PHATBOY SUSHI KITCHEN & BAR
1720 S FEDERAL HWY UNIT 1, Delray Beach FL 33483 · 954.305.2261
Last inspected Apr 9, 2026 · 8 visits since August 2023
AUG 24
AUG 24
JUL 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...sushi rice at sushi station being held less than 4 hours. Employee time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006921 | Dec 1, 2025 | Feb 23, 2026 | $700 |
| 2--2024052488 | Aug 1, 2024 | Nov 4, 2024 | $400 |
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handling raw fish then put on gloves without washing hand and then touching to go containers. Cooked washed hands.
Floor tiles missing and/or in disrepair. Observed at mop room missing tiles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 93 degrees. Operator removed utensil.
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw spicy tuna above eel, raw salmon above seaweed, slice orange directly top of raw salmon contacting each other in reach in cooler at sushi station, employee properly stored.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes from customer table and then handled cleaned dish with ready to eat food. Employee washed hands after discussion
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 51F, dumplings 50F, compound butter 51F in flip top reach in cooler across from burner, cooked chicken 49F in flip top reach in cooler across from fryer at kitchen, over storing food, food not prepped or portion today, food being held less than 4 hours, employee removed food to walk in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/...Scott Harris, expired 5/22/25 by Prometric
Handwash sink used for purposes other than handwashing...stored a pitcher in handwashing sink next to 3 compartments sink. Manager removed pitcher
No chemical test kit provided when using sanitizer at warewashing machine. Chlorine
Wet wiping cloth not stored in sanitizing solution between uses....multiple wet towel on the shelf at expo line by the sushi station. Manager removed towels
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
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 not sanitizing utensils properly. Manager call for service. Set up tree compartment sink. Manager fixed sanitation end of the inspection.
Non-food grade paper/paper towel used as liner for food container in fried crabs, tempura shrimp in reach in cooler at tempura station. Manager removed paper towel
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice ball 56F, tempura shrimp 56F in flip top reach in cooler across from fryer at kitchen, food being held less than 4 hours, manager removed food to walking freezer to chill fast
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...sushi rice at sushi station being held less than 4 hours. Employee time marked.
Toxic substance/chemical improperly stored....glass cleaner spray bottle stored with cleaned salad bowl, cooking spray oil at expo line. Employee removed those spray bottle.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/.....Scott J Harris By Prometric expired 5/22/25
Handwash sink not accessible for employee use at all times....blocked by garbage can, cutting board, opened seaweed at sushi station. Employee removed those things.
Ice scoop handle in contact with ice at bar, employee properly stored.
Wet wiping cloth not stored in sanitizing solution between uses...wet cloth in sushi counter at sushi station. Employee removed.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above bread crumbs at walk in cooler. Employee properly stored.
Toxic substance/chemical improperly stored...windex spray bottle stored with sauce at sushi stat, manager removed.
Spray bottle containing toxic substance not labeled....multiple chemicals not labeled. Employee labeled.
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 walk in cooler. Label states to remove before thawing. Employee removed at time of inspection
Working containers of food removed from original container not identified by common name...sugar. Employee labeled
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp/ soiled wiping cloth stored on sushi station counter- operator removed.
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee dropped sauce squeeze bottle on floor- employee grabbed bottle from floor- and proceeded to prepare food for order without washing their hands- educated operator- employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage room away from kitchen - approximately 2 small flying insects landing on wall and boxes of single service items. At back prep area in kitchen - approximately 1 small flying insects landing on bag of flour under prep table. At dry storage shelf in kitchen - across from triple sink- approximately 1 small insect landing on wall.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over lettuce - operator stored properly. At reach in cooler by cookline- raw beef stored over cooked chicken- operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- dumplings 46-47F- cold holding- food not prepared or portioned today- food stacked inside small plastic containers - operator removed and placed in reach in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- cooked shrimp 45F at 1:05 to 45F at 1:55 ( cooling since 11:30)- food stored on speed rack in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator placed in walk in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Sushi station handwashing sink blocked by trash can- operator removed.
Handwash sink used for purposes other than handwashing. At handwashing sink near triple sink- handwashing sink with drink pitcher inside- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp/ soiled wiping cloth stored on sushi station counter- operator removed.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container in sushi fish patty sushi station. Employee removed paper towels
Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp above miso soup at walk in cooler, employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tempura shrimp 47°, shrimp 48°, dumplings 46°, rolls 49°, noodles 55° in flip top reach in cooler at kitchen, food being held less than 4 hours, employee removed food to walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... sushi rice at sushi station being held less than four hours, employee time marked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
In-use utensil stored in standing water less than 135 degrees Fahrenheit rice scoops by rice steamer at expo line at kitchen, employee removed
Aug 21, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.