KABUKI SUSHI THAI TAPAS
5080 PGA BLVD #105, Palm Beach Gardens FL 33418 · 561-776-8778
Last inspected Jul 31, 2026 · 17 visits since November 2023
FEB 25
FEB 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $7,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078936 | Sep 17, 2025 | Dec 1, 2025 | $1,600 |
| 2--2025004966 | Oct 25, 2024 | Feb 26, 2025 | $1,600 |
| 2--2024028840 | May 15, 2024 | Jun 17, 2024 | — |
| 2--2023063196 | Nov 1, 2023 | Dec 6, 2023 | $2,080 |
| 2--2023014710 | Feb 28, 2023 | Mar 30, 2023 | $400 |
| 2--2022052596 | Sep 12, 2022 | Dec 9, 2022 | $200 |
| 2--2017012169 | Mar 10, 2017 | Mar 30, 2017 | $800 |
| 2--2015032716 | Jun 8, 2015 | Aug 12, 2015 | $400 |
Inspection history
17 visits, newest first
Jul 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 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. Dish machine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, sanitize dishes until dish machine is repaired. Operator set up three compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar low boy, vacuum sealed fish thawed. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At ware washing area, clean pots stored not inverted.
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. At sushi bar low boy, vacuum sealed fish thawed. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings stored on shelf with clean dishes. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. At clean ware washing area, clean pots not properly air dried-Wet nesting.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at sushi station - raw fish not commercially packaged over cooked eel. At reach in freezer in storage - raw chicken not commercially packaged stored over cooked dumplings - operator removed and stored properly..
Handwash sink not accessible for employee use at all times. At cookline handwashing sink blocked by large container of sushi rice- operator removed.
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and started handling Dish-machine equipment and clean dishes without washing their hands- educated operator - employee washed their hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator- employee washed their hands.
Live, small flying insects found At back storage room - approximately 15 small flying insects landing on boxes of food, soda machine syrup boxes and on wall. At sushi station approximately 2 small flying insects landing on sushi display case. At cookline area - approximately 2 small flying insects landing on shelves with clean plates and cooking supplies- above flip top coolers. At server station - approximately 1 flying insect landing on wall near soda machine.
Non-food grade paper/paper towel used as liner for food container. At bar reach in cooler- container with strawberries lined with non food grade paper towels- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline raw shell eggs stored over cooked chicken / beef- operator removed.
Handwash sink not accessible for employee use at all times. At kitchen area- handwash sink blocked by large sushi rice bowl- operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Feb 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at cookline- cooked chicken 78F ar 3:55 ( cooling since 12:00) - food covered and tightly packed- at current rate of cooling food did not reach to 70F within 2 hours - see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then proceeded to handle clean utensils and touch reach in cooler handles with out washing their hands- educated operator - employee washed hands.
Live, small flying insects found At cookline area approximately 5 small flying insects landing on wall and shelves above reach in coolers. At bars area approximately 5 small flying insects landing on bar counter and bottles of alcohol.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over sauce - operator stored properly. At sushi station raw finish stored over cooked egg - operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler- Commercially processed reduced oxygen packaged tuna bearing a label to removed from packaging before thawed not removed- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at cookline- cooked chicken 78F at 3:55 ( cooling since 12:00) - food covered and tightly packed- at current rate of cooling food did not reach to 70F within 2 hours - see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink by bar- operator provided.
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. At walk in cooler- Commercially processed reduced oxygen packaged tuna bearing a label to removed from packaging before thawed not removed- see stop sale.
Food stored in a prohibited area. Food delivery left out by dumpsters - operator moved food inside establishment.
Food stored on floor. Containers of oil stored on floor
Feb 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found 1 flying insect by cook line, 1 by triple sink, 1 at sushi station, 1 at server beverage station. Flying insects not seen landing on anything. Advised operator to kill and remove flying insects. 1 flying insect landing on tubing for hot sake machine at bar. Advised operator to kill and remove flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw white fish not in commercial packaging in same container as fully cooked shrimp at sushi line reach in freezer, raw fish in same container as fully cooked shrimp at reach in cooler on sushi line, raw fish over fully cooked crab mix at flip top cooler on hot line. Operator stored all products properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has accumulation of food debris. Operator removed to be cleaned and sanitized.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
Oct 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee touched face and trash can then proceeded to handle clean utensils and food for an order without washing their hands- educated operator - employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Observed at sushi station raw salmon in contact with paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not commercially packaged over peanut sauce at reach in freezer on cookline.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler Raw beef over ginger and Carrots.
Bowl or other container with no handle used to dispense food. Observed a cup like container used as scoop for rice.
Ice scoop handle in contact with ice. Observed handle in ice scoop at bar.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. At dirty storage shelf near sushi station- dented can of baby corn- see stop sale.
Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler by dish pwashing area - non food grade paper towel used in contact with limes - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over rice noodles- operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach In freezer raw chicken not commercially packaged stored over raw pork- operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. At ice machine near dish machine - two employee water bottles in ice - operator removed water bottlles- discarded ice- see stop sale.
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 big 6 poster to operator.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. At storage shelf near cookline area- spray bottle of window cleaner not labeled- operator labeled.
Employee beverage container in ice machine/ice bin. At ice machine near dish machine - two employee water bottles in ice - operator removed water bottlles- discarded ice- see stop sale.
Food stored in a prohibited area. Single service containers, cloth napkins and containers of juice stored stored outside next to the dumpsters- operator removed.
Food stored on floor. Container of oil on flor by cookline.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority2 Intermediate4 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can of water chestnuts
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
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.
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
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
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.
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
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.
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
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Food stored in a prohibited area. Observed cases of vinegar, case of noodles, stored in outside garbage room. Advised operator of proper food storage.
Single-service articles improperly stored. To go containers, soufflé cups, stored in outside garbage room. Advised operator of proper storage.
Jan 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 2, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
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 +
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.
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 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
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 12 high priority.
12 High priority6 Intermediate2 Basic
Show 20 findings ▾
Employee switched from working with raw food( raw chicken )to clean utensils without washing hands. Employee washed hands
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.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For squid served raw.
Operator unable to provide documentation for source of fish. Mackerel served raw.See stop sale.
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
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
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.
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.
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.
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, 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 +
Toxic substance/chemical improperly stored. Vinegar next to degreaser outside room with dumpster Advised operator to removed
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
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
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
Handwash sink not accessible for employee use at all times. Sushi bar. Big container blocking sink Operator removed
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.
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 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
Interior of oven/microwave has accumulation of black substance/grease/food debris.sushi bar area
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.