Kabuki Sushi Thai Tapas
321 E Woolbright Rd, Boynton Beach, FL 33435 · Permanent Food Service · License 6023029
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection6 high priority (fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot, 1 repeat)-27
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
on stove no flame: vegetable broth (107-116°F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator turned on flame to reheat to 165+F.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
on counter by cook line: vegetable broth (106°F - Cooling) at 2:45; cooling since 12:45 At current rate of cooling product did not reach 70°F within 2 hours. Operator placed product back on stove to reheat to 165+F.
Fixed on the spot
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 for bean sprouts, hydrated noodles, raw shell eggs, white rice.
Per operator, out of temperature for approximately 2.5 hours. Operator added time stamp for remaining 1.5 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw shell eggs over butter at cook line flip top cooler. Raw fish not in commercial packaging over fully cooked eggs at reach in freezer at sushi bar. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed Raw chicken over raw fish, both products not in commercial packaging at walk in freezer. Operator stored products properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cucumber and raw fish stored and in direct contact with paper towel at cook line and sushi bar coolers. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Operator removed can opener for cleaning and sanitizing.
Fixed on the spotRepeat violationAdministrative complaint
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.