DirtyFLRestaurant Inspection Data

KENZO THAI AND SUSHI

KENZO THAI AND SUSHI located in ROAYL PALM BEACH has undergone 5 health department inspections, achieving a 2.3/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 8 months ago · 5 reports on file

123 S SR 7 STE 201B

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

7/31/2025· 8mo ago

Visit ID: 10910062

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Observed oil, rice bags stored on the floor right outside the bathrooms hallways. Operator stored properly on kitchen area. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants. Washed hands with only water then use a cloth to dry hands then engaged in food preparation. Employee washed hands Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi bar for cut and peeled cucumbers. Operator removed 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. Raw chicken over raw beef Raw ground pork over raw crab. Employee stored properly Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi bar Sushi rice no timed marked Per operator product stored for approximately 15 minutes. Operator timed marked Corrected On-Site Repeat Violation Admin Complaint
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm++ Operator corrected to 100 ppm chlorine 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 bar, cooler Raw tuna mix at 11:35am(50F cooling) since 11:20am. At 12:27pm same temperature . At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down **Corrective Action Taken**

2/27/2025· 1y 1mo ago

Visit ID: 10720287

Follow-up Inspection Required

6 high

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean handle of flip top cooler and clean utensil at wok; no glove change no hand wash. Operator changed gloves and washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw plastic wrapped white tuna stored above cooked plastic wrapped octopus. At walk in freezer: raw plastic wrapped ground beef stored above noodles. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar reach in cooler: Raw salmon stored over strawberries and various sauces. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sushi prep table: fish eggs (46F - Cold Holding); hydrated noodles (47F - Cold Holding) As per operator, both items stored 2 hours on counter. Not prepped or portioned today. Operator placed inside cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At sushi bar: No time mark on sushi rice. At kitchen near walk in cooler: Sushi rice not time marked. As per operator made 1 hour prior. Advised operator time mark. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stovetop: coconut milk sauce (115F - Hot Holding) As per chef, sat on stove 3 hours. Operator reheated to 166F. Corrected On-Site

11/15/2024· 1y 5mo ago

Visit ID: 10720018

Met Inspection Standards
  • N/A:No Violations Were Observed

11/14/2024· 1y 5mo ago

Visit ID: 8741332

Follow-up Inspection Required

5 high

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack raw eggs then handle clean utensils to prepare fried rice and plate food; no hand wash. Advised chef to wash hands. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: raw shelled eggs stored over unwashed carrots. Operator stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy cooler at sushi bar: Spicy tuna with raw tuna stored over rehydrated noodles and raw salmon stored over cooked salmon skin. Advised employee to stored properly. At flip top cooler across from cook line: Raw chicken stored over sauces. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar: rehydrated noodles (67F - Cold Holding) As per sushi chef, taken from low boy unit and stored on counter 10 mins. Not prepped or portioned today. Chef removed to quick chill. **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi Rice at sushi bar. Operator time marked. Corrected On-Site Warning

12/18/2023· 2y 4mo ago

Visit ID: 8362973

Met Inspection Standards

2 int, 3 basic

  • 08B-38-4:Basic - Observed: Food stored on floor. In the walk in cooler, cut lettuce stored on the floor. Operator stored correctly on the shelves. In the walk in cooler, blue cooler with fresh tuna on floor - operator moved off the floor. Corrected On-Site Priority: Basic
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Hand washing sink in the kitchen at the and of the cook line, not accessible to use. Operator removed the plastic container from hand sink. Hand washing sink in the kitchen next to the washing machine, used for other purposes. Operator removed the plastic caps from the inside. Corrected On-Site Priority: Intermediate
  • 22-08-4:Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the front line, has food debris. **Corrective Action Taken** Priority: Basic
  • 03F-10-5:Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked white rice in the front counter, do not has a written procedure. Review with the operator and I’m going to send by email the correct information and procedures. Priority: Intermediate
  • 08B-17-4:Basic - Observed: Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed melon over the coconut milk. Corrected On-Site Priority: Basic