ONE THAI RESTAURANT
4232 NORTHLAKE BLVD · PALM BEACH GARDENS · Palm Beach County · FL 33410-6222
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-27-4High Priority – 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-05-6High Priority – 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 **Corrected On-Site**
01B-02-5High Priority – 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-02-5High Priority – 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 ; **Repeat Violation** **Admin Complaint**
Intermediate 4
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
03D-15-4Intermediate – 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 ;
04-02-4Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
05-06-4Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer would show different temperatures and would not go below 35 F
Basic 4
14-74-7Basic – 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-38-4Basic – Food stored on floor- cooked chicken, sauces and rice noodles Advised to store properly **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw meat thawing at cook line at room temperature Moved inside cooler **Corrected On-Site**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)advised to change to 100 ppm
Inspector observations synchronized from DBPR on September 5, 2026 10:57 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.