Ikkyu

20642 SR 7 Ste 2, Boca Raton, FL 33498 · Permanent Food Service · License 6019546

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 30 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
3 high priority (2 fixed by the Oct 30 follow-up, 1 fixed on the spot), 1 intermediate, 6 basic (1 repeat)
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 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 visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- 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. At walk in cooler, cooked chicken (51°F - Cold Holding); bean sprouts (47°F - Cold Holding); cooked pork (47°F - Cold Holding); tofu (49°F - Cold Holding); cooked pork (51°F - Cold Holding) At cook line low boy, cooked chicken (56°F - Cold Holding); chicken dumplings (55°F - Cold Holding); chicken stock (52°F - Cold Holding); calamari (52°F - Cold Holding); raw shrimp (50°F -Cold Holding); raw fish (54°F-Cold Holding); raw chicken (52°F - Cold Holding); sliced tomatoes (50°F - Cold Holding); cooked chicken (51°F - Cold Holding); not prepared or portioned today. Operator stated items held in units overnight exceeding 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk in cooler, cooked chicken (51°F - Cold Holding); bean sprouts (47°F - Cold Holding); cooked pork (47°F - Cold Holding); tofu (49°F - Cold Holding); cooked pork (51°F - Cold Holding) At cook line low boy, cooked chicken (56°F - Cold Holding); chicken dumplings (55°F - Cold Holding); chicken stock (52°F - Cold Holding); calamari (52°F - Cold Holding); raw shrimp (50°F -Cold Holding); raw fish (54°F-Cold Holding); raw chicken (52°F - Cold Holding); sliced tomatoes (50°F - Cold Holding); cooked chicken (51°F - Cold Holding); not prepared or portioned today. Operator stated items held in units overnight exceeding 6 hours. See stop sale.
- Code 12, Handwashing and hygienic practices: 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 cook line, employee touched face, used soiled rag, then proceeded to touch ready to eat foods without washing hands or changing gloves. Advised operator of proper hand washing. Employee washed hands.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  At walk in walk in cooler, several foods-Cooked chicken, sauces, dumplings, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  At kitchen and at walk in cooler raw chicken thawing in standing water 51°F.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee drinking in food prep area. Employee moved from area.
  Fixed on the spot
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At kitchen on dry storage rack, opened employee beverage stored on rack with food items. Operator removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At kitchen, bowl used as scoop for sugar.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  At front counter, hand sink slow draining.
Official report, on the Florida DBPR website

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.