SABAI THAI RESTAURANT
215 West Hibiscus Boulevard
Melbourne, Florida, 32901
Brevard County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 36-62-4:Basic - Light not functioning. Under hood fan Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Empanada reach in freezer Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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 and the time removed from temperature control cannot be determined. Sushi rice. 11-3 pm. 1:50 pm Operator forgot to mark Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Winai,
Food safety inspection conducted on 2/20/2025 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Phone on cook line Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation
- 36-62-4:Basic - Light not functioning. Hood fan
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 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. 0 ppm. Will sanitize in triple sink till fixed
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 9/11/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
4
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice and sugar Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 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. Half and half
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink. Educated **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 3/27/2024 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 10/11/2023
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black-like substance in the interior of the ice machine.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cookline unit and prep table
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops in flip top cookline 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 and the time removed from temperature control cannot be determined. See stop sale. On rice at sushi bar
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Dishmachine bucket of chemicals over soy sauce stacked
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade accumulated debris Repeat Violation
Food safety inspection conducted on 10/11/2023 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).