Thai Lotus Restaurant
12100 U.S. HIGHWAY1, Ste F, North Palm Beach, FL 33408 · Permanent Food Service · License 6012175
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection6 high priority (3 fixed by the Oct 22 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 2 basic-26
- Administrative complaint on Oct 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F. brown rice (51°F); cream cheese (51°F - Cold Holding); tofu (51°F - Cold Holding) raw shell eggs (52°F - Cold Holding) in walk-in cooler; coconut milk peanut dressing (48°F - Cold Holding); in glass door beverage coole as per operator food not prepared or portioned today ; food out of temperature for more than four hours: See Stop Sale;
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
brown rice (51°F); cream cheese (51°F - Cold Holding); tofu (51°F - Cold Holding) raw shell eggs (52°F - Cold Holding) in walk-in cooler; coconut milk peanut dressing (48°F - Cold Holding); in glass door beverage cooler; as per operator food not prepared or portioned today ; food out of temperature for more than four hours: See Stop Sale;
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw salmon over ice bags in freezer #2 in the kitchen Raw beef stored with peas in freezer #1 in the kitchen; not commercially packaged; stored properly Stored properly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cooked shrimp dumplings in cooler at cook line; stored properly
Fixed on the spot
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.
Raw beef over raw fish - not commercially packaged in small freezer at sushi line; stored properly Raw beef over raw pork not commercially packaged in freezer #1 ;
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Observed employee making a shrimp roll and touching foods with bare hands; food will not be cooked to 145°F or above; educated; employee washed hands and put gloves on;
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cream opened approximately 26 hours in beverage cooler at the back of the kitchen. Dated.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
premade salads (44°F - Cooling)at 2:24 to 46°F at 3:00 since 12:00; in beverage glass door cooler at the back of the kitchen; at this rate food will not reach 41°F within 4 hours; moved in freezer at front line;
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor- bag of rice and ginger under sushi bar; operator stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Several opened bottles of water in coolers at sushi rice; removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.