SABAI THAI STREET FOOD
3333 S ORANGE AVE STE 105 · ORLANDO · Orange County · FL 32806
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towel lined in bottom of container for cut herbs
08A-02-6High Priority – 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
01B-13-4High Priority – 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
01B-02-5High Priority – 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
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at cook line since 11am. Temperature at 3:30pm 70f.
Intermediate 3
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification.
03F-10-5Intermediate – 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.
03G-50-2Intermediate – 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
Basic 4
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Bag of rice by expo area
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Oven door
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 79f
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
Inspector observations synchronized from DBPR on August 19, 2026 2:18 PM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.