OYAKO SUSHI
6655 BOYNTON BEACH BLVD, Boynton Beach FL 33437
Last inspected Feb 10, 2026 · 10 visits since November 2023
SEP 24
FEB 25
SEP 25
DEC 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiplr dead small flying insects in fly trap device. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025088041 | Dec 10, 2025 | Jan 13, 2026 | $1,000 |
| 2--2025071408 | Sep 2, 2025 | Nov 3, 2025 | $800 |
| 2--2025026835 | Feb 7, 2025 | Apr 14, 2025 | $600 |
| 2--2024068737 | Sep 23, 2024 | Jan 2, 2025 | $400 |
| 2--2024037993 | Jun 7, 2024 | Jul 29, 2024 | $200 |
| 2--2022023345 | Mar 31, 2022 | Jun 8, 2022 | $200 |
Inspection history
10 visits, newest first
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbed hands less than 10-15 seconds. Advised employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ice cream in glass door freezer. Operator stored raw beef properly.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed self-service bar with no sneezeguard. At cold buffet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from grill,, cooed chicken 63F. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed food stored past the fill line. Operator moved food out of temperature to another walk in cooler to quick chill.
Show the remaining 9 findings ▾
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. Observed cold buffet and hot buffet with no time mark. Operator time marked 10:30-2:30.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm); operator remade to Sanitizer Bucket (Chlorine 100ppm)
Clam/mussel/oyster tags not marked with last date served. Observed all tags in store not date marked.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed tag not stored in container in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab salad not date marked at sliding door cooler. Operator labeled 2/8/26. Observed milk not date marked at bar cooler. Per operator milk was opened yesterday around 9AM. 26 hours has passed. Operator labeled 2/9/26.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee watch stored on prep table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line.
Soiled dry wiping cloth in use. Observed soiled cloths not stored in sanitizer bucket. Operator stored in buckets.
Stored food not covered. Observed ribs not covered in sliding door cooler. Operator covered.
Dec 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings on top of dishwashing machine. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line shrimp tempura batter with milk 76f. Per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed food stored under no temperature control. Operator placed into reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed a scrubber stored in handwashing sink at cook line. Operator removed.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 8 dead small flying dead insects in fly sticky tape near warewashing area.
Bowl or other container with no handle used to dispense food. Observed a cup used to dispense flour. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with dust in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's drink stored on prep table at cook line. Operator removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from a glass with no dispensing mechanism at cook line.
Wontons not covered in reach in freezer. Operator covered.
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Employee washed hands with no soap. Observed employee wash hands with no soap. Discussed with operator, employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in sliding door cooler raw fish stored over crab salad. Operator stored raw fish properly.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Discussed with operator, employee washed hands in an approved handwashing sink.
Handwash sink used for purposes other than handwashing. Observed scrubber in handwashing sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiplr dead small flying insects in fly trap device. Operator removed.
Bowl or other container with no handle used to dispense food. Observed a cup used to dispense flour. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line a knife stored between equipment and wall. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water of 87F. Operator added more hot water.
Insect control device installed over food preparation area. Observed insect control device stored over microwave at bar area. Operator removed.
Wontons in reach in freezer not covered.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations 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. Observed in reach in cooler across from stove raw chicken and raw beef over celery. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed below in flip top reach in cooler Raw chicken stored over raw shrimp. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cooked pasta (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator removed food to walk in cooler to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Observed in handwashing sink dish scrubber inside. Operator removed.
In-use tongs stored on equipment door handle between uses. Observed at fryer tongs stored on soiled fryer handle. Operator removed to be washed,rinsed, and sanitized.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon/raw tuna stored above pickled radish, cooked pork in walk in cooler, operator reorganized
Handwash sink missing in warewashing or food preparation area. Hand wash sink not functioning in ware washing/mop sink area
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. Observed at ice machine hand wash sink. Operator provided
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. 1 provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Total lack of water at hand wash sink in ware washing/mop sink area
Dead roaches on premises. Observed 5 dead roaches in ice machine/dry storage room. Operator removed, cleaned and sanitized
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above cook line. Operator removed and discarded
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water of 70F-73F at front line. Operator discarded water and replaced utensils
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Jun 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage 1 can ketchup dented to the seam, see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cooked pork, operator reorganized to achieve proper storage.
Handwash sink used for purposes other than handwashing. At make line handwashing sink used for other purposes, has dish scrubbing pad in it. At prep area handwashing sink used for other purposes, has wood stored on top of it.
Bowl or other container with no handle used to dispense food. At storage area: plastic single serve container used as scoop in container of rice and in container of flour, operator removed.
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon/raw tuna stored above cooked chicken in walk in cooler, operator reorganized
No soap provided at handwash sink. No soap provided at ware washing hand wash sink. Operator provided
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed and discarded
Nov 6, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.