GOLDFISH SUSHI
11419 W PALMETTO PARK RD STE C, Boca Raton FL 33428 · 646-303-6060
Last inspected Feb 17, 2026 · 3 visits since July 2023
JUL 23
FEB 24
FEB 26
≈ ERRATIC
3 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.Establishment has no approved Alternative Operating Procedure. Cutting beef with no gloves. Chef rinsed off steaks and wrapped in plastic wrap
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022049257 | Sep 26, 2022 | Dec 9, 2022 | $800 |
| 2--2021012919 | Feb 17, 2021 | Jun 30, 2021 | $320 |
| 2--2018048112 | Aug 30, 2018 | Oct 31, 2018 | $200 |
Inspection history
3 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A poster has been given to the operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substances buildup on mop sink.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate11 Basic
Show 21 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.Establishment has no approved Alternative Operating Procedure. Cutting beef with no gloves. Chef rinsed off steaks and wrapped in plastic wrap
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in flint top cooler in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Flip top doors on cooler in kitchen very soiled with old food debris.
Handwash sink not accessible for employee use at all times. Hand was sink in prep room had a tray with utensils and tools on top of it. Chef removed tray
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing in kitchen and prep room Chef filled paper towels
No probe thermometer provided to measure temperature of food products.
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.
No soap provided at handwash sink. Soap missing at hand wash sink in prep room, Chef filled soap at hand wash sink.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
Bowl or other container with no handle used to dispense food. Chef discarded bowls
Buildup of food debris/soil residue on equipment door handles. On coolers in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Box of food on the floor in the kitchen, chef picked up
Hood filters/grease extractors not designed to be easily removable for cleaning. Hood filters not cleaned full of grease and food debris
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in kitchen not shielded
Outer openings not protected with self-closing doors.
Outer openings of establishment cannot be properly sealed when not in operation.
Time/temperature control for safety food thawed in an improper manner. Thawing shrimp and lobster on thaw counter.
Jul 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in chest freezer- raw chicken not commercially packaged over cooked shrimp- educated operator- employee removed.
Exterior door has a gap at the threshold that opens to the outside. Large gap on top and bottom of back door.
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.