THAI SHOKUN
6346 LANTANA RD BAY #73 · LAKE WORTH · Palm Beach County · FL 33463
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 12
41-07-4High Priority – Container of medicine improperly stored. In walk in cooler containers of insulin stored on wire shelf directly above sauces. Discussed with operator who moved medication to bottom shelf. **Corrected On-Site** **Warning**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen Dishwasher (Chlorine 0ppm) operator ran machine 3 times. Discussed with operator to set up three compartment sink for sanitization until dish machine is fixed. **Warning**
12A-25-4High 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 used hand to wipe mouth and without washing hands employee handled raw beef in bowl to place in reach in cooler. Discussed with operator who had employee wash hands. **Corrected On-Site** **Warning**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On menu raw wahoo received fresh and served raw. Establishment has no records of parasite destruction. Discussed with operator to only serve fully cooked or discard. **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer non commercially packed containers of raw fish eggs (masago) stored directly above cooked eel. Discussed with over who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar Raw salmon stored on wire rack over prepared sauces and tomato's. Discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw chicken stored above raw shell eggs. Discussed with operator who rearranged products. **Corrected On-Site** **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on the floor walking under oven. Discussed with operator who killed roach. In kitchen approximately 3 live roaches inside of oven walking around. Discussed with operator to kill and clean and sanitize all areas. **Warning**
01B-02-5High 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. In kitchen in flip top cooler cooked bamboo shoots (49F – Cold Holding); shrimp (48F – Cold Holding); raw chicken (53F – Cold Holding); raw lobster (53F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen in flip top cooler cooked bamboo shoots (49F – Cold Holding); shrimp (48F – Cold Holding); raw chicken (53F – Cold Holding); raw lobster (53F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen in flip top cooler cooked chicken dumpling (71F – Cold Holding) per operator products not removed from freezer and thawed at 11:30 and held in flip top cooler. Discussed thawing and cold holding with operator who moved product to walk in cooler. In kitchen in flip top cooler cooked duck (53F – Cold Holding); curry sauce (53F – Cold Holding); cooked edamame (53F – Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler at approximately 11:30 and held in unit discussed with operator who moved products to walk in freezer to rapid chill. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on cutting board to flip top cooler cooked cabbage (91F – Hot Holding); cut cabbage (72F – Hot Holding); per operator products cooked approximately 30 minute ago. Discussed with operator who added products to time is a public health control. In kitchen on crash cart next to fryer fried shrimp (86F – Hot Holding) per operator product cooked at approximately 12:00 discussed not holding with operator who added product on to time is a public health control form. **Corrected On-Site** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. In kitchen on shelf can of WD40 grease stored in direct contact to bucket of sesame seeds. Discussed with operator who moved chemical. **Corrected On-Site** **Warning**
Intermediate 5
11-27-4Intermediate – 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. Establishment has no written plans for clean of in the case of vomit or diarrhea event. Discussed with operator and provided hand out poster to operator via email. **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler tofu (50F – Cooling)at 2:20 since 12:00 to 48F. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who iced down product. **Corrective Action Taken** **Warning**
02B-04-5Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On establishments menu items like dynamite roll contains raw fish eggs (masago)discussed consumer advisory requirements with operator. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sinks at bar and Dishwashing area no paper towels. Discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. At sushi bar no hand washing soap provided discussed with operator who provided soap. **Corrected On-Site** **Warning**
Basic 2
35A-03-4Basic – Dead roaches on premises. In kitchen approximately 12 dead roaches inside of oven. Discussed with operator to clean and sanitize areas. **Warning**
25-09-4Basic – Single-service items for customer self-service not properly protected to prevent contamination. In kitchen in flip top cooler employee cell phone stored on top of single service paper liners. Discussed with operator who removed cell phone. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 2:37 AM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.