Sushi Bang Bang

1000 Gateway Blvd Stes 101 And 102, Boynton Beach, FL 33426

Japanese / Sushi

Last inspected: Jan 27, 2026

Score

High Risk

Sushi Bang Bang appears in inspection records five times, starting in 2024. The most recent report on file is from Jan 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.

Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.

When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.

Sushi Bang Bang's latest score of 50 falls below the Boynton Beach average of 79. Taken together, the history suggests a facility that has struggled with consistency.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 27, 2026

Routine - Food

3 critical violations. 2 major violations. 1 minor violation.

View 6 violations

High Priority - 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. **Corrective Action Taken**

03D-01-5

High Priority - Container of medicine improperly stored. Observed Hand lotion over flip top cooler in kitchen. Operator stored hand lotion properly. **Corrected On-Site**

41-07-4

High Priority - 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. **Corrected On-Site**

08A-05-6

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad and paint scraper stored in hand wash sink at sushi area. **Corrected On-Site**

31A-11-4

Intermediate - 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.

03F-10-5

Basic - 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. **Corrective Action Taken**

21-08-4

Sep 15, 2025

Routine - Food

2 critical violations. 1 major violation.

View 3 violations

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**

03F-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**

03A-02-5

Intermediate - No chemical test kit provided when using quaternary sanitizer at three-compartment and wiping cloths container. **Repeat Violation**

16-37-1

Feb 6, 2025

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

Proper Eating, Tasting, Drinking, or Tobacco Use

FL-06

Approved Thawing Methods Used

FL-31

Potentially Hazardous Food Held at Proper Temperature

FL-16

Sep 23, 2024

Routine - Food

3 critical violations. 2 major violations. 1 minor violation.

View 6 violations

High Priority - Raw fish stored over sliced tomatoes and peppers. Operator removed fish. **Corrected On-Site**

08A-05-6

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**

41-15-5

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**

09-01-4

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**

31A-09-4

Intermediate - No chemical QAC test kit provided when using sanitizer at three-compartment and wiping cloth container.

16-37-1

Basic - No handwashing sign provided at a hand sink used by food employees in salad prep area.

31B-04-4

Feb 2, 2024

Food-Licensing Inspection

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. Lowboy cooler raw tuna over cooked shrimp - operator inverted. Raw scallops over ice cream in reach in freezer - operator inverted. **Corrected On-Site**

08A-05-6

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**

14-86-1

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

16-62-1

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided **Corrected On-Site**

31B-04-4

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's, ladies employees bathrooms.

32-04-4

Frequently Asked Questions

When was Sushi Bang Bang last inspected?

The most recent health inspection at Sushi Bang Bang on file is from Jan 27, 2026. The public record contains five inspections in total.

What is the most common violation at Sushi Bang Bang?

Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Sushi Bang Bang.

How does Sushi Bang Bang compare to other restaurants in Boynton Beach?

Sushi Bang Bang most recently scored 50 out of 100, which is lower than the Boynton Beach average of 79.

Has Sushi Bang Bang's inspection record improved over time?

No. Recent inspections at Sushi Bang Bang have averaged around six violations per visit, up from roughly three earlier in the record.

What does a high risk rating mean?

A high risk rating at Sushi Bang Bang means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Sushi Bang Bang inspected?

Based on the inspection history on file, Sushi Bang Bang is inspected around three times per year on average.

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