Sabai Thai
Last inspected: Apr 9, 2026
29
Score
Going back to 2022, Sabai Thai has 11 inspections in the public record. The most recent visit was on Apr 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
“Ice buildup in reach-in freezer and/or walk-in freezer” comes up most often, recorded four times in the inspection record.
Restaurants in Delray Beach average 71, so Sabai Thai trails the local norm. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 9, 2026
Complaint Full
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled cloth and then proceeds to touch clean plate without washing hands. Advised employee to wash hands. **Corrected On-Site**
12A-29-4
High Priority - Stop Sale issued due to food originating from an unapproved source. 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 raw tuna not removed from packaging. See stop sale.
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook line (, crabmeat 43-45F. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed food stored above fill kine. Operator placed below to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber inside of handwashing sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with TPHC. **Corrective Action Taken**
03F-10-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided operator with big 6 poster. **Corrective Action Taken**
11-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at sushi bar raw salmon 48F at 11:55 to 51F at 12:25 (cooling since 11:45). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooling covered. Operator removed cover and placed below in cooler. **Corrective Action Taken**
03D-15-4
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. Observed raw tuna not removed from packaging. See stop sale.
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer. . **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with grease and food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed soiled cloths stored on cutting board at cook line and sushi bar. Operator placed in sanitizer buckets. **Corrected On-Site**
21-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
29
Mar 25, 2026
Routine - Food
No violations found.
100
Feb 11, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee soiled cloth with gloves on and then proceeded to touch clean utensil without washing hands and changing gloves. Discussed with operator. Employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Live, small flying insects found Observed 4 small flying insects around handwashing sink in kitchen. Flies are landing on walls near handwashing sink. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over canned vegetables below in flip top cooler. Operator stored raw shell eggs eggs properly. **Corrected On-Site** **Warning**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at cook line. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line. **Warning**
23-03-4
58
Oct 8, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris.
23-03-4
86
Oct 31, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
64
Jul 25, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
82
Feb 21, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - 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 0 ppm. Operator primed sanitizer and retested at 100ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw fish stored in same container as packaged cooked duck in drawers under grill unit. Operator removed **Corrected On-Site**
08A-08-5
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. Sushi rice at sushi bar has no time marking. Operator states rice was made 3 hours ago. Operator time marked sushi rice **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Packaged Raw frozen shrimp stored in cook line hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink, operator provided **Corrected On-Site**
31B-03-4
47
Sep 26, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked noodles in cook line flip top cooler,operator reorganized. Raw shrimp stored above cooked tofu, cooked duck in drawers under stove. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not identify which items contain raw or undercooked items. Operator marked menus to identify at time of inspection **Corrected On-Site**
02B-01-5
Basic - Ice buildup in reach-in freezer. Observed at 1 door white on cook line
14-69-4
74
Jan 18, 2023
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Sep 13, 2022
Complaint Full
2 major violations.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. To store plastic bucket **Repeat Violation**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic kegs
31A-09-4
82
Aug 3, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Prep table. HWS next to 3 Compartment Sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store Sanitizer bucket
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
67
Frequently Asked Questions
When was Sabai Thai last inspected?
The most recent health inspection at Sabai Thai on file is from Apr 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sabai Thai?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Sabai Thai.
How does Sabai Thai compare to other restaurants in Delray Beach?
Sabai Thai most recently scored 29 out of 100, which is lower than the Delray Beach average of 71.
Has Sabai Thai's inspection record improved over time?
No. Recent inspections at Sabai Thai have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Sabai Thai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sabai Thai inspected?
Based on the inspection history on file, Sabai Thai is inspected around three times per year on average.
Nearby Restaurants