YAKITORI SAKE HOUSE
271 SE MIZNER BLVD, Boca Raton FL 33432 · 561.544.0087
Last inspected Apr 7, 2026 · 13 visits since July 2023
FEB 25
APR 25
JUL 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches found on the floor at the front entrance to the kitchen from the dining room. 6 live roaches found on the floor in the back corner of the kitchen in front of the cookline 4 live roaches found on the floor at the end of the cookline under the jugs of oil
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $7,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039467 | Mar 30, 2026 | Jun 24, 2026 | $600 |
| 2--2026003461 | Nov 5, 2025 | Feb 4, 2026 | $600 |
| 2--2025027861 | Feb 11, 2025 | Jun 25, 2025 | $3,000 |
| 2--2024059357 | Aug 13, 2024 | Jan 27, 2025 | $1,600 |
| 2--2023039372 | Jul 12, 2023 | Sep 13, 2023 | $800 |
| 2--2023014736 | Feb 18, 2023 | Apr 19, 2023 | $400 |
| 2--2022049224 | Aug 24, 2022 | Nov 9, 2022 | $360 |
| 2--2019046996 | Aug 21, 2019 | Feb 26, 2020 | $200 |
| 2--2019045454 | Jul 19, 2019 | Sep 26, 2019 | $400 |
Inspection history
13 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease and dust. Observed at hood filters on cook line
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 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. Instructed operator on setting up three compartment sink for manual sanitization. Three compartment sink set up at 100ppm chlorine
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored above cooked vegetable dumplings in cook line reach in freezer. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak, raw salmon stored above ready to eat packaged salads in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot and sour soup (120F - Hot Holding) being held in steam table for approximately 2 hours. Steam table unplugged. Operator states soup was cooked today approximately 2 hours ago. Operator moved to stove and reheated to 165F and turned on steam table.
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. Wiping cloth sanitizer tested at 200+ppm chlorine. Sanitizer bucket stored directly next to open flip top cooler on cook line. Operator remade sanitizer and retested at 100ppm chlorine. Operator moved to bottom shelf of table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection Verified ownership
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 Verified ownership
No paper towels or mechanical hand drying device provided at handwash sink. Observed a front line hand wash sink. Operator restocked
Nonfood-contact surface soiled with grease and dust. Observed at hood filters on cook line
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting scallions prior to washing. Employee washed and discussed proper preparation of vegetables with operator/employee
Standing water or very slow draining water in handwash sink. Observed at front line hand wash sink
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw fish was stored over cooked shrimp. The items were reversed.
No soap provided at handwash sink. At the front of the cook line hand wash sink. Soap was provided
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Over the cook line, the hood filters are dripping grease and the right side has accumulated food debris and dust.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs then handled clean equipment. Hands not washing in between. Manager educated on site. Chef then proceeded to wash hands in triple sink. Advised to use hand sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese in walk in cooler Raw eggs over broccoli in walk in cooler Removed
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. Raw fish over vegetables in reach in freezer end of cook line Items not commercially packaged. Removed
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. Tofu
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) at sushi station Remade
Employee washed hands in a sink other than an approved handwash sink. Chef cracked raw shell eggs then handled clean equipment. Hands not washed in between. Manager educated on site. Chef then proceeded to wash hands in triple sink. Advised to use hand sink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived on site
No probe thermometer provided to measure temperature of food products.
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 in walk in cooler Removed from packing
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Container of medicine improperly stored. Vitamins with dry storage items in kitchen Removed
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (47F - Cooling rice in walk in cooler. not prepped or portioned today. Per operator made last night. In unit over four hours. Food did not cool to 41F within 6 hours.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touching cellphone then touched walk in freezer handle. Hands not washed in between.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef handling raw spicy tuna with gloves then touched clean food containers. Gloves not changed in between.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (47F - Cooling rice in walk in cooler. not prepped or portioned today. Per operator made last night. In unit over four hours. Food did not cool to 41F within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned today. Discussed placing on time control. tuna (50F - Cold Holding) in top sliding door sushi reach in cooler. Not prepped or portioned. Removed from cooler less than four hours. Placed in cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine
Buildup of food debris/soil residue on equipment door handles. Stainless steel two door Reach in freezer unclean
Food stored in a prohibited area. Sesame seed bags under hand sink plumbing at sushi station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in water at 74F
Feb 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No mop sink or curbed cleaning facility provided at establishment.
Feb 12, 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 Intermediate1 Basic
Show 2 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. Dishwasher (Temperature 0). Advised to set up triple sink.
No mop sink or curbed cleaning facility provided at establishment.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 11 high priority.
11 High priority2 Intermediate7 Basic
Show 20 findings ▾
Employee washed hands with no soap. Chef washed hands In Triple sink without soap
Evidence of mop/cleaning wastewater dumped onto ground. Evidence of mop wastewater Behind establishment outside by curb
Food placed in soiled container/equipment. Observed oil bottles and sauces with dirt and foil odor in cabinet at sushi station. Due to evidence of old moldy leftover food.
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. Dishwasher (Temperature 0). Advised to set up triple sink.
Live, small flying insects found One live fly in men's room
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo escolar fluke hamachi
Nonfood-grade containers used for food storage - direct contact with food. Edamame in walk in cooler stored in grocery bag
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce in walk in cooler Raw shrimp over potatoes in walk in cooler Raw chicken over miso paste in bottom reach in cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sprouts (54F - Cold Holding); dumplings (54F - Cold Holding); over stacked on flip top cooler. Out less than four hours. Not prepped or portioned. Removed and placed in cooler. mushrooms (54F - Cold Holding); tofu (54F - Cold Holding) next to steam table. Out less than four hours. Placed on TPHC.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot sour soup (111F - Hot Holding); sitting above steam table. Out less than four hours. Advised to reheat to 165F shrimp tempura (109F - Hot Holding); at sushi window. Out less than four hours. Placed on TPHC.
Toxic substance/chemical improperly stored. WD 40 with food items on shelf in kitchen Bleach with oil on shelf at sushi station Windex with liquor bottles end of sushi station
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (60F - Cooling) at 2:43 pm to 60F at 3:19 pm since 12 pm in walk in cooler. At this rate rice will not cook to 41F within 6 hrs. Covered in plastic large bowl. noodles (80F - Cooling) at 3:00 pm to 79F at 3:20 pm since 2:30 pm. At this rate food will not cool to 41F within four hours.
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. Fish in walk in cooler
Food stored in a prohibited area. Under hand sink plumbing at sushi station
Food stored on floor. Sauce buckets Rice bags in kitchen
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean shelving under sushi station where oil is being stored
Stored food not covered. Ice for consumption in two door freezer
Working containers of food removed from original container not identified by common name. Flour on cook line
Aug 20, 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, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority6 Intermediate8 Basic
Show 21 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed drinking and the immediately began food preparation. Hands not washed. Educated on site.
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. Dishwasher (Temperature 0). Instructed operator to set up triple sink.
Nonfood-grade containers used for food storage - direct contact with food. Raw meat in walk in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over vegetables in walk in freezer Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked duck Raw chicken over basil Bottom reach in coolers on cook line Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (60F - Cold Holding); Flip top cooler overstocked. Not prepped or portioned today. In unit less than four hours. Placed in bottom reach in cooler.
Toxic substance/chemical improperly stored. Drain cleaner with vinegar Spray bottle with liquor bottles sushi station
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (90F - Cooling) at 12:09 pm to 90F at 12:27 pm since 11 am in walk in cooler. Overstocked and covered. Rice will not cool to 41F within 6 hours.
Handwash sink not accessible for employee use at all times. Both hand sinks at sushi station storing containers and food items
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No probe thermometer provided to measure temperature of food products.
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.
Bowl or other container with no handle used to dispense food. Kimchi sauce Teriyaki sauce
Buildup of food debris/soil residue on equipment door handles. Microwave
Ice scoop handle in contact with ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water Water turned on Duck chicken lobster at room temperature
Wet wiping cloth not stored in sanitizing solution between uses. Sushi station
Working containers of food removed from original container not identified by common name. Flour Sugar
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef and raw quail eggs were stored over wasabi. The operator moved the items to the appropriate locations.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, butter (65F - Cold Holding). The butter was stored above the level of refrigeration on top of other pans. The butter has been out of refrigeration for less than 3 hours. The butter was placed in the refrigerator to chill and cold hold.
Bowl or other container with no handle used to dispense food. Throughout the kitchen in multiple containers, to go containers were being stored in the containers after being used to dispense the product. The items were removed.
Food stored on floor. In the kitchen in front of the cookline, soy sauce was stored on the floor. The sauce was moved off of the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the kitchen in front of the cookline next to the rice warmers, a rice scoop was stored in standing water. The scoop was removed and replaced with a clean scoop stored in a dry container.
Soiled dry wiping cloth in use. On the cookline, the cook used a dry wiping cloth wipe his knife after cutting chicken, then wiped the cutting board and did not place the cloth into sanitizer water. I educated the operator on the need to store wiping cloths in sanitizer solution. The cook set up sanitizer buckets with clean wiping cloths
Jul 12, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. In the walk in cooler, chicken thighs are being stored in plastic thank you bags. I discussed with an employee who will remove the chicken to an appropriate container.
Roach activity present as evidenced by live roaches found. 2 live roaches found on the floor at the front entrance to the kitchen from the dining room. 6 live roaches found on the floor in the back corner of the kitchen in front of the cookline 4 live roaches found on the floor at the end of the cookline under the jugs of oil
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline, garlic oil (70F - Cold Holding). Garlic oil holding at room temperature for less than 4 hours. Item added to TPHC sheet.
Floors have accumulation of debris under shelving and equipment in the kitchen.
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.