THAI 2 EXPRESS

Name: THAI 2 EXPRESS
Address: 5500 S SR 7 STE 100, LAKE WORTH, FL, 33449, US
Rating: 69.6

5500 S SR 7 STE 100, LAKE WORTH, FL 33449

License #6021025

🍜 Thai/Vietnamese ℹ️

69.6 Grade F / 100

Failing Health Score

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Latest inspection

March 10, 2026 · 9 findings · 5 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

THAI 2 EXPRESS in LAKE WORTH currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 35 total violations — 16 critical, 13 major, 6 minor.

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The latest inspection on March 10, 2026 shows 9 observation rows: 5 critical, 3 major, and 1 minor.

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Inspector notes

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F record

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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.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Throughout the kitchen
[12A-13-4] 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. Employee touched garbage can and clean hand washing sink with hands then touched container with food without washing hands. Employee washed hands
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over raw pork Operator stored properly
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sitting on cook line Raw shell eggs 70F cold holding, per operator stored for approximately 30 minutes and not prepared or portioned today. Operator moved to walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting outside on cook line Toufu 53F cold holding per operator stored for approximately 1 hour and not prepared or portioned today operator moved to reach in cooler
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
[31A-09-4] Handwash sink not accessible for employee use at all times. By container inside sink Operator removed
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed sauces removed from freezer not track inside walk in cooler Advised operator to date marked items

Disposition: Warning Issued
[08B-27-4] Food placed in soiled container/equipment. In walk in freezer Bags of cooked chicken stored inside old raw chicken card board boxes. Discussed with operator who removed product from containers.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on crash cart raw shell eggs (64F - Cold Holding) per operator product removed from refrigerator approximately 1 hour ago and held at room temperature until cooked and served. Discussed cold holding with operator who moved product to cooler to chill.
[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. In walk in cooler butter (70F - Cold Holding); bean sprouts (58F - Cold Holding); chicken (48F - Cold Holding)per operator products not portioned or prepared today and held in cooler overnight. Operator stats cooler stopped working yesterday most products moved to freezer yesterday and frozen solid a few products left in walk in cooler. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler butter (70F - Cold Holding); bean sprouts (58F - Cold Holding); chicken (48F - Cold Holding)per operator products not portioned or prepared today and held in cooler overnight. Operator stats cooler stopped working yesterday most products moved to freezer yesterday and frozen solid a few products left in walk in cooler. See stop sale. In kitchen on crash cart fresh garlic and oil (87F - Cold Holding)per operator product not portioned or prepared today and removed from refrigeration approximately 3 hours ago and held at room temperature until served. Discussed with operator who moved product to walk in freezer to chill and provided operator time is a public health control form. In flip top cooler beans sprouts (48F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately3 hours operator moved product to walk in freezer to rapid chill.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written procedures for vomit or diarrhea clean up provided clean up poster to operator via email.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in freezer large tub of raw cut pork (67F - Cooling) at 2:00 since 1:00 to 66F at 2:35. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who moved product to shallow metal pan to allow for faster rate of cooling.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee food handler training for one employee. 2 owner operators have certified food manager certification. Discussed with operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer bags of chicken wontons prepared onsite not date marked per operator products prepared 2 days ago. Discussed date marking with operator who added label to containers.
[41-17-4] Spray bottle containing toxic substance not labeled. Under three compartment sink clear spray bottle containing bleach not labeled discussed with operator who added label to container.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink next to dishwashing area no running water discussed with operator who turned on water supply.