THAI SHOKUN
6346 LANTANA RD BAY #73, Lake Worth FL 33463 · 561-313-3076
Last inspected Mar 24, 2026 · 10 visits since September 2023
NOV 24
APR 25
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on the floor walking under oven. Discussed with operator who killed roach. In kitchen approximately 3 live roaches inside of oven walking around. Discussed with operator to kill and clean and sanitize all areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009921 | Dec 11, 2025 | Mar 5, 2026 | $1,200 |
| 2--2025046655 | Jun 2, 2025 | Jul 14, 2025 | $800 |
| 2--2025029093 | Apr 1, 2025 | Apr 17, 2025 | $400 |
| 2--2019045458 | Aug 8, 2019 | Oct 2, 2019 | $200 |
Inspection history
10 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Non-food grade paper towel used as liner for food sliced vegetables. Operator removed paper towel.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef at tall reach in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (45F - Cold Holding) - rechecked 43F; raw chicken (44F - Cold Holding) rechecked 43F; curry sauce with coconut milk (44F - Cold Holding) - rechecked 43F Observed at walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards soiled with black mold like substance. Advised operator to clean and sanitize cutting boards.
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from deep fryers exterior door handles and gaskets soiled, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior across from deep fryers soiled and rusted, discussed with operator to replace or repair unit.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 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 0ppm) ran machine multiple same result, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed hair with hands and after without washing hands employee handled raw shrimp to make shrimp tempura, discussed with operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored directly above non commercially packaged bag of pasta, discussed with operator who corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar multiple containers of raw fish eggs stored above squeeze bottles of sauces, discussed with operator who corrected storage of product. In walk in cooler raw shell eggs stored above sauce and lettuce, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen spray bottle of sanitizer stored above sushi rice, discussed with operator who removed spray bottle.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink at sushi bar, discussed with operator who provided paper towels.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from deep fryers exterior door handles and gaskets soiled, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler across from deep fryer grooved and no longer cleanable, discussed with operator to replace or repair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At deep fryer container of 76F water with utensils stored, discussed with operator who dumped out water.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior across from deep fryers soiled and rusted, discussed with operator to replace or repair unit.
Jun 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled clean and sanitized ladle to serve cooked noodles, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloths and container of bleach and without washing hands employee handled styrofoam to go containers for customers food. Discussed with operator who had employee wash hands.
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. Employee handled cut green scallions with bare hands to decorate dish, discussed with operator who educated employee.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw salmon stored directly above cut veggies, discussed with operator who corrected storage of products.
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. 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. Discussed with operator see stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb missing vacuum breaker, discussed with operator to install vacuum breaker.
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. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to wash cloths, fill water pitchers, and fill sanitizer bucket, discussed with operator who educated employee.
Spray bottle containing toxic substance not labeled. In kitchen on bottom of crash cart unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.
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. 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. Discussed with operator see stop sale
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cooked line shelves rusted and pitted, discussed with operator to repair or replace.
Single-service items for customer self-service not properly protected to prevent contamination. In kitchen employee cell phone stored leaning against plastic single service to go containers, discussed with operator removed phone.
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has puddle of standing water discussed with operator to clean and sanitize.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. In kitchen Dishwasher (Chlorine 0ppm) operator ran machine 3 times. Discussed with operator to set up three compartment sink for sanitization until dish machine is fixed.
Apr 1, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority5 Intermediate2 Basic
Show 19 findings ▾
Container of medicine improperly stored. In walk in cooler containers of insulin stored on wire shelf directly above sauces. Discussed with operator who moved medication to bottom shelf.
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. In kitchen Dishwasher (Chlorine 0ppm) operator ran machine 3 times. Discussed with operator to set up three compartment sink for sanitization until dish machine is fixed.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to wipe mouth and without washing hands employee handled raw beef in bowl to place in reach in cooler. Discussed with operator who had employee wash hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On menu raw wahoo received fresh and served raw. Establishment has no records of parasite destruction. Discussed with operator to only serve fully cooked or discard.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packed containers of raw fish eggs (masago) stored directly above cooked eel. Discussed with over who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar Raw salmon stored on wire rack over prepared sauces and tomato's. Discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw chicken stored above raw shell eggs. Discussed with operator who rearranged products.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on the floor walking under oven. Discussed with operator who killed roach. In kitchen approximately 3 live roaches inside of oven walking around. Discussed with operator to kill and clean and sanitize all areas.
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. In kitchen in flip top cooler cooked bamboo shoots (49F - Cold Holding); shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding); raw lobster (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen in flip top cooler cooked bamboo shoots (49F - Cold Holding); shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding); raw lobster (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen in flip top cooler cooked chicken dumpling (71F - Cold Holding) per operator products not removed from freezer and thawed at 11:30 and held in flip top cooler. Discussed thawing and cold holding with operator who moved product to walk in cooler. In kitchen in flip top cooler cooked duck (53F - Cold Holding); curry sauce (53F - Cold Holding); cooked edamame (53F - Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler at approximately 11:30 and held in unit discussed with operator who moved products to walk in freezer to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on cutting board to flip top cooler cooked cabbage (91F - Hot Holding); cut cabbage (72F - Hot Holding); per operator products cooked approximately 30 minute ago. Discussed with operator who added products to time is a public health control. In kitchen on crash cart next to fryer fried shrimp (86F - Hot Holding) per operator product cooked at approximately 12:00 discussed not holding with operator who added product on to time is a public health control form.
Toxic substance/chemical improperly stored. In kitchen on shelf can of WD40 grease stored in direct contact to bucket of sesame seeds. Discussed with operator who moved chemical.
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. Establishment has no written plans for clean of in the case of vomit or diarrhea event. Discussed with operator and provided hand out poster to operator via email.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler tofu (50F - Cooling)at 2:20 since 12:00 to 48F. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who iced down product.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On establishments menu items like dynamite roll contains raw fish eggs (masago)discussed consumer advisory requirements with operator.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sinks at bar and Dishwashing area no paper towels. Discussed with operator who provided paper towels.
No soap provided at handwash sink. At sushi bar no hand washing soap provided discussed with operator who provided soap.
Dead roaches on premises. In kitchen approximately 12 dead roaches inside of oven. Discussed with operator to clean and sanitize areas.
Single-service items for customer self-service not properly protected to prevent contamination. In kitchen in flip top cooler employee cell phone stored on top of single service paper liners. Discussed with operator who removed cell phone.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sushi chef returned to work from outside without changing gloves and washing hands. Educated on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cabbage Raw chicken over brown sauce in walk in cooler 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 beef over raw fish reach in freezer Not commercially packaged Removed
Handwash sink not accessible for employee use at all times. At sushi station
Handwash sink used for purposes other than handwashing. Filling bucket in hand sink
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Sushi station
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce...raw shell eggs above carrots, onion at walk in cooler.operator properly stored food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 40°, cream cheese 51°, fish eggs 49° in sushi display case at south side, dumpling 46° in flip top reach in cooler at kitchen being held less than 4 hours. Employee cover food with ice...... tofu 46°, rice 45° in walk in cooler being held less than 4 hours, operator removed food to storareach in cooler. Operator stated that door was opened due to delivery.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale....sushi rice leftover from last night. Employee discarded
Handwash sink used for purposes other than handwashing.....container, cup, spoon in handwashing sink at bar. Prep chicken in handwashing sink by the dishwashing machine.
No soap provided at handwash sink...both handwashing sink at bar, operator provided.
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.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees by the Dishmachine.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored in walk-in cooler above fruit. Operator switched.
No paper towels or mechanical hand drying device provided at handwash sink in Sushi station. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prepared yesterday, in walk-in cooler with no date mark.
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.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed broken hinge for lid of chest freezer in hallway
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.