THAI LOTUS
137 US 1
Florida, 33469
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/27/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair- gaskets torn at cooler at cook line Repeat Violation Warning - From follow-up inspection 2023-10-27: **Time Extended**
Food safety inspection conducted on 10/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/26/2023
High Priority
11
Intermediate
2
Basic
9
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
- 14-01-5:Basic - Bowl used to dispense edamame at cook line; removed Corrected On-Site Warning
- 12B-07-4:Basic - 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 Corrected On-Site Warning
- 40-06-5:Basic - 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 Corrected On-Site Warning
- 14-11-5:Basic - Equipment in poor repair- gaskets torn at cooler at cook line Repeat Violation Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside- back exit door Warning
- 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment- wall and handwash sink next to dishwasher Removed Corrected On-Site Warning
- 42-03-5:Basic - 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; Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); fixed to 50 ppm Corrected On-Site Warning
- 03D-01-5:High Priority - 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 **Corrective Action Taken** Warning
- 12A-07-5:High Priority - 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; Corrected On-Site Warning
- 22-45-4:High Priority - 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; Corrected On-Site Warning
- 08A-02-6:High Priority - 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 Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - 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 ; Repeat Violation Admin Complaint
- 01B-02-5:High Priority - 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; Warning
- 03A-02-5:High Priority - 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 ; **Corrective Action Taken** Warning
- 03F-01-5:High Priority - 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; Warning
- 03F-02-5:High Priority - 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; Corrected On-Site Warning
- 03B-01-6:High Priority - 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; **Corrective Action Taken** Warning
- 41-10-4:High Priority - 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 Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- can opener rust and food debris Warning
- 27-16-4:Intermediate - 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; **Corrective Action Taken** Warning
Food safety inspection conducted on 10/26/2023 revealed 22 total violations (11 high priority, 2 intermediate, 9 basic).
Inspection on 9/27/2023
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
- 14-01-5:Basic - Bowl used to dispense edamame at cook line Removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair- gasket torn at cooler at cook line
- 08B-38-4:Basic - Food stored on floor- soy sauce bucket by dry storage room Advised to store 6 inches off the floor
- 10-06-5:Basic - 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 Corrected On-Site
- 08A-02-6:High Priority - 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 Corrected On-Site
- 08A-05-6:High Priority - 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 Corrected On-Site
Food safety inspection conducted on 9/27/2023 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).