SABAI THAI STREET FOOD
3333 S ORANGE AVE STE 105, Orlando FL 32806 · 407-270-7444
Last inspected Aug 18, 2026 · 5 visits since December 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
Non-food grade paper/paper towel used as liner for food container. Paper towel lined in bottom of container for cut herbs
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw pork- individually portion on site in freezer Raw pork over ice cream in freezer
Stop Sale issued due to food not being in a wholesome, sound condition. Raw sausage was reduced oxygen packaged on site on 1/23/26 and in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f. Over 4 hours
Show the remaining 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f.
Manager or person in charge lacking proof of food manager certification.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For storing cut cabbage at room temperature at cook line during service. Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Raw sausage was ROP on 1/23/26 and in reach in cooler
Food not stored at least 6 inches off of the floor. Bag of rice by expo area
In-use tongs stored on equipment door handle between uses. Oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 79f
In-use wet wiping cloth/towel used under cutting board.
Marked exit/path to marked exit blocked. For reporting purposes only. Kitchen exit doo4 at cook line is. Locked by push cart with spices
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken thawing in both coolers at cook line over cut cabbage and sauces
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 127f.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in back storage 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.