KAO GANG THAI SUSHI & NOODLE BAR
2626 PGA BLVD, Palm Beach Gardens FL 33410 · 5616606994
Last inspected Jul 31, 2025 · 7 visits since August 2023
AUG 23
FEB 24
JUL 24
DEC 24
JUL 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009271 | Dec 2, 2024 | Mar 13, 2025 | $400 |
| 2--2024047535 | Jul 18, 2024 | Sep 4, 2024 | $400 |
| 2--2017028001 | May 18, 2017 | Jul 12, 2017 | $400 |
Inspection history
7 visits, newest first
Jul 31, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over vegetables not commercially in reach freezer Stored properly
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- rice noodles at cook line Time marked 11:00 am
Reach-in cooler shelves with rust that has pitted the surface- at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) fixed to 100 ppm
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (68F - Cooling);in reach in cooler#2 at cook line; as per operator food cooked last night and left outside overnight; food placed inside cooler in the morning; educated on cooling methods and process See Stop Sale;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees put gloves on before washing hands and started to handle clean food containers and the other started to porting foods; Educated and employees washed hands
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fried tofu in cooler #2 at cook line Raw duck and lobster tails over sauces in walk-in cooler Reversed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (68F - Cooling);in reach in cooler#2 at cook line; as per operator food cooked last night and left outside overnight; food placed inside cooler in the morning; educated on cooling methods and process See Stop Sale;
Cutting board has cut marks and is no longer cleanable- at cook line
Ice scoop handle in contact with ice- removed
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (45F - Cold Holding) outside at sushi station; as per operator food out of temperature for approximately 30 minutes; food not prepared or portioned today; food moved back inside cooler
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 - sushi rice; as per operator food on time since 9:00 am; time marked on the container;
Cutting board has cut marks and is no longer cleanable- cook line
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. fried rice (62-64F - Cooling) in cooler at cook line; food never reached 41 F within 6 hours; food cooked last night; food covered in big container See Stop Sale
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 0ppm); operator unable to fix; switched to three compartment sink;
Raw animal food stored over or with unwashed produce. Raw shell eggs over case of green beans in walk-in cooler; stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. fried rice (62-64F - Cooling) in cooler at cook line; food never reached 41 F within 6 hours; food cooked last night; food covered in big container See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (45F - Cold Holding) outside at sushi station; as per operator food out of temperature for approximately 30 minutes; food not prepared or portioned today; food moved back inside cooler
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 - sushi rice; as per operator food on time since 9:00 am; time marked on the container;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried tofu (82F - Hot Holding) on top of microwave at cook line; as per operator food cooked 2 hours prior; as per operator food gets discarded after 4 hours; food not on the plan; food added on TPHC 10:30-2:30;
Handwash sink at cook line used for purposes other than handwashing- store big spoon Removed
Cutting board has cut marks and is no longer cleanable- cook line
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at sushi bar
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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 0ppm); operator unable to fix;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground pork stored over cooked noodles in reach in freezer at cook line - not commercially packaged Reversed;
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 - rice noodles at cook line since 12:00 pm; sushi rice - second batch at sushi bar; operator time marked
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at sushi bar
Handwash sink at cook line and sushi bar used for purposes other than handwashing- to store cleaning sponges and sanitizer bucket; removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); advised to fix to 100 ppm; operator added water to 100 ppm
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tested at 113F - operator removed to dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line - shredded cabbage (81F) sitting out at room temperature under 4 hours - operator moved to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - tuna (45F - Cooling) 1:45pm cooling since 11:30am 1.25 hours removing to reach 41F recheck 15 mins 45F held in display case fully covered - operator removed covering and placed in lowboy freezer to facilitate the cooling process.
Handwash sink not accessible for employee use at all times. Floor fan at sushi station - operator removed.
Bathroom facility in disrepair. Men's room toilet seat very loose.
Cardboard used to line food-contact shelves. On hot line prep table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch.
No handwashing sign provided at a hand sink used by food employees. On hot line - operator provided.
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.