WATTANA THAI RESTAURANT
7201 S DIXIE HWY, West Palm Beach FL 33405
Last inspected Jul 18, 2025 · 6 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
FEB 24
AUG 24
NOV 24
JUL 25
▼ IMPROVING
5 inspections trending up, 40 points better than where it started.
Stop Sale issued due to adulteration of food product. Five dead flies in bucket of noodles at triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell egg then proceeded to grab single service item to plate entree without washing hands and changing gloves. Advised operator of proper handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (49F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill.
Dead roaches on premises. 1 dead roach on floor at entrance of kitchen. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.
Nov 22, 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 ▾
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. Employee handling the soiled dishes then dropped fry basket in the fryer without washing hands. Explained and he washed hands.
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by empty rice cooker. Explained and manager moved the rice cooker.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Personal beverage glass without lid on the table in the kitchen. Explained.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Reach in cooler doors.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. washcloth bucket chlorine over 200 ppm. Explained and manager changed the solution. Chlorine 100 ppm.
In-use wet wiping cloth/towel used under cutting board. Under red cutting board in the kitchen. Explained and employee removed the cloth towel.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Stop Sale issued due to adulteration of food product. Five dead flies in bucket of noodles at triple sink.
Handwash sink used for purposes other than handwashing. Filling pitcher of water in hand sink at front server area Sanitizer bucket in hand sink in kitchen
Buildup of food debris/soil residue on equipment door handles. Microwaves unclean Hand sink faucet knobs unclean
Floor soiled/has accumulation of debris. Under cook line equipment
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops - 111F at front server station
Reach-in cooler interior/shelves have accumulation of soil residues. Interior to bane Marie on cook line Shelves in walk in cooler
Stored food not covered. In freezer chest in kitchen
Time/temperature control for safety food thawed in an improper manner. Food thawing at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. At triple sink
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 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 >200ppm) - operator contacted technician.
Nonfood-grade bags used in direct contact with food. Printed to go bags to store fresh herbs - operator removed.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Fresh eggs over prepared sauces in make table - operator moved eggs to lower shelf.
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. hot line make table - lowboy - rice noodles (47F - Cold Holding); bean sprouts (45F - Cold Holding) not portioned or prepared today operator states held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - lowboy - rice noodles (47F - Cold Holding); bean sprouts (45F - Cold Holding) not portioned or prepared today operator states held overnight and more than 4 hours - see stop sale. hot line make table - Top unit - marinated chicken (45F - Cold Holding); marinated beef (47F - Cold Holding) not portioned or prepared today - operator states held under 4 hours - moved to chest freezer.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine >200ppm) - operator contacted technician
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.
Food not stored at least 6 inches off of the floor. Walk in cooler - bag of carrots on floor - operator moved to chela.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm).
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.