DirtyFLRestaurant Inspection Data

BOKA FRESH

Federal Highway
Boca Raton, Florida, 33432
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10844532

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent cover
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line equipment
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of black residue On walls and ceiling
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler in back kitchen
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef did not wash hands before touching cooking equipment after handling raw chicken with gloves

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8854444

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unclean over cook line
  • 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. In sushi reach in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork and shrimp at room temperature
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed unclean utensils and then handled container of shrimp. Hands not washed in between.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tofu Raw shrimp over soy sauce bucket In walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8757305

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop as flour Removed Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Unclean cardboard on shelf at cook line
  • 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. Tuna at sushi station
  • 08B-38-4:Basic - Food stored on floor. Flour bucket on floor at cook line
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. White door reach in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to back kitchen entrance
  • 41-07-4:High Priority - Container of medicine improperly stored. Burn spray over flip top cooler on cook line
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. egg rolls (50F - Cooling); cooked rice (50F - Cooling); white reach in refrigerator in back kitchen. Not prepped or portioned. In unit over four hours. Food did not reach41F within 6 hours.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cabbage walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. egg rolls (50F - Cooling); cooked rice (50F - Cooling); white reach in refrigerator in back kitchen. Not prepped or portioned. In unit over four hours. Food did not reach41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46F - Cold Holding) flip top cooler across from cook line. Not prepped or portioned. In unit over four hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (80F - Cold Holding); Flip top cooler across from cook line. Not prepped or portioned today In unit less than four hours. Overstocked. Placed in bottom cooler pork (46F - Cold Holding) flip top cooler across from cook line. Not prepped or portioned. In unit over four hours. Repeat Violation Admin Complaint
  • 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 Sushi rice Eggs Time marked Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (111F - Hot Holding) in warmer. In unit less the. Four hours. Unit turned up on site. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8639295

  • N/A:No Violations Were Observed

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8637941

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Convection oven handle unclean Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hallway vent at back entrance. Ceiling vents and light shields over cook line unclean. Ceiling tiles over cook line unclean Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink faucet knobs unclean in kitchen Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and immediately began cooking. Hands not washed. Employee washed hands. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers Raw tuna over carrots In sushi reach in cooler. Removed. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (68F - Cold Holding); on cook line. Out less than four hours. Placed in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wontons (68F - Cold Holding) on cook line. Out less than four hours. Not prepped or portioned. Moved to cooler. raw sprouts (46F - Cold Holding) in flip top cooler. Not prepped or portioned. In unit less than four hours. Ice bags placed on food item. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Peeler at sushi station contains food debris Knife holder on wall in kitchen unclean Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink at front sushi counter Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8470382

  • 08B-12-5:Basic - Stored food not covered. Crab rangoon in two door freezer Chicken three door freezer
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pork shrimp shells
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over crab Rangoon freezer unit not commercially packaged Removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork bane Marie across from cook line Raw chicken over produce walk in cooler Raw chicken over sauce walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8367530

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In multiple containers on the dry storage shelf, pint and quart sized containers are being used to dispense product and are being stored inside the container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken was stored over unwashed vegetables. The chicken was moved to the bottom. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At the hand wash sink at the sushi station, a bowl with spoon and scour pad were stored in the sink. The items were removed. Corrected On-Site