RICE THAI & ASIAN

Name: RICE THAI & ASIAN
Address: 326 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 77

326 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6020431

🍜 Thai/Vietnamese ℹ️

77 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 20, 2026 · 3 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

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 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 34 total violations — 16 critical, 7 major, 11 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 30, 2023

The latest inspection on February 20, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

RICE THAI & ASIAN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Met Inspection Standards
[08B-27-4] Food placed under soiled container/equipment. Sauces cooling on shelf under drain rooter. Operator removed drain rooter from shelf.
[08A-05-6] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in hand wash sink in kitchen.

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