Osha Thai
2201 N Federal Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6012736
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection5 high priority (fixed on the spot)-15
- Safety score85
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Left flip top; chicken dumpling (48°F - Cold Holding); cooked potatoes (45°F - Cold Holding); tempora shrimp (48°F - Cold Holding); cooked noodles (48°F - Cold Holding) per operator filled flip top 2 hours ago, out of temperature for approximately 2 hours. Operator moved to reach in to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw fish and beef stored over sauces and French fries in walk in freezer. Operator moved and stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw steak over ready to eat sauces in reach in walk in cooler. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Employee loaded and handled dirty dishes into dishwasher then handled clean dishes without washing hand, informed operator of proper hand washing employee then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched trash can with gloved hand then continued preparing food without washing hands, informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.