SERIOUS SANJI
1750 N CONGRESS AVE STE 700, Boynton Beach FL 33426
Last inspected Jul 21, 2026 · 14 visits since November 2023
SEP 24
APR 25
NOV 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 34 points off where it started.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on dish cart. Operator eliminated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019001020 | Jan 7, 2019 | Jan 24, 2019 | $800 |
| 2--2018020109 | Mar 3, 2018 | May 16, 2018 | $160 |
Inspection history
14 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels stored and in direct contact with cucumbers and shrimp shumai at cook line cooler. Operator removed paper towels.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2 door glass cooler: raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move product to another operable cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler by wok station: bean sprouts (59F - Cold Holding); cooked corn (59F - Cold Holding); cooler by dumpling station: Pork (44F - Cold Holding); duck (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down all products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler by wok station: tofu (52F - Cooling) at 2:20; cooling since 12:30 - 51F at 2:47 - At current rate of cooling product will not reach 41F within 4 hours; sliced chicken (65F - cooling) at 2:20; cooling since 11:00 - 65F at 2:49; sliced beef (54F - Cold Holding) at 2:20; cooling since 12:15 - 54F at 2:49 - At current rate of cooling product will not reach 41F within 6 hours. Operator iced down all products.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade.
Handwash sink used for purposes other than handwashing. Pot of water in hand wash sink on cook line.
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 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. Dishwasher (Chlorine 0ppm) Operator primed chlorine sanitizer, rechecked 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over fully cooked beef at walk in freezer, both products to in commercial packaging. Raw shrimp over fully cooked shrimp at sliding door cooler. Operator stored products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw pork at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: bean sprouts (46F - Cold Holding); on top of food storage pans at reach in coolers: pork dumplings (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned products to lower portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot and sour soup (122F - Hot Holding) Observed sitting out by wok station. Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line.
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority2 Intermediate14 Basic
Show 21 findings ▾
4 Live, small flying insects found around garbage can in dish area. 2 live small flying insects in floor mixer at prep sink in kitchen. 4 live small flying insects on soy sauce container lid next to mixer. 1 live flying insect on card board box on top of glass door cooler. 11+ live small flying insects on ceiling and wall in prep area. 1 live small flying insect on ceiling on cook line landing on prep table. 1 live small flying insect on sauce container next to entrance to cook line. No doors between kitchen, prep areas and cook line.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 12:50 (73F-75F - Cooling), chicken 1:20 (72F - 74F-Cooling), in glass door cooler, chicken is in a deep covered container and at this rate will not reach 41F within 6 hours. Chicken was cooked at noon. Operator uncovered chicken and placed in walk in freezer.
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.
Employee touched soiled surface of his personal cell phone and then engaged in food preparation, handled clean rice cooker, without washing hands. Cook went to wash his hands.
Raw ground pork and raw eggs stored over cooked beef in glass door cooler in prep area. Operator removed pork and eggs
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 12:50 (73F-75F - Cooling), chicken 1:20 (72F - 74F-Cooling), in glass door cooler, chicken is in a deep covered container and at this rate will not reach 41F within 6 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dumplings in glass door cooler prepared two days ago.
Bowl with no handle used to dispense rice, in rice cooker on cook line. Operator removed.
Buildup of food debris/soil residue on all drawer door handles on cook line.
Equipment in poor repair. Walk in freezer door not closing all the way. Torn or missing gaskets.
Floor area(s) covered with standing water under prep and triple sink in kitchen.
Floor soiled/has accumulation of debris under dish machine.
Fly sticky tape hanging over microwave in a preparation area, next to cook line.
Ice buildup in walk-in freezer around door, gaskets torn or missing, door not closing soup at the bottom right.
Ice scoop handle in contact with ice inside ice machine
In-use rice scoop, used with moist rice stored in running water with insufficient velocity to flush food particles away. Water off. Cook turned water on.
In-use utensil in non-time/temperature control for safety starch not stored with handle above top of food within a closed container in prep area. Operator removed utensil.
In-use wet wiping cloth/towel used under cutting board on cook line. Cook replaced with a dry one.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler across prep sink in kitchen soiled.
Standing water in bottom of reach-in-cooler on cook line.
Working containers of starch removed from original container not identified by common name in prep area.
May 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris on drains at cook line.
Apr 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 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. Chlorine line leaking on top of dish machine.. Operator set up QAC 200ppm in triple sink to sanitize.
Employee wiped/ scratched face and touched hat and then handled clean equipment, napkins and utensils, without washing hands and changing gloves on cook line. Employee went to wash her hands.
Non-food grade paper towel used as liner for dumplings container on cook line. Manager removed paper towels.
Raw shell eggs stored over/not properly separated from ready-to-eat broccoli in sliding glass door refrigerator next to walk in freezer. Operator removed eggs.
Vacuum breaker missing at mop sink faucet, splitter added to mop sink faucet.
No soap provided at handwash sink in dish area.
Accumulation of debris on exterior of warewashing machine.
Employee open water container on a food preparation table at cook line. Employee removed.
Floor soiled/has accumulation of debris on drains at cook line.
Multiple boxes of meat stored on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dish area and in front of walk in cooler.
Single-service articles not stored inverted or protected from contamination at customer self service area at front counter. Operator inverted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 200ppm.
Jun 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling tile missing above chest freezer in the kitchen
Current Hotel and Restaurant license not displayed.
Single-service articles improperly stored- box of cups stored on the floor at the customer order counter; advised to store properly
Jun 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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 loaded dishwasher with dirty dishes and touched clean dishes while putting them away on the drying rack; Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee bused tables, put new pair of gloves and touched clean dishes without washing hands; Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line; went inside walk-in cooler; returned to cook line, changed gloves without washing hands and started preparing foods; Operator educated employee and employee washed hands and changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (43-45F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portioned made;
Toxic substance/chemical improperly stored. Sanitizer bucket stored with single service items and doughnuts container at cook line under the steam table; Stored properly
Ceiling tile missing above chest freezer in the kitchen
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored with single service and sauces at customer counter; Advised to remove
Single-service articles improperly stored- box of cups stored on the floor at the customer order counter; advised to store properly
Working containers of food removed from original container not identified by common name. Egg whites stored in plastic bottle - no label- at cook line;
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon poke bowl. Salmon served raw.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink end of cook line
Nov 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen; ceiling tiles soiled with mold-like substance.
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shrimp stored over ready to eat crab wontons. Operator moved wontons above shrimp.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on dish cart. Operator eliminated.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine uses chlorine sanitizer, no chlorine test kit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen; ceiling tiles soiled with mold-like substance.
Insect control device installed over food preparation area. At prep area; insect control device installed over food preparation table.
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.