Rama V Thai & Sushi
1900 Okeechobee Blvd #A3, West Palm Beach, FL 33409 · Permanent Food Service · License 6007733
What drove the grade
Observed: Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 complaint inspection6 high priority (3 fixed by the Aug 7 follow-up, 3 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot)-24
- Administrative complaint on Aug 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 7, 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 visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cut cabbage - as per operator since 11:00 am; checked at 3:30 Priority: High Priority
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
salmon (48°F - Cold Holding); beef (48°F); tofu (48°F - Cold Holding); chicken wings (48°F - Cold Holding) in walk-in cooler Foods not prepared or portioned today ; foods out of temperature for approximately 2 hours; some foods moved to different cooler and some put in ice; sprouts (50°F - Cold Holding); steak (44°F - Cold Holding); shrimp (42-50°F - Cold Holding); cooked potatoes (42-50°F - Cold Holding) in cooler at cook line; foods not prepared or portioned today; foods overstocked ; smaller poutines made and placed in ice ; Priority: High Priority
Fixed on the spotRepeat violationAdministrative complaint
Observed: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F
within 6 hours. cooked chicken (49-50°F - Cooling)at 3:38 to 51°F at 4:00 since 11:00; at this rate food will not reach 41 or below within 6 hours Priority: High Priority
Observed: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-
hour period. See stop sale. Cut cabbage - as per operator since 11:00 am; checked at 3:30 Priority: High Priority
Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cooked noodles in small cooler at cook line Stored properly Priority: High Priority
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Observed: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee didn’t wash hands properly after changing tasks ; rinsed hands quickly in less than 10 seconds; Manager educated; employee washed hands ; Priority: High Priority
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked chicken (49-50°F - Cooling)at 3:38 to 51°F at 4:00 since 11:00; at this rate food will not reach 41 or below within 6 hours Foods wrapped in bags and stored on top of each other; foods placed in ice; Priority: Intermediate
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.
- Stop sale
- An order that the food can’t be sold or served.