Phatboy Sushi Kitchen & Bar
Last inspected: Apr 9, 2026
78
Score
The health department has logged eight inspections at Phatboy Sushi Kitchen & Bar, the earliest from 2023. On Apr 9, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Compared to the broader Delray Beach restaurant scene, where the average is 71, this is a stronger showing. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - 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 . **Corrected On-Site**
12A-07-5
Basic - Floor tiles missing and/or in disrepair. Observed at mop room missing tiles .
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 93 degrees. Operator removed utensil. **Corrected On-Site**
10-07-4
78
Dec 1, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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 **Corrected On-Site**
12A-02-4
High Priority - 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 . **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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 **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing...stored a pitcher in handwashing sink next to 3 compartments sink . Manager removed pitcher **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. Chlorine
16-37-1
Basic - 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 **Corrected On-Site** **Repeat Violation**
21-12-4
45
Jul 14, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrected On-Site**
41-10-4
High Priority - 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 **Corrected On-Site**
14-86-1
Intermediate - 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
53A-03-7
Intermediate - 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 . **Corrected On-Site**
31A-09-4
Basic - Ice scoop handle in contact with ice at bar , employee properly stored. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses...wet cloth in sushi counter at sushi station . Employee removed . **Corrected On-Site**
21-12-4
35
Aug 14, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with sauce at sushi stat, manager removed. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled....multiple chemicals not labeled. Employee labeled. **Corrected On-Site**
41-17-4
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...tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed at time of inspection **Corrected On-Site**
06-09-1
Basic - Working containers of food removed from original container not identified by common name...sugar . Employee labeled **Corrected On-Site**
02D-01-5
61
Aug 2, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp/ soiled wiping cloth stored on sushi station counter- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-02: Observed soiled wiping cloth on cutting board, operator removed. **Time Extended** **Corrected On-Site**
21-12-4
95
Aug 1, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Jan 16, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container in sushi fish patty sushi station. Employee removed paper towels **Corrected On-Site**
14-86-1
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - 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/
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit rice scoops by rice steamer at expo line at kitchen, employee removed **Corrected On-Site**
10-07-4
47
Aug 21, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Phatboy Sushi Kitchen & Bar last inspected?
The most recent health inspection at Phatboy Sushi Kitchen & Bar on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Phatboy Sushi Kitchen & Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Phatboy Sushi Kitchen & Bar.
How does Phatboy Sushi Kitchen & Bar compare to other restaurants in Delray Beach?
Phatboy Sushi Kitchen & Bar most recently scored 78 out of 100, which is higher than the Delray Beach average of 71.
Has Phatboy Sushi Kitchen & Bar's inspection record improved over time?
No. Recent inspections at Phatboy Sushi Kitchen & Bar have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Phatboy Sushi Kitchen & Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Phatboy Sushi Kitchen & Bar inspected?
Based on the inspection history on file, Phatboy Sushi Kitchen & Bar is inspected around three times per year on average.
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