5 Spice Asian Street Market
1200 Yamato Rd #A1, Boca Raton, FL 33431 · Permanent Food Service · License 6019580
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection13 high priority (7 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 4 basic; all violations together cost 70 at most-70
- Complaint after follow-up on Aug 19Counts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Not provided, advised operator to cook fish or remove from menu, operator removed from menu
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler cooked chicken 40°F, cooked beef 38°F, cooked tofu (38°F) Center table flip top cut cabbage 43°F, bean sports 54°F out of temperature for approximately 20 minutes. Operator switched to metal container to maintain temperature better.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Observed employee wiping knife, used for food preparation, with the same towel used prior to wipe cooler, cooler drawers, cutting board without properly sanitizing
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority13
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Walk in cooler: marinated chicken prepared at 9:00 (46°F at 2:20 - Cooling); marinated duck prepared at 9:00 (46°F at 2:20- Cooling) food did not reached 41°F in 4 hours. see stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Duck, pork, cooked noodles, cooked rice marked at 11 not discarded at 3. See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Raw tuna and raw salmon, served raw with no parasite destruction letter. As per operator raw salmon purchased from Costco and raw tuna purchased from Restaurant depot; no invoices present no parasite letter provided
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Center table flip top: cut cabbage (43-47 - Cold Holding); bean sport (43-47°F cold holding) Per operator foods not prepared or portioned today. Food out of temperature approximately 1 hour. Operator put ice on food. Walk in cooler raw chicken (44°F - Cold Holding); cooked beef (45°F - Cold Holding); cooked pasta (46°F); cooked beef (44°F - Cold Holding); curry sauce (46°F - Cold Holding) per operator not prepared or portioned today. Food out of temperature for approximately 2 hours. Operator began to move to reach in stainless fridge.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front counter rack cooked noodles (80°F - Hot Holding) Cook line: fried chicken (100°F - Hot Holding) Per operator chicken cooked at 12, noodles cooked at 11. operator put on time as a public health.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
Walk in cooler: marinated chicken prepared at 9:00 (46°F at 2:20 - Cooling); marinated duck prepared at 9:00 (46°F at 2:20- Cooling) Food did not reached 41°F within 4 hours; see stop sale.
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.
No time mark on food. Operator states time started at 11. Operator time marked.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour.
Duck, pork, cooked noodles, cooked rice marked at 11 not discarded at 3. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In walk in freezer raw chicken and shrimp stored over cooked pasta. Reach in freezer Raw tuna stored over bread. All items not commercially packaged Informed operator of proper storage. Operator moved and stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler, Raw chicken stored over curry sauce. Operator moved raw chicken and stored properly. Front line reach in drawer raw beef stored over cooked noodles. Operator moved raw beef to bottom and stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed tongs in unclean water above 135°F at cook line; advised to store properly;
Code 12, Handwashing and hygienic practices: 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.
Employee wiped gloved hands on visibly soiled rag then continued working with foods without washing hands and changing gloves.Informed employee of proper handwashing. Employee then washed hands and put on gloves.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped nose with hand then continued preparing food without washing hands. Informed operator of proper handwashing. Employee washed hands then put on gloves and continue working.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee making salad, rinsing tongs and bowl in hand wash sink then continued making salad. Informed operator of proper sanitation, operator provided new equipment for employee.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in cooler: marinated chicken prepared at 9:00 (46°F at 2:20 - Cooling); marinated duck prepared at 9:00 (46°F at 2:20- Cooling) Food did not reached 41°F within 4 hours.; see stop sale. cooked chicken prepared at 12 (48°F at 2:20, 50°F at 2:50) at current rate items will not be cooled in time. Operator moved to reach in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Tried to email but operator stated that she was unable to use printer; could not remember email; printed form
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at coffee line hand washing sink, being used to dry cups. Operator removed cups.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In ware wash area 2 bottles of chemicals not labeled.
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
Unwashed bean spouts stored over cooked pasta.
Fixed on the spot
Food stored on floor- meats stored on the floor in walk-in freezer and walk-in cooler ; advised to store properly
Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Many utensil used for various foods stored inside dipper well with insufficient velocity to push food particles; water was heavily accurate with food particles like lettuce and rice; operator unable to fix even after turning the well higher; food particles unable to be flushed; advised to remove utensils and keep in water at 135°F or above
Code 12, Handwashing and hygienic practices: Employee beverage container in ice machine/ice bin.
Unopened can of soda in ice bin at ice machine; removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.