WAHBI SABI RESTAURANT

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

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

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.

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

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.

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

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

High Priority - Nonfood-grade bags used in direct contact with food. Beef bones in standard printed plastic to go bags in far back Ikon reach in freezer. Advised manager to switch bones to food grade bags as soon as able.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line back fliptop lower cooler, bowl of raw shell eggs and container of raw salmon on shelf above tofu and containers of sauces. Manager rearranged items for proper separation. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in front fliptop unit reading well below freezing mark.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen by cook line, beef broth 87F at 1:00pm (cooked cooling approximately 1.5 hrs) to 82F at 1:30pm. Based on times and temperatures taken broth will not reach 70F in 2 hrs. Manager began to drain in smaller buckets to move to walk in to rapid chill to 70F. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic pint cup in container of sauce in front fliptop lower cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Rice scoop in standing water on kitchen prep table by rice cooker. 2) Utensils in container of standing water on cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar and salt on shelf by cook line not labeled.

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

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

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

Intermediate - No probe thermometer provided to measure temperature of food products. Cooking thermometer (high temperature) only.

Intermediate - No soap provided at handwash sink. Soap bottle in men's restroom. Repeat Violation

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.

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Faucet/handle missing at plumbing fixture. Faucet and handle missing from hand sink next to dish machine.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt on dry goods shelf not labeled.

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on cutting board in kitchen.

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

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.

Intermediate - No soap provided at handwash sink in dishwashing area.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of ikon freezer soiled with accumulation of old food residue.

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

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

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.

Basic - Buildup of food debris/soil residue on equipment door handles throughout kitchen.

Basic - Floor soiled/has accumulation of debris/grease under fryers in cook line.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of cooked vegetables at veggie station flip top across from stove. Manager inverted. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of sauce in true 2 doors reach in cooler. Chef removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station; kimchi (54F - Cold Holding); cut lettuce (50F - Cold Holding), per operator food held less than 4 hours, employee add ice for a quick chill Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line station cut board encrusted with food debris

Intermediate - 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/ Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided to operator Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line, manager provided Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen line. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (124°F - Hot Holding) at 2:45PM, since 1:30PM, retest: 168°F. Soup moved to stove top to maintain heat. Repeat Violation

Intermediate - Items stored in hand wash sink by dish wash area. Items removed by manager. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowls with no handle used to dispense bamboo shoots in cook line flip top cooler and rice from dry storage. Bowls removed and replaced with proper scoops. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Floor in dry storage observed with dry rice. Area swept by manager. Corrected On-Site

Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit by cook line. Water disposed of by manager. Test: 86°F. Corrected On-Site

Basic - Observed two five gallon containers of soy sauce stored on floor in dry storage. Soy sauce moved to low shelf by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on cutting boards at cook line and sushi station. Cloths moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation