working properly
Cardboard used in between food-contact prep table and cutting board at cook line; operator removed
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash- clean and sanitized utensils stored next to handwash sink at cook line; Educated operator and advised to stored in different protected place or place a shield;
Employee with no hair restraint while engaging in food preparation.
Food stored in a location that is exposed to splash/dust. Employee cutting vegetables next to handwash sink at cook line; foods exposed to splash when washing hands/ using handwash. Advised operator to put up a shield between prep table and handwash sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoon in 88 F water at sushi bar Operator discarded water
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored above crab Rangoon in walk-in cooler 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.