DirtyFLRestaurant Inspection Data

THAIKYO ASIAN CUISINE

201 South Ocean Boulevard
Florida, 33462
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8829402

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef cleaned during inspection. Corrected On-Site
  • 08B-38-4:Basic - Raw chicken stored on floor under grill. Cook removed chicken. Corrected On-Site
  • 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. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday. See stop sale
  • 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday.
  • 08A-05-6:High Priority - Raw pooled eggs stored over and not properly separated from ready-to-eat vegetables on cook line. Cook placed eggs on bottom shelf. Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - 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 not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours,behind sushi bar.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours, behind sushi bar.

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8777637

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station - operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer - raw chicken over rib sauce - operator moved raw chicken to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura shrimp (53F - Cold Holding); soft shell crab (53F - Cold Holding) not portioned or prepared today held under 4 hours at room temperature- operator moved to walk in cooler. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked spareribs prepared 3 days prior not date marked - operator date marked. Corrected On-Site

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8621998

  • 08B-38-4:Basic - Food stored on floor. Tub and cooler of ice on floor - operator moved to shelf. Corrected On-Site
  • 41-15-5:High Priority - 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 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8376192

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage removed from sushi prep surface. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station- operator moved to bucket. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached paper towel under fresh tuna - operator removed. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone then touched cutting board - employee removed gloves, removed cutting board and wash hands. Corrected On-Site
  • 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 - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No batteries for thermometer.