KINGDOM SUSHI
22191 POWERLINE RD BUILDING 26C, Boca Raton FL 33433 · 407-501-2862
Last inspected Jul 10, 2026 · 10 visits since November 2023
JAN 25
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025072131 | Sep 2, 2025 | Dec 1, 2025 | $600 |
Inspection history
10 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate6 Basic
What the inspector wrote — 15 findingsThe state's own report →
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. Dishwasher chlorine ppm at 0. Chef changed bucket and primed to 100 ppm
Non-food grade paper/paper towel used as liner for food container. Paper napkins being used as food liners at sushi station. Manager removed napkins
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sushi rolls filled with rice and cheese. Chef moved tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cooler with tuna (49F - Cold Holding); salmon (49F - Cold Holding) not holding temperature, chef said door broke in morning. Chef moved all fish from counter top cooler to reach in cooler, chef said fish only in cooler for a couple of hours.
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun which dispenses soda has a black mold like substance when opened. Manager cleaned and sanitized
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by a table
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. No paper towels at handwashing sink by three compartment sink
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles
Bowl or other container with no handle used to dispense food. Bowl being used as a scout for flour, chef removed
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. Commercially reduced oxygen packaging still on thawed fish and octopuses at sushi station. Manager told chef to remove from reduced oxygen packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of water on prep table in kitchen. Chef discarded
Equipment in poor repair. Counter top cooler at sushi station is missing a cooler door. Do not use until fixed
Water leaking from pipe and/or faucet/handle. Handwashing sink by three compartment sink missing a drain pipe
Working containers of food removed from original container not identified by common name.flour containers not labeled. Chef labeled flour containers
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Salmon at sushi station wrapped with paper towels. Chef removed paper towels.
Handwash sink used for purposes other than handwashing. Handwashing sink at front bar full with cleaning items. Manager removed items
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager had the paperwork for time as a public health control, but it was not filled out.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in restroom has water temperature at 76°f.
Bowl or other container with no handle used to dispense food. Using a bowl to scoop ice instead of scoop. Manager changed bowl to a scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop sitting in standing water. Manager removed scoop from water.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cold holding equipment not maintained in good repair. Sushi prep display cooler missing doors preventing proper cooling/cold holding. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 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. Dishmachine tested at 0ppm. Sanitizer solution was empty. Operator changed solution and primed machine, retesting at 100:ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator drained solution and prepared new solution, retesting at 200 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non-commercially packaged raw chicken and non-commercially raw beef stored above open container of frozen ready to eat vegetables in walk in freezer. Operator reorganized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above ready to eat cream cheese in prep area 3 door glass reach in cooler. Operator reorganized.
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 and the time removed from temperature control cannot be determined. Sushi rice held less than 2 hours at front sushi prep area not time marked. Operator applied 12:00-4:00 time mark. Salmon rice rolls held less than 2 hours at front sushi prep area not time marked. Operator applied 12:00-4:00 time mark.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw salmon (52F - Ambient Cooling for 1/2 hour at 1:35, 52F at 2:10); raw escolar (54F - Ambient Cooling for 1/2 hour at 1:35, 55F at 2:10); raw tuna (52F - Ambient Cooling for 1/2 hour at 1:35, 53F at 2:10). Items ambient cooling at sushi display cooler missing doors. At current rate of cooling items will not reach 41F within 4-hour window. Operator moved items to neighboring cooler to increase cooling rate.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit provided for dishwasher. No quaternary test kit provided for triple sink and sanitizer buckets.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at kitchen cook line and ware washing areas.
Cold holding equipment not maintained in good repair. Sushi prep display cooler missing doors preventing proper cooling/cold holding. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Time/temperature control for safety food thawed in an improper manner. Frozen tilapia packets thawing in bucket of standing water at mop sink. Operator placed items under running water.
Water leaking from pipe underneath ware washing area handwashing sink.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing at 3 compartment sink. Do not use equipment/utensils not properly sanitized. Sanitizer tested at 0ppm. Operator drained existing solution and refilled sink with new solution, retesting at 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauces in kitchen reach in cooler. Operator reorganized.
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 and the time removed from temperature control cannot be determined. No time mark on sushi rice behind sushi line. Operator stated rice was made less than 4 hours ago. Operator applied time mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Container of limes stored on bar floor. Operator reorganized.
Working containers of flour and sugar removed from original container not identified by common name. Operator labeled.
Jan 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employees hired more than 60 days ago. Operator only provided a single food handler card for Jessica Carvalho. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat cucumber salad in sushi line flip top cooler. Operator reorganized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese (51F - Cold Holding); salmon skin (51F - Cold Holding) held in left flip top cooler for more than 6 hours overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese (51F - Cold Holding); salmon skin (51F - Cold Holding) held in left flip top cooler for more than 6 hours overnight. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employees hired more than 60 days ago. Operator only provided a single food handler card for Jessica Carvalho. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Paper cloth used as a food-contact surface to line green onion container. Operator removed.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food. Cook moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut salmon on plates left on counter for lunch rush. Salmon at salmon (69F - Cold Holding), chef moved items to reach in cooler after being instructed to do so.
Handwash sink not accessible for employee use at all times. Both hand wash sinks in kitchen blocked by garbage cans. Cook moved garbage cans
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.no chlorine test strips
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water at sushi station, chef discarded drink
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on the floor by the women's restroom door.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw eggs were stored over the fresh vegetables. The eggs were moved to the bottom.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 and the time removed exceeds 4 hours. At the sushi station sushi rice. The rice was discarded. See Stop Sale
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 and the time removed exceeds 4 hours. At the sushi station sushi rice. The rice was discarded. See Stop Sale
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.