SUSHI BANG BANG
1000 GATEWAY BLVD STES 101 AND 102, Boynton Beach FL 33426 · 954-225-3292
Last inspected Jun 30, 2026 · 6 visits since February 2024
SEP 24
FEB 25
SEP 25
JAN 26
JUN 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 64F on prep table at sushi bar. Removed from temperature control 1 hour ago. Not prepped or portioned today. Sushi chef placed cream cheese back into refrigerator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cilantro, raw salmon over ginger at low boy reach in cooler. Operator stored products properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw fish then wiped hands on dry wiping cloth and opening cooler doors without changing gloves and washing hands. Educated employee and operator on proper hand washing procedures.
Toxic substance/chemical improperly stored. Oven cleaner stored next to cooking oil on storage shelf in prep kitchen. Operator stored oven cleaner properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
Show the remaining 4 findings ▾
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. Time control procedure emailed to operator.
Food storage container/container lid cracked or broken. Tempura flour container lid cracked.
Food stored on floor. Containers of pickled ginger stored on floor in prep kitchen area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to add more quaternary sanitizer to achieve 200-400ppm.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed Hand lotion over flip top cooler in kitchen. Operator stored hand lotion properly.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On counter in kitchen: Miso soup (103F - cooling) at 2:40; cooling since 12:45 At current rate of cooling product will not reach 70F within 2 hours. Operator placed soup back on stove to reheat to 165+F and then restart cooling process.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked lobster, raw salmon over avocado at sushi low boy coolers. Raw shrimp over fully cooked eggs not in commercial packaging at reach in freezer. Operator stored all products properly.
Handwash sink used for purposes other than handwashing. Scrub pad and paint scraper stored in hand wash sink at sushi area.
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. Time control procedure emailed to operator.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator added 1/2 tablet more quaternary sanitizer to sanitizer solution.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety Sushi Rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 1 hour ago. Sushi rice in kitchen cooked one hour ago not monitored and time marked when leaving temperature control below 135F. Chef time marked in kitchen. However when rice was brought to Sushi Bar time was changed to the moment when it arrived at sushi bar. Time starts in the kitchen, after the temperature goes below 135F. Sushi chef marked properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 64F on prep table at sushi bar. Removed from temperature control 1 hour ago. Not prepped or portioned today. Sushi chef placed cream cheese back into refrigerator.
No chemical test kit provided when using quaternary sanitizer at three-compartment and wiping cloths container.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical QAC test kit provided when using QAC sanitizer at wiping cloth containers.
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. Escolar at sushi station in refrigerator not removed from vacuum package. Sushi chef stated removed from freezer this morning. Sushi chef removed packaging.
No handwashing sign provided at a hand sink used by food employees in salad prep area.
Time/temperature control for safety food thawed in an improper manner. Crab and lobster meat thawing in standing water in prep sink in kitchen. Cook turned water on.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef portioned raw salmon for raw consumption without wearing gloves. Sushi chef put gloves on.
Raw fish stored over sliced tomatoes and peppers. Operator removed fish.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400ppm + QAC in kitchen. Manager set up fresh solution at 200ppm.
Handwash sink not accessible for employee use at all times. Sanitizer bucket and utensils stored in sink next to dish machine and at sushi bar. Operator removed items.
No chemical QAC test kit provided when using sanitizer at three-compartment and wiping cloth container.
No handwashing sign provided at a hand sink used by food employees in salad prep area.
Feb 2, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Utilizing cleaning paper towel in contact with cooked asparagus- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy cooler raw tuna over cooked shrimp - operator inverted. Raw scallops over ice cream in reach in freezer - operator inverted.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's, ladies employees bathrooms.
No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided
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.