A & a Sushi
22749 State Rd 7 Ste 15 A, Boca Raton, FL 33428 · Permanent Food Service · License 6022394
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection5 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-17
- Safety score83
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 visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At sushi station in small oven - Cooked eel 76- hot holding - food left out - food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler- raw salmon stored over imitation crab - operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
At sushi station employee handled raw fish then proceeded to handle container of seasoning and sauces without washing their hands- educated operator- employee washed their hands.
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.
At cookline area- employee touched their face then proceeded to handle clean equipment and prepare food without washing their hands- educated operator- employee washed their hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At cookline area non food grade paper towels in direct contact with cooked chicken and cooked sushi rolls- operator removed and stored properly.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At small reach in cooler- Cooked Eel 45°F at 3:35 to 45°F at 4:00 ( cooling since 1:00) fish eggs 45°F at 3:35 ( cooling since 12:00), cream cheese 45°F at 3:35 to 45°F at ( cooling since 2:00)- at current cooling parameters food will not reach to 41°F within remaining time- operator moved to reach in cooker to quick chill.
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.