Furin Sushi and Thai
4801 Linton Blvd Ste B-2, Delray Beach, FL 33445 · Permanent Food Service · License 6020870
What drove the grade
Live, small flying insects found...two small flying insects in dishwashing area .
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection6 high priority (2 fixed by the Sep 19 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot), 5 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 visitSep 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Order parts .
More time given
- First visitSep 11, 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 priority6
Code 01, Approved source; food safe and unadulterated: 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°F...tuna 46°F, wahoo 48°F in reach in cooler at sushi station . Food not prepped or portioned today , food being held more than 4 hours .
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...red curry sauce was cooked 8/28/26 , Tom kha sauce sauce was cooked 9/3/27 at walk in cooler .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...tuna 46°F, wahoo 48°F in reach in cooler at sushi station .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon , raw tuna stored with cooked eel contacting each other in reach drawer below grille at kitchen.
Employee properly stored.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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....chlorine 00 ppm.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found...two small flying insects in dishwashing area .
Operator sprayed on them to eliminated .
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored coffee machine in handwashing sink at dishwashing area.
Employee removed.
Fixed on the spot
Basic5
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.
Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Operator removed from packaging.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor....chicken stored on floor at walk in cooler .
Operator properly stored.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly...after sanitization utensils washing again due to Dishmachine continuously running
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from Dishmachine
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.