Ziree Thai & Sushi
401 W Atlantic Ave #R-7, Delray Beach, FL 33444 · Permanent Food Service · License 6019440
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....bean sprouts 57°F, tofu 57°F in reach in cooler at kitchen, food not prepped or portioned today , food being held less than 4 hours , per Cook food was out for little minutes and then he removed reach in cooler .
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...curry sauce 44°F-47°F at walk in cooler. Per Cook food was cooked yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....bean sprouts 57°F, tofu 57°F in reach in cooler at kitchen, food not prepped or portioned today , food being held less than 4 hours , per Cook food was out for little minutes and then he removed reach in cooler .
Reviewed cold hold temperature for TCS food.
Fixed on the spotRepeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...curry sauce 44°F-47°F at walk in cooler.
Per Cook food was cooked yesterday. Stop sale issue . Employee discarded food.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored...windex spray bottle stored by cleaned container, wine .
Employee removed.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times....blocked by cutting board at sushi bar .
Employee removed.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.
- Stop sale
- An order that the food can’t be sold or served.