Thai Shokun
6346 Lantana Rd Bay #73, Lake Worth, FL 33463 · Permanent Food Service · License 6020172
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 20 routine inspection3 high priority (fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-35
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 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.
Observed Masego (61°F) stored on counter at sushi prep under no temperature control. Not prepared or portioned today. Placed on counter less than 3 hours per operator. Operator moved to reach in cooler in rapid chill to 41°F or below.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching face with bare hands then handling cleaned food utensils immediately after without first handwashing at cookline in kitchen. Advised employee to wash hands. Employee washed hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell egg at cookline in kitchen then handle cleaned food utensils without first handwashing. Advised employee to wash hands. Employee washed hands.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify, Under Alacarte section, sushi with rice, sashimi, small rolls, which items contain raw or undercooked animal foods covered by the consumer advisory.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with black mold-like substance at cutting board at sushi counter.
Repeat violation
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink at wait station.
Handwash sink used for purposes other than handwashing.
Observed bamboo roller stored in hand sink basin at front counter.
No paper towels or mechanical hand drying device provided at handwash sink next to dishmachine.
Operator provided paper towels.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed opened bucket of ginger stored on floor at front sushi counter.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in use rice spoons stored in Utensil water 77°F on prep table in kitchen.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal water bottle stored on cutting board at sushi prep counter.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at sushi prep counter.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of two toaster ovens has heavy accumulation of black substance/grease/food debris at sushi prep counter.
Reach-in cooler, two door traulsen interior/shelves have accumulation of soil residues in kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of, traulsen, two door reach-in-cooler at cookline in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.