SABAI THAI & SUSHI

Name: SABAI THAI & SUSHI
Address: 3936 HYPOLUXO RD, BOYNTON BEACH, FL, 33436, US
Rating: 89.5

3936 HYPOLUXO RD, BOYNTON BEACH, FL 33436

License #6019838

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.5 Grade B / 100

Solid Health Score

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Quick take

SABAI THAI & SUSHI in BOYNTON BEACH currently holds an InspectFL Health Score of 89.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 13 total violations — 9 critical, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 29, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03A-02-5] 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.
[08A-05-6] 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.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchen near triple sink.

Disposition: Administrative complaint recommended
[08A-05-6] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used to dispense flour and rice in containers. Operator removed.
[40-06-5] 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.
[03D-06-5] 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] 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.
[03B-01-6] 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.
[03A-02-5] 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.
[03D-02-5] 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] 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.

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