Sushi Bang Bang
Last inspected: Jan 13, 2026
67
Score
Going back to 2022, Sushi Bang Bang has 11 inspections in the public record. Inspectors last stopped by on Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
The pattern that stands out is “raw smoked salmon stored over/not properly separated”, which has been cited four times.
The city-wide average sits at 79, which Sushi Bang Bang's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
67
Aug 13, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate Mousse 50F, flan 47F-51F, at front counter not prepped or cooked to day. Operator stated foods were placed in display cooler 1.5 hours ago. Operator placed foods in Glassdoor cooler in kitchen. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-06: Display cooler Chocolate Mousse 49F, flan 45F, caramel cream 50F in display cooler at front counter since one hour. Not prepped or cooked today. Operator returned items into reach in cooler in kitchen. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jan 29, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer reads 155F, Thermometer calibrated and working. **Warning**
22-57-6
High Priority - Raw smoked salmon stored over/not properly separated from ready-to-eat heavy cream in glass door refrigerator in kitchen. Operator removed salmon. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate Mousse 50F, flan 47F-51F, at front counter not prepped or cooked to day. Operator stated foods were placed in display cooler 1.5 hours ago. Operator placed foods in Glassdoor cooler in kitchen. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times dirty dishes stored in sink at front counter. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Saumon fume on menu containing smoked salmon not identified. Operator marked saumon fume during inspection. **Corrected On-Site** **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses and personal phone on prep table next to slicer in prep area. Employee removed. **Corrected On-Site** **Warning**
40-06-5
47
Oct 21, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made . Not prepped or cooked today. Operator stated in cooler over night. **Warning** - From follow-up inspection 2024-10-21: Chocolate Mousse 51F, coconut flan 48F, vanilla custard 50F, Vanilla custard 49F.Operator stated in display cooler on front counter since 2 hours. Operator moved items to reach in cooler. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made . Not prepped or cooked today. Operator stated in cooler over night. See stop sale **Warning** - From follow-up inspection 2024-10-21: Chocolate Mousse 51F, coconut flan 48F, vanilla custard 50F, Vanilla custard 49F.Operator stated in display cooler on front counter since 2 hours. Operator moved items to reach in cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No QAC chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths container. **Warning** - From follow-up inspection 2024-10-21: **Admin Complaint**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer labels. **Warning** - From follow-up inspection 2024-10-21: No measuring device for high temperature dish machine. **Admin Complaint**
16-62-1
Basic - - From initial inspection : Basic - Working containers of flour removed from original container not identified by common name, next to cook line. **Warning** - From follow-up inspection 2024-10-21: No label identifying flour Operator labeled . **Admin Complaint** **Corrected On-Site**
02D-01-5
58
Aug 20, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sour cream in glass door refrigerator in kitchen. Operator removed shell eggs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made . Not prepped or cooked today. Operator stated in cooler over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made . Not prepped or cooked today. Operator stated in cooler over night. See stop sale **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer labels. **Warning**
16-62-1
Intermediate - No QAC chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths container. **Warning**
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times, blocked by a prep table. **Warning**
31A-09-4
Basic - Working containers of flour removed from original container not identified by common name, next to cook line. **Warning**
02D-01-5
41
Feb 2, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts dishwasher tested under 160F. **Warning**
22-57-6
86
Jul 12, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice states : Salmon Norwegian Whole farm raised. The invoice further states on the bottom: All seafood products are to be fully cooked prior to human consumption. Invoice # 621021 from 7.12.23 **Repeat Violation** **Admin Complaint**
01D-08-5
High Priority - Time/temperature control for sushi rice identified in the written procedure as sushi rice held using time as a public health control has no time marking and the time removed from temperature was 3 hours ago. Sushi chef time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
67
Dec 19, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo-Whole Wild on invoice #608006 from 12.19.22. Floribbean invoice states :All Seafood products are to be fully cooked prior to human consumption. Sushi chef is offering fish for raw consumption. **Warning**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over sauces in reach in cooler at front counter. Sushi chef removed tuna. **Corrected On-Site** **Warning**
08A-05-6
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 time removed from temperature control was 2.5 hours ago. Sushi Chef time marked. **Corrected On-Site** **Warning**
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/ **Warning**
53A-05-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in kitchen. Operator set up fresh solution at 200ppm. **Corrected On-Site** **Warning**
21-08-4
47
Aug 22, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna over pineapple and mangos at sushi bar. **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some expired one week ago.
53B-14-5
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
74
Frequently Asked Questions
When was Sushi Bang Bang last inspected?
The most recent health inspection at Sushi Bang Bang on file is from Jan 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Bang Bang?
Across the inspection record, “raw smoked salmon stored over/not properly separated” has been cited four 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 67 out of 100, which is lower than the Boynton Beach average of 79.
Has Sushi Bang Bang's inspection record improved over time?
Yes. Recent inspections at Sushi Bang Bang have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Bang Bang means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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