SUSHIGO
477 N FEDERAL HWY, Boca Raton FL 33432 · 561-929-4659
Last inspected Mar 16, 2026 · 9 visits since September 2023
JAN 24
AUG 24
FEB 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Paid and renewed on site
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Observed employee answering telephone and then handling tongs immediately after to prepare customer food without handwashing.
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 wipe hands on pants and then handled cleaned sauce pans at the cookline in the kitchen without first handwashing.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in sushi display case at front counter. See Stop Sale.
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. One employee hired less than 60 days per operator, no proof of employee reporting agreement. Provided employee reporting agreement to operator electronically. Operator printed and signed with employee at the time of inspection.
Show the remaining 7 findings ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor at cookline and in wait station area.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in sushi display case at front counter. See Stop Sale.
In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on soiled and sticky oven handle at cookline in kitchen.
Interior of microwave has accumulation of black substance/grease/food debris at wait station. Operator cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Single door reach in cooler door gasket at cookline in kitchen. 2. Chest freezer door gasket in wait station.
Wall soiled with accumulated grease, food debris, and/or dust next to walk in cooler. Operator cleaned during inspection.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 50F, fish cakes 51F in hand sink at sushi station not removed from vacuum package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: tuna 46F-50F,salmon 48F-50F not prepped or portioned today. Sushi chef stated display unit was loaded at 10am, 2.5 hours ago. Sushi chef placed fish into reach in cooler on ice to cool down.
Handwash sink used for purposes other than handwashing. Operator is thawing fish in hand sink at sushi station. Operator removed fish.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu doesn't identify any raw sushi rolls, sushi and sashimi pieces. Nothing raw identified at all.
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. Tuna 50F, fish cakes 51F in hand sink at sushi station not removed from vacuum package. See stop sale
Employee personal food not properly identified and segregated from food to be served to the public. Sushi chefs sandwich in display cooler at sushi bar. Sushi chef removed sandwich.
Employee tea cup on a food preparation table at sushi bar. Sushi chef removed cup.
Ice scoop handle in contact with ice in ice machine. Operator removed scoop.
Time/temperature control for safety tuna and fish cake thawed in an improper manner in hand sink at room temperature at sushi station. Operator removed.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handling unclean dishes and immediately began food preparation without hand washing in between
Handwash sink used for purposes other than handwashing. Food in hand sink at sushi station Employee rinsed rag in hand sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees on site during inspection hired over 60 days
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) remade Sanitizer Bucket (Chlorine 100ppm)
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. First aid alcohol with sugar dry storage rack Bleach spray with soda cans dry storage rack
Handwash sink used for purposes other than handwashing. Bowl in hand sink at sushi station
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets flip top cooler in kitchen
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Flour dry storage
Jan 19, 2024Inspection 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 ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef observed handling raw salmon then immediately touched walk in cooler door handle. No hand washing in between. Educated on site.
Operating with an expired Division of Hotels and Restaurants license. Paid and renewed on site
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. See stop sale.
Sep 19, 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 ▾
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. Sushi chef making ready to eat sushi roll with barehands. Educated on site. Gloves put on
Handwash sink used for purposes other than handwashing. Raw chicken in hand sink in kitchen
Floor soiled/has accumulation of debris. Between equipment on cook line
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.