KABUKI SUSHI THAI
5080 PGA BLVD #105, PALM BEACH GARDENS 33418
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 5/16/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-16: **Time Extended**
Food safety inspection conducted on 5/16/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/15/2024
High Priority
8
Intermediate
2
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 06-09-1:Basic - 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. Observed multiple partially frozen fish in sealed ROP bag at sushi bar. Operator cut open packages and stored properly. Corrected On-Site Warning
- 08B-37-4:Basic - Food stored in a prohibited area. Observed cases of vinegar, case of noodles, stored in outside garbage room. Advised operator of proper food storage. Repeat Violation Admin Complaint
- 25-05-4:Basic - Single-service articles improperly stored. To go containers, soufflé cups, stored in outside garbage room. Advised operator of proper storage. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of water chestnuts Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw shrimp and then touched clean utensils without washing hands, changing gloves Advised employee to washed hands Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live small flying insects flying around kitchen area, not landing on anything. Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over seaweed in reach in freezer Raw chicken stored over desserts in low freezer Raw calamari stored with noodles in reach in freezer Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over lettuce and sauces in low boy Raw fish over cooked chicken in low boy Raw shrimp over cooked noodles in low boy Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - 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. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed multiple containers of sushi rice throughout restaurant at 10:45am, per operator sushi rice from yesterday. At cook line, Raw chicken (47F - Cold Holding), vegetable dumpling (45F-Cold holding); krab roll (45F-Cold holding), not prepared or portioned today. Operator stated item held overnight. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, Raw chicken (47F - Cold Holding), vegetable dumpling (45F-Cold holding); krab roll (45F-Cold holding), not prepared or portioned today. Operator stated item held overnight. See stop sale. butter (75F - Cold Holding), tofu (45F - Cold Holding), cut kale (68F - Cold Holding), all items not prepared or portioned today. Per operator stored for approximately 40 minutes. Operator moved to walk in cooler Repeat Violation Admin Complaint
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed multiple containers of sushi rice throughout restaurant at 10:45am, per operator sushi rice from yesterday. Repeat Violation Admin Complaint
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw chicken. Operator decided to cook chicken to 165F. Before cooking it Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 5/15/2024 revealed 14 total violations (8 high priority, 2 intermediate, 4 basic).
Inspection on 1/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale. Sushi bar fish eggs 50F cold Holding, Per operator stored for approximately 20 minutes Per operator not prepared or portioned today Operator moved to inside of cooler. - From follow-up inspection 2023-11-02: At sushi station - Fish eggs 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-01-08: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 52F - cold holding - food not prepared or portioned today- food above fill line- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. Admin Complaint
Food safety inspection conducted on 1/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/2/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-37-4:Basic - - From initial inspection : Basic - Food stored in a prohibited area. Observed cases with avocados, vinegar stored on shelf, reach in cooler, reach in freezers with food inside stored outside on dumpster garbage room for the strip mall behind the back door. Advised operator to removed items from area. Area is not designated for storage - From follow-up inspection 2023-11-02: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale. Sushi bar fish eggs 50F cold Holding, Per operator stored for approximately 20 minutes Per operator not prepared or portioned today Operator moved to inside of cooler. - From follow-up inspection 2023-11-02: At sushi station - Fish eggs 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill. Admin Complaint **Corrective Action Taken**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar area. Krab 101F hot Holding, per operator product stored over 4 hours. See Stop Sale. fried rice 87F hot Holding , tempura shrimp 120F hot Holding, eel 98F hot Holding Per operator products stored for approximately 2 hours. Operator moved to time control and timed marked for 2 hours. Cook line chicken stock 101F hot Holding Per operator products stored for approximately 2 hours Operator turned on flame to reheat to 165F + - From follow-up inspection 2023-11-02: Chicken stock 105-118F- hot holding - food out of temperature for 45 minutes- operator turned on stove to reheat chicken stock. Admin Complaint **Corrective Action Taken**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple rolls on the menu served with raw items not identified. - From follow-up inspection 2023-11-02: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed multiple freezers, shelf for dry storage with food stored inside dumpster room for the entire mall right outside the restaurant back door. - From follow-up inspection 2023-11-02: Observed shelf for dry storage with chemicals stored inside dumpster room for the entire mall right outside the restaurant back door. Observed one reach in freezer and one reach in cooler stored at outside dining area under canopy. **Time Extended**
Food safety inspection conducted on 11/2/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 11/1/2023
High Priority
12
Intermediate
6
Basic
2
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-37-4:Basic - Food stored in a prohibited area. Observed cases with avocados, vinegar stored on shelf, reach in cooler, reach in freezers with food inside stored outside on dumpster garbage room for the strip mall behind the back door. Advised operator to removed items from area. Area is not designated for storage
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.sushi bar area
- 12A-12-4:High Priority - Employee switched from working with raw food( raw chicken )to clean utensils without washing hands. Employee washed hands Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed on back room use for storage of coolers, food, equipment for preparation a garbage dumpster and a recycling dumpster for the entire strip mall outside person came and dumped garbage on dumpsters while conducting inspection Approximately 20 live flies observed in dumpster room/ food preparation/food storage/ single service item storage area. Out of the 20 flies, 2 observed landing on sauce containers, 2 observed landing on food storage cooler doors, 2 inside steamer. All others were observed on walls , inside dumpster and flying around. Repeat Violation
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For squid served raw.
- 01A-15-4:High Priority - Operator unable to provide documentation for source of fish. Mackerel served raw.See stop sale.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed multiple reach in freezers throughout the restaurant with raw chicken over noodles, raw lobster over cooked wontons. Advised operator to stored properly
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar area. Raw fish over cut vegetables. Advised operator to stored properly Repeat Violation Admin Complaint
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Operator unable to provide documentation for source of fish. Mackerel served raw.See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar area. Krab 101°F hot Holding, per operator product stored over 4 hours. See Stop Sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice . Per operator over 4 hours no time mark either See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62°F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62°F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale. Sushi bar fish eggs 50°F cold Holding, Per operator stored for approximately 20 minutes Per operator not prepared or portioned today Operator moved to inside of cooler.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice . Per operator over 4 hours no time mark either See stop sale. Repeat Violation Admin Complaint
- 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 bar area. Krab 101°F hot Holding, per operator product stored over 4 hours. See Stop Sale. fried rice 87°F hot Holding , tempura shrimp 120°F hot Holding, eel 98°F hot Holding Per operator products stored for approximately 2 hours. Operator moved to time control and timed marked for 2 hours. Cook line chicken stock 101°F hot Holding Per operator products stored for approximately 2 hours Operator turned on flame to reheat to 165°F +
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Vinegar next to degreaser outside room with dumpster Advised operator to removed
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster **Corrective Action Taken**
- 11-27-4:Intermediate - 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. Emailed procedures **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed container seating outside cooler on sushi bar area raw tuna mix at 3:14pm(56°F cooling) since 1 pm. Rechecked at 4:12pm(54°F cooling) At this cooling rate product will not cool to 41°F within 2 hours Operator moved to reach in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar. Big container blocking sink Operator removed Corrected On-Site Repeat Violation Admin Complaint
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple rolls on the menu served with raw items not identified.
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed multiple freezers, shelf for dry storage with food stored inside dumpster room for the entire mall right outside the restaurant back door.
Food safety inspection conducted on 11/1/2023 revealed 20 total violations (12 high priority, 6 intermediate, 2 basic).