5 SPICE ASIAN STREET MARKET
1200 YAMATO RD #A1, Boca Raton FL 33431 · 561-989-1688
Last inspected Aug 19, 2026 · 9 visits since July 2023
SEP 24
MAR 25
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with information.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee making salad, rinsing tongs and bowl in hand wash sink then continued making salad. Informed operator of proper sanitation, operator provided new equipment for employee.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw tuna and raw salmon, served raw with no parasite destruction letter. As per operator raw salmon purchased from Costco and raw tuna purchased from Restaurant depot; no invoices present no parasite letter provided
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Center table flip top: cut cabbage (43-47 - Cold Holding); bean sport (43-47F cold holding) Per operator foods not prepared or portioned today. Food out of temperature approximately 1 hour. Operator put ice on food. Walk in cooler raw chicken (44F - Cold Holding); cooked beef (45F - Cold Holding); cooked pasta (46F); cooked beef (44F - Cold Holding); curry sauce (46F - Cold Holding) per operator not prepared or portioned today. Food out of temperature for approximately 2 hours. Operator began to move to reach in stainless fridge.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 13 high priority.
13 High priority4 Intermediate4 Basic
Show 21 findings ▾
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 wiped gloved hands on visibly soiled rag then continued working with foods without washing hands and changing gloves.Informed employee of proper handwashing. Employee then washed hands and put on gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with hand then continued preparing food without washing hands. Informed operator of proper handwashing. Employee washed hands then put on gloves and continue working.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee making salad, rinsing tongs and bowl in hand wash sink then continued making salad. Informed operator of proper sanitation, operator provided new equipment for employee.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed tongs in unclean water above 135 F at cook line; advised to store properly;
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw tuna and raw salmon, served raw with no parasite destruction letter. As per operator raw salmon purchased from Costco and raw tuna purchased from Restaurant depot; no invoices present no parasite letter provided
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken and shrimp stored over cooked pasta. Reach in freezer Raw tuna stored over bread. All items not commercially packaged Informed operator of proper storage. Operator moved and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, Raw chicken stored over curry sauce. Operator moved raw chicken and stored properly. Front line reach in drawer raw beef stored over cooked noodles. Operator moved raw beef to bottom and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: marinated chicken prepared at 9:00 (46F at 2:20 - Cooling); marinated duck prepared at 9:00 (46F at 2:20- Cooling) food did not reached 41F in 4 hours. see stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Duck, pork, cooked noodles, cooked rice marked at 11 not discarded at 3. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Center table flip top: cut cabbage (43-47 - Cold Holding); bean sport (43-47F cold holding) Per operator foods not prepared or portioned today. Food out of temperature approximately 1 hour. Operator put ice on food. Walk in cooler raw chicken (44F - Cold Holding); cooked beef (45F - Cold Holding); cooked pasta (46F); cooked beef (44F - Cold Holding); curry sauce (46F - Cold Holding) per operator not prepared or portioned today. Food out of temperature for approximately 2 hours. Operator began to move to reach in stainless fridge.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Duck, pork, cooked noodles, cooked rice marked at 11 not discarded at 3. See stop sale.
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. No time mark on food. Operator states time started at 11. Operator time marked.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk in cooler: marinated chicken prepared at 9:00 (46F at 2:20 - Cooling); marinated duck prepared at 9:00 (46F at 2:20- Cooling) Food did not reached 41 F within 4 hours; see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter rack cooked noodles (80F - Hot Holding) Cook line: fried chicken (100F - Hot Holding) Per operator chicken cooked at 12, noodles cooked at 11. operator put on time as a public health.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: marinated chicken prepared at 9:00 (46F at 2:20 - Cooling); marinated duck prepared at 9:00 (46F at 2:20- Cooling) Food did not reached 41 F within 4 hours.; see stop sale. cooked chicken prepared at 12 (48F at 2:20, 50F at 2:50) at current rate items will not be cooled in time. Operator moved to reach in cooler.
Handwash sink used for purposes other than handwashing. Observed at coffee line hand washing sink, being used to dry cups. Operator removed cups.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Tried to email but operator stated that she was unable to use printer; could not remember email; printed form
Spray bottle containing toxic substance not labeled. In ware wash area 2 bottles of chemicals not labeled.
Employee beverage container in ice machine/ice bin. Unopened can of soda in ice bin at ice machine; removed
Food stored on floor- meats stored on the floor in walk-in freezer and walk-in cooler; advised to store properly
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Many utensil used for various foods stored inside dipper well with insufficient velocity to push food particles; water was heavily accurate with food particles like lettuce and rice; operator unable to fix even after turning the well higher; food particles unable to be flushed; advised to remove utensils and keep in water at 135 F or above
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed bean spouts stored over cooked pasta.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. 1. Ware washing area handwashing sink, observed raw duck draining into sink.
Floor area(s) covered with standing water. 1. Walk in cooler.
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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 handled soiled spray gun in ware washing area, before handling boxes from floor to break down. Then handled clean bus tub from dishwasher, without washing hands. Advised operator of proper handwashing procedures, employee washed hands.
Raw animal food stored over or with unwashed produce. In walk in cooler on speed rack, raw beef stored above green onions, advised operator of proper storage. Operator moved beef.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) advised operator to dilute, operator did. Retested, Sanitizer Bucket (Chlorine 100ppm).
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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/
Bowl or other container with no handle used to dispense food. Cup used inside of rice container, advised operator to use handled scoop. Operator removed cup.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink chlorine sanitizing solution tested at 10ppm Operator added chlorine until the proper minimum strength was attained (100ppm}
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed at front counter near office paper towels at the bottom of a food storage container with mint stored inside. Operator removed paper towels.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw tuna and raw salmon it out of its original commercial packing over ready to eat bread.
Toxic substance/chemical improperly stored. Observed cleaning chemical with ready to eat food at shelf in kitchen. Operator removed item, as per operator it is a cleaner and was discarded.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees with expired food handling training.
Spray bottle containing toxic substance not labeled. Observed multiple bottles of cleaner and degreaser not properly labeled. Operator labeled properly.
Bowl or other container with no handle used to dispense food. Observed large cup in rice bin at storage area with no handle. Operator removed items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone on prep area at kitchen. Operator removed item.
Equipment and utensils not properly air-dried - wet nesting. Observed food storage containers at air drying rack near triple sink wet nesting. Operator removed and stored to air dry.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple drink at reach in cooler in kitchen. Operator removed items.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados over cooked noodles on front counter rack. Operator removed avocados.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping clothes not stored in sanitizer bucket. Operator properly stored.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor. Operator properly stored item.
Working containers of food removed from original container not identified by common name. Observed salt and sugar at grill out of its original commercial packing not labeled. Operator properly labeled item.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with information.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food stored on floor. Main kitchen between walk in cooler and 3 compartment sink- observed cases of frozen chicken and beef being stored on the floor. Walk in freezer- observed cases of frozen chicken and beef being stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Observed on cook line at cold holding unit.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler pots covered with plastic at cooked beef, cooked chicken; (44-46F - Cold Holding), chef stated items less than three hours, explained that items would not cool to 41° within six hours if covered before reaching 41°, manager moved items to walk in freezer to cool quickly.
Carbon dioxide/helium tanks not adequately secured.in back room. Found a co2 tank under hand-wash sink in kitchen not adequately secure. To correct secure tank with chain, bungee cord,or rope. Managertied tanks
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.