THAI LOTUS RESTAURANT
12100 U.S. HIGHWAY1, STE F, North Palm Beach FL 33408 · 5616268218
Last inspected Apr 6, 2026 · 7 visits since January 2024
APR 24
SEP 24
MAR 25
JAN 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Employee observed touching plated spring rolls with barehands.
★ 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--2026014966 | Jan 7, 2026 | Mar 25, 2026 | $200 |
Inspection history
7 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cheese cake Raw beef over cooked chicken All not commercially packaged in 2 reach in freezers at prep station; stored properly
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floors not maintained smooth and durable- at the cook line and prep areas;
Soiled dry wiping cloth in use on the prep table at cook line; Removed
Jan 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dishwasher before grabbing plate of raw fish for sushi bar, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (68F - Cold Holding) sitting out of cooler per operator for approximately 30 minutes. Item not prepared or portioned today. Advised operator to move back to cooler. Operator did.
Bowl or other container with no handle used to dispense food. Bowl in use in rice container. Advised operator a handled scoop must be used. Operator removed bowl.
Floors not maintained smooth and durable.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, diced tomatoes (56F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. Operator discarded. At Sushi Bar, raw fish-Wahoo (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1/2hour. Advised operator of proper cold holding parameters. Operator placed item into reach in freezer to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, wiping cloth Sanitizer Bucket (Chlorine 200+ppm). Exceeding the maximum concentration allowed. Operator diluted solution to correct to Chlorine 100ppm.
Floors not maintained smooth and durable. Throughout kitchen.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not maintained smooth and durable. Throughout kitchen linoleum tiles missing.
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from bucket of water.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in dish area sink - operator instructed employee to wash hands at the hand wash station - employee wash hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi station display case - tuna (52F - Cooling); salmon (53F - Cooling); escolar (52F - Cooling) at 11:55am all ambient cooling since 10:00am recheck 20mins tuna (53F - Cooling); escolar (52F- Cooling); salmon (54F -Cooling). Operator moved to freezer for quick chill.
Handwash sink used for purposes other than handwashing. Hot Line hand sink sponge inside - operator removed.
Required employee training expired 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. Sushi station reach in cooler - Chopped tuna in reduced oxygen package- educated operator on proper thawing procedures. Operator opened package.
Floors not maintained smooth and durable. Throughout kitchen linoleum tiles missing.
In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen to go outside returned to work and immediately began putting away clean dishes. Hands not washed. Educated on site.
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. Employee observed touching plated spring rolls with barehands.
Employee washed hands with no soap. Chef observed handling raw shrimp and washed hands without using soap. Employee rewashed hands with soap.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee in kitchen observed handling soiled dishes and then picked up plated food to be served. Hands not washed in between.
No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
No soap provided at handwash sink. End of cook line
Spray bottle containing toxic substance not labeled. Spray bottle on floor at dish machine
Bowl or other container with no handle used to dispense food. Cup as scoop in rice by back door
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over ice machine
Cutting board has cut marks and is no longer cleanable. Three cutting boards on shelf at prep table next to rice warmer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F on cook line
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Operator states Sushi rice held overnight and more than 4 hours - not discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice (109F - Reheating) 11:15am reheating since 10:30am recheck 20mins 118F - reheating in rice warmer at this rate white rice will not reach 165F in 2 hours - operator moved to microwave to reheat. After removed from microwave white rice (182F - Reheating).
Bowl or other container with no handle used to dispense food. Soup bowl in panko bin - operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi station - operator removed open beverage from prep surface.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop handle touching rice in rice warmer - operator removed rice scoop.
Stored food not covered. Reach in freezer - frozen dumplings not covered -operator covered.
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.