JAPANESE BOCCE CLUB
501 E CAMINO REAL, Boca Raton FL 33432 · 561-447-1300
Last inspected Jan 6, 2026 · 7 visits since August 2023
5 inspections within 25 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. butter (50F - Cold Holding); cooked onions (50F - Cold Holding); beef (50F - Cold Holding); chicken (50F - Cold Holding); liquid eggs (50F - Cold Holding) in reach in cooler on cook line. Not prepped or portioned today. In unit over four hours.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by ice machine. Operator secured.
Floor area(s) covered with standing water in front of sushi bar dishwasher.
Food stored on floor. Box of Pork loin stored on floor of walk in cooler. Operator reorganized.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food stored on floor. In the walk in freezer, bus tubs of gelato were stored on the floor. Items were moved from the floor.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked shrimp sushi reach in cooler Removed
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
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. butter (50F - Cold Holding); cooked onions (50F - Cold Holding); beef (50F - Cold Holding); chicken (50F - Cold Holding); liquid eggs (50F - Cold Holding) in reach in cooler on cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); cooked onions (50F - Cold Holding); beef (50F - Cold Holding); chicken (50F - Cold Holding); liquid eggs (50F - Cold Holding) in reach in cooler on cook line. Not prepped or portioned today. In unit over four hours.
Establishment not maintaining oyster tags for 90 days.
Old labels stuck to food containers after cleaning.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
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.