BENIHANA
9918 GLADES ROAD, Boca Raton FL 33434 · (732) 727-5030
Last inspected Mar 26, 2026 · 10 visits since July 2023
DEC 24
JAN 25
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (59F - Cold Holding) sitting on the counter on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 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. Glass washer at front bar at zero ppm chlorine. Manager changed bottle of chlorine and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (59F - Cold Holding) sitting on the counter on cook line
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. Thawed fish still in cut open reduced oxygen packaging, manager removed from reduced oxygen packaging
Food stored on floor. Box of food on the floor in walk in freezer. Manager picked up box
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner with food storage. Chef discarded paper towels
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 reduced oxygen packaging that was open, put not removed from packaging. Chef removed from packaging.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi bar with stickers, chef washed removed stickers before cutting
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners. Manager removed paper towels
No soap provided at handwash sink. No handwashing soap at handwashing station at cook line. Manager filled soap
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water not reaching 85°F in restrooms. Manager fixed hot water to 85°F and above
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at sushi station. Manager removed avocados had stickers and washed before cutting.
Jan 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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. Bar dishwasher tested at 0ppm. Operator replaced chlorine solution and primed machine which retested at 100ppm.
No soap provided at handwash sinks in bar area. Operator provided.
Floor areas covered with standing water in bar area. Operator removed standing water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth be on cutting board in sushi prep area. Operator placed in sanitizer
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter grill station, shrimp (53F - Cold Holding); raw chicken (52F - Cold Holding); scallops (52F - Cold Holding); raw beef (55F - Cold Holding). Operator stated all items held less than two hours. Operator put items on ice to quick chill
Handwash sink not accessible for employee use at all times. By dishwasher, handwashing sink blocked by delivery.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed. Expired license displayed
Ice scoop handle in contact with ice. At bar, ice scoop laying in ice bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar, standing water 74°F used to clean utensils.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed bowls of precooked noodles date marked/ prepared 05/07/2024 - food stored for 8 days- see stop sale.
Non-food grade paper/paper towel used as liner for food container. At sushi station - container of lotus root stored with non food grade paper towels- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish eggs not commercially packaged stored over tamago ( cooked egg omelet) operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over pasteurized liquid egg- operator moved raw beef to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by sushi station-precooked noodles (45F - 47F cold holding)- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved walk in cooler to quick chill.
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. See stop sale. At sushi station- no time mark for sushi rice - operator time marked for remaining 30 minutes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by back cookline area- tofu (45F @1:40pm - 45F @2:50pm - Cooling since 11:30am)- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. At flip top cooler by sushi station- raw chopped chicken (45F @2:40pm - 46F @3:00pm - Cooling since 11:30am); steak (48F @2:40pm - 48F @3:00pm - Cooling since 11:30am); raw chopped steak (48F @2:40pm - 48F @3:00pm - Cooling since 11:30 am); raw chicken (47F @2:40pm 48F @3:00pm - Cooling since 11:30 am) at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill.
No paper towels or mechanical hand drying device provided at dish machine handwash sink- operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At front counter reach in cooler- cooked pork prepared on 05/12/24 not date marked- operator date marked.
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 walk in cooler - Commercially processed reduced oxygen packaged tuna bearing label to remove from packaging before thaw not removed- operator cut bag.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Front counter grill station- observed employee cooking raw cooked grill chicken to 160 degrees F. Operator immediately had employee cook grill chicken to 171 degrees F for service before being served for public consumption.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter at sushi bar prep counter- observed plates being stored not inverted. Operator stored plates inverted.
Soiled dry wiping cloth in use. Main kitchen prep table at walk in cooler door- observed soiled wiping cloths on prep table. Operator removed wiping cloths.
Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen exit door- observed exit door being blocked by empty box. Operator removed box.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops, salmon; (49-51F - Cold Holding) at front counter cook line double panned, manager said items less than 2 hours in unit, removed from unit place in freezer to cool quickly and instructed employees not to double pan, because items will not remain cold
No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips
No soap provided at handwash sink. At the front bar, manager filled
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.