ONE THAI RESTAURANT

Name: ONE THAI RESTAURANT
Address: 4232 NORTHLAKE BLVD, PALM BEACH GARDENS, FL, 33410-6222, US
Rating: 79.3

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

License #6007004

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ONE THAI RESTAURANT in PALM BEACH GARDENS currently holds an InspectFL Health Score of 79.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 8 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on January 30, 2026 included 4 critical violations, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[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+.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Under stove multiple containers of sauce stored on floor, discussed with operator to remove products from floor.
[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.
[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.

Administrative complaint recommended
[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
[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
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)advised to change to 100 ppm
[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
[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.
[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;
[08B-38-4] Food stored on floor- cooked chicken, sauces and rice noodles Advised to store properly
[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 ;

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