RICE THAI & ASIAN
326 N CONGRESS AVE · BOYNTON BEACH · Palm Beach County · FL 33426
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 10
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Curry sauce at 3:07 (91F cooling) since 1:30; 4:20 80F cooling . Product did not cool to 70°F within 2 hours. Operator moved product to stovetop to reheat to165°F+. And then to restart cooling process again. **Corrective Action Taken** **Warning**
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Dented can 1 chestnut, 1 can pineapples 2 cans coconut milk **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. Observed employee handling cut lettuce for salads with bare hands. Employee washed hands and wore gloves **Corrected On-Site** **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken over raw fish in walk in freezer, and raw shrimp over cooked wontons in walk in freezer operator stored properly **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs shells stored above cut vegetable on top of flip top cooler. Operator stored properly **Corrected On-Site** **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Employee washed hands Corrected On-Site** **Corrected On-Site** **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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deep covered portions of Rehydrated rice noodle at 4:17 (54F – Cooling inside walk in cooler ) Garlic and oil bottle at 3:43 (70F – Cooling); over 4 hrs per operator cooling for over 4 hours See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line bean sprouts (44F – Cold Holding); Green peas (45F – Cold Holding); Per operator stored for 2 hours. Per operator not prepared or portioned today. Operator moved to walk in cooler **Corrective Action Taken** **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs no time mark on cook line, operator stored for approximately 2 hours, operator time marked. **Corrected On-Site** **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deep covered portions of Rehydrated rice noodle at 4:17 (54F – Cooling inside walk in cooler ) Garlic and oil bottle at 3:43 (70F – Cooling); over 4 hrs per operator cooling for over 4 hours See stop sale. **Warning**
Intermediate 3
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 poster **Corrective Action Taken** **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 procedures to operator **Corrective Action Taken** **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line Cooked chicken at 3:32 (45F – Cooling); Since 11:30, 3:57pm 52F cooling, At this cooling rate product will not cool to 41°F within 6 hours. Tofu At 3:45pm 50F cooling since 2pm, 4:01pm 52F cooling. At this cooling rate this product will not cool to 41°F within 4 hours. Walk in cooler Cooked chicken at 4:24 (90F – Cooling); Since 2:30, 4:39 99F cooling . At this cooling rate product will not cool to 70°F within 2 hours. Operator moved products to smaller portions **Corrective Action Taken** **Warning**
Basic 2
16-55-4Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.at 0 ppm chlorine. Operator corrected to 100 ppm Chlorine. Machine not in use. **Warning**
08B-17-4Basic – Unwashed fruits/vegetables (Peppers)stored with ready-to-eat food(Cut lettuce), operator stored properly. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 17, 2026 11:58 AM.
Violation category totals
2 observation(s)
5 observation(s)
3 observation(s)
1 observation(s)
2 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.