OKA SUSHI & THAI
817 LAKE AVE, Lake Worth FL 33460
Last inspected Aug 14, 2025 · 6 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
MAR 24
NOV 24
MAR 25
AUG 25
▲ 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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023011429 | Feb 23, 2023 | Apr 5, 2023 | $800 |
| 2--2022007419 | Feb 11, 2022 | Mar 10, 2022 | $400 |
Inspection history
6 visits, newest first
Aug 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At kitchen cook line, employee cracked raw shell eggs then proceeded to touch single service items without washing hands and changing gloves. Advised operator of proper handwashing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen reach in freezer, raw steak stored over noodles not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen in low boy, raw chicken stored over sauces. Advised operator of proper storage, operator stored correctly.
Toxic substance/chemical improperly stored. At kitchen, bottles of chemicals stored on shelf with food-vinegar, noodles, spices. Advised operator of proper storage. Operator removed.
Show the remaining 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 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 0 ppm, manager primed and tested chlorine 50 ppm,
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in the upright reach in cooler. Explained and manager rearranged.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. kitchen washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm.
Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by trash cans. Manager moved the trash cans.
Handwash sink used for purposes other than handwashing. Plastic lid stored in hand sink by three compartment sink. Manager removed the lid.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle in three compartment sink not labeled. Manager labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table fan blade guard soiled with dust in the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Manager put towel in sanitizer solution.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. sushi bar washcloth bucket chlorine 0 ppm, manager added chlorine. Chlorine 100 ppm.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimps in reach in freezer. Explained and manager rearranged.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for sushi rice.electronic digital timer on no plan available upon request. Emailed one.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage stored with and above food in reach in cooler at server station.explained and employee removed the beverage cup.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hat.
Time/temperature control for safety food thawed in an improper manner. Raw beef 26 f thawing at room temperature on three compartment sink drain board. Explained and manager moved beef to reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Explained and he put in sanitizer solution.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook removed earbuds from ear and put in charger than handled clean plates for the order without washing hands. Explained and he washed hands.
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. Emailed one
Handwash sink not accessible for employee use at all times. Large water pitcher stored in hand sink at server station. Explained and employee removed the pitcher.
Handwash sink used for purposes other than handwashing. Sushi chef rinsed washcloth in hand sink by sushi bar. Chef dumped the water in hand sink by sushi bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several menus not marked which sushi's are raw. Some menus marked with the dot. Advised to remove all the menus not marked from the circulation and mark before using them. Next unannounced inspection repeat violation may result in immediate administrative complaint ( disciplinary action )
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on the clock for sushi rice. No time as public health control plan available upon request. Emailed one.
Covered waste receptacle not provided in women's bathroom.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses.on cutting board at sushi station..
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ in kitchen next to triple sink. Operator set up fresh solution at 75ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi rolls and sashimi on menu not identified.
Spray bottle containing degreaser not labeled in dish area. Operator labled.
Ice scoop handle in contact with ice inside ice machine. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezers in kitchen soiled inside and out.
Time/temperature control for safety food thawed in an improper manner. Chicken and lobster thawing at room temperature. Operator placed in reach in cooler.
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.