THAI HARU RESTAURANT
6901 OKEECHOBEE BLVD 15, West Palm Beach FL 33411 · 9544962608
Last inspected Jul 30, 2026 · 10 visits since October 2023
OCT 24
MAR 25
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 34 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At raw chicken not commercially packaged over raw fish - operator over raw chicken to lower shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020159 | Jan 26, 2026 | Jun 12, 2026 | $600 |
| 2--2025079208 | Sep 22, 2025 | Dec 4, 2025 | $200 |
| 2--2024022708 | Mar 27, 2024 | Oct 7, 2024 | $400 |
| 2--2018010544 | Feb 3, 2018 | Jun 20, 2018 | $400 |
Inspection history
10 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, Raw shrimp stored above egg rolls. Advised operator of proper storage. Operator stored correctly.
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 cook line flip top cooler, cooked rice (50F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked rice (50F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, Employee belongings stored on shelf with customer food. Operator removed.
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler, raw shell eggs stored over rehydrated noodles. Advised operator of proper storage. Operator stored correctly.
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 sushi bar, cooked eel (47F - Cold Holding); raw fish (48F - Cold Holding); masa go (47F - Cold Holding); krab (47F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 11:00. See stop sale. At reach in cooler, cooked rice (51F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, cooked eel (47F - Cold Holding); raw fish (48F - Cold Holding); masa go (47F - Cold Holding); krab (47F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 11:00. See stop sale. At reach in cooler, cooked rice (51F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit., At cook line, cooked rice (97F - Hot Holding), operator stated item held out of temperature approximately 1/2 hour. Advised operator to reheat product to 165F. Operator discarded item.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline flip top low boy, rehydrated noodles (71F - Cooling)@2:35 since 2:00, 67F @3:10. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into cooler to fascilitate cooling.
Handwash sink used for purposes other than handwashing. At front counter sushi station, hand wash sink used for other purposes as evident by sponge and food debris inside sink.
Sep 22, 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 switched from working with raw food to ready-to-eat food without washing hands. At sushi station- employee handled raw fish and then handled sushi rice without changing gloves or washing their hands- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler - non food grade paper towels lining container of cucumbers and container of jalapeños - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw fish stored over sauces - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- Krab sticks 48F- cold holding- food not prepared or portioned today- sushi cooler door left open - food out of temperature for 30 minutes- operator moved food to reach in cooler to quick chill.
Toxic substance/chemical improperly stored. At cookline area hand sanitizer stored over food a prep counter - operator removed.
Handwash sink used for purposes other than handwashing. At hand wash sink by cookline - drink water spic,et attached to hand sink as secondary water source to fill water for guests.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage employee bag over boxes of food - operator removed.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return handle clean plates and utensils without washing their hands- educated operator employee washed hands.
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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler to- non food grade paper towels used to line containers of green onions and bag of peppers- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer - raw poultry not commercially packaged stored over edamame- operator removed and stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi station- employee handled raw sushi then proceeded to handle sushi rice and imitation Krab without changing gloves and washing their hands- educated operator - employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station- reach in cooler- tofu 49F- cold holding, creamer 45F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in freezer to quick chill.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 2, 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 ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses over flip top cooler / prep counter- operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)- corrected to 100ppm
Wiping cloth sanitizing solution stored on the floor- operator moved off floor.
Mar 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside the front door- then proceeded to handle clean silverware without washing their hands- educated operator- employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler- non food grade paper towels used as liner for containers with herbs - 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. At chest reach in freezer raw chicken not commercially packaged stored over raw pork - operator moved chicken to lower shelf.
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 sushi station raw ground tuna and raw tuna in commercially processed are diced oxygen packaging not removed from packaging before thaw- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter-Cut cabbage 75F- cold holding,rice noodles in water 78F-cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in cooler and placed ice to quick chill.
Handwash sink not accessible for employee use at all times. Handwash sink near cookline with containers inside- operator removed.
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 sushi station raw ground tuna and raw tuna in commercially processed are diced oxygen packaging not removed from packaging before thaw- see stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bowl of food and bag stored on prep counter- operator removed.
Oct 27, 2023□ 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 ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored above prep counter- operator removed.
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Medicine not labeled properly. Container of Pepto Bismol - stored on prep counter near cookline- operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At raw chicken not commercially packaged over raw fish - operator over raw chicken to lower shelf.
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 flip top cooler-cooked shrimp 35F, pork dumplings 47-50F- cold holding, shrimp dumpling 47-50F- cold holding, spring rolls 47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler-cooked shrimp 35F, pork dumplings 47-50F- cold holding, shrimp dumpling 47-50F- cold holding, spring rolls 47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored above prep counter- operator removed.
Employee eating in a food preparation or other restricted area. Employee eating at sushi station- educated operator- employee moved to dinning room.
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.