Tsunami Subs
Last inspected: Feb 9, 2026
64
Score
Across the available record, Tsunami Subs has nine inspections on file, the first dated 2022. Tsunami Subs was last inspected on Feb 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 9, 2026
Food-Licensing Inspection
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: tomato sauce (106F - hot holding) Per operator, out of temperature for approximately 45 minutes. Operator placed in microwave, rechecked 168F. **Corrected On-Site**
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee Washing dirty dishes then removed and checked temperature of tomato sauce from microwave without washing hands. Educated employee. Employee washed hands. **Corrective Action Taken**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has surface rust and food debris. Cutting board has black and green mold like substance at 2 door flip top cooler.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. At 2 door flip top cooler.
14-09-4
64
Dec 18, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Solution was changed. 200ppm Quaternary **Repeat Violation** **Admin Complaint**
22-43-4
Basic - Food stored on floor. In the walk in cooler, raw unwashed onions were stored on the floor. The bag was moved to shelves **Corrected On-Site**
08B-38-4
82
Jul 17, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 48F, chicken salad 49F, chili 47F, in drawers in prep cooler across display cooler. Operator stated over night. **Warning**
03A-02-5
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. Tuna salad 48F, chicken salad 49F, chili 47F, in drawers in prep cooler across display cooler. Operator stated over night. **Warning**
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 50ppm. Operator set up fresh solution at 200ppm. **Corrected On-Site** **Warning**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Warning**
22-02-4
Basic - Opened water bottle in a cold holding unit with food to be served to customers next to steam table. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
55
Jan 8, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef 56F in prep area at front counter. Kept in a shallow container in flip top cooler in prep area. Container not reaching all the way into the cold air of cooler. Not cooked or prepped today. Operator stated cooler was filled less than 3 hours ago. Operator placed roast beef on ice. **Corrective Action Taken**
03A-02-5
Basic - Interior of microwave has accumulation of grease/food debris in prep area.
22-08-4
82
Aug 28, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered the kitchen from outside, put gloves on to work with bacon, without washing his hands first. Cook washed his hands. **Corrected On-Site**
12A-07-5
Intermediate - Spray bottle containing degreaser and windex not labeled at triple sink. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - No chemical QAC test kit provided when using QAC sanitizer at three-compartment sink and wiping cloth container.
16-37-1
70
Feb 16, 2024
Routine - Food
No violations found.
100
Jul 6, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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 - Employee personal cell phone stored in or above a food preparation area at front counter. Employee removed. **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, next to grill. Employee removed. **Corrected On-Site**
12B-13-4
Basic - Employee beverage container on a food preparation table at front counter. Employee removed. **Corrected On-Site**
12B-07-4
78
Dec 21, 2022
Routine - Food
1 critical violation. 7 major violations. 3 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink, in triple sink without soap or paper towels. Reviewed proper hand washing with employee. He than washed hands in hand sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times, blocked by speed rack next to walk in cooler. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning utensils. Reviewed not using hand wash sink for anything other than hand washing. Utensils were washed in triple sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area at front counter. Operator provided. **Repeat Violation** **Warning**
31B-02-4
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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For roast beef operator stated cooking temperature for roast beef is 125°F. Printed consumer Advisory operator displayed on wall. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, in prep area. **Warning**
27-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put a hat on. **Corrected On-Site** **Warning**
13-03-4
Basic - Abrasives and detergents not removed during the rinse process. No rinse set up. **Warning**
16-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Meat balls thawing at room temperature. Cook placed in walk in cooler. **Corrected On-Site** **Warning**
06-01-5
37
Jul 21, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 46°F, roast beef 45°F, cheese 46°F, in flip top cooler at front counter, for less than one hour. All items were moved to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at front counter.
27-16-4
78
Frequently Asked Questions
When was Tsunami Subs last inspected?
The most recent health inspection at Tsunami Subs on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Tsunami Subs?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Tsunami Subs.
How does Tsunami Subs compare to other restaurants in Boynton Beach?
Tsunami Subs most recently scored 64 out of 100, which is lower than the Boynton Beach average of 79.
Has Tsunami Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Tsunami Subs have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tsunami Subs 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 Tsunami Subs inspected?
Based on the inspection history on file, Tsunami Subs is inspected around three times per year on average.
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