Thirsty Turtle Ibis, LLC

10130 Northlake Blvd, West Palm Beach, FL 33412 · Permanent Food Service · License 6022677

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 15, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 15 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
6 high priority (3 fixed by the Jul 15 follow-up, 3 fixed on the spot), 4 intermediate (1 fixed on the spot), 3 basic
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul142026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 15, 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 visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 6 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At kitchen reach in cooler, Conch soup, chili, scampi, cheese sauce dated 7/2, exceeding 7 days. See stop sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  At kitchen reach in cooler, Conch soup, chili, scampi, cheese sauce dated 7/2, exceeding 7 days. See stop sale.
- 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, diced tomatoes (49°F - Cold Holding); cheese (51°F - Cold Holding); cooked mushrooms (44°F - Cold Holding), it prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  At cook line, Employee touched garbage can then proceeded to touch utensils without washing hands. Advised operator of proper hand washing. Employee washed hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  At kitchen, 3 live small flying insects landing on prep tables.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  At kitchen, spray bottle with chemical stored on shelf with soda boxes. At cook line, opened bag of cough drops stored above steam table. Operator removed.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  At kitchen reach in cooler, foods-Soups, sauces, prepared onsite and held over 24 hours not properly date marked.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At kitchen, no hand soap at designated hand sink. Operator provided soap
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Non-service animals permitted in the premises of the establishment.
  Non service animal inside of establishment.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At dish area, unlabeled spray bottle containing chemical.
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  At walk in cooler, unwashed produce stored over cut, washed lettuce. Advised operator of proper storage. Operator stored correctly.
  Fixed on the spot
  Food stored on floor.
  At walk in cooler and walk in freezer, foods stored on floor.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  At kitchen, reach in cooler door in disrepair.
Official report, on the Florida DBPR website

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.