THAI LOTUS RESTAURANT

Name: THAI LOTUS RESTAURANT
Address: 201 N US HWY 1 STE C4, JUPITER, FL, 33477, US
Rating: 91.8

201 N US HWY 1 STE C4, JUPITER, FL 33477

License #6021322

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

91.8 Grade B / 100

Solid Health Score

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Quick take

THAI LOTUS RESTAURANT in JUPITER currently holds an InspectFL Health Score of 91.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 11 total violations — 8 critical, 3 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 17, 2025

The latest inspection on January 12, 2026 shows 5 observation rows: 3 critical, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Location + actions

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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.

Disposition: Administrative complaint recommended
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw ground chicken over unwashed lettuce in walk-in coolers; advised to store properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grabbing garbage can and continue using working with foods without changing gloves and washing hands first; educated; employee washed hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable- at cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by three compartment sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauce (45F - Cold Holding); ground chicken (45F - Cold Holding); in walk-in coolers; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice; and lowered thermostat

Disposition: Administrative complaint recommended
[01B-12-4] Food contaminated by employees - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable , and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale See stop sale.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped food debris on soiled apron touched ready to eat foods without washing hands; chef educated ; employee washed hands
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce for pre portioned salads with bare hands at servers area; Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable , and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50F - Cold Holding); white fish (50F - Cold Holding); cream cheese (50F - Cold Holding); eel (54F - Cold Holding)in cooler at sushi bar; food not prepared or portioned today ; food out of temperature for approximately 2 hours; moved on the bottom cooler ; chicken (46F - Cold Holding); pork (44F Cold Holding ); shrimp (46F - Cold Holding); curry sauce (46F - Cold Holding);in walk-in freezer; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in freezer
[12A-20-4] Employee washed hands with no soap. Employee touching lettuce used in salads with bare hands was asked to wash hands and put gloves before finishing to prep foods like cooked- employee rinsed hands with water for a few seconds without using soap and put gloves and started to cut lettuce. Educated; employee washed hands with soap in handwashing

Community reaction

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Community pulse