🪰1,203,697 violations tracked across 67 Florida counties

KENZO THAI AND SUSHI

123 S SR 7 STE 201B, ROAYL PALM BEACH, FL 33414

License #6019536

🍱 Japanese/Sushi ℹ️
76.2 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
February 17, 2026 · 9 findings · 5 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
6
Clean inspections
1
Callback visits
0
Latest clean pass
November 15, 2024

The latest inspection on February 17, 2026 shows 9 observation rows: 5 critical, 2 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
83%
Inspector notes
32
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

KENZO THAI AND SUSHI has some meaningful issues on record. Would you still eat here?

C record

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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.

  • Disposition: Warning Issued
  • [06-09-1] 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. At walk in cooler: Commercially processed reduced oxygen packaged Raw 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; thawing over night. See stop sale.
  • [08B-38-4] Food stored on floor. Bottle of oil on floor in kitchen Clean rice pot stored on floor by triple sink. Operator stored properly.
  • [08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: In plastic wrap raw chicken over raw pork and raw squid- not all products commercially packaged. At deep freezer: raw yellow tail in plastic wrap stored over ice cream -not all products commercially packaged. Operator stored properly.
  • [01B-13-4] 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. At walk in cooler: Commercially processed reduced oxygen packaged Raw 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; thawing over night. See stop sale.
  • [01B-02-5] 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. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler: cooked shrimp dumplings (45F - Cold Holding) As per operator, held pan with cooked shrimp dumplings on counter to thaw approximately 1 hour prior. Not prepped or portioned today. Operator moved to quick chill.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker: brown rice in ziplock bag at rice cooker (93F - Hot Holding) As per chef, stored 1 hour. Chef reheated to 176F.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: tofu (55F at 12:15pm; 58F at 12:50pm- Cooling) As per chef cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator added ice to quick chill.
  • [11-26-1] 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. 2 employees employed approximately 3 weeks. Emailed form to operator.
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