Kub Kao Thai and Sushi
Last inspected: Jan 21, 2026
70
Score
Inspectors have visited Kub Kao Thai and Sushi eight times, with records going back to 2022. The most recent visit was on Jan 21, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “time/temperature control for safety food identified” is the recurring theme, flagged two times.
Restaurants in Davie average 79, so Kub Kao Thai and Sushi trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 21, 2026
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
70
Oct 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
64
Apr 7, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Portioned noodles in reach in freezer in by mop sink not date marked. 2) Portioned containers of house dressing in walk in cooler not date marked.
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen fliptop lower cooler, house coconut sauce 49F at 1:50pm (cooked cooling from approximately 10:30am) to 47F at 2:25pm and red curry sauce 51F at 1:50pm (cooked cooling from approximately 10:30am) to 49F at 2:25pm. Based on times and temperatures taken, sauces will not reach 41F in allotted timeframe needed. Manager moved sauces to reach in freezer to rapid chill. **Corrective Action Taken**
03D-15-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Standard probe thermometer reading 50F in ice water. Digital probe thermometer reading error will not reset.
05-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottle on counter next to soup urn in sushi station 2) Employee closed beverage containers on shelf next to dishware above kitchen fliptop unit. **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi bar wearing watch.
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in top of 2 door reach in freezer by cookline.
14-69-4
64
Dec 9, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
74
Apr 29, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to hand wash sink in kitchen.
29-34-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - 1.Hole in or other damage to wall next to dish machine in kitchen. 2.Wall paint peeling off next to dish machine in kitchen.
36-24-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top cutting board in kitchen. Operator moved cell phone. **Corrected On-Site**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw salmon thawing at room temperature in sushi station. Operator moved to reach in cooler to quick chill. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi station. Operator placed wet towels in sanitizer solution during inspection. **Corrected On-Site**
21-12-4
61
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Sushi rice made less than 4 hours ago without time mark in sushi station . Operator placed time mark on sushi rice. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Operator rinse bowl in hand wash sink in cook line. Told operator, hand sink should be used for hand washing only.
31A-11-4
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Plumbing system in disrepair. Hand wash sink next to mop sink in kitchen has a water leak. Hand wash sink turned off, establishment using another hand wash sink in kitchen until hand wash sink is repaired. **Repeat Violation**
29-08-4
Basic - Food not stored at least 6 inches off of the floor. Buckets with soy sauce on floor in kitchen. **Repeat Violation**
08B-47-4
67
Jun 26, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
58
Dec 21, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces inside duckers reach in cooler in cook line. Operator moved chicken to lower shelf and stored correctly. **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. Raw chicken stored over raw beef in Asber freezer in cook line. Operator moved raw chicken and stored correctly. **Corrected On-Site**
08A-17-6
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 mark. Sushi Rice held less than 4 hours ago in sushi station without time mark. Operator placed time mark on sushi rice. **Corrected On-Site**
03F-02-5
Basic - Cooked chicken not covered in Asber freezer in kitchen. Operator covered **Corrected On-Site**
08B-12-5
Basic - Mop sink area not maintained clean and organized,in kitchen.
33-34-4
Basic - Plumbing system in disrepair. Pipe under hand sink in cook line not property attached to sink.
29-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
52
Frequently Asked Questions
When was Kub Kao Thai and Sushi last inspected?
The most recent health inspection at Kub Kao Thai and Sushi on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Kub Kao Thai and Sushi?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Kub Kao Thai and Sushi.
How does Kub Kao Thai and Sushi compare to other restaurants in Davie?
Kub Kao Thai and Sushi most recently scored 70 out of 100, which is lower than the Davie average of 79.
Has Kub Kao Thai and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Kub Kao Thai and Sushi have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kub Kao Thai and Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kub Kao Thai and Sushi inspected?
Based on the inspection history on file, Kub Kao Thai and Sushi is inspected around three times per year on average.
Nearby Restaurants