DirtyFLRestaurant Inspection Data

CHOW THAI CUISINE

Health inspection records show CHOW THAI CUISINE in BOCA RATON has 7 inspections with a food safety rating of 2.7/5. Recent inspections indicate some food safety concerns.

23034 Sandalfoot Plaza Drive
Boca Raton, Florida, 33428
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13493112

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris underneath cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warewashing storage racks soiled with dust.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food service plates stored on cook line storage shelf soiled with dust.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by back prep area blocked by stool and boxes. Operator reorganized. Corrected On-Site

Inspection Date: 8/15/2025

Inspection #: Visit ID: 13492980

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2025

Inspection #: Visit ID: 10884650

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed two dead roaches underneath kitchen cook line. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Food heavily soiled with accumulation of food debris and grease underneath cook line, kitchen prep tables, and reach in cooler areas. Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris in kitchen cook line area. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs and raw chicken stored above container or ready to eat curry in cook line reach in cooler. Operator reorganized. Corrected On-Site Repeat Violation Warning
  • 08A-17-6:High Priority - 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. Non-commercially packaged chicken stored on top of non-commercially packaged beef in reach in coolers across from bathrooms. Repeat Violation Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed live 1 roach on kitchen prep area floor. Operator killed and sanitized area. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on top of dishwasher in kitchen. Observed approximately 20 rodent droppings on storage shelf above dishwashing area in kitchen. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food in,during cooked chicken prepared onsite and held more than 24 hours not properly date marked in prep area reach in cooler. Warning

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8844874

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-34-5:Basic - Ceiling vent above reach in cooler in kitchen prep area heavily soiled with dust.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris through kitchen and kitchen prep areas.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat curry sauces in cook line prep cooler. Operator reorganized. Corrected On-Site
  • 08A-17-6:High Priority - 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. Non-commercially packaged chicken stored over non-commercially packaged beef in reach in freezer by restrooms.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (69F - Cold Holding) in container on top of cook line for 1 hour. Operator placed into reach in cooler to ensure proper cold holding. **Corrective Action Taken**
  • 22-02-4:Intermediate - Can opener soiled with food debris, mold-like substance.
  • 41-17-4:Intermediate - Spray bottle containing bleach water not labeled at triple sink area. Operator labeled. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided (79F) at employee handwash sinks at front wait station and back kitchen prep areas.

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8783389

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
  • 14-01-5:Basic - Cup with no handle used to dispense food. In the bucket of dry rice. The cup was removed. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table. Employees water bottle and beverage mug stored on prep table in kitchen. Items moved to appropriate storage. Corrected On-Site

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8505121

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with many boxes, manager removed boxes Corrected On-Site

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8381743

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, green curry (47F - Cold Holding). The item was cooling overnight, the item was discarded, see stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, green curry (47F - Cold Holding). The item was cooling overnight, the item was discarded, see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. next to the flip top and reach in coolers, garlic oil (82F - Cold Holding) the item was stored out of refrigeration for less than four hours. It was returned to refrigeration to chill and cold hold **Corrective Action Taken**