DirtyFLRestaurant Inspection Data

KINGDOM SUSHI

KINGDOM SUSHI has 8 health inspections on file for its BOCA RATON location, with an overall rating of 2.3/5. Recent inspections show improving food safety practices.

22191 POWERLINE RD BUILDING 26C, STE 140, BOCA RATON 33433

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 13509509

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Sushi prep display cooler missing doors preventing proper cooling/cold holding. Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning - From follow-up inspection 2025-09-03: Cooler is not in use and is currently awaiting repair. **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-09-03: No certified food manager on site. **Time Extended**

Inspection Date: 9/2/2025

Inspection #: Visit ID: 10928916

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Sushi prep display cooler missing doors preventing proper cooling/cold holding. Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen tilapia packets thawing in bucket of standing water at mop sink. Operator placed items under running water. Corrected On-Site Warning
  • 29-11-4:Basic - Water leaking from pipe underneath ware washing area handwashing sink. Warning
  • 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. Dishmachine tested at 0ppm. Sanitizer solution was empty. Operator changed solution and primed machine, retesting at 100:ppm. Corrected On-Site Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator drained solution and prepared new solution, retesting at 200 ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non-commercially packaged raw chicken and non-commercially raw beef stored above open container of frozen ready to eat vegetables in walk in freezer. Operator reorganized. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above ready to eat cream cheese in prep area 3 door glass reach in cooler. Operator reorganized. Corrected On-Site 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 and the time removed from temperature control cannot be determined. Sushi rice held less than 2 hours at front sushi prep area not time marked. Operator applied 12:00-4:00 time mark. Salmon rice rolls held less than 2 hours at front sushi prep area not time marked. Operator applied 12:00-4:00 time mark. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw salmon (52F - Ambient Cooling for 1/2 hour at 1:35, 52F at 2:10); raw escolar (54F - Ambient Cooling for 1/2 hour at 1:35, 55F at 2:10); raw tuna (52F - Ambient Cooling for 1/2 hour at 1:35, 53F at 2:10). Items ambient cooling at sushi display cooler missing doors. At current rate of cooling items will not reach 41F within 4-hour window. Operator moved items to neighboring cooler to increase cooling rate. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit provided for dishwasher. No quaternary test kit provided for triple sink and sanitizer buckets. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen cook line and ware washing areas. Warning

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10756810

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-38-4:Basic - Container of limes stored on bar floor. Operator reorganized. Corrected On-Site
  • 02D-01-5:Basic - Working containers of flour and sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing at 3 compartment sink. Do not use equipment/utensils not properly sanitized. Sanitizer tested at 0ppm. Operator drained existing solution and refilled sink with new solution, retesting at 200ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauces in kitchen reach in cooler. Operator reorganized. Corrected On-Site
  • 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. No time mark on sushi rice behind sushi line. Operator stated rice was made less than 4 hours ago. Operator applied time mark. Corrected On-Site

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10757417

  • N/A:No Violations Were Observed

Inspection Date: 1/10/2025

Inspection #: Visit ID: 10756705

  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-01-10: No certified food manager on site at time of call back inspection. **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employees hired more than 60 days ago. Operator only provided a single food handler card for Jessica Carvalho. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-10: No proof of additional employee training provided at time of call back inspection. Will review again at time of 60 day call back inspection. **Time Extended**

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8735215

  • 21-05-5:Basic - Paper cloth used as a food-contact surface to line green onion container. Operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat cucumber salad in sushi line flip top cooler. Operator reorganized. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese (51F - Cold Holding); salmon skin (51F - Cold Holding) held in left flip top cooler for more than 6 hours overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese (51F - Cold Holding); salmon skin (51F - Cold Holding) held in left flip top cooler for more than 6 hours overnight. See stop sale. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employees hired more than 60 days ago. Operator only provided a single food handler card for Jessica Carvalho. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8555688

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water at sushi station, chef discarded drink Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food. Cook moved items Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut salmon on plates left on counter for lunch rush. Salmon at salmon (69F - Cold Holding), chef moved items to reach in cooler after being instructed to do so.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sinks in kitchen blocked by garbage cans . Cook moved garbage cans Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.no chlorine test strips
  • 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. Form emailed
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen
  • 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on the floor by the women's restroom door.

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8357022

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw eggs were stored over the fresh vegetables. The eggs were moved to the bottom. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 exceeds 4 hours. At the sushi station sushi rice. The rice was discarded. See Stop Sale
  • 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 exceeds 4 hours. At the sushi station sushi rice. The rice was discarded. See Stop Sale