DirtyFLRestaurant Inspection Data

YAKITORI SAKE HOUSE

271 Southeast Mizner Boulevard
Boca Raton, Florida, 33432
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10816248

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Stainless steel two door Reach in freezer unclean Warning
  • 08B-37-4:Basic - Food stored in a prohibited area. Sesame seed bags under hand sink plumbing at sushi station Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in water at 74F Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Vitamins with dry storage items in kitchen Removed Corrected On-Site Warning
  • 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. Cooked rice (47F - Cooling rice in walk in cooler. not prepped or portioned today. Per operator made last night. In unit over four hours. Food did not cool to 41F within 6 hours. 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. Employee touching cellphone then touched walk in freezer handle. Hands not washed in between. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef handling raw spicy tuna with gloves then touched clean food containers. Gloves not changed in between. Warning
  • 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. Cooked rice (47F - Cooling rice in walk in cooler. not prepped or portioned today. Per operator made last night. In unit over four hours. Food did not cool to 41F within 6 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned today. Discussed placing on time control. tuna (50F - Cold Holding) in top sliding door sushi reach in cooler. Not prepped or portioned. Removed from cooler less than four hours. Placed in cooler. **Corrective Action Taken** 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

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10778515

  • 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2025-02-12: **Time Extended** - From follow-up inspection 2025-02-19: **Time Extended**

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10777521

  • 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2025-02-12: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Advised to set up triple sink. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-12: **Time Extended**

Inspection Date: 2/11/2025

Inspection #: Visit ID: 8858627

  • 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. Fish in walk in cooler Warning
  • 08B-37-4:Basic - Food stored in a prohibited area. Under hand sink plumbing at sushi station Warning
  • 08B-38-4:Basic - Food stored on floor. Sauce buckets Rice bags in kitchen Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean shelving under sushi station where oil is being stored Warning
  • 08B-12-5:Basic - Stored food not covered. Ice for consumption in two door freezer Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour on cook line Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Chef washed hands In Triple sink without soap Warning
  • 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Evidence of mop wastewater Behind establishment outside by curb Admin Complaint
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed oil bottles and sauces with dirt and foil odor in cabinet at sushi station. Due to evidence of old moldy leftover food. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Advised to set up triple sink. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found One live fly in men's room Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo escolar fluke hamachi Corrected On-Site Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Edamame in walk in cooler stored in grocery bag Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce in walk in cooler Raw shrimp over potatoes in walk in cooler Raw chicken over miso paste in bottom reach in cooler on cook line Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sprouts (54F - Cold Holding); dumplings (54F - Cold Holding); over stacked on flip top cooler. Out less than four hours. Not prepped or portioned. Removed and placed in cooler. mushrooms (54F - Cold Holding); tofu (54F - Cold Holding) next to steam table. Out less than four hours. Placed on TPHC. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot sour soup (111F - Hot Holding) ; sitting above steam table. Out less than four hours. Advised to reheat to 165F shrimp tempura (109F - Hot Holding); at sushi window. Out less than four hours. Placed on TPHC. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD 40 with food items on shelf in kitchen Bleach with oil on shelf at sushi station Windex with liquor bottles end of sushi station Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (60F - Cooling) at 2:43 pm to 60F at 3:19 pm since 12 pm in walk in cooler. At this rate rice will not cook to 41F within 6 hrs. Covered in plastic large bowl. noodles (80F - Cooling) at 3:00 pm to 79F at 3:20 pm since 2:30 pm. At this rate food will not cool to 41F within four hours. Warning

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8858086

  • N/A:No Violations Were Observed

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8747827

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Kimchi sauce Teriyaki sauce Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water Water turned on Duck chicken lobster at room temperature Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Sugar Warning
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed drinking and the immediately began food preparation. Hands not washed. Educated on site. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Instructed operator to set up triple sink. Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw meat in walk in freezer 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. Raw chicken not commercially packaged over vegetables in walk in freezer Removed Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked duck Raw chicken over basil Bottom reach in coolers on cook line Removed Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (60F - Cold Holding); Flip top cooler overstocked. Not prepped or portioned today. In unit less than four hours. Placed in bottom reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Drain cleaner with vinegar Spray bottle with liquor bottles sushi station Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (90F - Cooling) at 12:09 pm to 90F at 12:27 pm since 11 am in walk in cooler. Overstocked and covered. Rice will not cool to 41F within 6 hours. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks at sushi station storing containers and food items Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8441889

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Throughout the kitchen in multiple containers, to go containers were being stored in the containers after being used to dispense the product. The items were removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In the kitchen in front of the cookline, soy sauce was stored on the floor. The sauce was moved off of the floor. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the kitchen in front of the cookline next to the rice warmers, a rice scoop was stored in standing water. The scoop was removed and replaced with a clean scoop stored in a dry container. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On the cookline, the cook used a dry wiping cloth wipe his knife after cutting chicken, then wiped the cutting board and did not place the cloth into sanitizer water. I educated the operator on the need to store wiping cloths in sanitizer solution. The cook set up sanitizer buckets with clean wiping cloths Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef and raw quail eggs were stored over wasabi. The operator moved the items to the appropriate locations. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, butter (65F - Cold Holding). The butter was stored above the level of refrigeration on top of other pans. The butter has been out of refrigeration for less than 3 hours. The butter was placed in the refrigerator to chill and cold hold. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8441600

  • N/A:No Violations Were Observed

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8364194

  • 36-73-4:Basic - Floors have accumulation of debris under shelving and equipment in the kitchen. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler, chicken thighs are being stored in plastic thank you bags. I discussed with an employee who will remove the chicken to an appropriate container.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches found on the floor at the front entrance to the kitchen from the dining room. 6 live roaches found on the floor in the back corner of the kitchen in front of the cookline 4 live roaches found on the floor at the end of the cookline under the jugs of oil
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline, garlic oil (70F - Cold Holding). Garlic oil holding at room temperature for less than 4 hours. Item added to TPHC sheet. **Corrective Action Taken**