RISE SUSHI
6853 SW 18 ST UNIT M118, Boca Raton FL 33433 · 561.392.8808
Last inspected Mar 5, 2026 · 6 visits since November 2023
JAN 24
DEC 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
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. At the sushi station, the sushi rice was made 3 hours ago. A time mark was applied.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021011326 | Mar 3, 2021 | Apr 5, 2021 | $400 |
Inspection history
6 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen. Manager filled soap
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing in kitchen
Food stored on floor. Case of frozen fish on the floor in kitchen. Chef picked up case
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen
Working containers of food removed from original container not identified by common name. Flour containers not labeled. Chef labeled.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork and raw chicken stored on top of various boxes of unwashed produce in walk in cooler. Operator reorganized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw salmon (53F - Ambient Cooling for 15 min at 2:00, 53F at 2:35) cooking in deep filled covered bin in walk in cooler. Operator removed top from container to increase rate of cooling.
Accumulation of food debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles in kitchen and sushi prep areas.
Ceiling tile missing above wait station salad prep area.
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. Raw escolar thawing in reduced oxygen packaging in sushi prep reach in cooler. Item was still frozen at time of observation. Operator removed item from reduced oxygen packaging.
Floor area(s) covered with standing water in wait station area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of cornstarch and flour working containers in kitchen heavily soiled with food debris. Employee cleaned.
Working containers of food removed from original container not identified by common name. Working containers of flour and cornstarch not labeled in dry storage and cook line. Operator labeled.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in walk in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (68F - Cold Holding) held at room temperature for less than 1 hour. Sushi chef moved roe to reach in cooler below to ensure proper cold holding
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 marking on sushi rice held less than 4 hours. Operator applied 12:00-4:00 time marking.
No paper towels or mechanical hand drying device provided at handwash sink in sushi prep area. Operator provided.
No soap provided at handwash sink behind bar. Operator provided.
Spray bottle containing glass cleaner not labeled at bar area. Operator labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour container in dry storage heavily soiled with food debris. Reach in cooler gaskets throughout sushi prep area soiled with food debris/slime.
Standing water in bottom of reach-in-cooler on cook line. Operator cleaned up.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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. At the sushi bar, the eel and dynamite topping were not time marked. The employee time marked.
Equipment in poor repair. The walk in cooler door gaskets are badly torn
Floors not maintained smooth and durable. On cook line and sushi line
Food stored on floor. At the back door, 3 buckets of white ginger and buckets of soy sauce were stored on the floor. The items were moved to shelves.
Working containers of food removed from original container not identified by common name. On the cook line, the teriyaki sauce in the quart container was not labeled. The owner labeled the container.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No soap provided at handwash sink. Chef filled soap
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles
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. Chef discarded drink
Food stored on floor. Boxes of food on the floor in the walk-in freezer. Chef picked up
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter around the toaster oven, cream cheese (60F - Cold Holding); eel (78F - Cold Holding); dynamite topping (85F - Cold Holding). The items have been out of refrigeration for less than 4 hours. The operator voluntarily discarded in place of cooling.
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. At the sushi station, the sushi rice was made 3 hours ago. A time mark was applied.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.