CHEF TAI'S
4810 NW 2 AVE, Boca Raton FL 33431 · 561-998-7887
Last inspected Feb 20, 2026 · 6 visits since August 2023
MAR 24
DEC 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding), left on counter for lunch time, chef returned to walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top raw shell eggs stored over ready to eat peas and carrots, operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cookline flip top unit cooked pork 53F at 2:40pm to 53F at 3:00pm cooling since 10am; cooked shrimp 47F at 2:40pm to 46F at 3:00pm cooling since 10am items cooling since 10am, observed ice packs placed on food items and worn gaskets door not fully shut, operator moved items to reach in freezer to quick chill.
Employee bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair cookline flip top unit reach in cooler gaskets worn.
Show the remaining 4 findings ▾
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer
Stored food not covered. Walk in cooler containers of chicken, egg rolls not covered, operator covered. Reach in freezer bowl of beef filling for dumplings not covered, operator covered.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler at cook line at cooked shrimp (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pork (48F - Cold Holding)
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Inside restroom has no self closing unit attached to door.
Bowl or other container with no handle used to dispense food. Bowl being used in rice. Chef moved bowl
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease coming down from tank by the hood ventilation system
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding), left on counter for lunch time, chef returned to walk in cooler
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop, Manager discarded
No Heimlich maneuver/choking sign posted.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. On cook line, flip top cooler doors soiled with food debris
Current Hotel and Restaurant license not displayed. Current license not posted
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. By three compartment sink, scoop handle in contact flour in bucket.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 200+ Ppm. Operator discarded and made new solution. Rechecked 100 Ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over RTE wontons in flip top cooler. Operator inverted items
Bowl or other container with no handle used to dispense food. Observed stainless steel bowl used to dispense rice in cooker. Operator removed.
Food stored on floor. Observed boxes of lomein noodles stored on floor. Operator elevated
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with cornstarch operator removed
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles, chef moved shrimp and noodles
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked chicken, shrimp (45-47F - Cold Holding), chef removed all items and put in working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen, Chef filled paper towels
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.