KUB KAO THAI AND SUSHI
4777 S UNIVERSITY DR, Davie FL 33328 · 7542008065
Last inspected Aug 17, 2026 · 7 visits since December 2023
DEC 24
APR 25
OCT 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 made less than 4 hours ago without time mark in sushi station. Operator placed time mark on sushi rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over butter in reach in freezer in kitchen. Operator moved raw foods to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over imitation crabmeat in front display case. Operator moved raw foods to bottom shelf.
Toxic substance/chemical improperly stored. Hand cream stored in container with clean spoons at front counter Sanitizer bucket. Operator removed hand cream from container.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer stored in bucket at over 200 ppm, corrected to 100 ppm.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Pot scrubbers stored in handwashing sink in kitchen. Operator removed scrubbers from handwashing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1).Ceiling tiles in kitchen soiled with dust. 2). Ceiling tiles soiled with dust at sushi station.
Cutting board has cut marks and is no longer cleanable. Cutting board with deep grooves stored at 3 compartment sink in kitchen.
Food stored on floor. 1). Gallon of oil stored on floor in kitchen. 2). Bucket of sesame seeds stored on floor at front counter. Food was removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1).Pipes behind deep fryer soiled with grease. 2). Gaskets in reach in cooler in kitchen soiled with food debris.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor under handwashing sink in kitchen. Operator removed bucket from floor.
Jan 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell egg in same container as ready to eat onions. Operator seperated food
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in two door stainless freezer by cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line sloped with grease
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine tested 100ppm
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen reach in freezer by cookline, open box raw coconut shrimp above portioned bags of wontons. Manager rearranged for proper separation.
Handwash sink not accessible for employee use at all times. Scrub brush and spoons in hand sink at sushi bar. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee open top beverage container on shelf directly in front of right sushi case. Employee removed beverage. 2) Employee closed top beverage container beside soup urn in sushi station.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on shelf directly in front of right sushi case. Employee removed beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of box of straws by sushi station.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around unit in top of reach in freezer in kitchen.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen fliptop lower cooler, house coconut sauce 49F at 1:50pm (cooked cooling from approximately 10:30am) to 47F at 2:25pm and red curry sauce 51F at 1:50pm (cooked cooling from approximately 10:30am) to 49F at 2:25pm. Based on times and temperatures taken, sauces will not reach 41F in allotted timeframe needed. Manager moved sauces to reach in freezer to rapid chill.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Standard probe thermometer reading 50F in ice water. Digital probe thermometer reading error will not reset.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Portioned noodles in reach in freezer in by mop sink not date marked. 2) Portioned containers of house dressing in walk in cooler not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottle on counter next to soup urn in sushi station 2) Employee closed beverage containers on shelf next to dishware above kitchen fliptop unit.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi bar wearing watch.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in top of 2 door reach in freezer by cookline.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fir extinguisher by back door in red under charged zone.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Manager remade to proper 100ppm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling tiles in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf with spices and plates above kitchen fliptop unit. Employee discarded beverage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water at sushi counter. Manager removed container and replaced dry spoon in empty container.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to hand wash sink in kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
1.Hole in or other damage to wall next to dish machine in kitchen. 2.Wall paint peeling off next to dish machine in kitchen.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top cutting board in kitchen. Operator moved cell phone.
Time/temperature control for safety food thawed in an improper manner. Frozen raw salmon thawing at room temperature in sushi station. Operator moved to reach in cooler to quick chill.
Wet wiping cloth not stored in sanitizing solution between uses in sushi station. Operator placed wet towels in sanitizer solution during inspection.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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 made less than 4 hours ago without time mark in sushi station. Operator placed time mark on sushi rice.
Handwash sink used for purposes other than handwashing. Operator rinse bowl in hand wash sink in cook line. Told operator, hand sink should be used for hand washing only.
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Food not stored at least 6 inches off of the floor. Buckets with soy sauce on floor in kitchen.
Plumbing system in disrepair. Hand wash sink next to mop sink in kitchen has a water leak. Hand wash sink turned off, establishment using another hand wash sink in kitchen until hand wash sink is repaired.
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.