KABUKI SUSHI THAI TAPAS
321 E WOOLBRIGHT RD · BOYNTON BEACH · Palm Beach County · FL 33435
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Water chestnut dented to seam of can.
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Employee touching raw fish to assemble sushi roll then made fully cooked krab roll with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towels stored and in direct contact with diced vegetables and herbs at flip top cooler and walk in cooler. Kale stored in garbage bags at walk in cooler. Operator removed paper towels and garbage bag. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over broccoli at cook line flip top cooler, raw chicken over kale at walk in cooler, raw fish over fully cooked shrimp not in commercial packaging at stainless reach in freezer. Operator stored all products properly. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: hydrated rice noodles (75F – Cold Holding); oil and garlic (72F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: tom yum broth (galangal) (128F – Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to reheat to 165+F then maintain at 135+F.
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Back pack stored in hand wash sink by tall stainless cooler, sushi Cooler drain hose in hand wash sink at sushi bar. Operator removed back pack and drain hose. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink. At bar hand wash sink. **Corrected On-Site**
03F-10-5Intermediate – 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.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not clearly labeled by triple sink. Operator labeled spray bottle. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 8:14 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.