DirtyFLRestaurant Inspection Data

FURIN SUSHI AND THAI

With 5 documented inspections, FURIN SUSHI AND THAI in DELRAY BEACH has achieved a 1.6/5 food safety rating. Food safety practices have remained consistent.

4801 LINTON BLVD STE B-2

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10877693

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoon, scoop stored at 89F water. Operator removed utensils . Corrected On-Site
  • 22-12-5:High Priority - Metal stem-type thermometer soiled...operator cleaned . Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in cut scallion. Employee removed paper towel. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tofu 44F in reach in cooler being held less than 4 hours . Operator removed food to acceptable cooler . **Corrective Action Taken** 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 was prepped less than 2 hours . Employee time marked. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...beef broth at reach in freezer .

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8837750

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses...multiple tong hanging on oven door at kitchen. Operator removed Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in garnishes containers, employee removed paper towel . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut cabbage 56F in reach in cooler , food not cut or prepped today,food being held outside about 3 hours . Operator voluntarily discarded food. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... sushi rice 117-128F in rice warmer , rice being held less than 4 hours , operator time marked. **Corrective Action Taken**
  • 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...old date marked in sauce at walk in cooler , operator properly date marked . Corrected On-Site

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8785472

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Krab 47F , cream cheese 46F in sushi case , food not prepped or portion today , food being held less than 4 hours . Employee removed food to acceptable cooler . **Corrective Action Taken**
  • 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 at sushi station, rice being less than an hour . Employee time marked. Corrected On-Site Repeat Violation

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8512430

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public at walk in cooler . Employee removed food. Corrected On-Site
  • 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 at sushi station being held less than 4 hours , operator time marked Corrected On-Site
  • 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...multiple sauce in walk in cooler was prepped over 24 hours . Curry sauce 2/8/24 , per owner it was wrong date marked . Employee properly date marked. Corrected On-Site

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8384082

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container...in sushi sea food , cut garnishes , cut cucumbers, cut vegetables in reach in cooler . Employee removed paper towel. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above green mix , cut cumber, garnishes in reach in cooler at sushi station . Employee properly stored food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut cabbage in water 52° in reach vegetable cooler being held less than 4 hours . Employee discarded cabbage. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....cleaned container lids stored in handwashing sink to dry at dishwashing area. Employee moved to wash. Corrected On-Site