WAHBI SABI RESTAURANT
10032 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/25/2025
High Priority
3
Intermediate
2
Basic
3
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic pint cup in container of sauce in front fliptop lower cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Rice scoop in standing water on kitchen prep table by rice cooker. 2) Utensils in container of standing water on cook line. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of sugar and salt on shelf by cook line not labeled.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Beef bones in standard printed plastic to go bags in far back Ikon reach in freezer. Advised manager to switch bones to food grade bags as soon as able.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line back fliptop lower cooler, bowl of raw shell eggs and container of raw salmon on shelf above tofu and containers of sauces. Manager rearranged items for proper separation. **Corrected On-Site**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in front fliptop unit reading well below freezing mark.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen by cook line, beef broth 87F at 1:00pm (cooked cooling approximately 1.5 hrs) to 82F at 1:30pm. Based on times and temperatures taken broth will not reach 70F in 2 hrs. Manager began to drain in smaller buckets to move to walk in to rapid chill to 70F. **Corrective Action Taken**
Food safety inspection conducted on 2/25/2025 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 10/24/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic quart container in bulk rice bin in dry storage. Employee removed container. **Corrected On-Site**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Faucet and handle missing from hand sink next to dish machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt on dry goods shelf not labeled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In back fliptop unit lower cooler, containers of portioned raw shrimp and salmon on shelf above container of cut radish and bottled sauces. Employee inverted items for proper separation. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to cook line, under no temperature control, fresh garlic in oil (72F - Cold Holding). Per employee removed from cooler at 11:00am opening. Employee returned garlic to reach in cooler to rechill. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line back fliptop unit, boiled eggs 53F at 12:05pm (cooked peeled cooling since 10:00am) to 50F at 12:45pm. Based on times and temperatures eggs will not reach 41F in 4 hrs. Employee moved eggs to reach in freezer to rapid chill. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Cooking thermometer (high temperature) only.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap bottle in men's restroom. **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by dish machine due to missing faucet and handle.
Food safety inspection conducted on 10/24/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).