THIRSTY TURTLE IBIS, LLC

Name: THIRSTY TURTLE IBIS, LLC
Address: 10130 NORTHLAKE BLVD, WEST PALM BEACH, FL, 33412, US
Rating: 86.3

10130 NORTHLAKE BLVD, WEST PALM BEACH, FL 33412

License #6022677

86.3 Grade B / 100

Solid Health Score

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Quick take

THIRSTY TURTLE IBIS, LLC in WEST PALM BEACH currently holds an InspectFL Health Score of 86.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 4 major, 10 minor.

How to read this page

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 23, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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

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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: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, raw calamari thawing in standing water. Operator removed from water and placed into refrigeration.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line steam table, in use utensils stored in standing water 117F. Operator removed.
[14-01-5] Bowl or other container with no handle used to dispense food. At kitchen prep table, bowls used as scoops for flour, sugar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line, no paper towels at designated hand sink.
[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. Employee used bare hands to touch ready to eat food -potato chips without an approved AOP. Advised operator of proper procedure for handling food with bare hands. Operator discarded food item.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, clam chowder (123F - Hot Holding); mashed sweet potatoe (97F - Hot Holding). Operator stated items held in unit approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pots not properly stored for air drying. Wet nesting.

Disposition: Warning Issued
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler drawers - raw Philly beef stored over raw scallops- operator removed and stored properly.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line knife stored in between reach in cooler and prep counter- operator removed and placed to be washed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar by handwashing sink- empty bucket in sink- operator removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entreated kitchen and proceeded to engage in food preparation without washing their hands - educated operator- employee washed their hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler drawers- fish dip portioned on monday with no date mark- operator date marked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line drawers - Raw ground beef 44-45F- cold holding. Raw scallops 45F- cold holding, raw chicken 45F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed food in walk in cooler to quick chill.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and then proceeded to handle clean utensils and prepare food with out washing their hands- educated operator- employee washed their hands.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink.

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