KABUKI SUSHI THAI TAPAS
2465 STATE ROAD 7, Wellington FL 33414 · 561-323-4888
Last inspected Dec 19, 2025 · 13 visits since October 2023
DEC 23
NOV 24
FEB 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At dry storage area by back door near prep area - approximately 8 live roaches underneath buckets of sauce and dry bags of food- operator killed and removed 6 live roaches- sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $10,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026012254 | Dec 19, 2025 | Mar 23, 2026 | $2,240 |
| 2--2025062666 | Jul 28, 2025 | Sep 22, 2025 | $1,200 |
| 2--2025025599 | Feb 5, 2025 | Apr 9, 2025 | $2,200 |
| 2--2023057014 | Oct 6, 2023 | Nov 2, 2023 | $800 |
| 2--2022028373 | Jun 8, 2022 | Aug 4, 2022 | $800 |
| 2--2021057240 | Dec 8, 2021 | Jan 18, 2022 | $800 |
| 2--2021038351 | Jul 13, 2021 | Sep 17, 2021 | $800 |
| 2--2018052786 | Oct 5, 2018 | Nov 2, 2018 | $1,200 |
Inspection history
13 visits, newest first
Dec 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook line stove top: ginger sauce (130F - Hot Holding); As per operator out of temperature for approximately for 1 hour Operator reheat product to 165F
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed peppers, avocados over chopped lettuce, cream cheese Operator stored properly
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority2 Intermediate4 Basic
Show 15 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. Dishwasher (Chlorine 0ppm) Operator corrected chlorine 100ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed clean basket; no handwash Employee washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator did not have parasite destruction for the following fish: mackerel, wild salmon, escolar, yellowtail, squid, amaebi Operator presented parasite destruction at the end of inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw shrimp over ready to eat soybeans Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At Flip top cooler at cook line: Raw chicken stored over sauces 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. At flip top cooler 1 on cook line: canned Corn (48F - Cold Holding); As per operator, product stored overnight As per operator not prepped or portioned today Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sushi line: Krab roll (51F at 3:19 - Cooling) as per operator since 11:30 at 3:30 pm same krab meat (47F at 3:23 - Cooling) as per operator since 11:30am; at 3:30 pm same,cut kale (69F at 3:25 - Cooling) as per operator since 11:30 at 3:30p. Same
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler 1 on cook line: canned Corn (48F - Cold Holding); As per operator, product stored overnight As per operator not prepped or portioned today See stop sale At several flip top coolers on cook line: wonton (50F - Cold Holding); green peas (64F - Cold Holding) vegetable wonton (50F - Cold Holding); raw shrimp (46F - Cold Holding); salmon sushi roll (46F - Cold Holding) ginger sauce (50F - Cold Holding) As per operator out of temperature for approximately 2 hours As per operator not prepped or portioned today. Operator moved products to walk in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sushi line: Krab roll (51F at 3:19 - Cooling) as per operator since 11:30 at 3:30 pm same krab meat (47F at 3:23 - Cooling) as per operator since 11:30am; at 3:30 pm same,cut kale (69F at 3:25 - Cooling) as per operator since 11:30 at 3:30p. Same See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook line stove top: ginger sauce (130F - Hot Holding); As per operator out of temperature for approximately for 1 hour Operator reheat product to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ginger sauce (73F at 2:07; 72F at 3:38 - Cooling) as per operator since 12:00 pm; At the current rate of cooling, the product will not reach 41F within 4 hours Advised employee to place in walk in cooler tofu (46F at 2:50; 50F at 3:41pm - Cooling) as per operator since 12 At the current rate of cooling, the product will not reach 41F within 4 hours. Advised operator to place in reach in freezer. on prep table: chicken soup (132F at 2:02; 110F at 3:36 - Cooling) as per operator since 1:40 At the current rate of cooling, the product will not reach 135F to 70F within 2 hours. Advised operator to place back on stove to reheat to 165F
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/ Manager came in middle of inspection
Current Hotel and Restaurant license not displayed. Operator presented new license at the end of inspection
Food stored on floor. Cooking oil and ginger sauce stored on kitchen floor Operator removed from floor
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed peppers, avocados over chopped lettuce, cream cheese Operator stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to chlorine 100ppm
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep covered container with Curry sauce at 2:47pm(120F cooling ) per operator cooling since 12pm, Product did not cool to 70F within 2 hours. Operator moved to stovetop to reheat product to 165F+ and re start cooling again once product reaches 135F
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leaving kitchen, going to bar area, getting a cup of soda, drinking the soda from open container, coming to the kitchen, grabbing container with raw chicken, opened walk in cooler, removed cooked product from walk in cooler and never washed hands. Employee washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received fresh Wahoo. Unable to provide proper parasite destruction Operator only has 5 pieces and will cook fully those pieces and will order Wahoo that have all proper parasite destruction information.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station, masago 61F cold holding per operator stored on top of cutting board for approximately 1 hour and not prepared or portioned today. Operator moved to reach in 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 and the time removed from temperature control cannot be determined. Observed for eel, cooked fish, cooked tempura shrimp, fresh garlic and oil. Per operator stored for approximately 1 hour Operator timed marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi station Covered container with Cooked salmon at 2:07pm ( 106F cooling) since 30 minutes at 2:52pm same temperature. At this current cooling rate product will not reach 70F within 2 hours. Operator moved to reach in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager expired OnwadeevChantanapokul. Expired on 1/2/22
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/ Manager arrived in the middle of inspection
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar area sitting in a pan on ice: half and half (58F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale.
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. Commercially processed reduced oxygen packaged raw salmon and raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator stored for 3.5 hours. Operator removed items from packaging.
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef touch raw chicken then handled clean pan of noodles and cooked rice; ho hand wash. Advised chef to wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 7 flies flying around at bar area. 2 flies flying around at sushi bar; 1 landing on clean cutting board. 2 flies flying around in kitchen area; 1 landing on lid of clean pan of sauce along cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar low boy cooler: raw tuna stored over cooked salmon. 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. At bar area sitting in a pan on ice: half and half (58F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar area sitting in a pan on ice: half and half (58F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale.
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. Cooked white rice; sushi rice; raw shelled eggs; bean sprout; noodles; tempura shrimp identified on written procedures but not time marked. As per operator, items stored since 1.75 hours. Operator time marked all items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf across from cook line: cooked rice with mixed vegetables (107F - Hot Holding) As per chef, cooked and stored since 1.75 hours. Advised operator to reheat to 165F.
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. In reach in freezer: cooked fish mix, cooked then frozen 2 days prior not date marked. Peanut sauce with cooked bell peppers cooked then frozen 2 days prior not date marked. Operator removed items to date mark.
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. Commercially processed reduced oxygen packaged raw salmon and raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator stored for 3.5 hours. Operator removed items from packaging.
Nov 13, 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 ▾
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. Observed sushi chef touch glasses on face then prepared sushi roll; no hand wash. Sushi chef washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Various raw fish stored above bucket with soup. At flip top cooler unit across from stove top: raw chicken stored above container with cooked chicken. Advised operator to stored correctly.
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. At sushi bar: Sushi rice and at cook line, fried rice, not time marked. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen: on shelf beneath mini single burner stove: tempura shrimp (77F - Hot Holding) As per operator, cooked at 3:20pm. Advised operator to reheat to 165F.
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/
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to remove from reduced oxygen package.
Dec 6, 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 ▾
Non-food grade paper/paper towel used as liner for food container. At walk in cooler cut cucumbers with non food grade paper towel lining container- operator removed.
Raw animal food stored over or with unwashed produce. At walk in cooler raw tuna over unwashed produce- operator removed.
Handwash sink not accessible for employee use at all times. Handwash sink by dish machine with large container blocking sink- operated removed.
In-use knife/knives stored in cracks between pieces of equipment. At cookline knife between reach in cooler- operator removed.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2023Call 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu.
Oct 5, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At sushi station- container of fish eggs lined with paper towels- educated operator- employee removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu.
Oct 4, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale At dry storage area - observed a dented can of baby corm - see stop sale.
Employee washed hands with no soap. Employee washed hands with out soap- then proceeded to handle cleans dishes and serve customers- educated operators employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. At sushi station- container of fish eggs lined with paper towels- educated operator- employee removed.
Roach activity present as evidenced by live roaches found. At dry storage area by back door near prep area - approximately 8 live roaches underneath buckets of sauce and dry bags of food- operator killed and removed 6 live roaches- sanitized area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu.
Dead roaches on premises. At dry storage area by back door- approximately 12 dead roaches- approximately 5 dead roaches on the floor, and approximately 6 dead reaches above the dry storage shelf over food - operator removed- sanitized area. At storage shelf/ prep counter near cookline- observed approximately - 10 dead roaches in between shelves near clean plates and single service items- operator removed and sanitized area.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi station- damp/wet wiping clothes stored in cutting boards- operator removed.
Oct 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed paper towel use in direct contact with cut vegetables and fried salmon. Operator 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 big 6 poster to operator
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 to operator
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu
No probe thermometer provided to measure temperature of food products.
Dead roaches on premises. Observed approximately 20 dead roaches on the floor by dry storage and under reach in freezers by back door. Operator clean and sanitized areas
Raw fruits/vegetables (. Avocados) not washed prior to preparation on sushi bar, Operator washed
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority5 Intermediate4 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers with Cook rice at 10:30 53F cooling.per operator cooling since last nigh Product did not cool to 41°F within 6 hours. Operator discarded.See Stop Sale
Dented/rusted cans present. Bamboo sliced See stop sale.
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 personal cell followed by handled clean plates Employee washed hands
Nonfood-grade containers used for food storage - direct contact with food. Observed paper towel use in direct contact with cut vegetables and fried salmon. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked rice inside walk in cooler Operator stored properly
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 41 degrees Fahrenheit within 6 hours. Observed deep covered containers with Cook rice at 10:30 53F cooling.per operator cooling since last nigh Product did not cool to 41°F within 6 hours. Operator discarded.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 from yesterday on sushi bar area. Product over 4 hours. Operator discarded.See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked container with pork dumpling 44F cold holding on cook line. Per operator product not prepared or portioned today. Per operator product stored for approximately 20 minutes. Operator removed overstocked
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 from yesterday on sushi bar area. Product over 4 hours. Operator discarded.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
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 to operator
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu
No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided
No probe thermometer provided to measure temperature of food products.
Dead roaches on premises. Observed approximately 20 dead roaches on the floor by dry storage and under reach in freezers by back door. Operator clean and sanitized areas
Multiple containers with ginger stored on floor on sushi bar area. Operator stored properly
Raw fruits/vegetables (. Avocados) not washed prior to preparation on sushi bar, Operator washed
Time/temperature control for safety food thawed in an improper manner. Partially frozen raw fish thawing on sink. Operator opened water
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.