Wahbi Sabi Restaurant
Last inspected: Mar 16, 2026
90
Score
Public records show nine inspections at Wahbi Sabi Restaurant stretching back to 2022. The newest entry in the record is dated Mar 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
The most common issue across all inspections has been “no soap provided at handwash sink”, showing up three times.
Wahbi Sabi Restaurant's latest score of 90 sits above the Pembroke Pines average of 79. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored on top of kitchen hand sink. Operator removed bowl **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-16: Observed at callback same **Time Extended**
31A-11-4
90
Jan 13, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - 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. **Warning**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored on top of kitchen hand sink. Operator removed bowl **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand sink **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at dish area hand sink **Warning**
31B-03-4
Intermediate - 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 **Warning**
03G-50-1
Basic - Floor soiled/has accumulation of debris. Floor in kitchen heavily soiled with debris **Warning**
36-73-4
Basic - Soiled dry wiping cloth in use. Observed wait station flip top cooler. Operator removed **Corrected On-Site** **Warning**
21-10-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at kitchen hand sink **Warning**
29-11-4
50
Sep 15, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 10F in ice water. Calibrated to 32F. **Corrected On-Site**
05-06-4
Intermediate - 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.
02C-02-5
Intermediate - 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. **Corrected On-Site**
31B-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer buckets reading 10ppm chlorine. Employee remade to correct 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - 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.
36-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container with standing water on top of grill at cookline. **Repeat Violation**
10-07-4
64
Feb 25, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
45
Oct 24, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - No probe thermometer provided to measure temperature of food products. Cooking thermometer (high temperature) only.
05-08-4
Intermediate - No soap provided at handwash sink. Soap bottle in men's restroom. **Repeat Violation**
31B-03-4
Intermediate - 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.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Plastic quart container in bulk rice bin in dry storage. Employee removed container. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Faucet/handle missing at plumbing fixture. Faucet and handle missing from hand sink next to dish machine.
29-09-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt on dry goods shelf not labeled.
02D-01-5
41
May 13, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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 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. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in restroom amend kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink in dishwashing area.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation** **Admin Complaint**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on cutting board in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in kitchen used to stored container with vegetables. Operator removed container. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food debris buildup on cookline equipment at cookline. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of ikon freezer soiled with accumulation of old food residue.
22-16-4
41
Feb 23, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - 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.
03F-10-5
Basic - Floor soiled/has accumulation of debris/grease under fryers in cook line.
36-73-4
Basic - 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 **Corrected On-Site**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles throughout kitchen.
23-24-4
58
Jun 26, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
78
Oct 21, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
52
Frequently Asked Questions
When was Wahbi Sabi Restaurant last inspected?
The most recent health inspection at Wahbi Sabi Restaurant on file is from Mar 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Wahbi Sabi Restaurant?
Across the inspection record, “no soap provided at handwash sink” has been cited three times, more than any other issue at Wahbi Sabi Restaurant.
How does Wahbi Sabi Restaurant compare to other restaurants in Pembroke Pines?
Wahbi Sabi Restaurant most recently scored 90 out of 100, which is higher than the Pembroke Pines average of 79.
Has Wahbi Sabi Restaurant's inspection record improved over time?
Yes. Recent inspections at Wahbi Sabi Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Wahbi Sabi Restaurant 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 Wahbi Sabi Restaurant inspected?
Based on the inspection history on file, Wahbi Sabi Restaurant is inspected around three times per year on average.
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