Thai Shokun
Last inspected: Mar 24, 2026
55
Score
Inspectors have visited Thai Shokun 12 times, with records going back to 2022. The newest entry in the record is dated Mar 24, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
That's lower than the typical Lake Worth restaurant, which scores around 77. The record is unremarkable in either direction.
12
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Non-food grade paper towel used as liner for food sliced vegetables. Operator removed paper towel. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef at tall reach in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (45F - Cold Holding) - rechecked 43F ; raw chicken (44F - Cold Holding) rechecked 43F ; curry sauce with coconut milk (44F - Cold Holding) - rechecked 43F Observed at walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards soiled with black mold like substance. Advised operator to clean and sanitize cutting boards. **Warning**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards. **Repeat Violation** **Warning**
14-09-4
55
Dec 19, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from deep fryers exterior door handles and gaskets soiled, discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior across from deep fryers soiled and rusted, discussed with operator to replace or repair unit. **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
22-16-4
90
Dec 11, 2025
Routine - Food
5 critical violations. 1 major violation. 4 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 0ppm) ran machine multiple same result, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed hair with hands and after without washing hands employee handled raw shrimp to make shrimp tempura, discussed with operator, employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored directly above non commercially packaged bag of pasta, discussed with operator who corrected storage. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar multiple containers of raw fish eggs stored above squeeze bottles of sauces, discussed with operator who corrected storage of product. In walk in cooler raw shell eggs stored above sauce and lettuce, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of sanitizer stored above sushi rice, discussed with operator who removed spray bottle. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink at sushi bar, discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior across from deep fryers soiled and rusted, discussed with operator to replace or repair unit. **Warning**
22-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At deep fryer container of 76F water with utensils stored, discussed with operator who dumped out water. **Corrected On-Site** **Warning**
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler across from deep fryer grooved and no longer cleanable, discussed with operator to replace or repair. **Warning**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from deep fryers exterior door handles and gaskets soiled, discussed with operator to clean and sanitize. **Warning**
23-24-4
35
Jun 2, 2025
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled clean and sanitized ladle to serve cooked noodles, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloths and container of bleach and without washing hands employee handled styrofoam to go containers for customers food. Discussed with operator who had employee wash hands. **Corrected On-Site**
12A-29-4
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. Employee handled cut green scallions with bare hands to decorate dish, discussed with operator who educated employee.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw salmon stored directly above cut veggies, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb missing vacuum breaker, discussed with operator to install vacuum breaker.
29-34-4
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. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to wash cloths, fill water pitchers, and fill sanitizer bucket, discussed with operator who educated employee.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on bottom of crash cart unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has puddle of standing water discussed with operator to clean and sanitize.
29-49-6
Basic - Single-service items for customer self-service not properly protected to prevent contamination. In kitchen employee cell phone stored leaning against plastic single service to go containers, discussed with operator removed phone. **Repeat Violation**
25-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cooked line shelves rusted and pitted, discussed with operator to repair or replace.
14-33-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale
06-09-1
23
Apr 10, 2025
Routine - Food
No violations found.
100
Apr 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. In kitchen Dishwasher (Chlorine 0ppm) operator ran machine 3 times. Discussed with operator to set up three compartment sink for sanitization until dish machine is fixed. **Warning** - From follow-up inspection 2025-04-02: **Time Extended**
22-41-4
86
Apr 1, 2025
Routine - Food
12 critical violations. 5 major violations. 2 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw chicken stored above raw shell eggs. Discussed with operator who rearranged products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Container of medicine improperly stored. In walk in cooler containers of insulin stored on wire shelf directly above sauces. Discussed with operator who moved medication to bottom shelf. **Corrected On-Site** **Warning**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on cutting board to flip top cooler cooked cabbage (91F - Hot Holding); cut cabbage (72F - Hot Holding); per operator products cooked approximately 30 minute ago. Discussed with operator who added products to time is a public health control. In kitchen on crash cart next to fryer fried shrimp (86F - Hot Holding) per operator product cooked at approximately 12:00 discussed not holding with operator who added product on to time is a public health control form. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar Raw salmon stored on wire rack over prepared sauces and tomato's. Discussed with operator who corrected storage of products. **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. In reach in freezer non commercially packed containers of raw fish eggs (masago) stored directly above cooked eel. Discussed with over who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On menu raw wahoo received fresh and served raw. Establishment has no records of parasite destruction. Discussed with operator to only serve fully cooked or discard. **Warning**
01D-01-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to wipe mouth and without washing hands employee handled raw beef in bowl to place in reach in cooler. Discussed with operator who had employee wash hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Toxic substance/chemical improperly stored. In kitchen on shelf can of WD40 grease stored in direct contact to bucket of sesame seeds. Discussed with operator who moved chemical. **Corrected On-Site** **Warning**
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. In kitchen Dishwasher (Chlorine 0ppm) operator ran machine 3 times. Discussed with operator to set up three compartment sink for sanitization until dish machine is fixed. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen in flip top cooler cooked bamboo shoots (49F - Cold Holding); shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding); raw lobster (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen in flip top cooler cooked chicken dumpling (71F - Cold Holding) per operator products not removed from freezer and thawed at 11:30 and held in flip top cooler. Discussed thawing and cold holding with operator who moved product to walk in cooler. In kitchen in flip top cooler cooked duck (53F - Cold Holding); curry sauce (53F - Cold Holding); cooked edamame (53F - Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler at approximately 11:30 and held in unit discussed with operator who moved products to walk in freezer to rapid chill. **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 cold held at greater than 41 degrees Fahrenheit. In kitchen in flip top cooler cooked bamboo shoots (49F - Cold Holding); shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding); raw lobster (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on the floor walking under oven. Discussed with operator who killed roach. In kitchen approximately 3 live roaches inside of oven walking around. Discussed with operator to kill and clean and sanitize all areas. **Warning**
35A-05-4
Intermediate - No soap provided at handwash sink. At sushi bar no hand washing soap provided discussed with operator who provided soap. **Corrected On-Site** **Warning**
31B-03-4
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. Establishment has no written plans for clean of in the case of vomit or diarrhea event. Discussed with operator and provided hand out poster to operator via email. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler tofu (50F - Cooling)at 2:20 since 12:00 to 48F. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who iced down product. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On establishments menu items like dynamite roll contains raw fish eggs (masago)discussed consumer advisory requirements with operator. **Warning**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sinks at bar and Dishwashing area no paper towels. Discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Dead roaches on premises. In kitchen approximately 12 dead roaches inside of oven. Discussed with operator to clean and sanitize areas. **Warning**
35A-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. In kitchen in flip top cooler employee cell phone stored on top of single service paper liners. Discussed with operator who removed cell phone. **Corrected On-Site** **Warning**
25-09-4
9
Nov 14, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Jan 22, 2024
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale....sushi rice leftover from last night. Employee discarded **Corrected On-Site**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 40°, cream cheese 51°, fish eggs 49° in sushi display case at south side , dumpling 46° in flip top reach in cooler at kitchen being held less than 4 hours . Employee cover food with ice ...... tofu 46°, rice 45° in walk in cooler being held less than 4 hours, operator removed food to storareach in cooler . Operator stated that door was opened due to delivery . **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with unwashed produce...raw shell eggs above carrots, onion at walk in cooler .operator properly stored food. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing.....container, cup , spoon in handwashing sink at bar. Prep chicken in handwashing sink by the dishwashing machine.
31A-11-4
Intermediate - No soap provided at handwash sink...both handwashing sink at bar , operator provided. **Corrected On-Site**
31B-03-4
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. **Repeat Violation**
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees by the Dishmachine.
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
32
Sep 14, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored in walk-in cooler above fruit. Operator switched. **Corrective Action Taken** **Repeat Violation**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in Sushi station. Operator provided. **Corrective Action Taken**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prepared yesterday, in walk-in cooler with no date mark. **Repeat Violation**
02C-02-5
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. **Repeat Violation**
53B-14-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed broken hinge for lid of chest freezer in hallway **Repeat Violation**
14-36-5
61
Apr 3, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler; 1. Raw shell eggs stored above produce. 2. Raw chicken stored above ready to eat sauces. Operator relocated both to bottom shelves. **Corrective Action Taken**
08A-05-6
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
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed lid to chest freezer by wait station with a lid that was coming apart.
14-36-5
Basic - Equipment in poor repair. Observed 3 low boy coolers with broken gaskets.
14-11-5
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. Observed 0 ppm chlorine at dish machine.
16-55-4
67
Nov 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Thai Shokun last inspected?
The most recent health inspection at Thai Shokun on file is from Mar 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Thai Shokun?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Thai Shokun.
How does Thai Shokun compare to other restaurants in Lake Worth?
Thai Shokun most recently scored 55 out of 100, which is lower than the Lake Worth average of 77.
Has Thai Shokun's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Shokun have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Thai Shokun 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 Thai Shokun inspected?
Based on the inspection history on file, Thai Shokun is inspected around four times per year on average.
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