Luk Thai Cuisine
Last inspected: Oct 30, 2025
58
Score
With just two inspections in the record, there isn't enough history to establish a clear pattern. Luk Thai Cuisine was last inspected on Oct 30, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “food separated and protected”, which has been cited two times.
Compared to other Wakefield restaurants (averaging 89), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
2
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 30, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations. 4 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods in the 3 Door low boy refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food items were rearranged for proper storage at the time of inspection.
3-302.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced Oxygen Packaged Crab Meat was observed thawed in its intact packaging in the 2-Door Reach-In Cooler. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Based on temperature observed, Crab Meat was removed from the ROP Packaging at the time of inspection.
3-501.13
Ready-to-eat food not date marked
Inspector notes: Several Food items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dish area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following "in-use" utensils were observed stored improperly... - The dry ingredients scoops were stored on an unclean surface (top of the containers) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Scoops were brought to dish area for proper cleaning at the time of inspection. - The rice scoop was observed stored in stagnant water (in the mini crock pot). Mini crock pot was turned on for proper hot water storage of the rice scoop at the time of inspection.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package and/or stored inverted on a clean surface in the kitchen area. Single-use items were rearranged for proper storage at the time of inspection.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be in poor repair: - The gaskets to the 2-door low boy cooler were observed taped onto unit door - The left side door to the prep unit was observed to need an adjustment to the hinge (door not closing properly without lifting it).
4-501.11
58
Apr 11, 2024
Routine
2 critical violations. 2 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods were observed not stored properly to prevent possible contamination of ready-to-eat foods in the prep refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables and stored properly to prevent cross contamination during storage. Items were rearranged for proper storage at the time of inspection.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: The following areas of the plumbing system were observed to be in need of adjustment or repair... - The faucets to the prep sink and the 3 bay sink were observed to be leaking - The Drain to the prep sink was observed to back up and overflow the air gap at times of high volume draining. Per the PIC, the drain line is to be unclogged. The plumbing system is to be maintained in good repair.
5-205.15
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of Owner, Rice was placed hot in the refrigerator in a covered plastic container. Food items prepared on site and set for cooling at to be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination. Rice was moved to a sheet pan and placed in the walk-in freezer for rapid cooling at the time of inspection.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Fish was observed set for thawing in the kitchen 2 door low boy in its intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Packaging was sliced open at the time of inspection.
3-501.13
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package on the kitchen shelving. Single service items were inverted to prevent possible contamination at the time of inspection.
4-903.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: In-Use Utensils were observed not stored - In stagnant water between uses. - The Rice Scoop was observed stored in a mini crock pot at 99 degrees Fahrenheit (Unit holding temp was increased for proper utensil hot holding of 135 degrees Fahrenheit or greater). Proper storage of in-use utensils was discussed with the PIC at the time of inspection.
3-304.12
55
Frequently Asked Questions
When was Luk Thai Cuisine last inspected?
The most recent health inspection at Luk Thai Cuisine on file is from Oct 30, 2025. The public record contains two inspections in total.
What is the most common violation at Luk Thai Cuisine?
Across the inspection record, “food separated and protected” has been cited two times, more than any other issue at Luk Thai Cuisine.
How does Luk Thai Cuisine compare to other restaurants in Wakefield?
Luk Thai Cuisine most recently scored 58 out of 100, which is lower than the Wakefield average of 89.
Has Luk Thai Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Luk Thai Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Luk Thai Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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