CALI AJI
4251 N FEDERAL HWY STE 6, Boca Raton FL 33431 · 5614655170
Last inspected Jul 31, 2026 · 13 visits since August 2023
SEP 24
MAR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 25 rodents dropping in dry storage area on floor underneath storage rack in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013259 | Feb 19, 2026 | Mar 31, 2026 | $800 |
| 2--2017052446 | Oct 9, 2017 | Feb 12, 2018 | $400 |
Inspection history
13 visits, newest first
Jul 31, 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
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. Observed employee touching visibly soiled dry towel numerous times while cooking foods, wiping cutting boards and gloved hands on it, and didn't wash hands and changed gloves Educated. Employee washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked beef and raw chicken over cooked beef - all not commercially packaged, in reach in freezer by steam table. Advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked salsa and pork belly in glass dir cooler at cook line Stored properly
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 9 high priority.
9 High priority1 Intermediate1 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walking into the kitchen from outside, put gloves on and started to work with foods. Educated employee washed hands;
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. Observed employee touching visibly soiled dry towel numerous times while cooking foods, wiping cutting boards and gloved hands on it, and didn't wash hands and changed gloves Educated. Employee washed hands and changed gloves.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia and swai offers raw in traditional ceviche; as per operator fish received frozen; no parasite destruction letter;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked beef and raw chicken over cooked beef - all not commercially packaged, in reach in freezer by steam table. Advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked salsa and pork belly in glass dir cooler at cook line Stored properly
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 chicken tenders over raw beef liver - all not commercially packaged in freezer by stream table; advised to store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork belly (75F - Cold Holding); in the dishwasher; as per operator food not prepared or portioned today; food left outside for approximately 2 hours; moved inside the cooler; tomatoes (42-50F - Cold Holding) in cooler at cook line; as per operator food was prepared at 6 am; food overstocked and double panned; food moved inside cooler;
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 - cooked garlic and oil at cook line; since 7 am; time marked on the board;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tamale (126-140F - Hot Holding); sausage (125-137F - Hot Holding) in hot bid at front counter; foods out of temperature for approximately 2 hours; advised to reheat to 165 F and set up hot box at a higher temperature;
Proof of required state approved employee training not available 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/green mold-like substance in the interior of the ice machine/bin.
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No mop sink or curbed cleaning facility provided at establishment.
Feb 20, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Nonexempt fish, Swai, offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Menu does not identify, Ceviche Classico on menu which items contain raw or undercooked animal foods covered by the consumer advisory.
No hot running water at three-compartment sink, water 79F. No hot water in facility.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink 79F, no hot water in establishment.
Accumulation of lime scale on the inside of the dishmachine.
Exterior door has a gap at the threshold that opens to the outside.
Interior of chest freezer door in disrepair/has exposed insulation in kitchen.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gasket at two door kelvinator reach in freezer in kitchen.
Water leaking from faucet at hand sink in kitchen.
Feb 19, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Nonexempt fish, Swai, offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 25 rodents dropping in dry storage area on floor underneath storage rack in kitchen.
Vacuum breaker missing at hose bibb outside back door. Observed hose attached.
Menu does not identify, Ceviche Classico on menu which items contain raw or undercooked animal foods covered by the consumer advisory.
No hot running water at three-compartment sink, water 79F. No hot water in facility.
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. One new employee recently hired and working at the time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee with current food handler training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink 79F, no hot water in establishment.
Accumulation of lime scale on the inside of the dishmachine.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard at cookline storage shelf.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed crate of onions stored on floor in dry storage area.
Interior of chest freezer door in disrepair/has exposed insulation in kitchen.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gasket at two door kelvinator reach in freezer in kitchen.
Open dumpster lid outside behind restaurant.
Wall soiled with accumulated grease, food debris, and/or dust behind cleaned utensil rack in kitchen.
Water leaking from faucet at hand sink in kitchen.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak over tomatoes and sauce. Manager moved beef steak
Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled. Manager labeled
Bowl or other container with no handle used to dispense food. Bowl being used as rice scoop. Manager discarded bowl
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler in kitchen
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 46F cooked yesterday 3/10/25 at 5 pm Employee discard food item.
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. Pork 46pm cooked yesterday 3/10/25 at 5pm Employee discard food item.
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.
Accumulation of black mold-like substance in the interior of the ice machine.
Employee personal items stored above a food preparation and food. Cell phone stored on shelf directly above open reach in cooler with food being exposed. Employee removed cell phone
Food stored on floor. Pinto Beans. Dry storage room Employee placed on shelf
Time/temperature control for safety food thawed in an improper manner. Beef thawed at room temperature Employee placed under running water
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizing solution.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cove molding at floor/wall juncture broken/missing. Observed missing molding at corner of kitchen.
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 10 high priority.
10 High priority2 Intermediate9 Basic
Show 21 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs, cook the eggs, and grab clean plate without changing gloves or washing hands.
Nonfood-grade bags used in direct contact with food. Observed produce in non food grade bags.
Raw animal food stored in same container as ready-to-eat food. Observed cooked sausage on top of raw sausage at reach in cooler in kitchen. Operator removed the cooked sausage and discarded.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen red snapper out of original commercial packaging over ready to eat frozen vegetables.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over ready to eat cheese at reach in cooler. Operator properly stored items.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one raw shelled egg cracked at reach in cooler. Operator discarded item.
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. Observed at reach in cooler 1 white cheese as per operator prepped more than 4 hours ago (51F - Cold Holding). Additionally, observed at reach in cooler 2 chicken and potato soup (56F - Cold Holding) as per operator not prepped or portioned today. Left in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler 2 chicken and potato soup (56F - Cold Holding) as per operator not prepped or portioned today. Left in cooler over night.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler 1 white cheese as per operator prepped by shredding more than 4 hours ago (51F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on prep table yellow sauce (cooked onions and tomatoes) cooked approximately 1 hour ago (113F - Hot Holding-Reheated to 174F)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit.
Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled. Operator properly labeled item.
Bowl or other container with no handle used to dispense food. Observed bowl being used to scoop out rice at dry storage area. Operator removed item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and food storage containers at air drying rack upright. Operator properly stored items.
Cove molding at floor/wall juncture broken/missing. Observed missing molding at corner of kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at triple sink.
Food stored on floor. Observed onions stored on floor. Operator properly stored.
Raw fruits/vegetables not washed prior to preparation. Observed cut avocado with sticker not properly washed. Operator discarded item.
Stored food not covered. Observed soup at reach in cooler not covered. As per operator left over night.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prep cutting board not properly stored. Operator properly stored item.
Working containers of food removed from original container not identified by common name. Observed cooking oil not labeled. Operator properly labeled item.
Jan 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cut raw pork, go inside reach in cooler and grab raw steak, place pork in deep fryer, crack raw shell eggs and place in sauté pan in stove, without washing hands or changing gloves.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
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.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelf at exit door- observed pot stored not inverted.
Ice scoop handle in contact with ice. Observed at main kitchen ice machine.
In-use tongs stored on equipment door handle between uses. Main kitchen oven-observed tongs hanging on oven door handle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee Snapple iced tea in cooler.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables, chef moved chicken
Spray bottle containing toxic substance not labeled. Found in kitchen area spray bottles with blue and pink liquids with no label, to correct, label spray bottles as needed to identify the bottles with its contents. Chef labeled
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.