Cvi.Che 105 Boca Raton
6000 Glades Rd Ste 1230, Boca Raton, FL 33431 · Permanent Food Service · License 6013234
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 26 routine inspection7 high priority (3 fixed on the spot, 1 repeat), 2 intermediate, 1 basic-42
- Administrative complaint on Aug 26, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score38
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 27, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Sushi area flip top: Raw tuna (50°F cold holding) Out of temperature for more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sushi area flip top: Raw tuna (50°F cold holding) Out of temperature for more than 4 hours. See stop sale. Raw salmon (41°F cold holding) Crab mix (41°F cold holding) Kitchen line flip top left: no time or temperature controlled items stored, cooler being maintenance. Middle flip top: cooked rice (43°F cold holding) Operator states all items not prepared or portioned today
Administrative complaint
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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 cold held at greater than 41°F. Sushi area flip top cream cheese (48°F - Cold Holding) Operator states items in cooler overnight and out of temperature for over 4 hours, or prepared or portioned today. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sushi area flip top cream cheese (48°F - Cold Holding) Operator states items in cooler overnight and out of temperature for over 4 hours, or prepared or portioned today. See stop sale Flip top left of cook line; cream cheese (45°F - Cold Holding); boiled eggs (45°F - Cold Holding) operator states items out of temperature for approximately 30 minutes. Operator moved to walk in to quick chill. Sushi line cooler; raw salmon (50°F - Cold Holding); seared tuna (50°F - Cold Holding); cooked beef (50°F - Cold Holding) operator states items out of temperature for approximately 2 hours. Operator put on ice and moved to reach in cooler to quick chill. Kitchen line Flip top left; cooked pasta (44°F - Cold Holding); butter (43-48°F - Cold Holding) middle flip top; raw beef (48°F - Cold Holding) operator states items out of temperature approximately 2 hours. Operator put on ice to quick chill. Operator states all items not prepared or portioned today.
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 stored over vegetables, not all commercially packaged. Operator moved and properly stored.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored over Sauces, and vegetables in sushi bar reach in cooler drawers. Operator moved and properly stored.
Fixed on the spotRepeat violationAdministrative complaint
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 loaded dirty dishes into dishwasher, then proceeded to take clean dices out and store without washing hands. Informed operator of proper handwashing. Employee then washed hands.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Operator provided chlorine test kit for triple sink that is using quaternary.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Located in kitchen next to dishwasher. Hand sink used to dump drinks, ice, lemons. Informed operator of proper handwashing sink usage.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
8 things of oil stored on floor. Operator moved and properly stored.
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.
- Stop sale
- An order that the food can’t be sold or served.