PEPPERMINT THAI

Name: PEPPERMINT THAI
Address: 11328 OKEECHOBEE BLVD, ROYAL PALM BEACH, FL, 33411, US
Rating: 68.9

11328 OKEECHOBEE BLVD, ROYAL PALM BEACH, FL 33411

License #6020058

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

68.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

PEPPERMINT THAI in ROYAL PALM BEACH currently holds an InspectFL Health Score of 68.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 23 total violations — 8 critical, 3 major, 12 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. At dry storage, employee handbags stored on shelf with food items.
[31B-03-4] No soap provided at handwash sink. At designated hand sink near cook line, no hand soap.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of working storage food containers soiled with food debris.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee beverage stored on prep table. Operator removed.
[41-10-4] Toxic substance/chemical improperly stored. At kitchen expo line, can of glass cleaner stored on shelf with food items. Advised operator of proper storage. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, raw chicken (49F - Cold Holding); spicy tuna (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature 4 hours. See stop sale.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup at rear of door, on walls, and around condenser.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 85F. Operator removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station, vacuum sealed fish thawed. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener visibly soiled with food debris.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station, vacuum sealed fish thawed. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw beef stored above ready to eat dumplings, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.

Administrative complaint recommended
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease. Exterior surface of working containers of food in kitchen heavily soiled with food debris.
[36-73-4] Floor soiled/has accumulation of debris/grease throughout kitchen prep and dry storage areas.
[08B-12-5] Stored food not covered. Stored frozen fish and scallops not covered in walk in freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen prep areas.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blow into single use gloves, put on gloves, and begin sushi prep. Discussed contamination risk with operator. Employee discarded gloves, washed hands, and changed gloves.
[14-31-5] Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bag used to store pork in walk in freezer. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (75F - Cold Holding) not prepared or portioned today stored at room temperature in sushi prep triple sink. Per operator, item was pulled from cooler less than 1 hour ago. Operator moved item back to reach in cooler to chill.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Warewashing racks soiled with dirt build up/mold like substance.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried rice held on time in dry storage area. Per operator item was held for less than 1 hour. Operator applied appropriate time mark.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse