Rice Thai & Asian
Last inspected: Feb 20, 2026
67
Score
Inspectors have visited Rice Thai & Asian nine times, with records going back to 2022. The most recent visit was on Feb 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around four violations each, up from closer to two violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Rice Thai & Asian's latest score of 67 falls below the Boynton Beach average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Food placed under soiled container/equipment. Sauces cooling on shelf under drain rooter. Operator removed drain rooter from shelf. **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked chicken at flip top cooler on cook line. Operator stored products properly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand wash sink in kitchen. **Corrected On-Site**
31A-11-4
67
Oct 28, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 1 Dented can of pineapple chunks present in dry storage area. See stop sale.
01B-01-4
High Priority - Non-food grade paper towel used as liner for spring roll container in prep area. Operator removed. **Corrected On-Site**
14-86-1
Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Squeeze bottle containing leach and soap not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Shelves with rust that has pitted the surface across dish area. Operator covered with aluminum foil. **Corrected On-Site**
14-33-4
Basic - Bowl with no handle used to dispense carrots in walk in cooler. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
52
Apr 16, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of cooked beef in walk in cooler. Operator reversed. **Corrected On-Site**
08A-05-6
Basic - Raw cauliflower not washed prior to preparation on cutting board in prep area. Employee went to wash cauliflower. **Corrected On-Site**
08B-39-4
Basic - Nonfood-contact surface top of microwave in kitchen soiled with grease, food debris, dirt or dust. Operator cleaned during the inspection. **Corrected On-Site**
23-03-4
78
Nov 15, 2024
Routine - Food
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
86
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
74
Nov 30, 2023
Routine - Food
No violations found.
100
Nov 29, 2023
Routine - Food
10 critical violations. 3 major violations. 2 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deep covered portions of Rehydrated rice noodle at 4:17 (54F - Cooling inside walk in cooler ) Garlic and oil bottle at 3:43 (70F - Cooling); over 4 hrs per operator cooling for over 4 hours See stop sale. **Warning**
03D-06-5
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 handling cut lettuce for salads with bare hands. Employee washed hands and wore gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Dented/rusted cans present. See stop sale. Dented can 1 chestnut, 1 can pineapples 2 cans coconut milk **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Curry sauce at 3:07 (91F cooling) since 1:30; 4:20 80F cooling . Product did not cool to 70°F within 2 hours. Operator moved product to stovetop to reheat to165°F+. And then to restart cooling process again. **Corrective Action Taken** **Warning**
03D-01-5
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 and the time removed from temperature control cannot be determined. Raw shell eggs no time mark on cook line, operator stored for approximately 2 hours, operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line bean sprouts (44F - Cold Holding); Green peas (45F - Cold Holding); Per operator stored for 2 hours. Per operator not prepared or portioned today. Operator moved to walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deep covered portions of Rehydrated rice noodle at 4:17 (54F - Cooling inside walk in cooler ) Garlic and oil bottle at 3:43 (70F - Cooling); over 4 hrs per operator cooling for over 4 hours See stop sale. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Employee washed hands Corrected On-Site** **Corrected On-Site** **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs shells stored above cut vegetable on top of flip top cooler. Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw fish in walk in freezer, and raw shrimp over cooked wontons in walk in freezer operator stored properly **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line Cooked chicken at 3:32 (45F - Cooling); Since 11:30, 3:57pm 52F cooling, At this cooling rate product will not cool to 41°F within 6 hours. Tofu At 3:45pm 50F cooling since 2pm, 4:01pm 52F cooling. At this cooling rate this product will not cool to 41°F within 4 hours. Walk in cooler Cooked chicken at 4:24 (90F - Cooling); Since 2:30, 4:39 99F cooling . At this cooling rate product will not cool to 70°F within 2 hours. Operator moved products to smaller portions **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster **Corrective Action Taken** **Warning**
11-07-5
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 procedures to operator **Corrective Action Taken** **Warning**
11-27-4
Basic - Unwashed fruits/vegetables (Peppers)stored with ready-to-eat food(Cut lettuce), operator stored properly. **Corrected On-Site** **Warning**
08B-17-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.at 0 ppm chlorine. Operator corrected to 100 ppm Chlorine. Machine not in use. **Warning**
16-55-4
15
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Sprouts 62°F delivered. Cook sent sprouts back. **Corrected On-Site**
03A-21-5
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.
11-27-4
Basic - Soup stored on floor under hand wash sink. Cook moved on shelf. **Corrected On-Site**
08B-38-4
74
Sep 27, 2022
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Frequently Asked Questions
When was Rice Thai & Asian last inspected?
The most recent health inspection at Rice Thai & Asian on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Rice Thai & Asian?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Rice Thai & Asian.
How does Rice Thai & Asian compare to other restaurants in Boynton Beach?
Rice Thai & Asian most recently scored 67 out of 100, which is lower than the Boynton Beach average of 79.
Has Rice Thai & Asian's inspection record improved over time?
No. Recent inspections at Rice Thai & Asian have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rice Thai & Asian 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 Rice Thai & Asian inspected?
Based on the inspection history on file, Rice Thai & Asian is inspected around three times per year on average.
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