🪰1,195,053 violations tracked across 67 Florida counties

SUSHI BANG BANG

1000 GATEWAY BLVD STES 101 AND 102, BOYNTON BEACH, FL 33426

License #6022931

🍱 Japanese/Sushi ℹ️
67.1 Grade F / 100

Failing Health Score

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Latest inspection
June 30, 2026 · 8 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
6
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on June 30, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
32
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

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SUSHI BANG BANG has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [14-38-4] Food storage container/container lid cracked or broken. Tempura flour container lid cracked.
  • [08B-38-4] Food stored on floor. Containers of pickled ginger stored on floor in prep kitchen area.
  • [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to add more quaternary sanitizer to achieve 200-400ppm.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cilantro, raw salmon over ginger at low boy reach in cooler. Operator stored products properly.
  • [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw fish then wiped hands on dry wiping cloth and opening cooler doors without changing gloves and washing hands. Educated employee and operator on proper hand washing procedures.
  • [41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored next to cooking oil on storage shelf in prep kitchen. Operator stored oven cleaner properly.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
  • [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. Time control procedure emailed to operator.
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