Tsunami Subs

309 E Woolbright Road, Boynton Beach, FL 33435 · Permanent Food Service · License 6020415

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
4 high priority (3 fixed on the spot), 5 intermediate (1 fixed on the spot), 2 basic
-31
Complaint after follow-up on Oct 12
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed Raw bacon over pickles at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Triple sink quaternary sanitizer 50ppm.
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 5 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Flip top by walk in: sauerkraut (50°F - Cold Holding); Swiss (53°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place in freezer to quick chill.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw bacon over cut lettuce at walk in cooler. Operator stored products properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed operator Cracking raw shell eggs then sliced ham with no hand wash. Educated operator on proper hand washing procedures. Operator washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator added more quaternary sanitizer.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Roast beef made 8/8 no date mark at walk in cooler. Pulled pork made in house, frozen and returned to cooler on 8/7 no date mark. Educated operator on proper date marking procedures.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  4 drawer reach in: cheddar (59°F - Cooling) at 11:00; cooling since 10:30 - 59°F at 11:30 At current rate of cooling product will not reach 41°F within 4 hours. Advised operator to place product in freezer to quick chill.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade rusted and has food debris.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked by bread rack.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jeremy Carrier expired 3/22/26
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  At flip top cooler near walk in cooler.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At flip top cooler by walk in cooler.
Official report, on the Florida DBPR website

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.