Cali Aji
4251 N Federal Hwy Ste 6, Boca Raton, FL 33431 · Permanent Food Service · License 6013816
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection9 high priority (5 fixed on the spot), 1 intermediate (1 repeat), 1 basic-44
- Complaint after follow-up on Jul 31Counts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitJul 31, 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 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 reach in freezer raw ground meat over dough neither product commercially packaged, discussed with operator who corrected storage.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw steak over shredded cheese, discussed with operator who corrected storage.
Fixed on the spot
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 handled soiled dishes and without washing hands handled clean Utensils to prepare customer plate, discussed with operator employee washed hands.
Fixed on the spot
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Tilapia and swai offers raw in traditional ceviche; as per operator fish received frozen; no parasite destruction letter ;
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
pork belly (75°F - Cold Holding); in the dishwasher ; as per operator food not prepared or portioned today; food left outside for approximately 2 hours; moved inside the cooler; tomatoes (42-50°F - Cold Holding) in cooler at cook line; as per operator food was prepared at 6 am; food overstocked and double panned ; food moved inside cooler;
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
tamale (126-140°F - Hot Holding); sausage (125-137°F - Hot Holding) in hot bid at front counter ; foods out of temperature for approximately 2 hours; advised to reheat to 165°F and set up hot box at a higher temperature;
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 - cooked garlic and oil at cook line; since 7 am; time marked on the board;
Fixed on the spot
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.
Raw fish over cooked beef and raw chicken over cooked beef - all not commercially packaged, in reach in freezer by steam table. Advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon over cooked salsa and pork belly in glass dir cooler at cook line Stored properly
Fixed on the spot
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 chicken tenders over raw beef liver - all not commercially packaged in freezer by stream table; 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.
Observed employee touching visibly soiled dry towel numerous times while cooking foods, wiping cutting boards and gloved hands on it, and didn't wash hands and changed gloves Educated. Employee washed hands and changed gloves.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee walking into the kitchen from outside, put gloves on and started to work with foods. Educated employee washed hands;
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Repeat violation
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.