Osha Thai
Last inspected: Mar 19, 2026
58
Score
The health department has logged 10 inspections at Osha Thai, the earliest from 2022. Inspectors last stopped by on Mar 19, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded two times in the inspection record.
By comparison, the average Boca Raton facility scores 74, putting Osha Thai on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Jun 12, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line flip top: pork gyoza (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place product in walk in freezer to quick chill.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Operator corrected to 400ppm quaternary sanitizer. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked crab at sushi reach in cooler. Raw chicken over fully cooked fish balls at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi case: tuna (51F - Cooling) at 2:38; cooling since 11:30 - 50F at 3:07 - At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in walk in freezer to quick chill. ; hot line flip top: sliced chicken (46F - Cooling) at 2:45; cooling since 11:00 - 46F at 3:09 - At current rate of cooling product will not reach 41F within 6 hours. Advised operator to place product in walk in freezer to quick chill.
03D-15-4
58
Jan 22, 2025
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a liner for cut foods.
14-86-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is not reaching 85°f in men's restroom
27-16-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed Manager printed form and filled out form. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled.
41-17-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Water pressure at men's restroom handwashing sink very waek
27-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used instead of scoop or spoon. Chef discarded bowl. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cracks. Chef removed knife **Corrected On-Site**
10-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados either stickers by the cook line and in cooler with stickers, chef removed stickers and washed avocados before cutting **Corrected On-Site**
08B-17-4
50
Nov 8, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Nov 7, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (54F - Cooling) in walk in cooler. Per operator item was prepared yesterday and has been cooling overnight. See Stop Sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (54F - Cooling) in walk in cooler. Per operator item was prepared yesterday and has been cooling overnight. See stop sale. **Warning**
01B-36-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment received raw fresh wahoo for sushi. Invoice/parasite destruction letter only covers frozen fish **Warning**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored on top of unwashed avocados in walk in cooler. Operator reorganized. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach inside of oven on cook line in kitchen. Operator removed, cleaned and sanitized. No other signs of any activity **Corrected On-Site** **Admin Complaint**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in cook line hand wash sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Equipment in poor repair. Gasket at cook line flip top in poor repair **Warning**
14-11-5
Basic - Food stored on floor. Raw pork and raw beef stored on floor in walk in cooler. Operator moved to prep area for preparation. **Corrected On-Site** **Warning**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
37
Feb 2, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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. Provided operator with form. **Corrective Action Taken**
11-26-1
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. Provided operator with procedures. **Corrective Action Taken**
11-27-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout entire main kitchen. Operator has plywood on floor due to being repaired.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line oven- observed tongs hanging on oven door handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook line cold holding unit top shelf- observed plates and bowls being stored not inverted. Operator stored plates inverted. **Corrected On-Site**
24-05-4
70
Aug 24, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
43
Mar 2, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Food frozen in thank you bags chef removed bags **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat vegetables and beef in walk in cooler
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw shrimp, raw pork, over ready to eat sauces. Chefmoved items **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef filled **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Boxes of food on the floor in walk in freezer
08B-38-4
52
Aug 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Osha Thai last inspected?
The most recent health inspection at Osha Thai on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Osha Thai?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Osha Thai.
How does Osha Thai compare to other restaurants in Boca Raton?
Osha Thai most recently scored 58 out of 100, which is lower than the Boca Raton average of 74.
Has Osha Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Osha Thai have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Osha Thai 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 Osha Thai inspected?
Based on the inspection history on file, Osha Thai is inspected around three times per year on average.
Nearby Restaurants