KIMURA JAPANESE STEAK & SEAFOOD HOUSE
545 N CONGRESS AVE, Boynton Beach FL 33426 · 561.733.2226
Last inspected Jun 11, 2026 · 10 visits since August 2023
DEC 24
JAN 25
DEC 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided handout to operator.
★ 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--2019002908 | Jan 3, 2019 | Apr 9, 2019 | $160 |
Inspection history
10 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Sushi rice at sushi station. Operator time marked.
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. Provided handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife racks visibly soiled.
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.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at dish machine. Reviewed proper labeling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag above Cookline prep table. Employee bag on shelf with clean cutting boards. Operator removed items.
Floor soiled/has accumulation of debris. Under all hibachi grills in dining area. Under and around Cookline cooking equipment. Under wine rack by dry storage.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Walk in cooler - utensil handle in bulk container of salad dressing. Operator removed.
No Heimlich maneuver/choking sign posted. Provided to operator.
Water draining onto floor surface from AC unit in dry storage.
Apr 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator has high temperature dish machine with no device to measure internal final rinse temperature.
Mar 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator has high temperature dish machine with no device to measure internal final rinse temperature.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish eggs over fully cooked krab mix at sushi cooler. Operator stored products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice left out overnight in excess of four hours.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice left out overnight in excess of four hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish machine. Operator labeled degreaser.
Food storage container/container lid cracked or broken. Sauce container lids in walk in cooler, sugar container lid in dry storage container.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batterie empty. Operator replaced batterie.
Dec 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon in walk in cooler at 39F, removed from freezer last night.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche, Sake Temptation, Tiradito, Acevichado, Bonsai Roll, South Beach Roll and Miami Roll, advertised on menu doesn't identify raw or undercooked.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batterie empty. Operator replaced batterie.
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. Salmon in walk in cooler at 39F, removed from freezer last night. See stop sale
Jan 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tiles soiled with dust, or mold-like substance. From a previous leak to the right of sushi bar.
Dec 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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. Yellowtail in walk in cooler 36F, removed from freezer 3 hours ago. Operator removed from package.
Dead roaches on premises. 1 dead roach in ice bin at soda machine in wait station. Operator removed dead roach and sanitized the ice bin.
Ice buildup in reach-in freezer at cook line. Gaskets leak. Operator stated new gaskets on order.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 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. Rice 50F-53F, cooling since yesterday in walk in cooler. Rice in a deep covered container. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 50F-53F, cooling since yesterday in walk in cooler. Rice in a deep, covered container.
Employee walking in from the outside began working with food, in walk in cooler without first washing hands. Employee washed his hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 72F, from yesterday in turned off crock pot in wait area, was not discarded at the end of the night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 72F, from yesterday in turned off crock pot in wait area, was not discarded at the end of the night. See stop sale.
Handwash sink used for purposes other than handwashing. Cook running water over clothes. Cook proceeded to triple sink.
Spray bottle containing degreaser not labeled on top of dish machine. Operator labeled.
Commercially processed reduced oxygen packaged tuna 36F bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Operator removed from packaging.
Employee personal cell phone and keys stored in or above a food preparation area next to rice cooker and scale in kitchen. Operator removed.
Dec 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Yum Yum Sauce (ingredients include fresh garlic and oil) dated 22/03 - see stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on - operator instructed employee on proper glove changing and hand washing - employee removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station display case - krab (45F - Cold Holding) not portioned or prepared today held under 1 hour in display case with no sliding door - operator moved to freezer for quick chill. Recheck krab 34F.. hibachi carts - fresh whole eggs (61F - Cold Holding) removed from walk in cooler under 1 hour to be held at room temperature- operator returned to walk in cooler - reviewed Time procedures and emailed copy to operator.
No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided.
Aug 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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 0ppm. Operator set up triple sink with 75ppm chlorine to sanitize until machine is repaired. Technician arrived during inspection. Dishmachine repaired during inspection 75ppm.
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. Sushi chef cutting cucumber for sushi rolls with bare hands. Sushi chef went to wash hands and put gloves on.
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. 2 newly hired employees, hired 10 days ago, that have not been trained for food safety yet. Emailed form.
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. Tuna removed from freezer 4 hours ago 38°F. Cook removed packaging.
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.