THIRSTY TURTLE IBIS, LLC
10130 NORTHLAKE BLVD, West Palm Beach FL 33412 · 917-412-1971
Last inspected Jul 15, 2026 · 14 visits since October 2023
FEB 25
JUL 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At kitchen, 3 live small flying insects landing on prep tables.
★ 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--2024022147 | Mar 28, 2024 | May 16, 2024 | $200 |
Inspection history
14 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touched garbage can then proceeded to touch utensils without washing hands. Advised operator of proper hand washing. Employee washed hands.
Live, small flying insects found At kitchen, 3 live small flying insects landing on prep tables.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At kitchen reach in cooler, Conch soup, chili, scampi, cheese sauce dated 7/2, exceeding 7 days. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At kitchen reach in cooler, Conch soup, chili, scampi, cheese sauce dated 7/2, exceeding 7 days. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced tomatoes (49F - Cold Holding); cheese (51F - Cold Holding); cooked mushrooms (44F - Cold Holding), it prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Toxic substance/chemical improperly stored. At kitchen, spray bottle with chemical stored on shelf with soda boxes. At cook line, opened bag of cough drops stored above steam table. Operator removed.
No soap provided at handwash sink. At kitchen, no hand soap at designated hand sink. Operator provided soap
Non-service animals permitted in the premises of the establishment. Non service animal inside of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, foods-Soups, sauces, prepared onsite and held over 24 hours not properly date marked.
Spray bottle containing toxic substance not labeled. At dish area, unlabeled spray bottle containing chemical.
Equipment in poor repair. At kitchen, reach in cooler door in disrepair.
Food stored on floor. At walk in cooler and walk in freezer, foods stored on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over cut, washed lettuce. Advised operator of proper storage. Operator stored correctly.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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 used bare hands to touch ready to eat food -potato chips without an approved AOP. Advised operator of proper procedure for handling food with bare hands. Operator discarded food item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, clam chowder (123F - Hot Holding); mashed sweet potatoe (97F - Hot Holding). Operator stated items held in unit approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line, no paper towels at designated hand sink.
Bowl or other container with no handle used to dispense food. At kitchen prep table, bowls used as scoops for flour, sugar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted.
Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pots not properly stored for air drying. Wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line steam table, in use utensils stored in standing water 117F. Operator removed.
Time/temperature control for safety food thawed in an improper manner. At kitchen, raw calamari thawing in standing water. Operator removed from water and placed into refrigeration.
Sep 27, 2025□ 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 ▾
No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink.
Sep 26, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entreated kitchen and proceeded to engage in food preparation without washing their hands - educated operator- employee washed their hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and then proceeded to handle clean utensils and prepare food with out washing their hands- educated operator- employee washed their hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler drawers - raw Philly beef stored over raw scallops- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line drawers - Raw ground beef 44-45F- cold holding. Raw scallops 45F- cold holding, raw chicken 45F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed food in walk in cooler to quick chill.
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 reach in cooler drawers- fish dip portioned on monday with no date mark- operator date marked.
Handwash sink used for purposes other than handwashing. At bar by handwashing sink- empty bucket in sink- operator removed.
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment. At cook line knife stored in between reach in cooler and prep counter- operator removed and placed to be washed.
No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- cooked potatoes 122F - hot holding- food out of temperature for 20 minutes- operator placed on stove to reheat to 165F.
Spray bottle containing toxic substance not labeled. At dishwashing area- red chemical spray bottle not labeled- operator labeled.
Wiping cloth sanitizing solution stored on the floor- operator removed.
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 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 0ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline-sliced provolone 49-52F cold holding, sliced Swiss cheese 49-52F cold holding, shredded cheese 49-51F-cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
Clam tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at end of cookline- chopped lettuce 52-56F at 1:45 to 52-56F at 2:15 ( cooling since 11:00), diced tomatoes 54-56F at 1:45 to 51-56F at 2:15 ( cooling since 11:00), cooked beets 52-54F at 1:45 to 51-56F at 2:15( cooling since 11:00)- at current rate of cooling food will not reach to 41F within remaining time- operator moved food to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Bucket in hand wash sink by back door- operator removed.
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 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)
Raw animal food stored over/not properly separated from ready-to-eat food. At Tall reach in cooler- raw ground beef stored over cooked onions.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dish washing area- employee handled dirty dishes then proceeded to handle clean dishes and serve food without washing their hands- educated operator - employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline-sliced provolone 49-52F cold holding, sliced Swiss cheese 49-52F cold holding, shredded cheese 49-51F-cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
At cookline- Clams tag removed from original container prior to container being emptied.
Clam tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at end of cookline- chopped lettuce 52-56F at 1:45 to 52-56F at 2:15 ( cooling since 11:00), diced tomatoes 54-56F at 1:45 to 51-56F at 2:15 ( cooling since 11:00), cooked beets 52-54F at 1:45 to 51-56F at 2:15( cooling since 11:00)- at current rate of cooling food will not reach to 41F within remaining time- operator moved food to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Bucket in hand wash sink by back door- operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled - operator labeled.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep counter and cooler- operator removed.
Oct 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 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 0ppm)
Handwash sink used for purposes other than handwashing. At prep area handwash sink with bucket inside- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- by prep area handwash sink - operator provided.
In-use knife/knives stored in cracks between pieces of equipment. At cookline counter- knife between reach in cooler and prep counter.
Time/temperature control for safety food thawed in an improper manner. At prep area- shrimp defrosting in bucket of standing water - operator removed.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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 corrected to 100ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw fish not commercially packaged stored over pre cooked food.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over dressing- operator moved to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in coolers salmon in commercially packaged Reduced oxygen packaging not removed from packaging before thaw- see stop sale.
At reach in cooler by -Oysters tag removed from original container prior to container being emptied.
Clam tags not marked with last date served.
Manager or person in charge lacking proof of food manager certification.
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. At walk in coolers salmon in commercially packaged Reduced oxygen packaging not removed from packaging before thaw- see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink prep table operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes stored on prep counter- operator removed.
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served.
Oct 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked pasta at 12:30 46-47F( cooling overnight)- food covered in plastic wrap- at current rate if cooling food did not reach 41F within 6 hours- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw ground beef stored over raw fish - operator moved ground beef to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked pasta at 12:30 46-47F( cooling overnight)- food covered in plastic wrap- at current rate if cooling food did not reach 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- sliced cheese 60F- cold holding, sliced tomatoes 51F- cold holding, cooked corn51F- cold holding, Swiss cheese 51F- cold holding, cooked mushrooms 52F- cold holding- as per operator food not prepared or portioned today - food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline near fryer- cooked fish 109F- hot holding, cooked potatoes 109F- hot holding - food left out- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler by prep area- conch fritters made Monday 10/16/2023 not date marked - operator marked.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled- operator labeled.
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. At walk in cooler- salmon thawing in packaging bearing label - operator removed package.
Opened employee beverage container in a cold holding unit with food to be served to customers. At reach in cooler near dish machine- open bottle of water stored inside cooler- operator 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.