Kao Gang Thai Sushi & Noodle Bar
Last inspected: Jul 31, 2025
67
Score
Kao Gang Thai Sushi & Noodle Bar has been inspected seven times since 2022. On Jul 31, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Handwash sink at cook line and sushi bar used” accounts for the largest share of issues, appearing three times across the record.
Kao Gang Thai Sushi & Noodle Bar's latest score of 67 falls below the Palm Beach Gardens average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 31, 2025
Food-Licensing Inspection
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
67
Dec 2, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Jul 18, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
30
Feb 13, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - rice noodles at cook line since 12:00 pm; sushi rice - second batch at sushi bar; operator time marked **Corrected On-Site**
03F-02-5
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. Dishwasher (Chlorine 0ppm); operator unable to fix; **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground pork stored over cooked noodles in reach in freezer at cook line - not commercially packaged Reversed ; **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at sushi bar
22-02-4
Intermediate - Handwash sink at cook line and sushi bar used for purposes other than handwashing- to store cleaning sponges and sanitizer bucket; removed **Corrected On-Site**
31A-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); advised to fix to 100 ppm; operator added water to 100 ppm **Corrected On-Site**
21-07-4
50
Aug 28, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
47
Feb 13, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish and pork - operator moved chicken to lower shelf. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Expo line hand sink - bowl inside - operator removed. **Corrected On-Site**
31A-11-4
Basic - Clean utensils stored between equipment - operator removed knives. **Corrected On-Site**
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed rice scoops. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Glass door reach in - spring rolls - operator covered. **Corrected On-Site**
08B-12-5
64
Sep 1, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Garbage liner used to store food in freezer - operator removed food. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make tables - cooked sliced chicken (41F-56F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled container - operator split and moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Metal pad inside hot line hand sink - operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice prepared over 24 hours - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Tub of frozen shrimp on kitchen floor and tub of frozen vegetables- operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils. **Corrected On-Site**
10-07-4
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
Basic - Food not stored at least 6 inches off of the floor. Tub of thawing shrimp on kitchen floor - operator moved to walk in cooler.
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep surface. **Corrected On-Site**
12B-07-4
37
Frequently Asked Questions
When was Kao Gang Thai Sushi & Noodle Bar last inspected?
The most recent health inspection at Kao Gang Thai Sushi & Noodle Bar on file is from Jul 31, 2025. The public record contains seven inspections in total.
What is the most common violation at Kao Gang Thai Sushi & Noodle Bar?
Across the inspection record, “handwash sink at cook line and sushi bar used” has been cited three times, more than any other issue at Kao Gang Thai Sushi & Noodle Bar.
How does Kao Gang Thai Sushi & Noodle Bar compare to other restaurants in Palm Beach Gardens?
Kao Gang Thai Sushi & Noodle Bar most recently scored 67 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Kao Gang Thai Sushi & Noodle Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Kao Gang Thai Sushi & Noodle Bar have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kao Gang Thai Sushi & Noodle Bar 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 Kao Gang Thai Sushi & Noodle Bar inspected?
Based on the inspection history on file, Kao Gang Thai Sushi & Noodle Bar is inspected around two times per year on average.
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