Sabai Thai & Sushi
Last inspected: Jan 29, 2026
67
Score
Inspectors have visited Sabai Thai & Sushi nine times, with records going back to 2022. On Jan 29, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler in kitchen F ; beansprouts (47F). Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator removed food and placed in walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over garlic below in flip top cooler. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchen near triple sink.
31B-04-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
67
Jul 14, 2025
Routine - Food
7 critical violations. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler rice 47F. Per operator food was cooked overnight and placed into walk in cooler to cool down. Observed cooling covered. Observed cooling overnight. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler rice 47F. Per operator food was cooked overnight and placed into walk in cooler to cool down. Observed cooling covered. Observed cooling overnight. See stop sale.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat sauce for store. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shrimp tempura 76F stored on counter under no temperature control. Food held out of temperature for less than four hours. Operator placed food back into walk in cooler to quick chill. Observed in Flip top #1 ; chicken (43-45F). Per operator food held out of temp unit less than four hours. Observed food past the fill line. Operator removed food on top to another container to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed bean sprouts Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Beansprouts 48F. Per operator foods was prepped last night and placed into walk in cooler. Observed cooling covered. Observed cooling overnight. See stop sale.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed bean sprouts Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Beansprouts 48F. Per operator foods was prepped last night and placed into walk in cooler. Observed cooling covered. Observed cooling overnight. See stop sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed thai soup 101F, miso soup 97F stored on counter under no temperature control. Per operator foods was held out of temperature for less than four hours. Operator placed foods back into stove to reheat to 165F or higher. **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Observed cups used to dispense flour and rice in containers. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food not segregated from cans for store. Operator removed. **Corrected On-Site**
40-06-5
32
Jan 30, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed Tylenol stored in dry storage area next to food for the store. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
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. Observed Dishwasher (Chlorine 0ppm). **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from stove tofu (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food overstocked in cooler with ice bag below it. Operator removed food in a walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in reach in cooler near sushi bar milk not date marked. Per operator milk was opened 1/19/25. Operator date marked milk 1/19/25. **Corrected On-Site** **Warning**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense flakes. Operator discarded. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at dish washing area utensils stored in water with a temperature of 71F. Operator placed utensils in triple sink to be washed, rinsed, and sanitized. **Corrective Action Taken** **Warning**
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at dish washing area Sanitizer Bucket (Chlorine 0ppm). Operator retested to Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Warning**
21-07-4
50
Jul 1, 2024
Routine - Food
2 critical violations.
View 2 violations
Wiping Cloths Properly Used and Stored
FL-41
Employee Health Policies Present
FL-03
74
Jan 8, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above, cooked noodles in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in kitchen area
36-34-5
82
Aug 21, 2023
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
82
Feb 23, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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 garbage can. Employee removed garbage can **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sushi station.
22-08-4
67
Oct 26, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
74
Frequently Asked Questions
When was Sabai Thai & Sushi last inspected?
The most recent health inspection at Sabai Thai & Sushi on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Sabai Thai & Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sabai Thai & Sushi.
How does Sabai Thai & Sushi compare to other restaurants in Boynton Beach?
Sabai Thai & Sushi most recently scored 67 out of 100, which is lower than the Boynton Beach average of 79.
Has Sabai Thai & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Sabai Thai & Sushi have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sabai Thai & 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 Sabai Thai & Sushi inspected?
Based on the inspection history on file, Sabai Thai & Sushi is inspected around three times per year on average.
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