Kao Gang Thai Sushi & Noodle Bar

2626 PGA Blvd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6021613

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 25 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
12 high priority (8 fixed on the spot), 6 intermediate (2 fixed on the spot), 8 basic; all violations together cost 70 at most
-70
Complaint after follow-up on Sep 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep222026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 5 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
  Employee put finger in mouth to taste sauce after without washing hands employee handled raw foods, discussed with
  Administrative complaintFixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler at sushi bar raw fish stored directly above cut vegetables, discussed with operator who corrected storage of products.
  Administrative complaintFixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee picked up food from floor and discarded in trash after without washing hands and changing gloves employee began to cut book choy, discussed with operator employee washed hands and changed gloves.
  Administrative complaintFixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee put finger in mouth to taste sauce after without washing hands employee handled raw foods, discussed with operator employee washed hands, see stop sale of food.
  Administrative complaintFixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Non food grade paper towel liners used for multiple food product in reach in coolers discussed with operator who removed paper towel liners.
  Administrative complaintFixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
- 12 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority12
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler milk (51°F - Cold Holding); cooked rice (47°F - Cold Holding); tofu (51°F - Cold Holding); raw fish (48°F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours see stop sale.
  Food contaminated by employees/consumers and operator continued to serve food.
  See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Operator handled ice with hands to place directly on top of bean sprouts, discussed with operator, see stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged tune bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Discussed with operator see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler milk (51°F - Cold Holding); cooked rice (47°F - Cold Holding); tofu (51°F - Cold Holding); raw fish (48°F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours see stop sale. At cook line cooked duck (85°F - Cold Holding) at 1:35 since 11:00, per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed with operator cold holding, operator moved product to cooler to chill. At cook line cooked edamame (56°F - Cold Holding); rice noodle (51°F - Cold Holding)per operator products not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who moved product to cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In kitchen in container on top of microwave fried tofu (70°F - Hot Holding) at 1:35 since 11:00, discussed hot holding with operator who time marked product and added to time as a public health control.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler raw fish stored above Food contaminated by employees/consumers and operator continued to serve food. See stop sale. In reach in cooler raw shrimp stored above sauce, discussed with operator who corrected storage.
  Fixed on the spot
  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  In flip top cooler raw pork in top portioned with no physical barrier between bottom with cooked rice stored below, discussed with operator who corrected storage of products.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Operator handled ice with hands to place directly on top of bean sprouts, discussed with operator, see stop sale.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee picked up from floor and and discarded after without washing hands and changing gloves employee handled container of raw shrimp, discussed with employee who washed hands and changed gloves.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched face and after without washing hands employee handled container of raw shrimp, discussed with employee to washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  At sushi bar non food grade paper towels used as liner in direct contact to multiple food products, discussed with operator to removed paper towels, chef began to remove.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  On flip top cooler burn medication stored above food,discussed its operator who removed bottle.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Multiple menu items with raw or undercooked products not identified on menu, discussed with operator to identify menu items.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In reach in cooler cut tofu (51°F - Cooling) at 1:40 since 11:30 to 51°F at 2:30, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who placed bag of ice on product to chill.
  Fixed on the spot
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  At sushi bar sushi rice time marked 11-3 with no written procedures p, discussed with operator and emailed copy of time as a public health control form to be completed and maintained on file.
- Code 11, Employee health: 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 copy of poster to operator.
  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 copy of poster to operator.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink used to fill water cup and store scrubbing pad, discussed with operator who removed pad.
  Fixed on the spot
Basic8
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tune bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Discussed with operator see stop sale.
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler unwashed mangoes stored above cooked rice, discussed with operator who corrected storage of products.
  Fixed on the spot
  Food stored on floor.
  Multiple food products store on floor, discussed with operator to remove from floor.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Discussed with operator who removed knives.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards and flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No signs at any hand washing sinks, discussed with operator emailed copy to operator to install signs.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  At cook line wall soiled with food and grease splatter, discussed with operator to clean and sanitize.
  Floor soiled/has accumulation of debris.
  At cook line under equipment floor soiled with food and grease build up, discussed with operator to clean and sanitize.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.