Gary Woo Express
9874 Yamato Rd Suite 126, Boca Raton, FL 33434 · Permanent Food Service · License 6020190
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 Oct 8 routine inspection7 high priority (1 fixed on the spot, 1 repeat), 7 intermediate (2 fixed on the spot), 4 basic (1 repeat); intermediate violations cost 18 at most-64
- Administrative complaint on Oct 8, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score16
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 visitOct 9, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp over sauces in reach in cooler - operator stored properly.
Administrative complaintFixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
- First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1)Observed Glass refrigerator sushi area ; shredded cabbage (48°F - Cold Holding); cut cabbage (50°F - Cold Holding); Operator discarded! Corrective Action Taken 2) observed Cook top cooler ; beef (46°F - Cold Holding); chicken (46°F - Cold Holding) due to operator leaving flip top open. Operator closed flip top cover. Corrective Action Taken* 3) Observed at shelves on rack cooked pasta (70°F - Cold Holding); cut cabbage (76°F - Cold Holding); bean sprouts (79°F - Cold Holding); water chestnut (79°F - Cold Holding); bean sprouts (84°F - Cold Holding); pork (54°F - Cold Holding). Operator stated that he throws it out after lunch. Helped operator fill out time as a public health control and food labeling.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at Sushi counter; sushi rice (84°F - Hot Holding). Operator had labeled written 11:30. Educated operator on time control and that rice must be discarded by 3:30pm
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
Observed in freezer by 3 compartment sink raw chicken above frozen vegetables
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw meat above sauces
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.
Observed Freezer near 3 compartment sink raw chicken over raw beef
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
1} Observed raw egg above cooked shrimp flip top refrigerator.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed chicken in plastic to go back in chest freezer
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed on menu tuna, salmon and hamachi no indication that items are raw .
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed egg roll at 1:29 with one hour left to get to 70 degrees (91°F - Cooling) at 2:00 92 degrees due to operator having fan blowing on in hot kitchen. Operate a place in walk-in cooler
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed hand sink at dishwasher that's was blocked with speed rack water shut off and plumbing and disarray.
Handwash sink not accessible for employee use at all times.
Observed food rack blocking the hand sink in back
Handwash sink used for purposes other than handwashing.
Observed used as storage plastic lids in hand sink in back
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observe yellow substance and unlabeled spray bottle Operator labeled cleaner
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed No labeled on flour
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed Utensils in water at 84f
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed all employees without having restraints All employees put on hats
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Multiple contact shelves with cardboard lining along cook lines with vegetables in container
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.