KUB KAO THAI AND SUSHI
4777 South University Drive
Florida, 33328
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottle on counter next to soup urn in sushi station 2) Employee closed beverage containers on shelf next to dishware above kitchen fliptop unit. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi bar wearing watch.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in top of 2 door reach in freezer by cookline.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen fliptop lower cooler, house coconut sauce 49F at 1:50pm (cooked cooling from approximately 10:30am) to 47F at 2:25pm and red curry sauce 51F at 1:50pm (cooked cooling from approximately 10:30am) to 49F at 2:25pm. Based on times and temperatures taken, sauces will not reach 41F in allotted timeframe needed. Manager moved sauces to reach in freezer to rapid chill. **Corrective Action Taken**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Standard probe thermometer reading 50F in ice water. Digital probe thermometer reading error will not reset.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Portioned noodles in reach in freezer in by mop sink not date marked. 2) Portioned containers of house dressing in walk in cooler not date marked.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fir extinguisher by back door in red under charged zone.
Food safety inspection conducted on 4/7/2025 revealed 7 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 12/9/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling tiles in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf with spices and plates above kitchen fliptop unit. Employee discarded beverage. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water at sushi counter. Manager removed container and replaced dry spoon in empty container. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Manager remade to proper 100ppm. Corrected On-Site
Food safety inspection conducted on 12/9/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 4/29/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - 1.Hole in or other damage to wall next to dish machine in kitchen. 2.Wall paint peeling off next to dish machine in kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top cutting board in kitchen. Operator moved cell phone. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw salmon thawing at room temperature in sushi station. Operator moved to reach in cooler to quick chill. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi station. Operator placed wet towels in sanitizer solution during inspection. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to hand wash sink in kitchen.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/29/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 12/4/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets with soy sauce on floor in kitchen. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink next to mop sink in kitchen has a water leak. Hand wash sink turned off, establishment using another hand wash sink in kitchen until hand wash sink is repaired. Repeat Violation
- 03F-02-5:High Priority - 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. Sushi rice made less than 4 hours ago without time mark in sushi station . Operator placed time mark on sushi rice. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator rinse bowl in hand wash sink in cook line. Told operator, hand sink should be used for hand washing only.
Food safety inspection conducted on 12/4/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).