RICE THAI & ASIAN
326 N CONGRESS AVE, Boynton Beach FL 33426 · 561.374.7476
Last inspected Feb 20, 2026 · 7 visits since November 2023
APR 24
NOV 24
APR 25
OCT 25
FEB 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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 procedures to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2014053421 | Nov 25, 2014 | Jan 29, 2015 | $520 |
Inspection history
7 visits, newest first
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Food placed under soiled container/equipment. Sauces cooling on shelf under drain rooter. Operator removed drain rooter from shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked chicken at flip top cooler on cook line. Operator stored products properly.
Handwash sink used for purposes other than handwashing. Food debris in hand wash sink in kitchen.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
1 Dented can of pineapple chunks present in dry storage area. See stop sale.
Non-food grade paper towel used as liner for spring roll container in prep area. Operator removed.
No soap provided at handwash sink at entrance to kitchen. Operator provided.
Squeeze bottle containing leach and soap not labeled in dish area. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl with no handle used to dispense carrots in walk in cooler. Operator removed bowl.
Shelves with rust that has pitted the surface across dish area. Operator covered with aluminum foil.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of cooked beef in walk in cooler. Operator reversed.
Nonfood-contact surface top of microwave in kitchen soiled with grease, food debris, dirt or dust. Operator cleaned during the inspection.
Raw cauliflower not washed prior to preparation on cutting board in prep area. Employee went to wash cauliflower.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling tiles and ventsoiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 121F stove off. Operator turned stove on and reheated water to 140F.
Raw green onions not washed prior to preparation, employee cutting the onions next to triple sink. Employee went to wash green onions.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed picking up container of tofu on kitchen floor to throw away. Immediately began handling tofu. Gloves not changed hands not washed. Educated on site. Employee washed hands.
Spray bottle containing toxic substance not labeled. In dining room at front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in Kitchen
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 10 high priority.
10 High priority3 Intermediate2 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Curry sauce at 3:07 (91F cooling) since 1:30; 4:20 80F cooling. Product did not cool to 70°F within 2 hours. Operator moved product to stovetop to reheat to165°F+. And then to restart cooling process again.
Dented/rusted cans present. See stop sale. Dented can 1 chestnut, 1 can pineapples 2 cans coconut milk
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cut lettuce for salads with bare hands. Employee washed hands and wore gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw fish in walk in freezer, and raw shrimp over cooked wontons in walk in freezer operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs shells stored above cut vegetable on top of flip top cooler. Operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Employee washed hands Corrected On-SiteCorrected On-SiteWarning**
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deep covered portions of Rehydrated rice noodle at 4:17 (54F - Cooling inside walk in cooler ) Garlic and oil bottle at 3:43 (70F - Cooling); over 4 hrs per operator cooling for over 4 hours See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line bean sprouts (44F - Cold Holding); Green peas (45F - Cold Holding); Per operator stored for 2 hours. Per operator not prepared or portioned today. Operator moved to walk in 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 and the time removed from temperature control cannot be determined. Raw shell eggs no time mark on cook line, operator stored for approximately 2 hours, operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deep covered portions of Rehydrated rice noodle at 4:17 (54F - Cooling inside walk in cooler ) Garlic and oil bottle at 3:43 (70F - Cooling); over 4 hrs per operator cooling for over 4 hours See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
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 procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line Cooked chicken at 3:32 (45F - Cooling); Since 11:30, 3:57pm 52F cooling, At this cooling rate product will not cool to 41°F within 6 hours. Tofu At 3:45pm 50F cooling since 2pm, 4:01pm 52F cooling. At this cooling rate this product will not cool to 41°F within 4 hours. Walk in cooler Cooked chicken at 4:24 (90F - Cooling); Since 2:30, 4:39 99F cooling. At this cooling rate product will not cool to 70°F within 2 hours. Operator moved products to smaller portions
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.at 0 ppm chlorine. Operator corrected to 100 ppm Chlorine. Machine not in use.
Unwashed fruits/vegetables (Peppers)stored with ready-to-eat food(Cut lettuce), operator stored properly.
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.