Khao Thai & Sushi
13900 S Jog Rd , Ste 205, Delray Beach, FL 33446 · Permanent Food Service · License 6022513
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....tofu 56°F , mixed salad 45°F in bottom shelf in tall glass door reach in cooler and tuna 46°F, salmon 45°F, cream cheese 45 in sushi case at front line .
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....tofu 56°F , mixed salad 45°F in bottom shelf in tall glass door reach in cooler and tuna 46°F, salmon 45°F, cream cheese 45 in sushi case at front line .
Food not prepped or portioned today , food being held less 4 hours . Employee time marked.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in chopped scallions.
Removed paper towel
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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....chlorine 00Ppm due to empty sanitizer bucket. Employee replace new sanitizer bucket and correction chlorine 100 ppm.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...wet cloth hanging in handwashing sink at sushi station.
Employee removed.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...white Tuna thawing in reduce oxygen packaging at reach in cooler.
Label states to remove before thawing. Employee removed from packaging
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination....spoons , forks at sushi station.
Employee inverted.
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.