Ke-Uh
5250 Town Center Cir Ste 111, Boca Raton, FL 33486 · Permanent Food Service · License 6022900
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (fixed on the spot), 2 intermediate-12
- Safety score88
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 visitNov 3, 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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sushi bar; Cream cheese (66°F cold holding) per operator sitting out for approximately 1.5 hours, operator moved to reach in to quick chill. Kitchen flip tops; raw shrimp (52°F - Cold Holding); cut watermelon (52°F - Cold Holding); cooked shrimp (48°F - Cold Holding); raw beef (48°F - Cold Holding) per operator in coolers for approximately 3 hours. Operator moved to freezer to quick chill. All items not prepared or portioned today.
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 dirty dishes while loading into dishwasher, then handled clean without washing hands. Informed operator of proper hand washing, employee then washed hands
Fixed on the spot
Intermediate2
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.
On happy hour menu, raw sushi roles and poki bowls not marked as raw.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has to written plan for sushi rice, provided form for operator to fill out
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.