Eathai
Last inspected: Mar 27, 2025
70
Score
The health department has logged six inspections at Eathai, the earliest from 2022. The most recent visit was on Mar 27, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to six violations per visit.
“Working containers of food removed” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Delray Beach restaurant scene, this is about average. On the whole, the file is mixed but not concerning.
6
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 27, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - 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. Operator set up 3Compartment sink with quaternary ammonium solution 200ppm **Corrected On-Site**
22-41-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to dishwasher
27-16-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to Dishwasher
31B-05-4
70
Oct 16, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna with cooked chicken at reach in cooler . Operator properly stored. **Corrected On-Site**
08A-05-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division....per operator cooing chicken halfway at walk in cooler .
03C-89-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine.
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....per operator chicken soup , chicken broth , beef broth , cooked peanut sauce was cooked Saturday at walk in cooler . Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.yellow cutting board .
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public...employees food in walk in cooler . Operator removed food. **Corrected On-Site**
08B-49-4
Basic - Old labels stuck to food containers for chicken soup at walk in cooler .
16-46-4
Basic - Stored food not covered....cooked vegetables at walk in cooler . Operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name...peanut sauce, peanuts, nuts not labeled.
02D-01-5
50
Mar 14, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Oct 30, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Observed employee cutting and plating bread with bare hands.
09-01-4
High Priority - Toxic substance/chemical improperly stored. Box of bleach stored on top of coconut milk i. Dry storage. Operator reorganized **Corrected On-Site**
41-10-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising flounder on menu. Per operator establishment is serving Swai knowingly **Admin Complaint**
52-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wares in ware washing hand sink
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at right side chest freezer. Discussed with operator
14-36-5
Basic - Equipment in poor repair. Walk in cooler door/floor in poor repair. Chest Freezer damaged and poor repair.
14-11-5
50
Feb 8, 2023
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Employee switched from working with raw food ( lamb, raw shell eggs )to handle clean utensils without washing hands. Operator washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp. Inside walk in cooler Operator reversed. **Corrected On-Site**
08A-20-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed multiple clear containers with commercial sauces not date marked. Per operator stored for approximately 5 days. Advised operator to date mark **Corrective Action Taken** **Repeat Violation**
02C-03-5
Intermediate - 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 poster to operator **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station and in kitchen. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink in kitchen. Operator provided **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Container of flour and Msg stored on floor. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed package of employee cigarettes on cook line. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Both reach in freezers kids are broken and insulation exposed **Repeat Violation**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit #1 on cook line. Operator provided **Corrected On-Site**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Bottle with vinegar . Operator labeled **Corrected On-Site**
02D-01-5
30
Dec 7, 2022
Routine - Food
7 critical violations. 2 major violations. 3 minor violations.
View 12 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach crawling on top shelf above flip top cooler on cook line. Observed approximately 1 live roach crawling on a straw box on dry storage. Observed approximately 10 live roaches crawling out of paper towel dispenser on dishwasher area, also crawling on shelf with clean utensils on dishwasher area. Operator killed roaches, clean and sanitized areas and transferred clean utensils to dishwasher machine to be clean
35A-05-4
High Priority - 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 degrees Fahrenheit. Observed inside Stainless steel fridge , fish balls 70°F cold Holding,cooked garlic 68°F cold Holding, raw salmon 56°F cold Holding, ; curry beef and chicken (68°F - Cold Holding); egg rolls (68F - Cold Holding); cooked chicken (56F - Cold Holding); cooked pork (56F - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Stainless steel fridge , fish balls 70°F cold Holding,cooked garlic 68°F cold Holding, raw salmon 56°F cold Holding, ; curry beef and chicken (68°F - Cold Holding); egg rolls (68F - Cold Holding); cooked chicken (56F - Cold Holding); cooked pork (56F - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed multiple cleaning agents bottles stored on top shelf above clean glasses for customers on front counter area. Operator stored properly **Corrected On-Site**
41-10-4
High Priority - 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.at 0 ppm. Operator corrected to 100 ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Employee switched from working with raw food ( raw shrimp)to ready-to-eat food ( clean plate and vegetables)without washing hands. Operator washed hands. **Corrected On-Site**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. On Dec 1 2022. Operator renewed over the phone **Corrected On-Site**
50-17-2
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On 3 hand washing sinks throughout the kitchen area. Operator provided **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items like curry chicken, cooked rice, curry sauce not dated marked inside walk-in cooler. Per operator products prepared and stored for approximately 48 hours. Advised operator to date mark all products **Corrective Action Taken**
02C-02-5
Basic - Food stored in a prohibited area. Observed multiple containers with ice cream dry mix stored under drain pipe for hand washing sink on front counter area. Operator removed and stored properly **Corrected On-Site**
08B-37-4
Basic - Equipment in poor repair. Both reach in freezers are rustic and broken lids
14-11-5
Basic - Dead roaches on premises. Observed approximately 10 dead roaches on top of table on server station next to cups and to go boxes and inside the cabinet below. Observed approximately 4 dead roaches inside small fridge on dry storage with sealed dry vegetables bags. Operator discarded dead roaches and Operator cleaned and sanitized areas
35A-03-4
25
Frequently Asked Questions
When was Eathai last inspected?
The most recent health inspection at Eathai on file is from Mar 27, 2025. The public record contains six inspections in total.
What is the most common violation at Eathai?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Eathai.
How does Eathai compare to other restaurants in Delray Beach?
Eathai most recently scored 70 out of 100, which is about the same as the Delray Beach average of 71.
Has Eathai's inspection record improved over time?
Yes. Recent inspections at Eathai have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Eathai means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Eathai inspected?
Based on the inspection history on file, Eathai is inspected around three times per year on average.
Nearby Restaurants