THAI NOODLE
2677 FOREST HILL BLVD, West Palm Beach FL 33406 · 5616412665
Last inspected Apr 16, 2026 · 12 visits since December 2023
APR 24
AUG 24
FEB 25
SEP 25
APR 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. 1 live roach in kitchen crawling on floor under dry storage shelves across from cook/expo line. Advised Operator to eliminate live roach, clean and sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025027744 | Feb 11, 2025 | Apr 14, 2025 | $400 |
Inspection history
12 visits, newest first
Apr 16, 2026□ Call Back - 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
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Apr 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
Show 5 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 10ppm) Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm.
Handwash sink used for purposes other than handwashing. Blender pitcher in hand sink at cook line, floor fan in employee restroom hand sink. Operator removed items from hand sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inoperable due to water damage.
No paper towels or mechanical hand drying device provided at handwash sink. No Paper towels employee restroom, unable to dispense paper towels in women's restroom.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Container of medicine improperly stored. Testosterone capsules over soy sauce and seasonings at storage rack. Operator removed testosterone capsules.
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 10ppm) Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: bean sprouts (69F - Cold Holding); cut cabbage (57F - Cold Holding); hydrated noodles (59F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. Time control procedure emailed to operator. True Cooler: raw chicken (47F - Cold Holding); curry sauce (coconut milk) (44F - Cold Holding); cooked boba (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned products to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ambient temperature: cooked rice (104F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at hot cook line.
Handwash sink used for purposes other than handwashing. Blender pitcher in hand sink at cook line, floor fan in employee restroom hand sink. Operator removed items from hand sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inoperable due to water damage.
No paper towels or mechanical hand drying device provided at handwash sink. No Paper towels employee restroom, unable to dispense paper towels in women's restroom.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food debris and mold like substance.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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 and then handled clean utensils, unwrapped single service take out container while preparing and packaging cooked food for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; bean sprouts (72F - Cold Holding); cooked rice (70F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature less than 2 hours, placed in ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cut cabbage (75F - Ambient Cooling 12:50/75F 1:20). Operator stated cabbage cut at 11:00am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean and sanitize interior of ice machine.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator went from taking customers order, handling menus and payment, entered kitchen, put on gloves and began handling and preparing food for customers without washing hands. Discussed with Operator who then washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over tofu. Operator moved raw shell eggs to bottom shelf.
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; portioned plastic bag of raw chicken stored over portioned plastic bags of raw scallops. Operator moved raw chicken to bottom shelf.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on floor under dry storage shelves across from cook/expo line. Advised Operator to eliminate live roach, clean and sanitize area.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Raw shell eggs/bean sprouts/cut cabbage no time mark. Operator stated held 2 hours, applied time mark.
No paper towels or mechanical hand drying device provided at handwash sink next to dish machine. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. Bowl used to dispense cornstarch/sugar. Operator removed bowl.
Dead roaches on premises. 6 dead roaches on floor under triple sink. Advised Operator to remove dead roaches, clean and sanitize areas.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cornstarch and sugar storage container(s); scoop handle submerged in cornstarch/sugar. Operator removed scoops.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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. At walk-in freezer; portioned bags of raw chicken stored over raw fish. Operator moved chicken below fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; hot and sour cooked mushroom soup (96F - Hot Holding); cooked vegetables in chicken broth (103F - Hot Holding). Operator stated items cooked prior to being placed in steam table, held for 5 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 3 hours, moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; hot and sour cooked mushroom soup (96F - Hot Holding); cooked vegetables in chicken broth (103F - Hot Holding). Operator stated items cooked prior to being placed in steam table, held for 5 hours. See Stop Sale.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority1 Intermediate2 Basic
Show 12 findings ▾
Dented/rusted cans present. At dry storage area; 1 #5 size can Hoisin sauce. See stop sale.
Non-food grade paper/paper towel used as liner for food container. At glass door reach in cooler; bleached non-food grade paper towels used to line container of washed cut scallions and cilantro. Operator removed.
Raw animal food stored in same container as ready-to-eat food. At cook line; raw shell eggs stored in same container as washed/cut broccoli. See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped portioned raw chicken over cooked duck. Operator moved raw chicken below duck.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At cook line; raw shell eggs stored in same container as washed/cut broccoli. 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 walk-in cooler; cooked rice (49F - Cold Holding); rice noodles rehydrated in water (47F - Cold Holding); bean sprouts (50F - Cold Holding); tofu (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked rice (49F - Cold Holding); rice noodles rehydrated in water (47F - Cold Holding); bean sprouts (50F - Cold Holding); tofu (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At cook line prep table next to cook top; cooked rice (65F - Cold Holding); bean sprouts (58F - Cold Holding); rice noodles rehydrated in water (56F - Cold Holding). Operator stated items not prepared or portioned today, being held on time less than 1 hour, no time mark applied, no written procedures available for use of time as a public health control, applied appropriate time mark.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sushi bar; Sanitizer Bucket (Chlorine - 200+ppm). Operator diluted to chlorine 100ppm.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar; Sushi rice (TPHC), time mark applied. At cook line prep table next to cook top; cooked rice (65F - Cold Holding); bean sprouts (58F - Cold Holding); rice noodles rehydrated in water (56F - Cold Holding). Operator stated items not prepared or portioned today, being held on time less than 1 hour, no time mark applied, no written procedures available for use of time as a public health control. Provided form to Operator, advised to fill out completely.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line flip top cooler; employee beverage container on cutting board. Operator removed.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Observed: Non-food grade paper/paper towel used as liner for food container. At cook line; non food grade paper used to line bottom of container of shrimp. Operator removed paper towels. Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. At walk in cooler; Non food grade “Thank You” bag used to store salad greens. Operator removed from bag. Priority: High Priority
Observed: Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/2023 Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; Raw chicken stored over coconut. Operator moved raw chicken. Priority: High Priority
Observed: 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; bowl of raw chicken stored over portioned bags of raw pork. Operator moved chicken below pork. Priority: High Priority
Observed: 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 low boy at sushi station; spicy tuna (57F - Cold Holding). Operator stated not prepared or portioned today. Stored in cooler overnight. See Stop Sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy at sushi station; spicy tuna (57F - Cold Holding). Operator stated not prepared or portioned today. Stored in cooler overnight. See Stop Sale. At prep table next to cook line; bean sprouts (55F - Cold Holding); cooked rice (52F - Cold Holding; Operator stated not prepared or portioned today, being held at room temperature for 2 hours. Advised operator to use Time as a Public Health Control. Operator placed time mark. Priority: High Priority
Observed: Probe thermometer not within the intended measuring range of use. Probe thermometer does not register below 70F. Priority: Intermediate
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.