DirtyFLRestaurant Inspection Data

MALAKOR THAI EXPRESS

MALAKOR THAI EXPRESS in LOXAHATCHEE has 9 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections show improving food safety practices.

15673 SOUTHERN BLVD UNIT 100, LOXAHATCHEE 33407

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/26/2025

Inspection #: Visit ID: 13502904

  • N/A:No Violations Were Observed

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10885374

  • 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. Chef came from the outside back door then started to handle clean pans with food without washing hands first Chef washed hands Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1. Cooked chicken 48F cold holding, cut tofu 48F cold holding, curry sauce 48F cold holding, cooked duck 48F cold holding Flip top cooler #2, raw chicken 46F cold holding, raw beef 46F cold holding, raw pork 46 F cold holding Per operator all products not prepared or portioned today and stored for less than 4 hours. Operator moved to walk in cooler **Corrective Action Taken** 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. Cook line on top of stovetop Chicken stock 130F hot holding Per operator product stored for approximately 2 hours. Operator open the flame to reheat product to 165F++ **Corrective Action Taken** Warning

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8817712

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw chicken then touched walk in freezer door to open; no glove change, no hand wash. Advised operator that employee should change gloves and washed hands.
  • 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. Observed manager touched clothes to fix then touched clean pot of sushi rice and clean container. Manager washed hands. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At double door reach in freezer: Raw chicken stored over raw pork and steak; neither items commercially packaged. Operator stored properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop: miso soup (125F - Hot Holding); vegetable broth (117F - Hot Holding) As per operator, stored since 2 hours. Operator reheated vegetable broth to 209F and miso soup to 202F. 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: fried frice (98F at 2:12pm; 89F at 2:45pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, rice will not cool from 135F to 70F in a total of 2 hours. Rice wrapped tightly with plastic wrap. Operator removed wrap and placed in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed less than 60 days. Employee completed form. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At double door reach in freezer: House made beef stock and house made dumplings with cooked vegetables cooked in house and frozen but not date marked. Advised operator to date mark.

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8817466

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding) ; raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top reach in cooler near dishwasher: raw tuna (52F - Cold Holding); Krab (52F - Cold Holding); raw Yellow tail (52F - Cold Holding); cream cheese (48F - Cold Holding); fish eggs (52F - Cold Holding) As per operator, items were taken from lower section of unit 2 hours prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed items in walk in cooler to quick chill. At walk in cooler: rehydrated noodles (53F - Cold Holding) As per chef, noodles were taken out and sitting on cook line since 12:00pm for an order. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-02: At flip top reach in cooler near dishwasher: raw Yellow tail (52F - Cold Holding) As per operator, item was taken from lower section of unit 30 mins prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed item in lower section of cooler to quick chill. Admin Complaint Corrected On-Site

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8736114

  • 08B-38-4:Basic - Food stored on floor. Containers of chilli powder stored on ground near cook line. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice (46F - Cooling) As per operator, cooling since overnight. Item did not cool to 41F within a total of 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of oyster sauce (5lbs)
  • 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. Operator entered kitchen through backdoor, entered kitchen then opened lower compartment of flip top reach in cooler; no hand wash. Operator washed hands. 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. At double door low boy stainless steel freezer: raw hamachi in plastic wrap stored above imitation crab. Operator stoved properly. At single door reach in freezer: raw mussels stored above cooked shrimp dumplings. Operator stored properly. 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 cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding) ; raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice (46F - Cooling) As per operator, cooling since overnight. Item did not cool to 41F within a total of 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding) ; raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top reach in cooler near dishwasher: raw tuna (52F - Cold Holding); Krab (52F - Cold Holding); raw Yellow tail (52F - Cold Holding); cream cheese (48F - Cold Holding); fish eggs (52F - Cold Holding) As per operator, items were taken from lower section of unit 2 hours prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed items in walk in cooler to quick chill. At walk in cooler: rehydrated noodles (53F - Cold Holding) As per chef, noodles were taken out and sitting on cook line since 12:00pm for an order. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator, wash hands in rinse compartment of triple sink. Advised operator of where to wants. Operator washed hands at hand wash sink. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on shelf of dish dry rack: cooked rice (115F at 2:00pm; 92F at 2:35pm- Cooling) As per operator, cooling since 1pm. At current rate of cooling, item will not cool to 70F within 2 hours. Operator moved to walk in cooler. **Corrective Action Taken**
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Avocado salad on menu contains raw Ahi Tuna not identified as raw on menu.

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8652416

  • N/A:No Violations Were Observed

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8563644

  • 06-09-1:Basic - 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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen in bottom section of sushi reach in cooler unit. See stop sale. Warning
  • 08B-38-4:Basic - Food stored on floor. Rehydrated noodles in bucket stored on floor in walk in cooler. Bag of sugar stored on floor at dry storage area. Repeat Violation Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale. 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. At single door standing freezer: raw fish stored over seaweed salad; products not commercially packaged. At double door stainless steel freezer raw shrimp stored over cooked potatoes; products not commercially packaged. At deep freezer: Raw turkey and raw chicken stored over sauces; products not commercially packaged. Operator stored items properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit near hand wash sink at cook line: Raw shelled eggs stored over fried tofu. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - 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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen in bottom section of sushi reach in cooler unit. See stop sale. Warning
  • 01B-02-5:High Priority - 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 walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit at cookline: cooked chicken (45F - Cold Holding); raw beef (44F - Cold Holding); bean sprout (55F - Cold Holding) As per operator, items were removed from walk in cooler and placed in flip top reach in cooler 45mins prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portions and placed in walk in cooler to quick chill. **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink at cook line. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 12/2/2023

Inspection #: Visit ID: 8563527

  • N/A:No Violations Were Observed

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8356583

  • 08B-37-4:Basic - Food stored in a prohibited area. In dining room bathroom marked "Employees Only",cases of drinks, water, and paper supplies. Bucket of pickled ginger under hand wash sink. Operator stored properly Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Wontons stored in non food grade bag, cooked sausage stored in non food grade bag. Operator removed . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna inside same container as krab meat inside flip top cooler cook line. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork inside reach in freezer. Operator stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line #1 ; cream cheese (44F - Cold Holding); raw fish (48F - Cold Holding); fish eggs (48F - Cold Holding); cooked ginger sauce (74F - Cold Holding) cooked pepper sauce (74°F - Cold Holding) cooked rice (60F - Cold Holding); phi Thai noodles (60F - Cold Holding); cooked shrimp (51F - Cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved items to walk in cooler **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance( fuel tank) /chemical improperly stored above flour on dry storage. Operator stored properly Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk in cooler bags of Cooked chicken at 2:21-53°F-cooling since 10:30am, 3:39pm 51°F-cooling. At this current cooling rate products will not cool to 41°F within 6 hours. Operator removed from bag **Corrective Action Taken**