HABIBI TAH
2406 WESTON RD, Weston FL 33326 · 786-381-6552
Last inspected Aug 13, 2026 · 9 visits since August 2023
FEB 25
JUL 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 6 small flying insects landing on shelf above coffee station in kitchen Additionally observed 3 small flying insects landing on mop sink area in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019057774 | Nov 8, 2019 | Dec 20, 2019 | $320 |
| 2--2014051264 | Nov 20, 2014 | Jan 22, 2015 | $160 |
Inspection history
9 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler a container raw chicken skewers stored on top of a container raw beef. Operator stored correctly.
In-use tongs stored on equipment door handle between uses.observed 2 pair of tongs hanging on oven door handle
Single-service articles not stored inverted or protected from contamination. Observed single serve hinge containers on kitchen shelf not stored inverted or protected from contamination operator stored correctly
Wiping cloth sanitizing solution stored on the floor. Next to stove
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed plastic bucket stored inside hand washing sink in kitchen. Operator removed.
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. One employee hired 2 days ago emailed form.
Spray bottle containing toxic sanitizer substance not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink hot water faucet being repaired.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet on left wrist and while preparing food.
Oct 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler in kitchen - raw chicken stored behind chopped onions. Employee stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler in kitchen - raw chicken stored over raw salmon. Employee stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - spicy mayo (64F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately 1 hour. Operator stored item in reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at back.
Mar 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority0 Intermediate4 Basic
Show 11 findings ▾
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. Observed Dishwasher machine at 00ppm after several attempts.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee removed headphones with gloved hands, proceeded to manipulate containers of food without changing gloves and washing hands.
Live, small flying insects found 6 small flying insects landing on shelf above coffee station in kitchen Additionally observed 3 small flying insects landing on mop sink area in kitchen.
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. Observed at flip top cooler in kitchen - raw chicken (46F - Cold Holding); shrimp (49F - Cold Holding) as per employee item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - raw chicken (46F - Cold Holding); shrimp (49F - Cold Holding) as per employee item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at microwave in kitchen - pork dumpling (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator discarded at will.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on top of rice satchels at rear of kitchen. Employee stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with wrist watch. Employee removed item.
Portable water tank not enclosed or sloped to drain properly.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen and sushi bar. Operator stored wiping clothes properly.
Jul 29, 2024Inspection 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 ▾
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. Observed at flip top cooler on far end of kitchen - chicken breast (46F - Cold Holding); white rice (51F - Cold Holding) as per operator items not portioned today, as per operator items held out of temperature overnight.see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler on far end of kitchen - chicken breast (46F - Cold Holding); white rice (51F - Cold Holding) as per operator items not portioned today, as per operator items held out of temperature overnight.see stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker after splitter.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at kitchen counter - sanitation bucket (chlorine) at 200+ppm. Operator discarded after 3 attempts.
No soap provided at handwash sink. Observed at handwashing station at dishwasher - no soap. Additionally observed no soap at sushi's handwashing station. Operator provided soap for both stations.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walls throughout kitchen.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Manager renew on line, confirmation # 237589087
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. Per employee rice placed on time at 12:00, time label added
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. Poster emailed to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to Operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler- raw chicken stored over cut carrots- operator moved to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area counter by cookline- fish eggs 50F- cold holding, seaweed 47F- cold holding- food not prepared or portioned today- food out of temperature 15 minutes- operator placed in reach in cooler to quick chill
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice.
Time/temperature control for safety food thawed in an improper manner. Tuna defrosting at room temperature at prep area- operator moved.
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.