ONE THAI RESTAURANT

Name: ONE THAI RESTAURANT
Address: 4232 NORTHLAKE BLVD, PALM BEACH GARDENS, FL, 33410-6222, US
Rating: 66.9

4232 NORTHLAKE BLVD, PALM BEACH GARDENS, FL 33410-6222

License #6007004

🍜 Thai/Vietnamese ℹ️

66.9 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 2 findings · 0 critical

Routine - Food (emergency-order follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ONE THAI RESTAURANT in PALM BEACH GARDENS currently holds an InspectFL Health Score of 66.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 40 total violations — 18 critical, 10 major, 12 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 30, 2025

The latest inspection on September 9, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

56%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on September 8, 2026

The restaurant was allowed to reopen on September 9, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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Community reaction

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Community pulse

Would you eat here?

ONE THAI RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Complied
[36-73-4] Floor soiled/has accumulation of debris. Under cook line floor soiled with accumulation of grease and food residues, discussed with operator clean and sanitize.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On flip top cooler grooved cutting board no longer cleanable, discussed with operator to repair or replace.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cook line tofu (46F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2.5 hours, discussed with operator who placed ice on product.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 2 rodent droppings in cabinet at server expo station. Approximately 3 rodent droppings on floor at server expo station. Discussed with operator to clean and sanitize areas.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after without washing hands employee handled plates of customer food, discussed with operator employee washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped container of cooked rice (97F - Cooling) at 2:25 since 1:00 to 96F at 2:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who separated rice into multiple shallow containers and placed in freezer for rapid chill. In walk in cooler cooked vegetables mix (50F - Cooling) at 2:25 since 1:30 to 49F at 2:55; at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who placed products in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand washing sink to rinse bucket, discussed with operator who educated employee.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cream, discussed with operator who corrected storage of products.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On flip top cooler grooved cutting board no longer cleanable, discussed with operator to repair or replace.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 3 live roaches on floor coming out of hot water heater in front of walk in cooler. Discussed with operator to eliminate live roaches and clean and sanitize areas.
[36-73-4] Floor soiled/has accumulation of debris. Under cook line floor soiled with accumulation of grease and food residues, discussed with operator clean and sanitize.
[08B-38-4] Food stored on floor. Through out kitchen and walk in cooler various containers of food stored on floor, discussed with operator to remove food products from floor.
[35A-03-4] Dead roaches on premises. Approximately 15 dead roaches on glue trap on floor next to walk in cooler and hot water heater. Discussed with operator who discarded glue trap.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Under stove multiple containers of sauce stored on floor, discussed with operator to remove products from floor.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on preparation table cooked chicken (78F - Cooling) at 2:10 since 11:30, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale. In walk in cooler cooked rice (104F - Cooling) at 2:00 since 11:00, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into Chinese style wok and without washing hands employee handled rice noodles and bean sprouts, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used squeegee to clean dish washing area and handle trash can and without washing hands employee removed clean and sanitized dishes from dish machine, discussed with operator employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In kitchen non food grade cloth used as cover to spring rolls, discussed with operator who removed cloth.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on preparation table cooked chicken (78F - Cooling) at 2:10 since 11:30, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale. In walk in cooler cooked rice (104F - Cooling) at 2:00 since 11:00, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice cooker cooked white rice (101F - Hot Holding) per operator product prepared approximately 2.5 hours ago and rice cooker automatically turns off, discussed hot holding requirements with operator who moved product to Chinese style stove to reheat to 165F+.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped bowl of cooked vegetable mix (62F - Cooling) at 2:00 since 10:30 to 61F at 2:30, at this rate of cooling product will not reach 41F within 6 hours, discussed cooling method with operator who moved product to shallow metal pans to allow for faster cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink next to back door used to store cutting board, discussed with operator who removed cutting board.

Disposition: Warning Issued
[14-74-7] 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. Walk-in cooler - lots of water condensation; ambient thermometer showing 49 F
[08B-38-4] Food stored on floor- cooked chicken, sauces and rice noodles Advised to store properly
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw meat thawing at cook line at room temperature Moved inside cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)advised to change to 100 ppm
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and continued to touch other food containers like rice and kept cooking foods without washing hands; educated manager and suggested she would ask employee to ash hands;
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk-in cooler stored properly
[01B-02-5] 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. fried rice (57F - Cold Holding); shredded cabbage (46F - Cold Holding) curry sauces (47F - Cold Holding); wontons (47F - Cold Holding) raw chicken (47F - Cold Holding)in walk-in cooler ; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried rice (57F - Cold Holding); shredded cabbage (46F - Cold Holding) curry sauces (47F - Cold Holding); wontons (47F - Cold Holding) raw chicken (47F - Cold Holding)in walk-in cooler ; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale. beef (49F - Cold Holding); curry sauce (49F - Cold Holding); in walk-in cooler food not prepared or portioned today; foods out of temperature for less than four hours; suggested to place food in ice ;
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (130-133F - Cooling)at 13:05 to 130 F at 12:30 since 11:00; chicken (49-50F - Cooling)at 12:05 to 49-50 at 12:30 since 11:00 ;in walk-in cooler; at this rate food will not reach 41 F within 6 hours: advised to place in ice ;
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer would show different temperatures and would not go below 35 F