Malakor Thai Cafe
425 25 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6020817
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection14 high priority (13 fixed by the Oct 14 follow-up, 1 fixed on the spot, 4 repeats), 4 intermediate, 1 basic-63
- Administrative complaint on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 14, 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 - 1st follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority14
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At upright double door reach in cooler; cabbage (55°F - Ambient Cooling 1:45/50°F 2:45). Operator stated cabbage cut at 10:30, did not reach 41°F within 4 hours. At Double door upright reach in cooler; milk (46°F - Cold Holding); cooked pork dumplings (46°F - Cold Holding). Operator stated items not prepared or portioned today held in cooler over 4 hours. See stop sale.
Repeat violation
Stop Sale issued due to food not being in a wholesome, sound condition.
At walk-in cooler; commercially processed reduced oxygen packaged raw sea bass (50°F - Cold Holding); bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At Sushi station; raw escolar/raw hamachi/raw tuna/raw salmon/krab/raw fish roe. At Flip top; cooked chicken /rehydrated rice noodles/bean sprouts/tofu/raw pork/raw beef. Operator stated items held using 4 hour time as a public health control (TPHC) option, since 10:30, not discarded as of 2:35. See stop sale. Advised Operator of proper TPHC use/requirements.
Non-exempt fish (salmon/escolar/conch) offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked (145°F for 15 seconds) or discarded. Advised Operator to provide proof of parasite destruction prior to resuming serving salmon/escolar/conch raw.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At wait station; opened half & half (67°F - Cold Holding). Operator stated half & half removed from refrigerator less than 4 hours prior, moved to reach in cooler. At walk-in cooler; raw sea bass (50°F - Cold Holding). See stop sale. At Double door upright reach in cooler; milk (46°F - Cold Holding); cooked pork dumplings (46°F - Cold Holding). Operator stated items not prepared or portioned today held in cooler over 4 hours. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At upright double door reach in cooler; cabbage (55°F - Ambient Cooling 1:45/47°F 2:45). Operator stated cabbage cut at 10:30, did not reach 41°F within 4 hours. See stop sale.
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.
At Sushi station; raw escolar/raw hamachi/raw tuna/raw salmon/krab/raw fish roe no time marking. At Flip top; cooked chicken /rehydrated rice noodles/bean sprouts/tofu/raw pork/raw beef no time marking. Operator stated items held using 4 hour TPHC option, since 10:30. See stop sale. Advised Operator to time mark items held using time as a public health control.
Time/temperature control for safety (TCS) food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period.
At Sushi station; raw escolar/raw hamachi/raw tuna/raw salmon/krab/raw fish roe. At Flip top; cooked chicken /rehydrated rice noodles/bean sprouts/tofu/raw pork/raw beef. Operator stated items held using 4 hour TPHC option, since 10:30, not discarded as of 2:35. See stop sale. Advised Operator of proper TPHC use/requirements.
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; portioned plastic bags of raw chicken stored over ready to eat seafood base. Advised Operator to store raw items below ready to eat items.
Repeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
At sushi low boy reach in cooler; raw tuna stored over ready to eat peeled oranges. Operator moved raw tuna to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Sever handled soiled dishes while removing from customers tables then handed plates food, clean utensils and clean cups to scoop ice and prepare drinks for/serve food to customers without washing hands. Advised Operator of proper hand washing requirements.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered establishment from outside walked into kitchen then handled clean equipment, clean utensils and prepared food for customers without washing hands. Advised Operator of proper hand washing requirements.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees touched their faces and their hair multiple times and proceeded to handle clean utensils, clean plates and clean cups to prepare/serve food/drinks to customers without washing hands. Advised Operator of proper hand washing requirements.
Code 14, Food-contact surfaces designed and maintained: Non-food grade "thank you" bags used in direct contact with washed/cut ready to eat onions.
Advised Operator to use only food-grade bags for food storage.
Non-food grade paper towel used as liner for food containers in direct contact with raw fish/raw fish roe, cooked asparagus.
Advised Operator to use only food-grade paper in contact with food.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Multiple menu items served with raw seafood (spicy tuna/raw fish roe/raw conch) sushi, sashimi not properly identified as being raw. Advised Operator to properly identify items as raw.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At flip top cooler; cooked asparagus (62°F - Cooling 1:40/61°F 2:30). Operator stated cooling in shallow pan on make top since 10:30, at this rate will not reach 41°F within 6 hours, moved to reach in cooler to facilitate faster cooling.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Approximately 8 employees present and engaged in food preparation/handling no certified food service manager on duty. Advised Operator of certified food service manager requirements.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All expired 8/1/26. Advised Operator to provide current employee food handler training.
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw sea bass (50°F - Cold Holding); bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.