THAI LOTUS RESTAURANT
137 US 1
Florida, 33469
Palm Beach County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/18/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice by back door
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over ice machine
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Three cutting boards on shelf at prep table next to rice warmer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F on cook line
- 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 observed leaving kitchen to go outside returned to work and immediately began putting away clean dishes. Hands not washed. Educated on site.
- 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. Employee observed touching plated spring rolls with barehands.
- 12A-20-4:High Priority - Employee washed hands with no soap. Chef observed handling raw shrimp and washed hands without using soap. Employee rewashed hands with soap. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee in kitchen observed handling soiled dishes and then picked up plated food to be served. Hands not washed in between.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
- 31B-03-4:Intermediate - No soap provided at handwash sink. End of cook line
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor at dish machine
Food safety inspection conducted on 4/18/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 1/29/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soup bowl in panko bin - operator removed. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi station - operator removed open beverage from prep surface. Corrected On-Site
- 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. Rice scoop handle touching rice in rice warmer - operator removed rice scoop. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Reach in freezer - frozen dumplings not covered -operator covered. Corrected On-Site
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Operator states Sushi rice held overnight and more than 4 hours - not discarded. Repeat Violation Admin Complaint
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice (109F - Reheating) 11:15am reheating since 10:30am recheck 20mins 118F - reheating in rice warmer at this rate white rice will not reach 165F in 2 hours - operator moved to microwave to reheat. After removed from microwave white rice (182F - Reheating). Corrected On-Site
Food safety inspection conducted on 1/29/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).