KENZO THAI AND SUSHI
123 S SR 7 STE 201B, Roayl Palm Beach FL 33414 · 5617926888
Last inspected Feb 17, 2026 · 6 visits since December 2023
DEC 23
NOV 24
FEB 25
JUL 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker: brown rice in ziplock bag at rice cooker (93F - Hot Holding) As per chef, stored 1 hour. Chef reheated to 176F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063807 | Jul 31, 2025 | Sep 29, 2025 | $400 |
| 2--2025030715 | Feb 27, 2025 | May 6, 2025 | $800 |
| 2--2021045078 | Aug 19, 2021 | Nov 9, 2021 | $200 |
Inspection history
6 visits, newest first
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: In plastic wrap raw chicken over raw pork and raw squid- not all products commercially packaged. At deep freezer: raw yellow tail in plastic wrap stored over ice cream -not all products commercially packaged. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler: Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; thawing over night. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler: cooked shrimp dumplings (45F - Cold Holding) As per operator, held pan with cooked shrimp dumplings on counter to thaw approximately 1 hour prior. Not prepped or portioned today. Operator moved to quick chill.
Show the remaining 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker: brown rice in ziplock bag at rice cooker (93F - Hot Holding) As per chef, stored 1 hour. Chef reheated to 176F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: tofu (55F at 12:15pm; 58F at 12:50pm- Cooling) As per chef cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator added ice to quick chill.
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. 2 employees employed approximately 3 weeks. Emailed form to operator.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler: Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; thawing over night. See stop sale.
Food stored on floor. Bottle of oil on floor in kitchen Clean rice pot stored on floor by triple sink. Operator stored properly.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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. Employee touched pants. Washed hands with only water then use a cloth to dry hands then engaged in food preparation. Employee washed hands
Non-food grade paper/paper towel used as liner for food container. Sushi bar for cut and peeled cucumbers. Operator removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef Raw ground pork over raw crab. Employee 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 and the time removed from temperature control cannot be determined. Sushi bar Sushi rice no timed marked Per operator product stored for approximately 15 minutes. Operator timed marked
Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm++ Operator corrected to 100 ppm chlorine
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi bar, cooler Raw tuna mix at 11:35am(50F cooling) since 11:20am. At 12:27pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down
Food stored on floor. Observed oil, rice bags stored on the floor right outside the bathrooms hallways. Operator stored properly on kitchen area.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean handle of flip top cooler and clean utensil at wok; no glove change no hand wash. Operator changed gloves and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw plastic wrapped white tuna stored above cooked plastic wrapped octopus. At walk in freezer: raw plastic wrapped ground beef stored above noodles. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar reach in cooler: Raw salmon stored over strawberries and various sauces. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sushi prep table: fish eggs (46F - Cold Holding); hydrated noodles (47F - Cold Holding) As per operator, both items stored 2 hours on counter. Not prepped or portioned today. Operator placed inside cooler to quick chill.
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 and the time removed from temperature control cannot be determined. At sushi bar: No time mark on sushi rice. At kitchen near walk in cooler: Sushi rice not time marked. As per operator made 1 hour prior. Advised operator time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stovetop: coconut milk sauce (115F - Hot Holding) As per chef, sat on stove 3 hours. Operator reheated to 166F.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack raw eggs then handle clean utensils to prepare fried rice and plate food; no hand wash. Advised chef to wash hands.
Raw animal food stored over or with unwashed produce. At walk in cooler: raw shelled eggs stored over unwashed carrots. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy cooler at sushi bar: Spicy tuna with raw tuna stored over rehydrated noodles and raw salmon stored over cooked salmon skin. Advised employee to stored properly. At flip top cooler across from cook line: Raw chicken stored over sauces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar: rehydrated noodles (67F - Cold Holding) As per sushi chef, taken from low boy unit and stored on counter 10 mins. Not prepped or portioned today. Chef removed to quick chill.
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 and the time removed from temperature control cannot be determined. Sushi Rice at sushi bar. Operator time marked.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Observed: Handwash sink not accessible for employee use at all times. Hand washing sink in the kitchen at the and of the cook line, not accessible to use. Operator removed the plastic container from hand sink. Hand washing sink in the kitchen next to the washing machine, used for other purposes. Operator removed the plastic caps from the inside. Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked white rice in the front counter, do not has a written procedure. Review with the operator and I’m going to send by email the correct information and procedures. Priority: Intermediate
Observed: Food stored on floor. In the walk in cooler, cut lettuce stored on the floor. Operator stored correctly on the shelves. In the walk in cooler, blue cooler with fresh tuna on floor - operator moved off the floor. Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the front line, has food debris. Priority: Basic
Observed: Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed melon over the coconut milk. Priority: Basic
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.