THAI LOTUS RESTAURANT
137 US 1
Florida, 33469
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 12/9/2024
Inspection #: Visit ID: 8882395
- 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. Observed raw chicken over raw soft shell crab at chest freezer on cook line. Operator stored properly. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at cook line has portion cup, spatula and food debris. Operator removed unauthorized items. Corrected On-Site
Inspection Date: 9/6/2024
Inspection #: Visit ID: 8718128
- 41-07-4:High Priority - Container of medicine improperly stored. Observed Tylenol and baby powder over curry paste and seasoning in dry storage. Operator stored properly. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel lining curry puffs in walk in cooler. Operator removed paper towel. 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. Observed Raw chicken over cooked rice at reach in chest freezer, both products not in commercial packaging , raw shrimp over cooked rice at flip top cooler on cook line. Operator stored all products properly. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily Fluids procedure sent to operator.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef (52F - Cooling) at 11:43 - cooling since 10:00 - 52F at 12:05 Observed at tall stainless cooler on cook line in container with tight fitting lid. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Storage shelf with clean mixing bowls, shelves rusted and oil residue at dish washing area. Advised operator to clean and or replace shelves.
Inspection Date: 3/15/2024
Inspection #: Visit ID: 8485051
- 08B-38-4:Basic - Coconut curry sauce stored on floor at cook line. Operator placed on a shelf. Corrected On-Site
- 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 and the time cooked was 2 hours ago. Sushi chef time marked. Corrected On-Site
Inspection Date: 8/28/2023
Inspection #: Visit ID: 8339802
- 14-05-4:Basic - Cardboard used in between food-contact prep table and cutting board at cook line; operator removed Corrected On-Site
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash- clean and sanitized utensils stored next to handwash sink at cook line; Educated operator and advised to stored in different protected place or place a shield ;
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Employee cutting vegetables next to handwash sink at cook line; foods exposed to splash when washing hands/ using handwash. Advised operator to put up a shield between prep table and handwash sink
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoon in 88 F water at sushi bar Operator discarded water Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored above crab Rangoon in walk-in cooler Operator stored properly Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used on top of cutting board as liner at frying station Operator removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (66F - Cold Holding) at cook line; as per operator using 4 hour plan; food not listed in the plan; operator added and time marked ; food out of temperature since 12:00 pm; **Corrective Action Taken**
- 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 - sprouts at cook line; operator time marked ; food out since 12:00 pm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board has presence of mold like substance; operator placed paper towels to continue using ; educated ; operator discarded Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off; operator turned water back on; hot water handle not working properly Corrected On-Site Repeat Violation