THAI LOTUS RESTAURANT
201 N US HWY 1 STE C4, Jupiter FL 33477 · 5613209121
Last inspected Aug 14, 2026 · 10 visits since September 2023
JUL 24
DEC 24
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawling on sushi bar display cooler. Approximately 3 live roaches crawling on wall at sushi bar. Discussed with operator who began to kill roaches and clean and sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016697 | Jan 12, 2026 | Apr 9, 2026 | $200 |
| 2--2023062161 | Oct 26, 2023 | Nov 20, 2023 | $200 |
Inspection history
10 visits, newest first
Aug 14, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line soiled discussed with operator to clean and sanitize.
Aug 13, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used in direct contact to wontons, discussed with operator to remove.
Pesticide use not in accordance with manufacturer's directions. Operator using house hold pest spray to kill roaches in kitchen, discussed with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above rice noodles, discussed with operator who corrected storage of products.
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. In walk in freezer raw chicken skewers stored above raw beef neither product commercially packaged, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawling on sushi bar display cooler. Approximately 3 live roaches crawling on wall at sushi bar. Discussed with operator who began to kill roaches and clean and sanitize area.
Handwash sink not accessible for employee use at all times. Hand washing sink at cook line blocked by dirty dishes, discussed with operator who removed.
Dead roaches on premises. Approximately 30 dead roaches on glue trap behind door at sushi bar. Approximately 2 dead roaches on floor by back door. Approximately 9 dead roaches around mop sink. Approximately 4 dead roaches under dishing station. Approximately 1 dead roach in employee bathroom on floor.
No handwashing sign provided at a hand sink used by food employees. At hand washing sink next to 3 compartment sink, discussed with operator to install sign.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line soiled discussed with operator to clean and sanitize.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw ground chicken over unwashed lettuce in walk-in coolers; advised to store properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grabbing garbage can and continue using working with foods without changing gloves and washing hands first; educated; employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauce (45F - Cold Holding); ground chicken (45F - Cold Holding); in walk-in coolers; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice; and lowered thermostat
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by three compartment sink
Cutting board has cut marks and is no longer cleanable- at cook line
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
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. Employee wiped food debris on soiled apron touched ready to eat foods without washing hands; chef educated; employee washed hands
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. Observed employee cutting lettuce for pre portioned salads with bare hands at servers area; Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable, and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale
Employee washed hands with no soap. Employee touching lettuce used in salads with bare hands was asked to wash hands and put gloves before finishing to prep foods like cooked- employee rinsed hands with water for a few seconds without using soap and put gloves and started to cut lettuce. Educated; employee washed hands with soap in handwashing
Food contaminated by employees - 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. Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable, and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50F - Cold Holding); white fish (50F - Cold Holding); cream cheese (50F - Cold Holding); eel (54F - Cold Holding)in cooler at sushi bar; food not prepared or portioned today; food out of temperature for approximately 2 hours; moved on the bottom cooler; chicken (46F - Cold Holding); pork (44F Cold Holding ); shrimp (46F - Cold Holding); curry sauce (46F - Cold Holding);in walk-in freezer; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in freezer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking on the phone, touching cell phone touching clean cutting boards and other clean utensils Educated and employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 - sushi rice at sushi bar from yesterday- 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 - sushi rice at sushi bar from yesterday- See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Handwash sink at sushi bar used for purposes other than handwashing- bucket stored inside Removed
Food stored on floor- chicken bucket on walk-in freezer Stored properly
In-use tongs stored in cracks between pieces of equipment- stored between faucet and wall at handwashing sink at sushi bar Removed
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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); Operator changed chlorine bucket - to 50 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishmachine( chlorine)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- in the kitchen mostly above shelves storing single service items
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Presence of black like substance on reach in cooler lid at cook line
Oct 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair- gaskets torn at cooler at cook line
Oct 26, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 11 high priority.
11 High priority2 Intermediate9 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. red curry (134-110F - Cooling)at 2:00 since 12:00;in walk-in cooler; food never reached 70 F within 2 hours; food covered during cooling process; operator returned food to reheat to 165 F and start cooling process again
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changed tasks and put gloves on to work with food before washing hands; educated; employees washed hands and put gloves on;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Rice pot not sanitized after washed and rinsed at three compartment sink at sushi station; operator educated and placed in dishwasher;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over cooked rice and panko not commercially packaged at freezer at sushi station Stored propane
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over curry sauce in cooler 1 at cook line; Raw fish and raw fish eggs over wasabi and cut vegetables in cooler at sushi station;
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice - not discarded after 4 hours;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (45F - Cold Holding); chicken (45F - Cold Holding); beer (45F - Cold Holding); pork (45F - Cold Holding); fried rice (77F - Cold Holding); bean sprouts (44F - Cold Holding); rice noodles (51F - Cold Holding)in second 3 door cooler at cook line; as per opioids not prepared or portioned today; foods out of temperature for approximately 1 1/2 hrs. Foods moved to freezer; rechecked chicken shrimp and pork at 2:45 to 38 F;
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice - not discarded after 4 hours;
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- sushi rice at sushi station; as per operator food on time since 10:00 am; time marked;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (88F - Hot Holding);at cook line; food out of temperature for approximately 2 hours; operator decided to discard food;
Toxic substance/chemical improperly stored. Quaternary Sanitizer wipes and Windex bottle stored with single service items at prep station/ bar in the dining room and sushi bar; removed
Food-contact surface soiled with food debris, mold-like substance or slime- can opener rust and food debris
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sinks - by three compartment sink and prep station in the dining room; operator was able to turn water on at HWS by three compartment sink only;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl used to dispense edamame at cook line; removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water and cup of water stored at prep table at sushi station and cook line; removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- cell phone on prep table at sushi station; removed
Equipment in poor repair- gaskets torn at cooler at cook line
Exterior door has a gap at the threshold that opens to the outside- back exit door
In-use spatula stored in cracks between pieces of equipment- wall and handwash sink next to dishwasher Removed
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles- deferent types of tools stored with spatulas and cook utensils inside apron pockets at cook line and food prep area / bar in the dining room advised operator to remove;
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); fixed to 50 ppm
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over edamame not commercially packaged in reach in freezer at cook line; operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over curry sauce in cooler at cook line; Raw salmon over sushi rice in cooler at sushi station Foods stored properly
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
Bowl used to dispense edamame at cook line Removed
Equipment in poor repair- gasket torn at cooler at cook line
Food stored on floor- soy sauce bucket by dry storage room Advised to store 6 inches off the floor
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle stored inside food container and touching chicken at cook line; 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.