DirtyFLRestaurant Inspection Data

OSHA THAI

2201 North Federal Highway
Boca Raton, Florida, 33431
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/12/2025

Inspection #: Visit ID: 10715811

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked crab at sushi reach in cooler. Raw chicken over fully cooked fish balls at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line flip top: pork gyoza (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place product in walk in freezer to quick chill.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Operator corrected to 400ppm quaternary sanitizer. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi case: tuna (51F - Cooling) at 2:38; cooling since 11:30 - 50F at 3:07 - At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in walk in freezer to quick chill. ; hot line flip top: sliced chicken (46F - Cooling) at 2:45; cooling since 11:00 - 46F at 3:09 - At current rate of cooling product will not reach 41F within 6 hours. Advised operator to place product in walk in freezer to quick chill.

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10762806

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used instead of scoop or spoon. Chef discarded bowl. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cracks. Chef removed knife Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados either stickers by the cook line and in cooler with stickers, chef removed stickers and washed avocados before cutting Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a liner for cut foods.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed Manager printed form and filled out form. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled.
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Water pressure at men's restroom handwashing sink very waek
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is not reaching 85°f in men's restroom

Inspection Date: 11/8/2024

Inspection #: Visit ID: 10715409

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket at cook line flip top in poor repair Warning - From follow-up inspection 2024-11-08: Next unannounced. New gasket on order **Time Extended** **Corrective Action Taken**

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8729465

  • 14-11-5:Basic - Equipment in poor repair. Gasket at cook line flip top in poor repair Warning
  • 08B-38-4:Basic - Food stored on floor. Raw pork and raw beef stored on floor in walk in cooler. Operator moved to prep area for preparation. Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 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. red curry (54F - Cooling) in walk in cooler. Per operator item was prepared yesterday and has been cooling overnight. See Stop Sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (54F - Cooling) in walk in cooler. Per operator item was prepared yesterday and has been cooling overnight. See stop sale. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment received raw fresh wahoo for sushi. Invoice/parasite destruction letter only covers frozen fish Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored on top of unwashed avocados in walk in cooler. Operator reorganized. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach inside of oven on cook line in kitchen. Operator removed, cleaned and sanitized. No other signs of any activity Corrected On-Site Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in cook line hand wash sink. Operator removed. Corrected On-Site Warning

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8518730

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook line cold holding unit top shelf- observed plates and bowls being stored not inverted. Operator stored plates inverted. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed throughout entire main kitchen. Operator has plywood on floor due to being repaired.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line oven- observed tongs hanging on oven door handle. Operator removed tongs. Corrected On-Site
  • 11-27-4:Intermediate - 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. Provided operator with procedures. **Corrective Action Taken**
  • 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. Provided operator with form. **Corrective Action Taken**