DirtyFLRestaurant Inspection Data

THAI WEST

West Indiantown Road
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/11/2025

Inspection #: 3610293

Inspection Date: 7/10/2025

Inspection #: 3610293

Inspection Date: 12/3/2024

Inspection #: Visit ID: 10728431

  • 22-41-4:High Priority - - From initial inspection : 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. Dish machine Chlorine sanitizer 0ppm. Advised operator to sanitize in triple sink. Warning - From follow-up inspection 2024-12-03: Dish machine runs on temperature. Observed dish machine at 167F**Complied**

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8868942

  • 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. Dish machine Chlorine sanitizer 0ppm. Advised operator to sanitize in triple sink. 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 salmon not in commercial packaging over fully cooked fish cakes at reach in freezer. Operator stored properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - 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. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gloss enamel stored over avocado's at dry storage rack. Operator stored properly.Corrected On-Site Corrected On-Site Warning
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken** Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and or mold like substance. Warning
  • 16-37-1:Intermediate - 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. Warning
  • 41-17-4:Intermediate - 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. Corrected On-Site Warning

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8788911

  • 14-01-5:Basic - Bowl with no handle inside bin of rice in back storage area. Operator removed. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator labeled and moved. Corrected On-Site
  • 08B-36-4:Basic - 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. **Corrective Action Taken**
  • 10-17-4:Basic - In-us /knives stored in cracks between reach in cooler at cook line. Operator removed. Corrected On-Site
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken**

Inspection Date: 6/21/2024

Inspection #: Visit ID: 8698031

  • 08B-17-4:Basic - 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. Corrected On-Site
  • 12A-12-4:High Priority - 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.
  • 01B-13-4:High Priority - 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.
  • 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 with a time stamp of 11am-3pm still in use at 3:06pm.
  • 02C-03-5:Intermediate - 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. Corrected On-Site

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8463567

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense peanuts. Operator removed. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator segregated. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site
  • 14-31-5:High Priority - 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. **Corrective Action Taken**
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8386306

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public- in walk-in cooler; Operator stored properly Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Cold holding unit has presence of build up ice on top part; ambient temperature 51 F;
  • 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- handle touching seaweed salad Operator removed Corrected On-Site
  • 10-07-4:Basic - 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 Corrected On-Site
  • 03A-02-5:High Priority - 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; **Corrective Action Taken**
  • 03D-06-5:High Priority - 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; **Corrective Action Taken**
  • 03F-10-5:Intermediate - 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 Corrected On-Site