SABAI THAI & SUSHI
3936 HYPOLUXO RD, Boynton Beach FL 33436 · 561.964.0139
Last inspected Jan 29, 2026 · 7 visits since August 2023
JAN 24
JUL 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (72F - Cold Holding); cooked tofu (73F - Cold Holding)being held at room temperature for approximately 2 hours, operator moved to reach in freezer to quick chill
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020539 | Jan 29, 2026 | Apr 2, 2026 | $400 |
Inspection history
7 visits, newest first
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over garlic below in flip top cooler. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler in kitchen F; beansprouts (47F). Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator removed food and placed in walk in cooler to quick chill.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchen near triple sink.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler rice 47F. Per operator food was cooked overnight and placed into walk in cooler to cool down. Observed cooling covered. Observed cooling overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler rice 47F. Per operator food was cooked overnight and placed into walk in cooler to cool down. Observed cooling covered. Observed cooling overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat sauce for store. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shrimp tempura 76F stored on counter under no temperature control. Food held out of temperature for less than four hours. Operator placed food back into walk in cooler to quick chill. Observed in Flip top #1; chicken (43-45F). Per operator food held out of temp unit less than four hours. Observed food past the fill line. Operator removed food on top to another container to quick chill.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed bean sprouts Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Beansprouts 48F. Per operator foods was prepped last night and placed into walk in cooler. Observed cooling covered. Observed cooling overnight. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed bean sprouts Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Beansprouts 48F. Per operator foods was prepped last night and placed into walk in cooler. Observed cooling covered. Observed cooling overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed thai soup 101F, miso soup 97F stored on counter under no temperature control. Per operator foods was held out of temperature for less than four hours. Operator placed foods back into stove to reheat to 165F or higher.
Bowl or other container with no handle used to dispense food. Observed cups used to dispense flour and rice in containers. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food not segregated from cans for store. Operator removed.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed Tylenol stored in dry storage area next to food for the store. Operator removed.
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 (Chlorine 0ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from stove tofu (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food overstocked in cooler with ice bag below it. Operator removed food in a walk in cooler to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in reach in cooler near sushi bar milk not date marked. Per operator milk was opened 1/19/25. Operator date marked milk 1/19/25.
Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense flakes. Operator discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at dish washing area utensils stored in water with a temperature of 71F. Operator placed utensils in triple sink to be washed, rinsed, and sanitized.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at dish washing area Sanitizer Bucket (Chlorine 0ppm). Operator retested to Sanitizer Bucket (Chlorine 100ppm).
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Container of medicine improperly stored. Observed on shelf above cook line flip top. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (72F - Cold Holding); cooked tofu (73F - Cold Holding)being held at room temperature for approximately 2 hours, operator moved to reach in freezer to quick chill
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above, cooked noodles in walk in cooler. Operator reorganized
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in kitchen area
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 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. Chlorine strength greater than 100ppm
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.