TIN FISH
9101 LAKERIDGE BLVD, Boca Raton FL 33496
Last inspected Oct 30, 2025 · 10 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
AUG 24
APR 25
JUN 25
OCT 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 1. Approximately two live roaches on floor in dry storage area. 2. Approximately ten live roaches running behind reach in freezer in sushi prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030596 | Apr 1, 2025 | Apr 22, 2025 | $400 |
| 2--2021040459 | Jul 26, 2021 | Nov 8, 2021 | $520 |
Inspection history
10 visits, newest first
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Jun 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Live, small flying insects found. Observed three small flying found in kitchen flying around.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.y Observed in walk in freezer raw chicken stored above raw lobster. Operator stored chicken properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in tall reach in Raw lobster over bread. Operator stored lobster properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk batter 52F stored on front counter. Per operator food not prepared or portioned today. Food held out of unit less than four hours. Observed food stored under no temperature control. Operator placed food under four hour TPHC.
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 200ppm). Operator remade to Sanitizer Bucket (Chlorine 50ppm).
Handwash sink used for purposes other than handwashing. Observed at handwashing sink at cook line bucket stored inside. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Hood filters soiled with grease and food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cookline wiping cloth held out of sanitizer bucket.
Wet wiping cloths stored in detergent and sanitizer mixed together at sushi prep station. Operator remade.
Apr 2, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Apr 1, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 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 priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Observed case of raw shell eggs stored over container of uncooked cut potatoes. Operator reorganized.
Roach activity present as evidenced by live roaches found. 1. Approximately two live roaches on floor in dry storage area. 2. Approximately ten live roaches running behind reach in freezer in sushi prep area.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine in ware wash area.
Ceiling tile missing. 1. Above walk in cooler. 2. Above reach in cooler at cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone stored on shelf next to and above food utensils. Operator removed.
Food stored on floor. Observed food in boxes and on trays stored on the floor in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw shrimp with bare hands then proceed to handle cut cabbage with bare hands without first washing hands. Discussed with operator, operator discarded cabbage and instructed employee to wash hands.
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. Observed employee handling raw shrimp with bare hands then proceed to handle cut cabbage with bare hands without first washing hands. Discussed with operator, operator discarded cabbage and instructed employee to wash hands. See Stop Sale
Stop Sale issued due to adulteration of food product. 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. Observed employee handling raw shrimp with bare hands then proceed to handle cut cabbage with bare hands without first washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. All soda guns at bar soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink used as prep sink in prep area. Operator removed prep items. Discussed with operator. Observed employee using cook line hand wash sink to wash lettuce. Discussed with operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled
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.
Buildup of food debris/soil residue on equipment door handles.
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 tuna still partially frozen thawing in sealed commercially processed ROP, operator opened packaging
Employee eating in a food preparation or other restricted area. Observed employee eating in ware washing area. Discussed with operator
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jose Anselmi 3-5-19
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called for service
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves wild caught snapper raw for ceviche. Operator unable to provide parasite destruction at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat mushrooms in 4 drawer cook line cooler. Operator reorganized. Raw fish stored above cooked egg plant in 1 door stainless reach in cooler. Operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (68F); butter (74F) being held at room temperature on cook line. Operator states items have been out for more than 4 hours. Discussed TPHC with operator. Provided written procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (68F); butter (74F) being held at room temperature on cook line. Operator states items have been out for more than 4 hours. Discussed TPHC with operator. Provided written procedure. See Stop Sale
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jose Anselmi 3-5-19
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to operator and operator posted
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12-1-23
Operator unable to verify source of shellstock. No tag on/for original container of raw, in-shell mussels. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled egg stored above cooked mashed potatoes in cook line reach in cooler. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw sword fish in cook line cooler. Operator reorganized
Establishment not maintaining clam/mussel tags for 90 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
No tag on/for original container of raw, in-shell mussels. See stop sale.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Provided consumer advisory not operator. Operator posted at time of inspection
Plumbing system in disrepair.
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.