THAI SHOKUN

Name: THAI SHOKUN
Address: 6346 LANTANA RD BAY #73, LAKE WORTH, FL, 33463, US
Rating: 0

6346 LANTANA RD BAY #73, LAKE WORTH, FL 33463

License #6020172

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 16 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

THAI SHOKUN in LAKE WORTH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 88 total violations — 40 critical, 24 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 10, 2025

The latest inspection on October 20, 2026 shows 16 observation rows: 3 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

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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.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify, Under Alacarte section, sushi with rice, sashimi, small rolls, which items contain raw or undercooked animal foods covered by the consumer advisory.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Masego (61F) stored on counter at sushi prep under no temperature control. Not prepared or portioned today. Placed on counter less than 3 hours per operator. Operator moved to reach in cooler in rapid chill to 41F or below.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use rice spoons stored in Utensil water 77F on prep table in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable at sushi prep counter.
[29-49-6] Standing water in bottom of, traulsen, two door reach-in-cooler at cookline in kitchen.
[31A-10-4] Equipment drain line draining into handwash sink at wait station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bamboo roller stored in hand sink basin at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink next to dishmachine. Operator provided paper towels.
[08B-38-4] Food stored on floor. Observed opened bucket of ginger stored on floor at front sushi counter.
[22-16-4] Reach-in cooler, two door traulsen interior/shelves have accumulation of soil residues in kitchen.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored on cutting board at sushi prep counter.
[22-08-4] Interior of two toaster ovens has heavy accumulation of black substance/grease/food debris at sushi prep counter.
[22-02-4] Food-contact surface soiled with black mold-like substance at cutting board at sushi counter.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg at cookline in kitchen then handle cleaned food utensils without first handwashing. Advised employee to wash hands. Employee washed hands.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face with bare hands then handling cleaned food utensils immediately after without first handwashing at cookline in kitchen. Advised employee to wash hands. Employee washed hands.

Disposition: Warning Issued
[23-24-4] 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.
[14-09-4] 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.
[10-07-4] 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.
[22-16-4] 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.
[22-41-4] 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.
[12A-25-4] 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.
[08A-02-6] 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.
[08A-05-6] 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.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen spray bottle of sanitizer stored above sushi rice, discussed with operator who removed spray bottle.
[31B-02-4] 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.

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. 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
[14-33-4] 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.
[25-09-4] 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.
[29-49-6] 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.
[12A-25-4] 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.
[12A-29-4] 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.
[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. Employee handled cut green scallions with bare hands to decorate dish, discussed with operator who educated employee.
[08A-05-6] 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.
[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. 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
[29-34-4] 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.
[41-15-5] 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)
[31A-11-4] 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.
[41-17-4] 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.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. In kitchen approximately 12 dead roaches inside of oven. Discussed with operator to clean and sanitize areas.
[25-09-4] 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.
[41-07-4] 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.
[22-41-4] 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.
[12A-25-4] 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.
[01D-01-5] 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.
[08A-02-6] 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.
[08A-05-6] 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 tomatos. Discussed with operator who corrected storage of products.
[08A-20-5] 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.
[35A-05-4] 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.
[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. 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.
[03A-02-5] 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.
[03B-01-6] 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.
[41-10-4] 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.
[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. 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.
[03D-15-4] 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.
[02B-04-5] 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.
[31B-02-4] 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.
[31B-03-4] No soap provided at handwash sink. At sushi bar no hand washing soap provided discussed with operator who provided soap.