Sabai Thai Street Food
3333 S Orange Ave Ste 105, Orlando, FL 32806 · Permanent Food Service · License 5807537
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection5 high priority (fixed by the Oct 20 follow-up), 3 intermediate, 4 basic-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f. Over 4 hours
Stop Sale issued due to food not being in a wholesome, sound condition.
Raw sausage was reduced oxygen packaged on site on 1/23/26 and in reach in cooler
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken over raw pork- individually portion on site in freezer Raw pork over ice cream in freezer
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel lined in bottom of container for cut herbs
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For storing cut cabbage at room temperature at cook line during service. Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Raw sausage was ROP on 1/23/26 and in reach in cooler
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Bag of rice by expo area
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice spoon in water at 79f
In-use tongs stored on equipment door handle between uses.
Oven door
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Kitchen exit doo4 at cook line is. Locked by push cart with spices
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.