KABUKI SUSHI THAI TAPAS
321 E WOOLBRIGHT RD, Boynton Beach FL 33435 · 561-291-2188
Last inspected Jun 18, 2026 · 5 visits since August 2024
AUG 24
JAN 25
JUL 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the end of the cook line closest to the front door, a bucket of eggs was stored at room temperature. The eggs were returned to the refrigerator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate0 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Water chestnut dented to seam of can.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Employee touching raw fish to assemble sushi roll then made fully cooked krab roll with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Paper towels stored and in direct contact with diced vegetables and herbs at flip top cooler and walk in cooler. Kale stored in garbage bags at walk in cooler. Operator removed paper towels and garbage bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over broccoli at cook line flip top cooler, raw chicken over kale at walk in cooler, raw fish over fully cooked shrimp not in commercial packaging at stainless reach in freezer. Operator stored all products properly.
Show the remaining 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: hydrated rice noodles (75F - Cold Holding); oil and garlic (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: tom yum broth (galangal) (128F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to reheat to 165+F then maintain at 135+F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Back pack stored in hand wash sink by tall stainless cooler, sushi Cooler drain hose in hand wash sink at sushi bar. Operator removed back pack and drain hose.
No soap provided at handwash sink. At bar hand wash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.
Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not clearly labeled by triple sink. Operator labeled spray bottle.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the end of the cook line closest to the front door, a bucket of eggs was stored at room temperature. The eggs were returned to the refrigerator
Equipment drain line draining into handwash sink. In the sushi station hand wash sink, the sushi display case drain line drains into the hand wash sink.
Clean utensils stored between equipment. On the cook line on all of the stations, knives were stored between the flip top coolers. The knives were removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bucket of flour, the scoop handle was in the flour. The scoop was corrected
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dish washer handled soiled dishes loading dish machine and then handled clean dishes, unloading dish machine without washing hands. Dish washer went to wash his hands.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. 200ppm+ at sushi bar. Operator set up fresh solution at 75ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Spicy tuna 1:00 prepped at 10:30 (58F - ambient Cooling); spicy tuna 1:45 (52F - ambient Cooling) wrapped in a deep container at sushi station. At this rate tuna will not reach 41F within 4 hours. Operator placed tuna in small bowls and placed in freezer.
Dishes and utensils towel dried after the application of the sanitizer solution.
Ice scoop handle in contact with drink ice at bar. Operator removed scoop.
Opened employee water bottle in a cold holding unit with food to be served to customers at expo line. Operator removed.
Vegetables stored on floor in walk in freezer. Operator placed on a shelf.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Bottles of juices stored in ice used for drinks at bar See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of juices stored in ice used for drinks at bar
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen and in dish area. Operator provided.
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 in walk in cooler removed from freezer this morning.
Aug 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No Heimlich maneuver/choking sign posted.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.