ASIAN FIN
4650 DONALD ROSS RD #106, Palm Beach Gardens FL 33418
Last inspected Dec 30, 2025 · 8 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
DEC 24
MAR 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023070054 | Nov 28, 2023 | Jan 16, 2024 | $200 |
Inspection history
8 visits, newest first
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator set up triple sink quaternary sanitizer 400ppm.
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.
Accumulation of black mold like in the interior of the ice machine. Ice machine at At bar and by dish washing area.
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator set up triple sink quaternary sanitizer 400ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over pickled ginger at right hand side sushi flip top cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi flip top cooler: crab mix (47F - Cold Holding); fish eggs (48F - Cold Holding); cream cheese (49F - Cold Holding); ice bath: pasteurized egg wash (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed ice bags on products.
Handwash sink used for purposes other than handwashing. Food storage pan in basin of hand wash sink in kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Naruto maki with salmon, tuna tataki, salmon or tuna tartar, salmon or tuna carpaccio. Educated operator on proper menu identification.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out procedure during course of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked noodles made 12/12, seaweed salad opened 12/12 not date marked at tall reach in cooler at cook line. Operator date marked products.
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.
Accumulation of black mold like in the interior of the ice machine. Ice machine at At bar and by dish washing area.
Mar 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked crab at reach in cooler at sushi station. Raw salmon not in commercial packaging over fully cooked Krab sticks at reach in freezer at sushi station. Operator stored products properly.
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 stamp for sushi rice. Per operator, sushi out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours.
Handwash sink used for purposes other than handwashing. Observed an accumulation of food debris in hand wash sink in back dish area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to use triple sink with quaternary sanitizer between 200-400ppm for sanitizing.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline area non food grade paper napkins- in contact with cooked Asparagus- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged stored over cooked octopus- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at sushi area- raw salmon stored over cooked rice- operator removed.
Toxic substance/chemical improperly stored. Container of flex sealed stored over flour at storage area near walk in cooler- operator removed.
Handwash sink used for purposes other than handwashing. At bar area- stainer and brush inside handwashing sink- operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler Cooked mix made 4 days ago not date marked- operator date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 33°F-35°F, removed from freezer last nigh. Operator removed packaging.
Jan 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers.
No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed.
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. All employee training through Florida restaurant and lodging association - expired 01/2023.
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority7 Intermediate3 Basic
Show 14 findings ▾
Container of medicine improperly stored. Container of pepto-bismol stored on prep counter - operator moved to lower shelf
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over raw pork.
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. At small reach in freezer near sushi station - raw ground beef stored over raw fish- operator discarded both fish and ground beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers.
No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice.
Probe thermometer not within the intended measuring range of use. Operator's Probe thermometer could not be turned on at time of inspection.
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. All employee training through Florida restaurant and lodging association - expired 01/2023.
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 reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored on prep counter near sushi area- operator removed.
Raw fruits/vegetables not washed prior to preparation. At multiples areas within the sushi station - in use avocados not washed before prep.
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.