DirtyFLRestaurant Inspection Data

SABAI THAI & SUSHI

Food safety records indicate SABAI THAI & SUSHI in BOYNTON BEACH has 6 inspections with a 2.6/5 overall rating. Recent inspections indicate some food safety concerns.

3936 Hypoluxo Road
Florida, 33436
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10882335

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cups used to dispense flour and rice in containers. Operator removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food not segregated from cans for store. Operator removed. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler rice 47F. Per operator food was cooked overnight and placed into walk in cooler to cool down. Observed cooling covered. Observed cooling overnight. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler rice 47F. Per operator food was cooked overnight and placed into walk in cooler to cool down. Observed cooling covered. Observed cooling overnight. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat sauce for store. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shrimp tempura 76F stored on counter under no temperature control. Food held out of temperature for less than four hours. Operator placed food back into walk in cooler to quick chill. Observed in Flip top #1 ; chicken (43-45F). Per operator food held out of temp unit less than four hours. Observed food past the fill line. Operator removed food on top to another container to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed bean sprouts Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Beansprouts 48F. Per operator foods was prepped last night and placed into walk in cooler. Observed cooling covered. Observed cooling overnight. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed bean sprouts Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Beansprouts 48F. Per operator foods was prepped last night and placed into walk in cooler. Observed cooling covered. Observed cooling overnight. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed thai soup 101F, miso soup 97F stored on counter under no temperature control. Per operator foods was held out of temperature for less than four hours. Operator placed foods back into stove to reheat to 165F or higher. **Corrective Action Taken**

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10763706

  • N/A:No Violations Were Observed

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8817869

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense flakes. Operator discarded. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at dish washing area utensils stored in water with a temperature of 71F. Operator placed utensils in triple sink to be washed, rinsed, and sanitized. **Corrective Action Taken** Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at dish washing area Sanitizer Bucket (Chlorine 0ppm). Operator retested to Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Tylenol stored in dry storage area next to food for the store. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 22-41-4:High Priority - 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. Observed Dishwasher (Chlorine 0ppm). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from stove tofu (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food overstocked in cooler with ice bag below it. Operator removed food in a walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in reach in cooler near sushi bar milk not date marked. Per operator milk was opened 1/19/25. Operator date marked milk 1/19/25. Corrected On-Site Warning

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8784972

  • 41-07-4:High Priority - Container of medicine improperly stored. Observed on shelf above cook line flip top. Operator removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (72F - Cold Holding); cooked tofu (73F - Cold Holding)being held at room temperature for approximately 2 hours, operator moved to reach in freezer to quick chill **Corrective Action Taken**

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8478867

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in kitchen area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above, cooked noodles in walk in cooler. Operator reorganized Corrected On-Site

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8383508

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 22-41-4:High Priority - 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. Chlorine strength greater than 100ppm