DirtyFLRestaurant Inspection Data

SEA RACHA ASIAN CUISINE AND BAR

Food safety records indicate SEA RACHA ASIAN CUISINE AND BAR in JUPITER has 6 inspections with a 2.7/5 overall rating. Recent inspections indicate some food safety concerns.

103 S US HWY ONE UNIT B5-B6, JUPITER 33477

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10885204

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole avocado stored with cut up avocado and washed peppers in flip top cooler; removed Corrected On-Site
  • 12A-25-4:High Priority - 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 touched face and touch rice bowl at expo line; educated; employee washed hands; **Corrective Action Taken**
  • 14-86-1:High Priority - Non-food grade paper towel used in direct contact with food - to cover cut up produce in cooler at cook line; educated ; removed Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler ; stored properly Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chicken Stock dated 8/2 in walk-in cooler See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring rolls (55F - Cold Holding);in cooler #1 at cook line; food not prepared or portend today; food stored above other foods in flip top cooler; food out of temperature for approximately 1 hour; stored properly to quick chill; cooked rice (56F - Cold Holding)in cooler #2 at cook line; food not prepared or portioned today ; food out of temperature for approximately 30 minutes; advised to keep food inside the cooler during food service ; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 12/30/2024

Inspection #: Visit ID: 8831756

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the kitchen
  • 14-01-5:Basic - Bowl used to dispense rice at cook line Removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fried chicken thawing at room temperature at cook line Moved to cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (50F - Cold Holding);at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved back inside cooler ; chicken (45F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned today; cooler door left open and air curtains in despair ; food out of temperature for approximately 30 minutes; food placed in ice and walk-in freezer door left open to quick chill **Corrective Action Taken**

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8721921

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door at cooler at cook line
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass cooler at cook line
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster; operator printed during inspection 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. Emailed procedure and operator printed and posted during inspection Corrected On-Site

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8483668

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass and handles on glass door cooler at cook line;
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowl washed in three compartment not sanitized after rinsing; educated operator; advised to run through dishwasher;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (44-45F - Cold Holding) in walk cooler; as per opioid not cooked or portioned today;cooler door left opened; food out of temperature for approximately 15 minutes; moved to walk-in freezer to quick chill; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 8/26/2023

Inspection #: Visit ID: 8483541

  • N/A:No Violations Were Observed

Inspection Date: 8/25/2023

Inspection #: Visit ID: 8344096

  • 01B-02-5:High Priority - 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. glass door reach in cooler - shrimp,tempura (45F - Cold Holding); wontons (44-45F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. make table 1 - cut cabbage (46F-48 - Cold Holding); cut tomatoes (53F - Cold Holding); make table 2 - cut tofu (51F - Cold Holding); cooked sweet potatoes (48F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in cooler - shrimp,tempura (45F - Cold Holding); wontons (44-45F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. make table 1 - cut cabbage (46F-48 - Cold Holding); cut tomatoes (53F - Cold Holding); make table 2 - cut tofu (51F - Cold Holding); cooked sweet potatoes (48F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Warning