Kabuki Sushi Thai Tapas
308 Clematis St, West Palm Beach, FL 33401 · Permanent Food Service · License 6020329
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 high priority (fixed on the spot), 2 basic-11
- Safety score89
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 4, 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
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Flip top refrigerator ; chicken (47°F - Cold Holding); beef (45°F - Cold Holding); cut cabbage (46°F - Cold Holding); cooked vegetables (47°F - Cold Holding); Plant Foods (47°F - Cold Holding); (47°F - Cold Holding) due to refrigeration unplugged about hour ago when changing printers At outlet. Operator plugged in refrigerator.
Fixed on the spot
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41°F or below or 135°F or above when time control began.
Operator has rice that is at 120 degrees at 2:58 . That will be used 3:30-7:30 . Operator will start time 2:30-6:30
Fixed on the spot
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.
Observed raw fish above cooked duck in reach in freezer at cook line not all products commercially packaged.. Operator placed raw fish on lower shelf.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Equipment and utensils rinsed after the application of the sanitizer solution.
Observed plates after chlorine sanitizer be wiped off.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed food debris under flip top refrigerator at bar .
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.