DirtyFLRestaurant Inspection Data

WATTANA THAI RESTAURANT

WATTANA THAI RESTAURANT maintains a 2.5/5 food safety rating based on 6 health department inspections in WEST PALM BEACH. Recent inspections indicate some food safety concerns.

7201 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/18/2025

Inspection #: Visit ID: 10901968

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor at entrance of kitchen. Operator removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell egg then proceeded to grab single service item to plate entree without washing hands and changing gloves. Advised operator of proper handwashing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (49F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill. **Corrective Action Taken**

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8848754

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Personal beverage glass without lid on the table in the kitchen. Explained .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Reach in cooler doors .
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling the soiled dishes then dropped fry basket in the fryer without washing hands. Explained and he washed hands. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by empty rice cooker. Explained and manager moved the rice cooker. Corrected On-Site

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8783734

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under red cutting board in the kitchen. Explained and employee removed the cloth towel. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Explained and manager changed the solution. Chlorine 100 ppm. Corrected On-Site

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8473720

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves unclean Hand sink faucet knobs unclean
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line equipment
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops - 111F at front server station
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior to bane Marie on cook line Shelves in walk in cooler
  • 08B-12-5:Basic - Stored food not covered. In freezer chest in kitchen
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Food thawing at room temperature
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At triple sink
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Five dead flies in bucket of noodles at triple sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher of water in hand sink at front server area Sanitizer bucket in hand sink in kitchen

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8473040

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8382121

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - bag of carrots on floor - operator moved to chela. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Warning
  • 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 >200ppm) - operator contacted technician. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Printed to go bags to store fresh herbs - operator removed. Corrected On-Site Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Fresh eggs over prepared sauces in make table - operator moved eggs to lower shelf. Corrected On-Site Warning
  • 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. hot line make table - lowboy - rice noodles (47F - Cold Holding); bean sprouts (45F - Cold Holding) not portioned or prepared today operator states held overnight and more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - lowboy - rice noodles (47F - Cold Holding); bean sprouts (45F - Cold Holding) not portioned or prepared today operator states held overnight and more than 4 hours - see stop sale. hot line make table - Top unit - marinated chicken (45F - Cold Holding); marinated beef (47F - Cold Holding) not portioned or prepared today - operator states held under 4 hours - moved to chest freezer. **Corrective Action Taken** Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine >200ppm) - operator contacted technician Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning