THAI WEST
9260 W INDIANTOWN RD B4, Jupiter FL 33478 · 561-842-9378
Last inspected Jun 23, 2026 · 11 visits since August 2023
AUG 24
NOV 24
JUL 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee switched from working with raw food without washing hands. At cook line observed employee grab plate with bare hand and place raw chicken on it to transfer to cook line and then place same plate on prep table.
★ 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--2025056274 | Jul 10, 2025 | Aug 25, 2025 | $400 |
Inspection history
11 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Non-food grade paper towel used as liner for food container for chicken wings. Operator removed paper towel.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken stored over shrimp in cooler on cook line. Operator removed shrimp.
Handwash sink not accessible for employee use at all times. Tuna thawing in sink. Sushi Chef removed tuna
Bowl or other container with no handle used to dispense food sugar in dry storage area. Operator removed bowl.
Show the remaining 1 finding ▾
In-use spoon not stored with handle above the top of time/temperature control for safety food and rim of the container of ground tuna at sushi bar. Sushi Chef removed spoon.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 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 0ppm.
Handwash sink used for purposes other than handwashing steel wool stored in sink. Operator removed.
Bowl or other container with no handle used to dispense sugar and rice. Operator removed bowls..
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 3 hours ago at front counter. Operator removed vacuum package.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust outside of glass door freezer on cook line.
Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator set placed in sanitizing solution bucket.
Jul 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Cucumber wrapped and in direct contact with paper towel at sushi low boy cooler. Advised operator to remove paper towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over fully cooked ground chicken, both products not in commercial packaging at reach in freezer on cook line. Operator stored products properly.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed Hydrated noodles in kitchen. Per operator, noodles have been hydrating since 10am. Observed noodles still in use at 2:03pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across wok station: chicken (50F - Cold Holding); Pork (45F - Cold Holding); Beef (47F - Cold Holding); shrimp (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use ice bags with product and only stock minimal amounts of tcs foods.
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. See stop sale. Observed Hydrated noodles in kitchen. Per operator, noodles have been hydrating since 10am. Observed noodles still in use at 2:03pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked boba (113F - Hot Holding) Observed in crock pot by front register area. Per operator, out of temperature for approximately 3.75 hours. Advised operator to use time control. Advised operator to discard product at 4 hour mark.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dish machine Chlorine sanitizer 0ppm. Advised operator to sanitize in triple sink.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 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. Dish machine Chlorine sanitizer 0ppm. Advised operator to sanitize in triple sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not in commercial packaging over fully cooked fish cakes at reach in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coconut milk (61F - Cold Holding) Observed in soup Bain at cook line. 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 mark for remaining 2 hours.
Toxic substance/chemical improperly stored. Gloss enamel stored over avocado's at dry storage rack. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. miso soup (108F - Cooling) at 1:52; cooling since 12:15 - 99F at 2:10 Observed on counter at cook line. At current rate of cooling product will not reach 70F within 2 hours. Operator moved to freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and or mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets and Chlorine test strips for dish machine.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under triple sink. Per operator, unsure of type of chemical in spray bottle. Operator discarded chemical.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table at cook line- Hydrated noodles ambient cooling at room temperature 80F rehydrated 3 hours ago. Operator placed ice bags on noodles moved into walk in cooler. Rechecked noodles 30 minutes later down to 49F.
Bowl with no handle inside bin of rice in back storage area. Operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. Operator labeled and moved.
Food stored in a location that is exposed to splash. Water leaking from the ceiling onto prep cooler. Operator removed all food from prep cooler and placed into another unit.
In-us /knives stored in cracks between reach in cooler at cook line. Operator removed.
Jun 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee switched from working with raw food without washing hands. At cook line observed employee grab plate with bare hand and place raw chicken on it to transfer to cook line and then place same plate on prep table.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 with a time stamp of 11am-3pm still in use at 3:06pm.
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 with a time stamp of 11am-3pm still in use at 3:06pm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter reach in cooler per operator carton of milk opened yesterday morning and held overnight with no date marking, operator applied proper date marking.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler box of unwashed avocados stored over container of cooked rice, operator moved dirty avocados to proper storage.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with raw chicken, beef and pork in glass door freezer on cook line. Reviewed removing bags from food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 60°F, on prep table on cook line. Removed from temperature control 2 hours ago. Not prepped or cooked today. Cook returned sprouts in cold holding unit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
Bowl or other container with no handle used to dispense peanuts. Operator removed.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator segregated.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); shrimp (49F- Cold Holding ) in reach in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tofu (62-63F - Cooling)at 12:57 to 63 F at 1:20 since 10:30;in reach in cooler #1 at cook line; at this rate food will not reach 41° F within 4 hours; food moved to different cooler;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed during inspection and operator posted
Employee personal food not properly identified and segregated from food to be served to the public- in walk-in cooler; Operator stored properly
Equipment in poor repair. Cold holding unit has presence of build up ice on top part; ambient temperature 51 F;
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching seaweed salad Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- Rice scoops in water at 122 F and 89 F at cook line Operator discarded water
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.