WAHBI SABI RESTAURANT
10032 PINES BLVD, Pembroke Pines FL 33024 · 754-400-8085
Last inspected Mar 16, 2026 · 7 visits since February 2024
MAY 24
OCT 24
FEB 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to cook line, under no temperature control, fresh garlic in oil (72F - Cold Holding). Per employee removed from cooler at 11:00am opening. Employee returned garlic to reach in cooler to rechill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018048114 | Aug 31, 2018 | Dec 7, 2018 | $520 |
Inspection history
7 visits, newest first
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink used for purposes other than handwashing. Bowl stored on top of kitchen hand sink. Operator removed bowl
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment performs ROP for cooked pork without approved HACCP plan. Per operator food in ROP for more than 48 hours see stop sale.
Handwash sink used for purposes other than handwashing. Bowl stored on top of kitchen hand sink. Operator removed bowl
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand sink
No soap provided at handwash sink. No soap at dish area hand sink
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment performs ROP for cooked pork without approved HACCP plan. Per operator food in ROP for more than 48 hours see stop sale. Operator opted out of ROP
Floor soiled/has accumulation of debris. Floor in kitchen heavily soiled with debris
Soiled dry wiping cloth in use. Observed wait station flip top cooler. Operator removed
Water leaking from pipe and/or faucet/handle. Leaking pipe at kitchen hand sink
Sep 15, 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 6 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 10F in ice water. Calibrated to 32F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In back reach in freezer by dish machine, containers of prepared sauces missing date marked when prepared.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at kitchen hand sink lie, not dispensing soap fully. Manager replaced with new bottle.
Floor not cleaned when the least amount of food is exposed. 1) Floor area under shelves in back dry storage is soiled with loose rice and other debris. 2) Floor under and to left if sushi coolers has food debris buildup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container with standing water on top of grill at cookline.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer buckets reading 10ppm chlorine. Employee remade to correct 100ppm chlorine.
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Beef bones in standard printed plastic to go bags in far back Ikon reach in freezer. Advised manager to switch bones to food grade bags as soon as able.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line back fliptop lower cooler, bowl of raw shell eggs and container of raw salmon on shelf above tofu and containers of sauces. Manager rearranged items for proper separation.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in front fliptop unit reading well below freezing mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen by cook line, beef broth 87F at 1:00pm (cooked cooling approximately 1.5 hrs) to 82F at 1:30pm. Based on times and temperatures taken broth will not reach 70F in 2 hrs. Manager began to drain in smaller buckets to move to walk in to rapid chill to 70F.
Bowl or other container with no handle used to dispense food. Plastic pint cup in container of sauce in front fliptop lower cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Rice scoop in standing water on kitchen prep table by rice cooker. 2) Utensils in container of standing water on cook line.
Working containers of food removed from original container not identified by common name. Containers of sugar and salt on shelf by cook line not labeled.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In back fliptop unit lower cooler, containers of portioned raw shrimp and salmon on shelf above container of cut radish and bottled sauces. Employee inverted items for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to cook line, under no temperature control, fresh garlic in oil (72F - Cold Holding). Per employee removed from cooler at 11:00am opening. Employee returned garlic to reach in cooler to rechill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line back fliptop unit, boiled eggs 53F at 12:05pm (cooked peeled cooling since 10:00am) to 50F at 12:45pm. Based on times and temperatures eggs will not reach 41F in 4 hrs. Employee moved eggs to reach in freezer to rapid chill.
No probe thermometer provided to measure temperature of food products. Cooking thermometer (high temperature) only.
No soap provided at handwash sink. Soap bottle in men's restroom.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by dish machine due to missing faucet and handle.
Bowl or other container with no handle used to dispense food. Plastic quart container in bulk rice bin in dry storage. Employee removed container.
Covered waste receptacle not provided in women's bathroom.
Faucet/handle missing at plumbing fixture. Faucet and handle missing from hand sink next to dish machine.
Working containers of food removed from original container not identified by common name. Bulk containers of salt on dry goods shelf not labeled.
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over case with peas in reach in freezer. Operator relocate raw fish.
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 at 3:30 p.m. no time mark on cream cheese held using time as a public health control. Per operator, cream cheese transfer from reach in freezer at 1:30 p.m. Operator correctly time marked item.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on cutting board in kitchen.
Handwash sink used for purposes other than handwashing. Observed handwash sink in kitchen used to stored container with vegetables. Operator removed container.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in restroom amend kitchen.
No soap provided at handwash sink in dishwashing area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food debris buildup on cookline equipment at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of ikon freezer soiled with accumulation of old food residue.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed raw fish stored over cooked beef in reach in cooler cooler in kitchen. Operator corrected and placed in appropriate location. 2. Raw fish stored over ice cream container inside reach freezer in kitchen. Operator moved ice cream to upper shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler #1, kimchi (55F - Cold Holding); cut lettuce (50F - Cold Holding, foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. * corrective action taken * 2. Flip top cooler#2; tofu (45F cold holding) less than 4 hours ago. Operator placed tofu on ice to quick. Foods not prepared or portioned today
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have Time as a Public Health Control written procedures at sushi bar for sushi rice. Time as a Public Health Form emailed to operator.
Buildup of food debris/soil residue on equipment door handles throughout kitchen.
Floor soiled/has accumulation of debris/grease under fryers in cook line.
Working containers of food removed from original container not identified by common name. Containers with salt and sugar not labeled in cook line, operator labeled
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.