CVI.CHE 105 BOCA RATON
6000 GLADES RD STE 1230, Boca Raton FL 33431 · 305-909-6818
Last inspected Aug 26, 2026 · 9 visits since July 2023
DEC 24
MAR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013951 | Jan 5, 2026 | Mar 31, 2026 | $160 |
Inspection history
9 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
What the inspector wrote — 10 findingsThe state's own report →
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 loaded dirty dishes into dishwasher, then proceeded to take clean dices out and store without washing hands. Informed operator of proper handwashing. Employee then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over vegetables, not all commercially packaged. Operator moved and properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over Sauces, and vegetables in sushi bar reach in cooler drawers. Operator moved and properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale
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. Sushi area flip top cream cheese (48F - Cold Holding) Operator states items in cooler overnight and out of temperature for over 4 hours, or prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area flip top cream cheese (48F - Cold Holding) Operator states items in cooler overnight and out of temperature for over 4 hours, or prepared or portioned today. See stop sale Flip top left of cook line; cream cheese (45F - Cold Holding); boiled eggs (45F - Cold Holding) operator states items out of temperature for approximately 30 minutes. Operator moved to walk in to quick chill. Sushi line cooler; raw salmon (50F - Cold Holding); seared tuna (50F - Cold Holding); cooked beef (50F - Cold Holding) operator states items out of temperature for approximately 2 hours. Operator put on ice and moved to reach in cooler to quick chill. Kitchen line Flip top left; cooked pasta (44F - Cold Holding); butter (43-48F - Cold Holding) middle flip top; raw beef (48F - Cold Holding) operator states items out of temperature approximately 2 hours. Operator put on ice to quick chill. Operator states all items not prepared or portioned today.
Handwash sink used for purposes other than handwashing. Located in kitchen next to dishwasher. Hand sink used to dump drinks, ice, lemons. Informed operator of proper handwashing sink usage.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided chlorine test kit for triple sink that is using quaternary.
Food stored on floor. 8 things of oil stored on floor. Operator moved and properly stored.
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline typing on cellphone then grabbed clean equipment and started cooking food items. Reviewed proper hand washing and glove usage, employee washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler bulk raw fish over bulk cooked shrimp, operator 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. Reach in freezer at service line raw beef not in commercial packaging over frozen vegetable spring rolls not in commercial packaging. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline chicken stock (129F - Hot Holding) observed low heat, operator adjusted temperature.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 45-55F at 2:55pm cooling since 1pm to 47-52F at 3:45pm observed cooling in a deep container, operator placed in shallow pan.
No soap provided at raw bar handwash sink. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine
No handwashing sign provided at a hand sink used by food employees. Bar hand washing sinks. Raw bar hand washing sink. Coffee station hand washing sink. Emailed hand out to operator.
Old labels stuck to food containers after cleaning on drying rack in ware washing area.
Soiled dry wiping cloth in use at raw bar station, service station. Operator placed wiping cloths in bucket.
Jan 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (111F - Hot Holding). Operator states that potatoes were cooked 1 hour ago and held at room temperature for potato and cheese/cream dish. Discussed process with operator and provided time as a public health control written plan. Operator completed at time of inspection and time marked to potatoes to be discarded at the end of 4 hours. sushi rice (120F - Hot Holding) prepared 2 hours ago. Establishment currently testing each batch of sushi rice for PH. Establishment has no approved HACCP plan. Provided time as a public health control written plan and operator completed at time of inspection and time marked rice to be discarded at the end of 4 hours
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing sushi rice and recording PH to be render sushi rice non tcs. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw thawed shrimp stored in reduced oxygen packaging which is packaged on site. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked shrimp in cook line flip top drawers. Operator reversed
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw thawed shrimp stored in reduced oxygen packaging which is packaged on site. 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. Raw barramundi with a label indicating to be removed before thawing stored fully thawed in sealed commercially processed reduced oxygen packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked octopus (53F - Cold Holding) being held in pan on top of pan on cook on cook line for approximately 1 hour. Not prepared or portioned today. Operator moved to reach in cooled section
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (111F - Hot Holding). Operator states that potatoes were cooked 1 hour ago and held at room temperature for potato and cheese/cream dish. Discussed process with operator and provided time as a public health control written plan. Operator completed at time of inspection and time marked to potatoes to be discarded at the end of 4 hours. sushi rice (120F - Hot Holding) prepared 2 hours ago. Establishment currently testing each batch of sushi rice for PH. Establishment has no approved HACCP plan. Provided time as a public health control written plan and operator completed at time of inspection and time marked rice to be discarded at the end of 4 hours
Toxic substance/chemical improperly stored. Aerosol can of stainless steel cleaner stored next to liquor bottles and at bar area. Operator relocated
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method
Handwash sink not accessible for employee use at all times. Prep area hand wash sink blocked by storage bins. Operator made accessible
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing sushi rice and recording PH to be render sushi rice non tcs. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method
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. Raw barramundi with a label indicating to be removed before thawing stored fully thawed in sealed commercially processed reduced oxygen packaging. See Stop Sale
Food stored on floor. Bins of food items stored on floor in walk in cooler. Operator moved to shelf
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Observed boxes of frozen shrimp in hand washing sink in prep room. Operator removed
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink expo line. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three compartment sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. Observed boxes of potatoes on the floor in walk-in cooler
Ice scoop handle in contact with ice. At the bar operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in panko and flour containers the handle in contact with food. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in small flip top cooler on cook line. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed squid 36F thawing in sink with no running water. Operator turned on water.
Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizing solution stored on the floor on cook line shelf next.
Working containers of tempura flour removed from original container not identified by common name. Operator labeled.
Dec 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Main kitchen Prep area at dry storage shelf with Togo pizza boxes- observed hand washing sink being blocked by trash can. Employee removed trash can. Front counter bar- observed spoon being stored inside hand washing sink. Employee removed spoon.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sauté station shelf at microwave-observed plates being stored not inverted. Operator moved plates where they are protected.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at dish machine- observed employee beverage on prep table.
Ice scoop handle in contact with ice. Front counter bar ice bin-observed scoop of ice handle being stored inside ice. Employee removed ice scoop.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the cook line chef filled paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the cook line And soup station. Chef printed and posted hand wash sign
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.