SUSHI SIMON
1628 SOUTH FEDERAL HIGHWAY, Boynton Beach FL 33435 · 561-731-1819
Last inspected Jul 17, 2026 · 7 visits since July 2023
JUL 24
DEC 24
JUL 25
FEB 26
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Back up sushi rice at sushi bar reads 94F when operator started timing the rice,for 4 hours. Operator changed time to 3.5 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022698 | Feb 4, 2026 | May 14, 2026 | $400 |
Inspection history
7 visits, newest first
Jul 17, 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
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over vegetables and sauces at low boy cooler on sushi make line, raw shell eggs over lettuce at sliding door cooler in kitchen. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice in use at 3:01, time expired at 3:00.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice in use at 3:01, time expired at 3:00.
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. Operator filled out time control procedure.
Show the remaining 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on cutting board at sushi station.
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel covering and in direct contact with lettuce at flip top cooler. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over pork dumplings at sliding 2 door cooler. Raw fish over sauces at low boy reach in cooler at sushi area. Raw fish not in commercial packaging over soy beans at reach in freezer in prep kitchen area. Operator store all products properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Emailed bodily fluids procedure to operator.
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.
Covered waste receptacle not provided in women's bathroom.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for rice and shrimp container. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sauces in low boy at sushi bar. Sushi Chef removed fish.
Sushi chef touched hair, put a hat on and then engaged in food preparation, handled cucumber bowl without washing hands at sushi bar. Sushi chef went to wash his hands.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Back up sushi rice at sushi bar reads 94F when operator started timing the rice,for 4 hours. Operator changed time to 3.5 hours.
Handwash sink not accessible for employee use at all times. Pitcher of water in sink at front counter. Operator removed.
Dec 10, 2024Inspection 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef entered Sushi bar from the outside, wiped through his hair, put a hat on and then put gloves on to work with raw fish, without washing his hands first. Sushi chef washed his hands.
Non-food grade paper towel used as liner for dumpling container in kitchen. Operator removed paper towel.
No soap provided at handwash sink at front counter and sushi bar. 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. Hamachi at sushi bar not removed from package. Removed from freezer last night fish temperature 33F-35F. Sushi chef removed immediately from package.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - cooked edamame (54F - Cold Holding) not portioned or prepared today held in small bowls above make table overnight and more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - cooked edamame (54F - Cold Holding) not portioned or prepared today held in small bowls above make table overnight and more than 4 hours. See stop sale.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 24/7 sushi roll with Raw Salmon not noted on menu.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At front counter hand sink - operator provided.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff certification copied.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over ice cream in reach in freezer Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers Raw fish over sliced cucumbers Raw tuna over sauces Raw salmon over sauces Raw tuna over avocados Throughout bottom reach in coolers on sushi station
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. End of sushi station
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 bar. Sushi chef stated rice was finished cooking one hour ago and time marked.
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.