BOKA FRESH
71 S FEDERAL HWY, Boca Raton FL 33432
Last inspected Mar 24, 2026 · 11 visits since August 2023
JAN 25
MAY 25
JUL 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (68F - Cold Holding); on cook line. Out less than four hours. Placed in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026366 | Jan 27, 2025 | May 1, 2025 | — |
| 2--2024054035 | Aug 8, 2024 | Oct 8, 2024 | $1,200 |
| 2--2024021809 | Mar 22, 2024 | May 9, 2024 | $400 |
| 2--2023056297 | Sep 27, 2023 | Dec 18, 2023 | $200 |
Inspection history
11 visits, newest first
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. 1. Ceiling at front line and counter area
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in cooler, cream cheese (43F); tofu (55F); cooked noodles (55F) per operator repair is currently being done.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm)
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. 1. Ceiling at front line and counter area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler gaskets at front line and cook line.
Working containers of food removed from original container not identified by common name. 1. Cook line containers of salt, sugar and msg not labeled, operator labeled.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Buildup of food debris/soil residue on equipment door handles. On the flip top cooler lid handles and lower door handles.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cans Of ready to eat crab in sushi cooler Removed
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. Raw beef over raw pork two door freezer on cook line. Items not commercially packaged Removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (48F - Cold Holding); shrimp tempura (56F - Cold Holding) in white reach in cooler in back kitchen. Out over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice (48F - Cold Holding); shrimp tempura (56F - Cold Holding) in white reach in cooler in back kitchen. Out over four hours. Not prepped or portioned today.
Equipment in poor repair. Shelving peeling under prep table Gasket torn to sushi reach in cooler
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef did not wash hands before touching cooking equipment after handling raw chicken with gloves
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent cover
Floor soiled/has accumulation of debris. Under cook line equipment
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of black residue On walls and ceiling
No conspicuously located ambient air temperature thermometer in holding unit. White cooler in back kitchen
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 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 washed unclean utensils and then handled container of shrimp. Hands not washed in between.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tofu Raw shrimp over soy sauce bucket In walk in cooler Removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unclean over 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. In sushi reach in cooler
Time/temperature control for safety food thawed in an improper manner. Pork and shrimp at room temperature
Aug 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Container of medicine improperly stored. Burn spray over flip top cooler on cook line
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. egg rolls (50F - Cooling); cooked rice (50F - Cooling); white reach in refrigerator in back kitchen. Not prepped or portioned. In unit over four hours. Food did not reach41F within 6 hours.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cabbage walk in cooler Removed
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. egg rolls (50F - Cooling); cooked rice (50F - Cooling); white reach in refrigerator in back kitchen. Not prepped or portioned. In unit over four hours. Food did not reach41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46F - Cold Holding) flip top cooler across from cook line. Not prepped or portioned. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (80F - Cold Holding); Flip top cooler across from cook line. Not prepped or portioned today In unit less than four hours. Overstocked. Placed in bottom cooler pork (46F - Cold Holding) flip top cooler across from cook line. Not prepped or portioned. In unit over four hours.
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 Sushi rice Eggs Time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (111F - Hot Holding) in warmer. In unit less the. Four hours. Unit turned up on site.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Bowl or other container with no handle used to dispense food. Cup as scoop as flour Removed
Cardboard used to line nonfood-contact shelves. Unclean cardboard on shelf at 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. Tuna at sushi station
Food stored on floor. Flour bucket on floor at cook line
No conspicuously located ambient air temperature thermometer in holding unit. White door reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Next to back kitchen entrance
May 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and immediately began cooking. Hands not washed. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers Raw tuna over carrots In sushi reach in cooler. Removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (68F - Cold Holding); on cook line. Out less than four hours. Placed in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wontons (68F - Cold Holding) on cook line. Out less than four hours. Not prepped or portioned. Moved to cooler. raw sprouts (46F - Cold Holding) in flip top cooler. Not prepped or portioned. In unit less than four hours. Ice bags placed on food item.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Peeler at sushi station contains food debris Knife holder on wall in kitchen unclean
Handwash sink used for purposes other than handwashing. Bowl in hand sink at front sushi counter
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Convection oven handle unclean
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hallway vent at back entrance. Ceiling vents and light shields over cook line unclean. Ceiling tiles over cook line unclean
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink faucet knobs unclean in kitchen
Wiping cloth sanitizing solution stored on the floor.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Pork shrimp shells
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over crab Rangoon freezer unit not commercially packaged Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork bane Marie across from cook line Raw chicken over produce walk in cooler Raw chicken over sauce walk in cooler Removed
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Stored food not covered. Crab rangoon in two door freezer Chicken three door freezer
Time/temperature control for safety food thawed in an improper manner. Frozen chicken
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken was stored over unwashed vegetables. The chicken was moved to the bottom.
Handwash sink used for purposes other than handwashing. At the hand wash sink at the sushi station, a bowl with spoon and scour pad were stored in the sink. The items were removed.
Bowl or other container with no handle used to dispense food. In multiple containers on the dry storage shelf, pint and quart sized containers are being used to dispense product and are being stored inside the container.
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.