Oka Sushi & Thai
Last inspected: Aug 14, 2025
50
Score
Across the available record, Oka Sushi & Thai has nine inspections on file, the first dated 2022. Oka Sushi & Thai was last inspected on Aug 14, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to five violations before.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded four times in the inspection record.
By comparison, the average Lake Worth facility scores 77, putting Oka Sushi & Thai on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Aug 14, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At kitchen cook line, employee cracked raw shell eggs then proceeded to touch single service items without washing hands and changing gloves. Advised operator of proper handwashing.
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen in low boy, raw chicken stored over sauces. Advised operator of proper storage, operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. At kitchen, bottles of chemicals stored on shelf with food-vinegar, noodles, spices. Advised operator of proper storage. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen reach in freezer, raw steak stored over noodles not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-02-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
50
Mar 19, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 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. Dishwasher chlorine 0 ppm, manager primed and tested chlorine 50 ppm, **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in the upright reach in cooler. Explained and manager rearranged. **Corrected On-Site**
08A-05-6
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. kitchen washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm. **Corrected On-Site**
41-15-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by trash cans. Manager moved the trash cans. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic lid stored in hand sink by three compartment sink. Manager removed the lid. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle in three compartment sink not labeled. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. sushi bar washcloth bucket chlorine 0 ppm, manager added chlorine. Chlorine 100 ppm. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Manager put towel in sanitizer solution. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table fan blade guard soiled with dust in the kitchen.
23-03-4
37
Nov 5, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimps in reach in freezer. Explained and manager rearranged. **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for sushi rice.electronic digital timer on no plan available upon request. Emailed one. **Repeat Violation**
03F-10-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Explained and he put in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef 26 f thawing at room temperature on three compartment sink drain board. Explained and manager moved beef to reach in cooler **Corrected On-Site**
06-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hat. **Corrected On-Site**
13-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage stored with and above food in reach in cooler at server station.explained and employee removed the beverage cup. **Corrected On-Site**
08B-49-4
64
Mar 27, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jan 31, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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. Chlorine 200+ in kitchen next to triple sink. Operator set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi rolls and sashimi on menu not identified. **Warning**
02B-01-5
Intermediate - Spray bottle containing degreaser not labeled in dish area. Operator labled. **Corrected On-Site** **Warning**
41-17-4
Basic - Ice scoop handle in contact with ice inside ice machine. Operator removed. **Corrected On-Site** **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezers in kitchen soiled inside and out. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and lobster thawing at room temperature. Operator placed in reach in cooler. **Corrected On-Site** **Warning**
06-01-5
61
Feb 23, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing in hallway containing food storage behind kitchen. - From follow-up inspection 2023-02-23: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-02-23: Instructed operator on how to print from online portal. **Time Extended** **Corrective Action Taken**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in door at end of hallway behind kitchen leading into dumpster area. - From follow-up inspection 2023-02-23: Operator ordered weather stripping. **Time Extended** **Corrective Action Taken**
35B-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Walls at hand sink and three compartment sink in poor repair. Walls along food storage hallway behind kitchen. - From follow-up inspection 2023-02-23: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Unused fryer in garbage area behind building. - From follow-up inspection 2023-02-23: Operator has scheduled a pick up for the fryer. **Time Extended** **Corrective Action Taken**
33-30-4
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls behind three compartment sink and hand sink in kitchen. Walls along hallway containing food storage. - From follow-up inspection 2023-02-23: **Time Extended**
36-30-4
74
Feb 22, 2023
Routine - Food
7 critical violations. 1 major violation. 15 minor violations.
View 23 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (80F - Cold Holding); per operator, eggs out for less than four hours. Placed in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 70 rodent droppings along hallway storing food items behind kitchen. Food items stored on floor in hallway. Operator removed droppings and floor sanitized.
35A-04-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at sushi bar. **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (122F - Hot Holding) in warmer. Operator states soup cooked and placed in unit less than four hours ago. Warmer turned up on site. **Corrective Action Taken**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. Three live roaches on wall in hallway behind kitchen. Roaches located next to door of establishment next door. One live roach on floor in kitchen next to back door leading into back hallway. One live roach on floor in front of cook line in kitchen. Operator killed roaches. **Corrective Action Taken**
35A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over chili peppers in freezer unit next to dish machine. Removed. **Corrected On-Site**
08A-02-6
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Cooking utensils on cook line cart contain excessive food buildup.
22-11-5
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles In Three compartment sink. One spray bottle on cart at cook line. **Repeat Violation**
41-17-4
Basic - Ceiling tile missing. Ceiling tile missing in hallway containing food storage behind kitchen.
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. 12 dead roaches behind door leading into hallway behind kitchen. Removed and sanitized area. **Corrective Action Taken**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in door at end of hallway behind kitchen leading into dumpster area.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors unclean in kitchen. Floor in hallways containing food storage behind kitchen. Floors under cook line equipment in kitchen.
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Soda cans, sugar bag, oyster cans, soy sauce buckets on floor in hallway behind kitchen. Soda cans stored in enclosed dumpster area located behind establishment. Hallway storing food storage contains excessive amount of Rodents droppings and dead roaches on floor.
08B-36-4
Basic - Food stored in a prohibited area. Caned soda stored under AC unit in enclosed dumpster area located at end of hallway behind building.
08B-37-4
Basic - Food stored on floor. Bag of sugar, oyster sauce cans, soy sauce buckets, on floor in hallway behind kitchen. Hallway storing food storage contains excessive amount of Rodents droppings and dead roaches on floor.
08B-38-4
Basic - Hole in or other damage to wall. Walls at hand sink and three compartment sink in poor repair. Walls along food storage hallway behind kitchen.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food cart on cook line unclean. Excessive food build up.
23-03-4
Basic - Open dumpster lid. Garbage bins open in dumpster area behind building.
33-16-4
Basic - Unnecessary items stored in garbage enclosure. Unused fryer in garbage area behind building.
33-30-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls behind three compartment sink and hand sink in kitchen. Walls along hallway containing food storage.
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at end of cook line.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar bin not labeled in back hallway on rack behind door.
02D-01-5
15
Nov 30, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (79F - Cold Holding) on bottom shelf in front of hand sink in kitchen. Operator states eggs delivered less than four hours ago. Placed in cooler.
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cucumbers toe door reach in cooler. Removed. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at sushi bar.
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-server station.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing cleaning so,union in three compartment sink.
41-17-4
Basic - Floor soiled/has accumulation of debris. On cook line and behind cooking equipment.
36-73-4
Basic - Hole in or other damage to wall-at three compartment sink
36-24-5
Basic - Dead roaches on premises. One dead roach on floor in entryway to server station. One dead roach on floor at mop sink. Removed. **Corrected On-Site**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart unclean next to fryer.
23-03-4
43
Frequently Asked Questions
When was Oka Sushi & Thai last inspected?
The most recent health inspection at Oka Sushi & Thai on file is from Aug 14, 2025. The public record contains nine inspections in total.
What is the most common violation at Oka Sushi & Thai?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Oka Sushi & Thai.
How does Oka Sushi & Thai compare to other restaurants in Lake Worth?
Oka Sushi & Thai most recently scored 50 out of 100, which is lower than the Lake Worth average of 77.
Has Oka Sushi & Thai's inspection record improved over time?
No. Recent inspections at Oka Sushi & Thai have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Oka Sushi & Thai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Oka Sushi & Thai inspected?
Based on the inspection history on file, Oka Sushi & Thai is inspected around three times per year on average.
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