RICE THAI & ASIAN

Name: RICE THAI & ASIAN
Address: 326 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 59

326 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6020431

🍜 Thai/Vietnamese ℹ️

59 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RICE THAI & ASIAN in BOYNTON BEACH currently holds an InspectFL Health Score of 59 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 41 total violations — 16 critical, 10 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 30, 2023

The latest inspection on October 2, 2026 shows 7 observation rows: no critical rows, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

RICE THAI & ASIAN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Observed Knives stored in between cooler and counter at bar. Educated operator. Operator removed knives.
[14-01-5] Bowl or other container with no handle used to dispense food. -Observed Portion cup used as scoop in spices. Educated operator. Operator removed portion cup.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed black mold like substance on cutting board across from fryer. Advised operator to clean and sanitize cutting board.
[35A-03-4] Dead roaches on premises. Approximately 3 dead roaches in adhesive trap in bar area. Operator removed dead roaches from establishment.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - Observed on shelf in prep kitchen area: : red curry sauce (122F - Cooling) at 1:59; cooling since 1:44 - 107F at 2:46. At current rate of cooling product will not reach 70F within 2 hours. Educated operator. Operator placed product in freezer to quick chill.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Observed Cell phone over prep table near 3 compartment sink. Operator removed cell phone.
[41-17-4] Spray bottle containing toxic substance not labeled. -Observed spray bottle containing Degreaser not labeled under 3 compartment sink. Educated operator. Operator labeled degreaser.

Disposition: Warning Issued
[16-55-4] 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.
[08B-17-4] Unwashed fruits/vegetables (Peppers)stored with ready-to-eat food(Cut lettuce), operator stored properly.
[03D-01-5] 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.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can 1 chestnut, 1 can pineapples 2 cans coconut milk
[09-01-4] 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
[08A-02-6] 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
[08A-05-6] 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
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Employee washed hands
[01B-02-5] 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.
[03A-02-5] 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
[03F-02-5] 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.
[03D-06-5] 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.
[11-07-5] 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
[11-27-4] 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
[03D-15-4] 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