FURIN SUSHI AND THAI
4801 LINTON BLVD STE B-2, Delray Beach FL 33445 · 561-496-6440
Last inspected Dec 11, 2025 · 6 visits since September 2023
FEB 24
JUL 24
JAN 25
AUG 25
DEC 25
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016025556 | May 17, 2016 | Jun 24, 2016 | $320 |
Inspection history
6 visits, newest first
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Non-food grade paper/paper towel used as liner for food container in cut green onion, covered cut cucumber in reach in cooler, operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food........raw salmon, raw tuna above dressing, sauce, cooked eel, spring mix, cut cucumber, cut green onion, cut carrots in sushi reach in cooler. Operator properly stored.
Employee personal food not properly identified and segregated from food to be served to the public.... in kitchen, sushi station, walk in cooler. Operator removed employee food.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Metal stem-type thermometer soiled...operator cleaned.
Non-food grade paper/paper towel used as liner for food container in cut scallion. Employee removed paper towel.
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.
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.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoon, scoop stored at 89F water. Operator removed utensils.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container in garnishes containers, employee removed paper towel.
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.
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.
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.
In-use tongs stored on equipment door handle between uses...multiple tong hanging on oven door at kitchen. Operator removed
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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
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.
Employee personal food not properly identified and segregated from food to be served to the public at walk in cooler. Employee removed food.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing....cleaned container lids stored in handwashing sink to dry at dishwashing area. Employee moved to wash.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.