🪰1,188,817 violations tracked across 67 Florida counties

KABUKI SUSHI THAI TAPAS

321 E WOOLBRIGHT RD, BOYNTON BEACH, FL 33435

License #6023029

🍱 Japanese/Sushi ℹ️
64.2 Grade F / 100

Failing Health Score

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Latest inspection
June 18, 2026 · 11 findings · 6 critical
Routine - Food
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Critical
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Major
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Minor
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Record snapshot

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Inspections on file
5
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on June 18, 2026 shows 11 observation rows: 6 critical, 5 major, and 0 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
27
Coverage note
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KABUKI SUSHI THAI TAPAS has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

  • Disposition: Met Inspection Standards
  • [01B-01-4] Dented/rusted cans present. See stop sale. Water chestnut dented to seam of can.
  • [12A-12-4] 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.
  • [14-86-1] 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.
  • [08A-05-6] 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.
  • [03A-02-5] 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.
  • [03B-01-6] 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.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized.
  • [31A-11-4] 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.
  • [31B-03-4] No soap provided at handwash sink. At bar hand wash sink.
  • [03F-10-5] 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.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not clearly labeled by triple sink. Operator labeled spray bottle.
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