KABUKI SUSHI THAI TAPAS

Name: KABUKI SUSHI THAI TAPAS
Address: 2465 STATE ROAD 7, WELLINGTON, FL, 33414, US
Rating: 82.9

2465 STATE ROAD 7, WELLINGTON, FL 33414

License #6021895

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

82.9 Grade C / 100

Mixed Health Record

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Quick take

KABUKI SUSHI THAI TAPAS in WELLINGTON currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 19, 2025. Across those visits, inspectors documented 14 total violations — 8 critical, 3 major, 3 minor.

Inspection data quality

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Official source: DBPR

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Imported observations

Coverage note

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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.

Call Back - Admin. complaint recommended
[08B-17-4] At walk in cooler: Unwashed peppers stored over chopped lettuce Unwashed mushrooms over washed bean sprouts. Operator corrected.
[03B-01-6] cook line stove top: ginger sauce (120F - Hot Holding); As per operator out of temperature for approximately for 1.5 hours. Operator placed to reheat to 165+F.

Administrative complaint recommended
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed clean basket; no handwash Employee washed hands
[50-09-4] Current Hotel and Restaurant license not displayed. Operator presented new license at the end of inspection
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to chlorine 100ppm
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in middle of inspection
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw shrimp over ready to eat soybeans Operator stored properly
[22-41-4] 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. Dishwasher (Chlorine 0ppm) Operator corrected chlorine 100ppm
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler 1 on cook line: canned Corn (48F - Cold Holding); As per operator, product stored overnight As per operator not prepped or portioned today Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sushi line: Krab roll (51F at 3:19 - Cooling) as per operator since 11:30 at 3:30 pm same krab meat (47F at 3:23 - Cooling) as per operator since 11:30am; at 3:30 pm same ,cut kale (69F at 3:25 - Cooling) as per operator since 11:30 at 3:30p. Same
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ginger sauce (73F at 2:07; 72F at 3:38 - Cooling) as per operator since 12:00 pm; At the current rate of cooling, the product will not reach 41F within 4 hours Advised employee to place in walk in cooler tofu (46F at 2:50; 50F at 3:41pm - Cooling) as per operator since 12 At the current rate of cooling, the product will not reach 41F within 4 hours. Advised operator to place in reach in freezer. on prep table: chicken soup (132F at 2:02; 110F at 3:36 - Cooling) as per operator since 1:40 At the current rate of cooling, the product will not reach 135F to 70F within 2 hours. Advised operator to place back on stove to reheat to 165F

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