THAI HARU RESTAURANT
6901 OKEECHOBEE BLVD UNIT D-15
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/27/2024
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station raw ground tuna and raw tuna in commercially processed are diced oxygen packaging not removed from packaging before thaw- see stop sale.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bowl of food and bag stored on prep counter- operator removed. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside the front door- then proceeded to handle clean silverware without washing their hands- educated operator- employee washed hands. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler- non food grade paper towels used as liner for containers with herbs - 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. At chest reach in freezer raw chicken not commercially packaged stored over raw pork - operator moved chicken to lower shelf. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station raw ground tuna and raw tuna in commercially processed are diced oxygen packaging not removed from packaging before thaw- see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter-Cut cabbage 75F- cold holding,rice noodles in water 78F-cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in cooler and placed ice to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near cookline with containers inside- operator removed. Corrected On-Site
Food safety inspection conducted on 3/27/2024 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 10/27/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored above prep counter- operator removed. Corrected On-Site Warning - From follow-up inspection 2023-10-27: **Time Extended**
Food safety inspection conducted on 10/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/26/2023
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored above prep counter- operator removed. Corrected On-Site Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at sushi station- educated operator- employee moved to dinning room. Corrected On-Site Warning
- 41-22-4:High Priority - Medicine not labeled properly. Container of Pepto Bismol - stored on prep counter near cookline- operator removed. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At raw chicken not commercially packaged over raw fish - operator over raw chicken to lower shelf. Corrected On-Site Warning
- 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. At flip top cooler-cooked shrimp 35F, pork dumplings 47-50F- cold holding, shrimp dumpling 47-50F- cold holding, spring rolls 47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler-cooked shrimp 35F, pork dumplings 47-50F- cold holding, shrimp dumpling 47-50F- cold holding, spring rolls 47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning
Food safety inspection conducted on 10/26/2023 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).