ZEN SUSHI
9690 GLADES RD STE 400, Boca Raton FL 33434
Last inspected Mar 25, 2026 · 9 visits since August 2023
NOV 24
FEB 25
MAY 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 36 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live small flying insects at bar area flying over Ice bin. Operator killed flies, cleaned and sanitized area during inspection. No live, small flying insects observed at the end of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023071382 | Dec 8, 2023 | May 9, 2024 | $400 |
Inspection history
9 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners at sushi stations and cook line vegetables Manager had paper towels removed.
Handwash sink not accessible for employee use at all times. Handwashing sink by the dishwasher blocked by dish cart. Manager moved cart
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No type of heat strip of heat measuring device at time of inspection
Show the remaining 8 findings ▾
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance at ice chute in ice machine by the dishwasher blocked
Carbon dioxide/helium tanks not adequately secured. Tanks in kitchens not secured
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on cutting board. Manager removed cup of coffee
Employee with no hair restraint while engaging in food preparation. Cook on cook line with no hair restraint. Cook put on hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water. Manager removed water
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at sushi line. Chef discarded cut avocado and removed stickers and washed before cutting
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner. Chef discarded paper towels
Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher and bar with garbage cans in front of sinks
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot temperature dishwasher has no type of heat measurement items.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time is being posted but written procedures could not be found at time of inspection. Form emailed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back prep area with black mold like substance around the ice chute and interior walls.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line with dried food debris on handles
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at sushi station blocked, chef removed and washed and removed stickers before cutting
May 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food containers liners. Chef removed all containers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cooler on sushi line at salmon (46F - Cold Holding); yellowtail (46F - Cold Holding), chef removed items and put in reach in cooler.
Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher blocked by trash can and wash tub. Chef removed both
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher. Chef filled paper towels
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine there was a black mold like substance by the ice chute
Carbon dioxide/helium tanks not adequately secured. Tanks not secured
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of tea on prep table at sushi station. Chef removed cup
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers at sushi preparation table, chef removed stickers and washed avocados before cutting.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched raw chicken in Walk In Cooler then touch sliced Tuna at Sushi Station without washing hands and changing gloves. Operator washed hands and changed gloves
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to sushi counter. Operator replaced paper towels
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Used to scoop rice. Operator removed bowl
Carbon dioxide/helium tanks not adequately secured. Operator chained tanks
Ice buildup in walk-in freezer.
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No type measuring device ( heat strips/ heat thermometer)available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured. Observed in bar and in dry storage area helium tanks not properly secured.
Wall soiled inside walk in cooler on the right side by entry door.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live small flying insects at bar area flying over Ice bin. Operator killed flies, cleaned and sanitized area during inspection. No live, small flying insects observed at the end of inspection.
Raw animal food stored over or with unwashed produce. Observed in glass door cooler by front counter; raw beef over unwashed produce ( whole cucumbers). Operator moved raw beef to lower shelf and stored correctly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in glass door cooler by front counter at 1:10pm, Shredded lettuce 54F ambient cooling since 12:40pm to 53F ambient cooling at 1:47 pm. At this cooling rate proper cooling will not be met. Observed shredded lettuce cooling covered. Operator uncovered and moved to walk in cooler to facilitate proper cooling.
Time/temperature control for safety food( sushi rice)identified in the written procedure as a food held using time as a public health control has no time marking. Operator states that he made the sushi rice less than 4 hours ago. Operator placed time mark on sushi rice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded Lettuce cooling covered. Observed in glass door cooler by front counter at 1:10pm, Shredded lettuce 54F ambient cooling since 12:40pm to 53F ambient cooling at 1:47 pm. At this cooling rate proper cooling will not be met. Operator uncovered and moved to walk in cooler to facilitate proper cooling.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar area. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products.
No type measuring device ( heat strips/ heat thermometer)available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Observed in brown rice, white rice, and sugar containers,bowls being used as scoops without handles. Operator removed bowls.
Carbon dioxide/helium tanks not adequately secured. Observed in bar and in dry storage area helium tanks not properly secured.
Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food preparation with no hats. Employee put hat on
Floor soiled/has accumulation of debris under fryers in cook line.
Food not stored at least 6 inches off of the floor. Observed soda boxes on floor near dry storage area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled door handle in cook line. Operator moved tongs to be washed, rinsed, and sanitized.
No conspicuously located ambient air temperature thermometer in sushi holding unit at front counter. Operator provided and placed in unit at time of inspection.
Wall soiled inside walk in cooler on the right side by entry door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet towels on cutting in prep station not stored in sanitizer solution. Operator placed towels in solution
Dec 9, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station shelf- observed plates being stored not inverted.
Dec 8, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen prep table-observed approximately 20 live flying insects flying around and landing on clean wooden bowls on prep table shelf. Main kitchen food dry storage room-observed approximately 20 live flying insects flying around and landing on soda syrup cases and containers of sauces. Main kitchen at exit door- observed approximately 20 live flying insects flying over trash can and dirty linen basket. Dining area bar- observed 7 live flying insects flying around bottles of liquor. Wait station- observed 3 live flying insects flying around single service cups at coffee machine. Sushi bar- observed 5 live flying insects flying over trash can and fresh kale at prep sink.
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023.
Raw animal food stored over or with unwashed produce. Walk in cooler- observed raw beef being stored over unwashed carrots.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler- observed raw shell eggs being stored over Ready to Eat carrots.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with procedures.
Handwash sink used for purposes other than handwashing. Main kitchen hand washing sink at exit door- observed crate of utensils on hand washing 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. Provided operator with employee health form.
Carbon dioxide/helium tanks not adequately secured. Observed in food dry storage room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station shelf- observed plates being stored not inverted.
Cleaned and sanitized equipment or utensils not properly stored. Main kitchen at walk in cooler- observed pots being stored on the floor.
In-use tongs stored on equipment door handle between uses. Cook line- observed tongs hanging on oven doors handles.
No Heimlich maneuver/choking sign posted.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces and vegetables in three door flip top cooler on cook line. Chef moved chicken to the bottom shelf
Handwash sink not accessible for employee use at all times. Dish rack on top of hand wash sink by the dishwasher. Chef moved items
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffe and water on prep tables and cutting boards, chef discarded items
Employee with no hair restraint while engaging in food preparation. Cooks not wearing hats while preparing food. All cooks put hats on
Food stored on floor. Bags of carrots and box of vegetables on the floor in the walk-in cooler, chef picked up items and put on shelf
In-use knife/knives stored in cracks between pieces of equipment. Knives were between the two flip top cooler cracks, Chef removed and washed knives
Time/temperature control for safety food thawed in an improper manner. Bag of frozen shrimp thawing on counter, chef put incooler.
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.