Phatboy Sushi Kitchen & Bar
1720 S Federal Hwy Unit 1, Delray Beach, FL 33483 · Permanent Food Service · License 6022850
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....butter 51°F, dumplings 44°F, shrimp dumplings 49°F, udon noodles 51°F, Brie cheese 50°F in flip top reach in cooler , food not prepped or portioned today, food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....butter 51°F, dumplings 44°F, shrimp dumplings 49°F, udon noodles 51°F, Brie cheese 50°F in flip top reach in cooler , food not prepped or portioned today, food being held less than 4 hours .
Manager removed to walk in cooler to chill fast .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...rice scoop, knives moisture food stored in room temperature at kitchen .
Manager removed
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor...dumplings box .
Employee properly stored.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.