SEA SOUTHEAST ASIAN BISTRO
16950 JOG ROAD STE 101S, Delray Beach FL 33446 · 561.270.3569
Last inspected Mar 19, 2026 · 12 visits since August 2023
MAR 25
MAY 25
SEP 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts in water (69F - Cold Holding) being held on cook line. Operator states sprouts have been out for 1 hour. Operator iced sprouts
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045996 | May 29, 2025 | Jul 22, 2025 | $1,200 |
| 2--2025037351 | Mar 31, 2025 | May 29, 2025 | $400 |
| 2--2024039032 | Jun 17, 2024 | Jul 25, 2024 | $200 |
| 2--2022007858 | Jan 13, 2022 | Mar 9, 2022 | $200 |
| 2--2016020919 | Apr 26, 2016 | May 10, 2016 | $400 |
Inspection history
12 visits, newest first
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line Tempura batter with milk 65F stored under no temperature control. Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator moved to walk in cooler to quick chill. Observed in flip top cooler #2; cooked cabbage (45-46F); pork dumplings (45-46F),. Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator elected to discard cooked cabbage with time remain non clock and pit ice on top of pork dumplings.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean glasses stored next to handwashing sink that are exposed to splash by ware washing area. Operator removed glasses.
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. Operator removed raw fish from packaging.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters spiked with grease at cook line.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer at bar area Raw tuna over cooked seasoned egg in reach in freezer. Operator stored raw tuna properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low top reach in cooler at bar area Raw salmon over ready to eat sauce in walk in cooler. Operator stored raw salmon properly.
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. Operator removed raw tuna from the bag.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottle in cold holding unit with food to be served to customer. Operator removed.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from stove; raw beef (43-53F); raw chicken (42-47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food past the fill line. Operator added ice to foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice 119-144F. Per operator food held in unit less than four hours. Observed food stored past the fill line. Operator placed back onto stove to reheat to 165F or higher.
May 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken stored above cooked eggs. Operator stored eggs properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #3; tofu (51F); chicken wontons (47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer shrimp tempura 115F, stored under no temperature control. Operator placed shrimp tempura back into oven and reheated to 165F or higher.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator remade to Sanitizer Bucket (Chlorine 100ppm)
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line Raw tuna stored over ready to eat avocado. Operator stored properly. Observed at sushi bar low top cooler raw tuna stored over spicy mayo. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 raw chicken (43-51F); raw beef (41-55F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed ice on foods.
Handwash sink used for purposes other than handwashing. Observed in handwashing sink scrubber found inside. Operator removed.
No handwashing sign provided at a hand sink used by food employees in kitchen near dry storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee container of coffee in reach in cooler with food for the store. Operator removed.
Dec 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from stove shredded cabbage (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator removed food back to walk in cooler to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for dish machine.
No written procedures available for use of time as a public health control to hold time/temperature control for sushi rice. Provided operator with time as a public health control sheet.
Clean utensils stored between equipment and wall. Observed at sushi bar station long round utensil stored between wall and table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored above bar station reach in cooler. Operator removed.
Sep 19, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked egg (83F - Hot Holding) being held on cook line with no temperature control. Operator states egg was cooked 2.5 hours ago. Operator discarded cooked noodles (125F - Hot Holding) being held at room temperature for service. Operator states item has prepared less than 1 hour ago. Discussed with operator. Operator added to TPHC written procedure and time marked item to be discarded at the end of 4 hours
Bowl or other container with no handle used to dispense food. Observed throughout. Discussed with operator. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing of 77F. Operator discarded water and cleaned and sanitized utensils
In-use utensil stored on soiled surface in between uses. Tongs stored in trash can in between uses. Operator moved tongs to ware washing area and cleaned and sanitized
Jun 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature. 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. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature.
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 stored in dry storage temped at 90F at 3:10pm. Operator states item was prepared at 12:40. Operator time marked item to be discarded at 4:40
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi expo line. 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. Raw tuna, raw escolar commercially processed ROP thawing in sealed package. Items started thawing today, still partially frozen. Operator opened up packaging
Employee personal food not properly identified and segregated from food to be served to the public. Staff meal being stored on expo line on cook line. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored with clean cutting boards in ware washing area. Operator removed items, washed rinses and sanitized cutting boards
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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 tested at 0ppm. Operator called for service
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of sauces, raw salmon stored above cooked ribs in 2 door stainless cook line reach in cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts in water (69F - Cold Holding) being held on cook line. Operator states sprouts have been out for 1 hour. Operator iced sprouts
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 in prep area and at sushi line has no time marking. Operator states rice was cooked 2.5 hours ago. Operator time marked rice
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/ CFM arrived at time of inspection
Ceiling/ceiling tiles/vents soiled with accumulated food dust. Observed above cook line
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in reach-in freezer and/or walk-in freezer.
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.