Peppermint Thai
11328 Okeechobee Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6020058
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (fixed on the spot, 3 repeats), 1 intermediate, 8 basic (4 repeats)-30
- Administrative complaint on Sep 10Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, baby corn (72°F - Cold Holding); cut tomatoes (49°F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
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.
At walk in freezer, Raw fish stored over vegetables not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
At sushi bar low boy, Raw fish stored over ready to eat vegetables. Advised operator of proper storage. Operator stored correctly. At walk in cooler, Raw seafood stored over cooked dumplings, advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Establishment is cooking raw chicken to less than 165°F then cooling without an approval of non continuous cooking by the division.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
At walk in cooler, multiple bins of food-cut washed vegetables, raw chicken, raw shrimp, sauces stored on floor.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
At kitchen, foil used as lining of shelf soiled, ripped, torn.
Ice buildup in reach-in freezer and/or walk-in freezer.
Heavy ice buildup in chest freezer and standing single door freezer.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. At cook line, 3 door reach in cooler in disrepair, not keeping food cold. Advised operator do not store temperature control foods until unit is repaired.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine with mold like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At dry storage, working food container that contains rice soiled with grease, dust, food debris.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Throughout kitchen, buildup of soil residue and food debris on refrigerator door handles.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen, walls soiled with food debris, grease.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.