Sushi Simon
Last inspected: Feb 4, 2026
58
Score
Sushi Simon has been inspected eight times since 2022. The most recent report on file is from Feb 4, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
When inspectors have written things up, “non-food grade paper/paper towel used as liner” has been the most frequent reason, cited three times.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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.
11-27-4
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. Emailed time control procedure to operator.
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
58
Jul 2, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for rice and shrimp container. Operator removed paper towels. **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
12A-25-4
High Priority - 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. **Corrected On-Site**
03F-06-5
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher of water in sink at front counter. Operator removed. **Corrected On-Site**
31A-09-4
50
Dec 10, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - Non-food grade paper towel used as liner for dumpling container in kitchen. Operator removed paper towel. **Corrected On-Site**
14-86-1
Intermediate - No soap provided at handwash sink at front counter and sushi bar. Operator provided. **Corrected On-Site**
31B-03-4
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. Hamachi at sushi bar not removed from package. Removed from freezer last night fish temperature 33F-35F. Sushi chef removed immediately from package. **Corrected On-Site**
06-09-1
64
Jul 17, 2024
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Toilet Rooms Maintained
FL-53
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
50
Jan 29, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - 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 **Corrected On-Site**
08A-02-6
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. End of sushi station
31B-03-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature
06-01-5
47
Jul 5, 2023
Routine - Food
1 critical violation.
View 1 violation
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 bar. Sushi chef stated rice was finished cooking one hour ago and time marked.
03F-02-5
86
Jan 3, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
67
Jul 8, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-05-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in kitchen. Operator added chlorine75ppm. **Corrected On-Site**
21-07-4
Basic - Employee beverage container on a food preparation table next to fryer. Employee removed. **Corrected On-Site**
12B-07-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Spice crab at sushi bar. Sushi chef removed. **Corrected On-Site**
10-04-5
78
Frequently Asked Questions
When was Sushi Simon last inspected?
The most recent health inspection at Sushi Simon on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Simon?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited three times, more than any other issue at Sushi Simon.
How does Sushi Simon compare to other restaurants in Boynton Beach?
Sushi Simon most recently scored 58 out of 100, which is lower than the Boynton Beach average of 79.
Has Sushi Simon's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Simon have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Simon 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 Simon inspected?
Based on the inspection history on file, Sushi Simon is inspected around two times per year on average.
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