THAI LOTUS RESTAURANT

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

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

B 85.3/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

1.3 points from a C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

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. **Corrected On-Site**
[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 **Repeat Violation**
[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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
[14-09-4] Cutting board has cut marks and is no longer cleanable- at cook line
[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. **Corrected On-Site**
[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
[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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by three compartment sink **Repeat Violation**

Administrative complaint recommended
[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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
[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
[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. 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 **Corrective Action Taken** **Warning**
[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.
[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.
[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 **Corrected On-Site**
[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 **Corrective Action Taken** **Warning**
[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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
[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