DirtyFLRestaurant Inspection Data

BENIHANA

9918 Glades Road
Boca Raton, Florida, 33434
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10747709

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at sushi station. Manager removed avocados had stickers and washed before cutting. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners. Manager removed paper towels Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing station at cook line. Manager filled soap Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water not reaching 85°F in restrooms . Manager fixed hot water to 85°F and above Corrected On-Site

Inspection Date: 1/2/2025

Inspection #: Visit ID: 10752279

  • 36-22-4:Basic - Floor areas covered with standing water in bar area. Operator removed standing water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth be on cutting board in sushi prep area. Operator placed in sanitizer Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher tested at 0ppm. Operator replaced chlorine solution and primed machine which retested at 100ppm. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sinks in bar area. Operator provided. Corrected On-Site

Inspection Date: 12/20/2024

Inspection #: Visit ID: 10747573

  • N/A:No Violations Were Observed

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8720603

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired license displayed Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar, ice scoop laying in ice bin. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar, standing water 74°F used to clean utensils. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter grill station, shrimp (53F - Cold Holding); raw chicken (52F - Cold Holding); scallops (52F - Cold Holding); raw beef (55F - Cold Holding). Operator stated all items held less than two hours. Operator put items on ice to quick chill Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By dishwasher, handwashing sink blocked by delivery. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8674277

  • N/A:No Violations Were Observed

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8674029

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - Commercially processed reduced oxygen packaged tuna bearing label to remove from packaging before thaw not removed- operator cut bag. Corrected On-Site Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed bowls of precooked noodles date marked/ prepared 05/07/2024 - food stored for 8 days- see stop sale. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station - container of lotus root stored with non food grade paper towels- operator removed. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish eggs not commercially packaged stored over tamago ( cooked egg omelet) operator stored properly Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over pasteurized liquid egg- operator moved raw beef to lower shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by sushi station-precooked noodles (45F - 47F cold holding)- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved walk in cooler to quick chill. Corrected On-Site Warning
  • 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. At sushi station- no time mark for sushi rice - operator time marked for remaining 30 minutes. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by back cookline area- tofu (45F @1:40pm - 45F @2:50pm - Cooling since 11:30am)- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. At flip top cooler by sushi station- raw chopped chicken (45F @2:40pm - 46F @3:00pm - Cooling since 11:30am); steak (48F @2:40pm - 48F @3:00pm - Cooling since 11:30am); raw chopped steak (48F @2:40pm - 48F @3:00pm - Cooling since 11:30 am); raw chicken (47F @2:40pm 48F @3:00pm - Cooling since 11:30 am) at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at dish machine handwash sink- operator provided. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At front counter reach in cooler- cooked pork prepared on 05/12/24 not date marked- operator date marked.Corrected On-Site Corrected On-Site Warning

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8451478

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter at sushi bar prep counter- observed plates being stored not inverted. Operator stored plates inverted. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Main kitchen prep table at walk in cooler door- observed soiled wiping cloths on prep table. Operator removed wiping cloths. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Front counter grill station- observed employee cooking raw cooked grill chicken to 160 degrees F. Operator immediately had employee cook grill chicken to 171 degrees F for service before being served for public consumption. **Corrective Action Taken**
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen exit door- observed exit door being blocked by empty box. Operator removed box. Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8342563

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops, salmon ; (49-51F - Cold Holding) at front counter cook line double panned, manager said items less than 2 hours in unit, removed from unit place in freezer to cool quickly and instructed employees not to double pan, because items will not remain cold **Corrective Action Taken**
  • 16-37-1:Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At the front bar, manager filled Corrected On-Site