SUSHI ROCK - BOCA RATON
174 NW 51 ST, Boca Raton FL 33431 · 5619818440
Last inspected Jul 20, 2026 · 8 visits since September 2023
JAN 25
APR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 12-01-2025. Renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate12 Basic
What the inspector wrote — 18 findingsThe state's own report →
Observed: Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. 1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands. Priority: High Priority
Observed: Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry soiled gloves on apron then handle container of fried tempura shrimp without first handwashing. Priority: High Priority
Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes with gloved hands, then drying soiled gloves with apron, the handling and plating fried tempura shrimp without first handwashing. Priority: High Priority
Observed: 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. 1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands. Priority: High Priority
Show the remaining 14 findings ▾
Observed: Toxic substance/chemical improperly stored. Observed container of Plumbers putty and bottle of isopropyl alcohol stored at sushi prep counter next to chill powder bamboo rollers. Priority: High Priority
Observed: 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. Unable to provide training for dishwasher. Priority: Intermediate
Observed: Ceiling tile missing throughout kitchen. Priority: Basic
Observed: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Priority: Basic
Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed employee handwashing cheesecloth at triple sink in kitchen and then hanging the cloth outside on uncleaned spigot above mop sink outside. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee personal water bottle stored on cutting board at sushi prep. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee personal cell phone stored on food prep table next to and above cleaned food utensils in kitchen. 2. Observed employee purse stored on food storage rack above canned goods in kitchen. Priority: Basic
Observed: Hole in or other damage to wall. Observed large pieces of painting peeling from walls in kitchen. Priority: Basic
Observed: Ice buildup in single door reach-in freezer at front line in kitchen. Priority: Basic
Observed: Interior of toaster oven has accumulation of black substance/grease/food debris at sushi prep counter. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler at sushi counter. Priority: Basic
Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottles in reach in freezer in kitchen. Priority: Basic
Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back exit door propped completely open. Reference: 6-202.15 (A), (C) and (D) FC: (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment, and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Priority: Basic
Observed: Wall soiled with accumulated dust above dish machine in kitchen. Priority: Basic
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and proceeded to handle a clean container to store food without first removing gloves or washing hands. Reviewed proper handwashing procedure. Employee washed hands correctly.
Operating with an expired Division of Hotels and Restaurants license. 12-01-2025. Renewed during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Individually wrapped raw fish stored above bags of soy beans in small chest freezer in kitchen. Manager inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above miso paste in double door reach in cooler next to sushi Station. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy-; Raw Salmon (48F - Cold Holding); Raw Tuna (49F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved back to reach in cooler to quick chill.
No probe thermometer provided to measure temperature of food products.
1) Case of oil stored on floor in kitchen. 2) Bucket of sauce stored on floor in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on prep table in kitchen. Removed during inspection.
Hood filters soiled with grease dirt, slime or dust.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 light shield missing in kitchen.
No handwashing sign provided at a hand sink used by food employees. In women's bathroom. Sign provided to operator
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners. Chef discarded paper towels
Handwash sink used for purposes other than handwashing. Washing cabbage in handwashing sink. Employee removed and washed and sanitized handwashing sink
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. Form emailed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen not smooth,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. open used bottle of water on cutting board. Chef discarded bottle of water
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with sticker at sushi station, chef discarded cut avocado and removed the stickers and washed the rest of avocados
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Using thank you takeout bags as storage in walk in cooler. Chef removed items and discarded bags.
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. Form emailed Printed and signed all employees
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Mar 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired 5/20/2024
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Employee handling carrots with bare hands while prep. Discussed with operator that if not being heated as sole ingredient then gloves need to be worn
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024. Operator updated license during inspection
Raw animal food stored over or with unwashed produce. In walk in cooler, raw chicken stored on top of unwashed sprouts.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired 5/20/2024
Bowl or other container with no handle used to dispense food. By white chest freezer, bowl used to dispense rice
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At sushi bar, ceiling vents spiked with dust.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen prep table at soup warmer- observed service spoon being stored inside container of standing water at 73 degrees F. Operator removed spoon.
Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen cold holding unit low boy cooler- observed employee bottle of Powerade in cooler- employee removed Powerade.
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container.
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 not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.