KAO GANG THAI SUSHI & NOODLE BAR
2626 PGA BLVD · PALM BEACH GARDENS · Palm Beach County · FL 33410
Inspection 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
26 full violation description(s) documented by the inspector during this visit.
High Priority 12
41-07-4High Priority – Container of medicine improperly stored. On flip top cooler burn medication stored above food,discussed its operator who removed bottle. **Corrected On-Site** **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 touched face and after without washing hands employee handled container of raw shrimp, discussed with employee to washed hands. **Corrected On-Site** **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled ice with hands to place directly on top of bean sprouts, discussed with operator, see stop sale. **Warning**
01B-12-4High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled ice with hands to place directly on top of bean sprouts, discussed with operator, see stop sale. **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. At sushi bar non food grade paper towels used as liner in direct contact to multiple food products, discussed with operator to removed paper towels, chef began to remove. **Corrected On-Site** **Warning**
08A-13-5High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. In flip top cooler raw pork in top portioned with no physical barrier between bottom with cooked rice stored below, discussed with operator 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 walk in cooler raw fish stored above Food contaminated by employees/consumers and operator continued to serve food. See stop sale. In reach in cooler raw shrimp stored above sauce, discussed with operator who corrected storage. **Corrected On-Site** **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up from floor and and discarded after without washing hands and changing gloves employee handled container of raw shrimp, discussed with employee who washed hands and changed gloves. **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tune bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Discussed with operator see stop sale. **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 walk in cooler milk (51F – Cold Holding); cooked rice (47F – Cold Holding); tofu (51F – Cold Holding); raw fish (48F – Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours see stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler milk (51F – Cold Holding); cooked rice (47F – Cold Holding); tofu (51F – Cold Holding); raw fish (48F – Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours see stop sale. At cook line cooked duck (85F – Cold Holding) at 1:35 since 11:00, per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed with operator cold holding, operator moved product to cooler to chill. At cook line cooked edamame (56F – Cold Holding); rice noodle (51F – Cold Holding)per operator products not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who moved product to cooler. **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 in container on top of microwave fried tofu (70F – Hot Holding) at 1:35 since 11:00, discussed hot holding with operator who time marked product and added to time as a public health control. **Corrective Action Taken** **Warning**
Intermediate 6
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed copy of poster to operator. **Warning**
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. Emailed copy of poster to operator. **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 cut tofu (51F – Cooling) at 1:40 since 11:30 to 51F at 2:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who placed bag of ice on product to chill. **Corrective Action Taken** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand washing sink used to fill water cup and store scrubbing pad, discussed with operator who removed pad. **Corrected On-Site** **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items with raw or undercooked products not identified on menu, discussed with operator to identify menu items. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar sushi rice time marked 11-3 with no written procedures p, discussed with operator and emailed copy of time as a public health control form to be completed and maintained on file. **Warning**
Basic 8
06-09-2Basic – Commercially processed reduced oxygen packaged tune bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Discussed with operator see stop sale. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. At cook line under equipment floor soiled with food and grease build up, discussed with operator to clean and sanitize. **Warning**
08B-38-4Basic – Food stored on floor. Multiple food products store on floor, discussed with operator to remove from floor. **Warning**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Discussed with operator who removed knives. **Corrected On-Site** **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. No signs at any hand washing sinks, discussed with operator emailed copy to operator to install signs. **Warning**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mangoes stored above cooked rice, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. At cook line wall soiled with food and grease splatter, discussed with operator to clean and sanitize. **Warning**
Inspector observations synchronized from DBPR on September 23, 2026 12:02 PM.
Violation category totals
3 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.