THAI NOODLE

Name: THAI NOODLE
Address: 2677 FOREST HILL BLVD, WEST PALM BEACH, FL, 33406, US
Rating: 60.3

2677 FOREST HILL BLVD, WEST PALM BEACH, FL 33406

License #6007529

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

60.3 Grade F / 100

Failing Health Score

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Quick take

THAI NOODLE in WEST PALM BEACH currently holds an InspectFL Health Score of 60.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 19 total violations — 9 critical, 5 major, 5 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.

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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.

Call Back - Complied
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.

Administrative complaint recommended
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at hot cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food debris and mold like substance.
[41-07-4] Container of medicine improperly stored. Testosterone capsules over soy sauce and seasonings at storage rack. Operator removed testosterone capsules.
[31A-11-4] Handwash sink used for purposes other than handwashing. Blender pitcher in hand sink at cook line, floor fan in employee restroom hand sink. Operator removed items from hand sinks.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inoperable due to water damage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: bean sprouts (69F - Cold Holding); cut cabbage (57F - Cold Holding); hydrated noodles (59F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. Time control procedure emailed to operator. True Cooler: raw chicken (47F - Cold Holding); curry sauce (coconut milk) (44F - Cold Holding); cooked boba (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned products to walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ambient temperature: cooked rice (104F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours.

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