EATHAI
6299 N FEDERAL HWY STE 2, Boca Raton FL 33487 · 917-543-7176
Last inspected Jun 19, 2026 · 7 visits since January 2024
MAR 24
MAR 25
SEP 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023018126 | Feb 14, 2023 | Jul 5, 2023 | $320 |
Inspection history
7 visits, newest first
Jun 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.... sous vide chicken without date and time marked at reach in cooler. Per operator food was cooked today morning.
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken directly top of cooked chicken in reach in cooler. Operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above above raw beef, raw fish with raw chicken, raw beef in same container contacting each other at reach in cooler. Operator properly separated.
Show the remaining 6 findings ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information... sous vide chicken without date and time marked at reach in cooler. Per operator food was cooked today morning. Operator opened bags and replaced food in containers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....food was cooked 2 / 3 days ago with day marked not date marked at reach in cooler. Operator correctly date marked.
Bathroom door left open other than during cleaning or maintenance....employee bathroom. Operator closed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...employee bathroom.
No conspicuously located ambient air temperature thermometer in holding unit at kitchen reach in coolers.
Working containers of food removed from original container not identified by common name...nuts, chili, spices at kitchen, storages room. Operator labeled.
Oct 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above noodles in reach in cooler. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg wash 73F, chicken wings 48F by the fryer at kitchen, food not prepped or portion today, food being held less than 4 hours. Operator removed food to reach in cooler.
Handwash sink used for purposes other than handwashing...stored knife, spoons, soiled scrub in handwashing sink at kitchen. Operator removed those things.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine, operator order online during inspection
In-use utensil stored in standing water less than 135 degrees Fahrenheit...smashing tools, spoons, tongs in 78F water. Operator removed utensil.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation....employee place noodles onto plate to serve customer with bare hands. Stop sale issue. Operator discarded food... operator discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above ice tea in reach in cooler. Operator properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation....employee place noodles onto plate to serve customer with bare hands. Stop sale issue. Operator discarded food... operator discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...bean sprouts 47F, mussels 52F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours, operator covered food with ice and few minutes later food reach temperature 43F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine test kit for dishwashing machine, quaternary ammonium for dishwashing sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....all cooked food was cooked and prepared 2, 3 and 4 days ago in reach in cooler with day marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons, tongs in 91F water.....operator removed
Apr 2, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling tile missing.Throughout kitchen
No hot running water at mop sink.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw shrimp 47F in reach in drawer at kitchen, food not prepared today, food being held less than four hours. Employee covered food with ice and dropped down 41F
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade, employee cleaned.
No paper towels or mechanical hand drying device provided at handwash sink...all handwashing. Employee provided.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided to operator, displayed on the wall
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...back beans, cooked vegetables in walk in cooler, food was prepped over 24 hours. Employee date marked
Stored food not covered...backed beans at walk in cooler. Employee covered.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Food stored in ice used for drinks... juice bottles in drink ice. Employee removed bottles and discarded ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 52°, cut lettuce 54°, cut tomatoes 51°, noodles 52° F in flip top reach in cooler at kitchen being held less than 4 hours. Employee removed food in freezer.
Handwash sink used for purposes other than handwashing.. stored container in handwashing sink at dishwashing area. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink... kitchen, dishwashing area.provided
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service...provided operator.
Bathroom door left open other than during cleaning or maintenance...employee closed
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.