KANPAI
20 N FEDERAL HWY, Boca Raton FL 33432 · 917-951-9915
Last inspected Jun 1, 2026 · 10 visits since May 2024
MAY 24
MAR 25
MAR 26
MAR 26
≈ ERRATIC
4 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1. Main bar; approximately 4 live small flying insects observed not landing. 2. Dry storage; approximately 2 live small flying insects observed landing on sealed container of brown sugar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Raw animal food stored over or with unwashed produce. 1. Walk in cooler raw beef over Brussels sprouts, operator stored properly.
Equipment drain line draining into handwash sink. 1. Bar area, operator removed.
Spray bottle containing toxic substance not labeled. 1. Bar area spray bottle with blue sanitizer not identified, Operator labeled.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. 1. Sushi bar; bowl in bulk container of spicy mayo, operator removed.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Cook line; employee cellphone on cook line cutting board as another employee is preparing food.
Floor area(s) covered with standing water. 1. By ice machine in kitchen.
Food stored on floor. 1. Walk in freezer. 2. Walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Standing water in bottom of reach-in-cooler at cook line.
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Raw animal food stored over or with unwashed produce. 1. Walk in cooler raw beef over Brussels sprouts, operator stored properly.
Equipment drain line draining into handwash sink. 1. Bar area, operator removed.
Manager or person in charge lacking proof of food manager certification.
Spray bottle containing toxic substance not labeled. 1. Bar area spray bottle with blue sanitizer not identified, Operator labeled.
Bowl or other container with no handle used to dispense food. 1. Sushi bar; bowl in bulk container of spicy mayo, operator removed.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Cook line; employee cellphone on cook line cutting board as another employee is preparing food.
Floor area(s) covered with standing water. 1. By ice machine in kitchen.
Food stored on floor. 1. Walk in freezer. 2. Walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Standing water in bottom of reach-in-cooler at cook line.
Mar 25, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Manager or person in charge lacking proof of food manager certification.
Accumulation of black mold-like substance in the interior of the ice bin.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. 1. By indoor bar reach in cooler. 2. In kitchen by ice machine.
Food stored on floor. 1. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Sushi bar reach in cooler gaskets
Standing water in bottom of reach-in-cooler. 1. Cookline left each in cooler unit.
Working containers of food removed from original container not identified by common name. 1. Cookline 2. Dry storage room
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee with gloves touched ear then continued touching clean equipment. Reviewed hand washing with operator.
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 touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee with gloves touched ear then continued touching clean equipment. Reviewed hand washing with operator.
Live, small flying insects found 1. Main bar; approximately 4 live small flying insects observed not landing. 2. Dry storage; approximately 2 live small flying insects observed landing on sealed container of brown sugar.
Non-food grade paper/paper towel used as liner for food container. 1. Sushi bar, several containers with food lined with paper towels
Handwash sink used for purposes other than handwashing. 1. Hand washing sink by walk in cooler container of utensils in water stored in sink.
Manager or person in charge lacking proof of food manager certification.
Spray bottle containing toxic substance not labeled. 1. Main bar; spray bottle with blue liquid identified as multi surface cleaner, operator labeled.
Accumulation of black mold-like substance in the interior of the ice bin.
Bowl or other container with no handle used to dispense food. 1. Sushi bar; bowl inside container of eel sauce, operator removed.
Ceiling tile missing. 1. Right side of kitchen entry door.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Main bar reach in cooler employee food container stored on over clean glasses for customer use. 2. Server station containers of flour not labeled.
Floor area(s) covered with standing water. 1. By indoor bar reach in cooler. 2. In kitchen by ice machine.
Food stored on floor. 1. Walk in freezer
In-use tongs stored on equipment door handle between uses. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. 1. Main bar hand washing sink. 2. Indoor bar hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Sushi bar reach in cooler gaskets
Standing water in bottom of reach-in-cooler. 1. Cookline left each in cooler unit.
Working containers of food removed from original container not identified by common name. 1. Cookline 2. Dry storage room
May 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
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. ROP of raw beef stored over 48 hours
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
No handwashing sign provided at a hand sink used by food employees. Two hand sinks at sushi station
Apr 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
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. ROP of raw beef stored over 48 hours
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
No handwashing sign provided at a hand sink used by food employees. Two hand sinks at sushi station
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon rolls over cucumber in bottom bane Marie at sushi station
Toxic substance/chemical improperly stored. Lotion with food items on shelf near rice warmer
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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.
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. ROP of raw beef stored over 48 hours
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
No handwashing sign provided at a hand sink used by food employees. Two hand sinks at sushi station
Stored food not covered. One door freezer end of cook line
May 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Cup as scoop in rice
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. ROP of Raw beef and pork
Bowl or other container with no handle used to dispense food. Cup as scoop in rice
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler
Food stored on floor. Shrimp on floor on cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Time/temperature control for safety food thawed in an improper manner. Raw shrimp In standing water on floor on cook line Raw meat on table in dish machine area
Working containers of food removed from original container not identified by common name. Flour
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.