OSHA THAI
2201 N FEDERAL HWY, Boca Raton FL 33431 · 5615761552
Last inspected Mar 19, 2026 · 8 visits since August 2023
NOV 24
JAN 25
JUN 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Observed 1 live roach inside of oven on cook line in kitchen. Operator removed, cleaned and sanitized. No other signs of any activity
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025003450 | Nov 7, 2024 | Feb 13, 2025 | $200 |
Inspection history
8 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 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 at front counter reach in cooler. See Stop Sale.
Vacuum breaker missing at hose bibb on exterior north side of the building, hose currently attached.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling tiles soiled with accumulated food debris, grease or dust at cookline in kitchen.
Show the remaining 3 findings ▾
Commercially processed reduced oxygen packaged 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 at front counter reach in cooler. See Stop Sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee personal drinks on food prep table next to food in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler opposite triple sink in kitchen. 2. Hood filters at cookline in kitchen.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked chicken in walk in cooler. Manager moved eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit flip top on cook line at cut tomatoes (49F - Cold Holding); cooked pork wonton (49F - Cold Holding); noodles (49F - Cold Holding) manager moved to walk in cooler, said they just opened 10 minutes ago.
Handwash sink used for purposes other than handwashing. Using handwashing sink as a dump sink and washing sink
Bathroom door left open other than during cleaning or maintenance. Men's and women's restroom doors were not closed at time of inspection
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restrooms do not have self closing units on doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on prep table at sushi station. Chef moved cup
Food stored on floor. Boxes of unwashed vegetables in walk in cooler, bag of rice on the floor in dry storage, box of food on the floor in walk in freezer. Manager picked up items.
Jun 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked crab at sushi reach in cooler. Raw chicken over fully cooked fish balls at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line flip top: pork gyoza (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place product in walk in freezer to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Operator corrected to 400ppm quaternary sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi case: tuna (51F - Cooling) at 2:38; cooling since 11:30 - 50F at 3:07 - At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in walk in freezer to quick chill.; hot line flip top: sliced chicken (46F - Cooling) at 2:45; cooling since 11:00 - 46F at 3:09 - At current rate of cooling product will not reach 41F within 6 hours. Advised operator to place product in walk in freezer to quick chill.
Jan 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a liner for cut foods.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed Manager printed form and filled out form.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled.
Water pressure lacking at fixtures that require the use of water. Water pressure at men's restroom handwashing sink very waek
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is not reaching 85°f in men's restroom
Bowl or other container with no handle used to dispense food. Bowl being used instead of scoop or spoon. Chef discarded bowl.
In-use knife/knives stored in cracks between pieces of equipment. Knife between cracks. Chef removed knife
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados either stickers by the cook line and in cooler with stickers, chef removed stickers and washed avocados before cutting
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gasket at cook line flip top in poor repair
Nov 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 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. red curry (54F - Cooling) in walk in cooler. Per operator item was prepared yesterday and has been cooling overnight. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (54F - Cooling) in walk in cooler. Per operator item was prepared yesterday and has been cooling overnight. See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment received raw fresh wahoo for sushi. Invoice/parasite destruction letter only covers frozen fish
Raw animal food stored over or with unwashed produce. Raw salmon stored on top of unwashed avocados in walk in cooler. Operator reorganized.
Roach activity present as evidenced by live roaches found. Observed 1 live roach inside of oven on cook line in kitchen. Operator removed, cleaned and sanitized. No other signs of any activity
Handwash sink not accessible for employee use at all times. Items stored in cook line hand wash sink. Operator removed.
Equipment in poor repair. Gasket at cook line flip top in poor repair
Food stored on floor. Raw pork and raw beef stored on floor in walk in cooler. Operator moved to prep area for preparation.
Old labels stuck to food containers after cleaning.
Feb 2, 2024Inspection 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 ▾
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. Provided operator with procedures.
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. Provided operator with form.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook line cold holding unit top shelf- observed plates and bowls being stored not inverted. Operator stored plates inverted.
Floor tiles missing and/or in disrepair. Observed throughout entire main kitchen. Operator has plywood on floor due to being repaired.
In-use tongs stored on equipment door handle between uses. Main kitchen cook line oven- observed tongs hanging on oven door handle. Operator removed tongs.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Using paper towels for liner on many foods. Chef removed
Nonfood-grade bags used in direct contact with food. Food in freezer has thank you bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cooler at front counter at Tuna, salmon, yellowtail; (43-45F - Cold Holding), chef put ice on some items and moved items to working cooler and called for maintenance
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink from cutting board.
Employee with no hair restraint while engaging in food preparation. Chef put hat on
Food not stored at least 6 inches off of the floor. Food boxes on floor in the walk in freezer
Food stored on floor. Plastic containers with food on floor in walk in cooler. Chef picked up
Time/temperature control for safety food thawed in an improper manner. Thawing fish in three compartment sink. Chef moved items to walk-in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.