CHEF TAI'S

Food safety records indicate CHEF TAI'S in BOCA RATON has 5 inspections with a 2.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 5 months ago · 5 reports on file

4810 NW 2 AVE

★★½☆☆ (2.5/5)

Based on 5 health inspection reports

All Inspection Reports

Visit ID: 10905024

Met Inspection Standards

1 high, 1 int, 3 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Inside restroom has no self closing unit attached to door.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used in rice. Chef moved bowl Corrected On-Site
36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease coming down from tank by the hood ventilation system
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler at cook line at cooked shrimp (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pork (48F - Cold Holding)
11-26-1:Intermediate - 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.

Visit ID: 10747881

Met Inspection Standards

1 high, 1 int, 2 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop, Manager discarded Corrected On-Site
51-13-4:Basic - No Heimlich maneuver/choking sign posted.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding), left on counter for lunch time, chef returned to walk in cooler
11-26-1:Intermediate - 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. Form emailed

Visit ID: 8779144

Met Inspection Standards

3 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On cook line, flip top cooler doors soiled with food debris
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not posted
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. By three compartment sink, scoop handle in contact flour in bucket.

Visit ID: 8482679

Met Inspection Standards

2 high, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed stainless steel bowl used to dispense rice in cooker. Operator removed. Corrected On-Site
08B-38-4:Basic - Food stored on floor. Observed boxes of lomein noodles stored on floor. Operator elevated Corrected On-Site
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with cornstarch operator removed Corrected On-Site
22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 200+ Ppm. Operator discarded and made new solution. Rechecked 100 Ppm Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over RTE wontons in flip top cooler. Operator inverted items Corrected On-Site

Visit ID: 8377860

Met Inspection Standards

2 high, 1 int

08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles, chef moved shrimp and noodles Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked chicken, shrimp (45-47F - Cold Holding), chef removed all items and put in working cooler and called for maintenance
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen, Chef filled paper towels Corrected On-Site