Urban Thai and Sushi
660 West Hallandale Beach Blvd, Hallandale Beach, FL 33009 · Permanent Food Service · License 1623608
What drove the grade
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Observed two (2) rice cookers with last nights rice (12 hours) held at 89°F. Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed on cook line, raw shell eggs on shelf above cooked rice. Operator relocated to bottom shelf.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple items, prepared 25-36 hours prior, no date marks. Observed multiple items rice, Krab salad, diced vegetables, kimchi sauce, etc. operator added dates to all.
Fixed on the spotRepeat violation
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
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 Pat, more than 30 days, no CFM.
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 on duty, Pat, no CFM. 6 employees present.
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed sushi chef take both minced salmon and white fish from freezer and place in cooler without removing from reduced oxygen packaging. Instructed Manager Pat and all line cooks to follow instructions clearly labeled on packaging to remove from package immediately.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed zero (0)0 ppm chlorine in buckets. Operator corrected to 100 ppm chlorine.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Observed buckets stored directly on the floor. Operator corrected with double buckets.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.