DirtyFLRestaurant Inspection Data

THAI HARU RESTAURANT

With 3 documented inspections, THAI HARU RESTAURANT in WEST PALM BEACH has achieved a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

6901 OKEECHOBEE BLVD 15

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/22/2025

Inspection #: Visit ID: 10875598

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage employee bag over boxes of food - operator removed. Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At sushi station- employee handled raw fish and then handled sushi rice without changing gloves or washing their hands- educated operator - employee washed their hands. **Corrective Action Taken**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler - non food grade paper towels lining container of cucumbers and container of jalapeños - operator removed. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw fish stored over sauces - operator removed and stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- Krab sticks 48F- cold holding- food not prepared or portioned today- sushi cooler door left open - food out of temperature for 30 minutes- operator moved food to reach in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cookline area hand sanitizer stored over food a prep counter - operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink by cookline - drink water spic,et attached to hand sink as secondary water source to fill water for guests.

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10796914

  • N/A:No Violations Were Observed

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10720195

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 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 left through back door and upon return handle clean plates and utensils without washing their hands- educated operator employee washed hands. **Corrective Action Taken** Warning
  • 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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler to- non food grade paper towels used to line containers of green onions and bag of peppers- operator removed. Corrected On-Site Warning
  • 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 tall reach in freezer - raw poultry not commercially packaged stored over edamame- operator removed and stored properly. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi station- employee handled raw sushi then proceeded to handle sushi rice and imitation Krab without changing gloves and washing their hands- educated operator - employee washed hands. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station- reach in cooler- tofu 49F- cold holding, creamer 45F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in freezer to quick chill. **Corrective Action Taken** Warning