Kabuki Sushi Thai
Last inspected: Dec 11, 2025
78
Score
Going back to 2022, Kabuki Sushi Thai has 17 inspections in the public record. The most recent visit was on Dec 11, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing seven times across the record.
By comparison, the average Palm Beach Gardens facility scores 81, putting Kabuki Sushi Thai on the weaker side. The full picture is one of consistent compliance.
17
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at sushi station - raw fish not commercially packaged over cooked eel. At reach in freezer in storage - raw chicken not commercially packaged stored over cooked dumplings - operator removed and stored properly.. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. At cookline handwashing sink blocked by large container of sushi rice- operator removed. **Corrected On-Site**
31A-09-4
78
Sep 18, 2025
Routine - Food
No violations found.
100
Sep 17, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and started handling Dish-machine equipment and clean dishes without washing their hands- educated operator - employee washed their hands. **Warning**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator- employee washed their hands. **Warning**
12A-13-4
High Priority - Live, small flying insects found At back storage room - approximately 15 small flying insects landing on boxes of food, soda machine syrup boxes and on wall. At sushi station approximately 2 small flying insects landing on sushi display case. At cookline area - approximately 2 small flying insects landing on shelves with clean plates and cooking supplies- above flip top coolers. At server station - approximately 1 flying insect landing on wall near soda machine. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. At bar reach in cooler- container with strawberries lined with non food grade paper towels- operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline raw shell eggs stored over cooked chicken / beef- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. At kitchen area- handwash sink blocked by large sushi rice bowl- operator removed. **Warning**
31A-09-4
Intermediate - 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/ **Warning**
53A-05-6
39
Feb 26, 2025
Complaint Full
No violations found.
100
Feb 25, 2025
Complaint Full
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at cookline- cooked chicken 78F ar 3:55 ( cooling since 12:00) - food covered and tightly packed- at current rate of cooling food did not reach to 70F within 2 hours - see stop sale. **Warning**
03D-01-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then proceeded to handle clean utensils and touch reach in cooler handles with out washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Live, small flying insects found At cookline area approximately 5 small flying insects landing on wall and shelves above reach in coolers. At bars area approximately 5 small flying insects landing on bar counter and bottles of alcohol. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over sauce - operator stored properly. At sushi station raw finish stored over cooked egg - operator removed. **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler- Commercially processed reduced oxygen packaged tuna bearing a label to removed from packaging before thawed not removed- see stop sale. **Warning**
01B-13-4
High Priority - 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. At reach in cooler at cookline- cooked chicken 78F at 3:55 ( cooling since 12:00) - food covered and tightly packed- at current rate of cooling food did not reach to 70F within 2 hours - see stop sale. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by bar- operator provided. **Warning**
31B-02-4
Basic - 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. At walk in cooler- Commercially processed reduced oxygen packaged tuna bearing a label to removed from packaging before thawed not removed- see stop sale. **Warning**
06-09-1
Basic - Food stored on floor. Containers of oil stored on floor **Warning**
08B-38-4
Basic - Food stored in a prohibited area. Food delivery left out by dumpsters - operator moved food inside establishment. **Corrected On-Site** **Warning**
08B-37-4
32
Feb 20, 2025
Complaint Full
No violations found.
100
Feb 19, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw white fish not in commercial packaging in same container as fully cooked shrimp at sushi line reach in freezer, raw fish in same container as fully cooked shrimp at reach in cooler on sushi line, raw fish over fully cooked crab mix at flip top cooler on hot line. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Live, small flying insects found 1 flying insect by cook line, 1 by triple sink, 1 at sushi station, 1 at server beverage station. Flying insects not seen landing on anything. Advised operator to kill and remove flying insects. 1 flying insect landing on tubing for hot sake machine at bar. Advised operator to kill and remove flying insects. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has accumulation of food debris. Operator removed to be cleaned and sanitized. **Corrective Action Taken** **Warning**
22-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to correct to 50-100ppm chlorine sanitizer. **Warning**
21-07-4
64
Oct 25, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee touched face and trash can then proceeded to handle clean utensils and food for an order without washing their hands- educated operator - employee washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed at sushi station raw salmon in contact with paper towels. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not commercially packaged over peanut sauce at reach in freezer on cookline.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler Raw beef over ginger and Carrots. **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Ice scoop handle in contact with ice. Observed handle in ice scoop at bar.
10-08-5
Basic - Bowl or other container with no handle used to dispense food. Observed a cup like container used as scoop for rice.
14-01-5
50
Jul 24, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. At dirty storage shelf near sushi station- dented can of baby corn- see stop sale. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler by dish pwashing area - non food grade paper towel used in contact with limes - operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over rice noodles- operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach In freezer raw chicken not commercially packaged stored over raw pork- operator stored properly. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. At ice machine near dish machine - two employee water bottles in ice - operator removed water bottlles- discarded ice- see stop sale.
01B-13-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. At storage shelf near cookline area- spray bottle of window cleaner not labeled- operator labeled. **Corrective Action Taken**
41-17-4
Basic - Food stored on floor. Container of oil on flor by cookline. **Corrected On-Site**
08B-38-4
Basic - Food stored in a prohibited area. Single service containers, cloth napkins and containers of juice stored stored outside next to the dumpsters- operator removed. **Corrected On-Site** **Repeat Violation**
08B-37-4
Basic - Employee beverage container in ice machine/ice bin. At ice machine near dish machine - two employee water bottles in ice - operator removed water bottlles- discarded ice- see stop sale.
12B-14-4
30
May 16, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
53B-05-5
90
May 15, 2024
Routine - Food
8 critical violations. 2 major violations. 4 minor violations.
View 14 violations
High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw shrimp and then touched clean utensils without washing hands, changing gloves Advised employee to washed hands **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of water chestnuts **Warning**
01B-01-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed multiple containers of sushi rice throughout restaurant at 10:45am, per operator sushi rice from yesterday. **Repeat Violation** **Admin Complaint**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, Raw chicken (47F - Cold Holding), vegetable dumpling (45F-Cold holding); krab roll (45F-Cold holding), not prepared or portioned today. Operator stated item held overnight. See stop sale. butter (75F - Cold Holding), tofu (45F - Cold Holding), cut kale (68F - Cold Holding), all items not prepared or portioned today. Per operator stored for approximately 40 minutes. Operator moved to walk in cooler **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed multiple containers of sushi rice throughout restaurant at 10:45am, per operator sushi rice from yesterday. At cook line, Raw chicken (47F - Cold Holding), vegetable dumpling (45F-Cold holding); krab roll (45F-Cold holding), not prepared or portioned today. Operator stated item held overnight. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over lettuce and sauces in low boy Raw fish over cooked chicken in low boy Raw shrimp over cooked noodles in low boy Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over seaweed in reach in freezer Raw chicken stored over desserts in low freezer Raw calamari stored with noodles in reach in freezer Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live small flying insects flying around kitchen area, not landing on anything. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw chicken. Operator decided to cook chicken to 165F. Before cooking it **Warning**
03C-89-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - 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. Observed multiple partially frozen fish in sealed ROP bag at sushi bar. Operator cut open packages and stored properly. **Corrected On-Site** **Warning**
06-09-1
Basic - Food stored in a prohibited area. Observed cases of vinegar, case of noodles, stored in outside garbage room. Advised operator of proper food storage. **Repeat Violation** **Admin Complaint**
08B-37-4
Basic - Single-service articles improperly stored. To go containers, soufflé cups, stored in outside garbage room. Advised operator of proper storage. **Warning**
25-05-4
20
Mar 12, 2024
Complaint Full
No violations found.
100
Jan 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale. Sushi bar fish eggs 50F cold Holding, Per operator stored for approximately 20 minutes Per operator not prepared or portioned today Operator moved to inside of cooler. - From follow-up inspection 2023-11-02: At sushi station - Fish eggs 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-01-08: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 52F - cold holding - food not prepared or portioned today- food above fill line- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. **Admin Complaint**
03A-02-5
86
Nov 2, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale. Sushi bar fish eggs 50F cold Holding, Per operator stored for approximately 20 minutes Per operator not prepared or portioned today Operator moved to inside of cooler. - From follow-up inspection 2023-11-02: At sushi station - Fish eggs 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar area. Krab 101F hot Holding, per operator product stored over 4 hours. See Stop Sale. fried rice 87F hot Holding , tempura shrimp 120F hot Holding, eel 98F hot Holding Per operator products stored for approximately 2 hours. Operator moved to time control and timed marked for 2 hours. Cook line chicken stock 101F hot Holding Per operator products stored for approximately 2 hours Operator turned on flame to reheat to 165F + - From follow-up inspection 2023-11-02: Chicken stock 105-118F- hot holding - food out of temperature for 45 minutes- operator turned on stove to reheat chicken stock. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed multiple freezers, shelf for dry storage with food stored inside dumpster room for the entire mall right outside the restaurant back door. - From follow-up inspection 2023-11-02: Observed shelf for dry storage with chemicals stored inside dumpster room for the entire mall right outside the restaurant back door. Observed one reach in freezer and one reach in cooler stored at outside dining area under canopy. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple rolls on the menu served with raw items not identified. - From follow-up inspection 2023-11-02: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Observed cases with avocados, vinegar stored on shelf, reach in cooler, reach in freezers with food inside stored outside on dumpster garbage room for the strip mall behind the back door. Advised operator to removed items from area. Area is not designated for storage - From follow-up inspection 2023-11-02: **Time Extended**
08B-37-4
58
Nov 1, 2023
Routine - Food
12 critical violations. 6 major violations. 2 minor violations.
View 20 violations
High Priority - Employee switched from working with raw food( raw chicken )to clean utensils without washing hands. Employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed on back room use for storage of coolers, food, equipment for preparation a garbage dumpster and a recycling dumpster for the entire strip mall outside person came and dumped garbage on dumpsters while conducting inspection Approximately 20 live flies observed in dumpster room/ food preparation/food storage/ single service item storage area. Out of the 20 flies, 2 observed landing on sauce containers, 2 observed landing on food storage cooler doors, 2 inside steamer. All others were observed on walls , inside dumpster and flying around. **Repeat Violation**
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For squid served raw.
01D-01-5
High Priority - Operator unable to provide documentation for source of fish. Mackerel served raw.See stop sale.
01A-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed multiple reach in freezers throughout the restaurant with raw chicken over noodles, raw lobster over cooked wontons. Advised operator to stored properly
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar area. Raw fish over cut vegetables. Advised operator to stored properly **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food originating from an unapproved source. Operator unable to provide documentation for source of fish. Mackerel served raw.See stop sale.
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar area. Krab 101°F hot Holding, per operator product stored over 4 hours. See Stop Sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice . Per operator over 4 hours no time mark either See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62°F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line raw shrimp 62°F cold Holding Per operator stored over 4 hours. Per operator not prepared or portioned today.See Stop Sale. Sushi bar fish eggs 50°F cold Holding, Per operator stored for approximately 20 minutes Per operator not prepared or portioned today Operator moved to inside of cooler.
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice . Per operator over 4 hours no time mark either See stop sale. **Repeat Violation** **Admin Complaint**
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar area. Krab 101°F hot Holding, per operator product stored over 4 hours. See Stop Sale. fried rice 87°F hot Holding , tempura shrimp 120°F hot Holding, eel 98°F hot Holding Per operator products stored for approximately 2 hours. Operator moved to time control and timed marked for 2 hours. Cook line chicken stock 101°F hot Holding Per operator products stored for approximately 2 hours Operator turned on flame to reheat to 165°F +
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Vinegar next to degreaser outside room with dumpster Advised operator to removed
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster **Corrective Action Taken**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures **Corrective Action Taken**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed container seating outside cooler on sushi bar area raw tuna mix at 3:14pm(56°F cooling) since 1 pm. Rechecked at 4:12pm(54°F cooling) At this cooling rate product will not cool to 41°F within 2 hours Operator moved to reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar. Big container blocking sink Operator removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple rolls on the menu served with raw items not identified.
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed multiple freezers, shelf for dry storage with food stored inside dumpster room for the entire mall right outside the restaurant back door.
51-16-7
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.sushi bar area
22-08-4
Basic - Food stored in a prohibited area. Observed cases with avocados, vinegar stored on shelf, reach in cooler, reach in freezers with food inside stored outside on dumpster garbage room for the strip mall behind the back door. Advised operator to removed items from area. Area is not designated for storage
08B-37-4
8
Feb 28, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw lobster over cake - operator moved lobster. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can then touched sushi rice bowl - instructed employee to remove gloves and wash hands. Employee washed hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. See stop sale. Sushi Rice.
01B-19-5
High Priority - 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. See stop sale. Sushi Rice.
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - tuna (53F - Cooling) 2:15 .75 hours remaining recheck 30mins 50F - piled too high in display case - operator moved to freezer for quick chill. Hot line make table - COOLING - krabmeat rolls (63F - Cooling) 2:15 .75 hours remaining recheck 30mins 59F - overfilled container - operator split and moved to freezer for quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink blocked by sushi rice - operator moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hot line hand sink - operator provided. **Corrected On-Site**
31B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dish area. **Repeat Violation**
36-27-5
37
Sep 13, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then proceed to work with ready to eat food changing gloves but failing to wash hands. Discussed with operator. **Warning** - From follow-up inspection 2022-09-13: Discussed proper hand washing with operator. Provided hand washing handouts. Next inspection **Time Extended**
12A-12-4
High Priority - - From initial inspection : High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken being prepared on cook line and stored on top of ready to eat items in flip top cooler **Warning** - From follow-up inspection 2022-09-13: No preparation at time of inspection. Discussed prep area with operator. Next inspection **Time Extended**
08A-14-5
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Total lack of hot water for entire establishment **Warning** - From follow-up inspection 2022-09-13: Total lack of hot water for entire establishment, operator has service call in for repairs. 59 days **Time Extended** **Corrective Action Taken**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at all hand wash sinks. Total lack of hot water for entire establishment **Warning** - From follow-up inspection 2022-09-13: Total lack of hot water for entire establishment, operator has service call in for repairs. 59 days **Time Extended** **Corrective Action Taken**
27-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated dust. Observed at wall in ware washing area above dry storage rack **Warning** - From follow-up inspection 2022-09-13: Next unannounced **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above ware washing machine **Warning** - From follow-up inspection 2022-09-13: Next unannounced **Time Extended**
38-07-4
55
Frequently Asked Questions
When was Kabuki Sushi Thai last inspected?
The most recent health inspection at Kabuki Sushi Thai on file is from Dec 11, 2025. The public record contains 17 inspections in total.
What is the most common violation at Kabuki Sushi Thai?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Kabuki Sushi Thai.
How does Kabuki Sushi Thai compare to other restaurants in Palm Beach Gardens?
Kabuki Sushi Thai most recently scored 78 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Kabuki Sushi Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Kabuki Sushi Thai have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kabuki Sushi Thai means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kabuki Sushi Thai inspected?
Based on the inspection history on file, Kabuki Sushi Thai is inspected around five times per year on average.
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