RAMA V THAI & SUSHI
1900 OKEECHOBEE BLVD #A3 · WEST PALM BEACH · Palm Beach County · FL 33409
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49-50F – Cooling)at 3:38 to 51 F at 4:00 since 11:00; at this rate food will not reach 41 or below within 6 hours **Warning** Priority: High Priority
12A-17-4High Priority – Observed: Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee didnât wash hands properly after changing tasks ; rinsed hands quickly in less than 10 seconds; Manager educated; employee washed hands ; **Corrected On-Site** **Warning** Priority: High Priority
08A-05-6High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked noodles in small cooler at cook line Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
01B-02-5High Priority – Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cut cabbage – as per operator since 11:00 am; checked at 3:30 **Warning** Priority: High Priority
03A-02-5High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (48F – Cold Holding); beef (48F); tofu (48F – Cold Holding); chicken wings (48F – Cold Holding) in walk-in cooler Foods not prepared or portioned today ; foods out of temperature for approximately 2 hours; some foods moved to different cooler and some put in ice; sprouts (50F – Cold Holding); steak (44F – Cold Holding); shrimp (42-50F – Cold Holding); cooked potatoes (42-50F – Cold Holding) in cooler at cook line; foods not prepared or portioned today; foods overstocked ; smaller poutines made and placed in ice ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority
03F-04-5High Priority – Observed: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6- hour period. See stop sale. Cut cabbage – as per operator since 11:00 am; checked at 3:30 **Warning** Priority: High Priority
Intermediate 1
03D-15-4Intermediate – Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49-50F – Cooling)at 3:38 to 51 F at 4:00 since 11:00; at this rate food will not reach 41 or below within 6 hours Foods wrapped in bags and stored on top of each other; foods placed in ice; **Corrective Action Taken** **Warning** Priority: Intermediate
Inspector observations synchronized from DBPR on August 10, 2026 12:18 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 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.