DirtyFLRestaurant Inspection Data

SUSHI BANG BANG

Health inspection records show SUSHI BANG BANG in BOYNTON BEACH has 4 inspections with a food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.

1000 GATEWAY BLVD STES 101 AND 102, BOYNTON BEACH 33426

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/15/2025

Inspection #: Visit ID: 10920140

  • 03F-02-5:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using quaternary sanitizer at three-compartment and wiping cloths container. Repeat Violation

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8896423

  • 06-09-1:Basic - 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. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in salad prep area. Repeat Violation
  • 06-01-5:Basic - 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. Corrected On-Site
  • 16-37-1:Intermediate - No chemical QAC test kit provided when using QAC sanitizer at wiping cloth containers. Repeat Violation

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8735793

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in salad prep area.
  • 09-01-4:High Priority - 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. Corrected On-Site
  • 08A-05-6:High Priority - Raw fish stored over sliced tomatoes and peppers. Operator removed fish. Corrected On-Site
  • 41-15-5:High Priority - 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. Corrected On-Site
  • 31A-09-4:Intermediate - 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. Corrected On-Site
  • 16-37-1:Intermediate - No chemical QAC test kit provided when using sanitizer at three-compartment and wiping cloth container.

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8590372

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's, ladies employees bathrooms.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing cleaning paper towel in contact with cooked asparagus- operator removed. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.