DirtyFLRestaurant Inspection Data

THAI LOTUS RESTAURANT

Health inspection records show THAI LOTUS RESTAURANT in JUPITER has 4 inspections with a food safety rating of 2.4/5. Recent inspections show improving food safety practices.

137 US 1
Florida, 33469
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/17/2025

Inspection #: Visit ID: 13463251

  • N/A:No Violations Were Observed

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10912926

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped food debris on soiled apron touched ready to eat foods without washing hands; chef educated ; employee washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 09-01-4:High Priority - 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. Observed employee cutting lettuce for pre portioned salads with bare hands at servers area; Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable , and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee touching lettuce used in salads with bare hands was asked to wash hands and put gloves before finishing to prep foods like cooked- employee rinsed hands with water for a few seconds without using soap and put gloves and started to cut lettuce. Educated; employee washed hands with soap in handwashing Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees - 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. Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable , and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50F - Cold Holding); white fish (50F - Cold Holding); cream cheese (50F - Cold Holding); eel (54F - Cold Holding)in cooler at sushi bar; food not prepared or portioned today ; food out of temperature for approximately 2 hours; moved on the bottom cooler ; chicken (46F - Cold Holding); pork (44F Cold Holding ); shrimp (46F - Cold Holding); curry sauce (46F - Cold Holding);in walk-in freezer; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in freezer **Corrective Action Taken** Warning

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8829313

  • 08B-38-4:Basic - Food stored on floor- chicken bucket on walk-in freezer Stored properly Corrected On-Site
  • 10-17-4:Basic - In-use tongs stored in cracks between pieces of equipment- stored between faucet and wall at handwashing sink at sushi bar Removed Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking on the phone, touching cell phone touching clean cutting boards and other clean utensils Educated and employee washed hands Corrected On-Site
  • 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 identified in the written procedure as a food held using time as a public health control has no time marking - sushi rice at sushi bar from yesterday- See Stop Sale
  • 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 bar from yesterday- See Stop Sale
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 31A-11-4:Intermediate - Handwash sink at sushi bar used for purposes other than handwashing- bucket stored inside Removed Corrected On-Site

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8743698

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- in the kitchen mostly above shelves storing single service items
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Presence of black like substance on reach in cooler lid at cook line
  • 22-41-4:High Priority - 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 changed chlorine bucket - to 50 ppm Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishmachine( chlorine)