Kingdom Sushi
22191 Powerline Rd Building 26C, Ste 140, Boca Raton, FL 33433 · Permanent Food Service · License 6020878
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 Jul 10 routine inspection4 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 6 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Counter top cooler with tuna (49°F - Cold Holding); salmon (49°F - Cold Holding) not holding temperature, chef said door broke in morning. Chef moved all fish from counter top cooler to reach in cooler, chef said fish only in cooler for a couple of hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon over sushi rolls filled with rice and cheese. Chef moved tuna.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper napkins being used as food liners at sushi station. Manager removed napkins
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine ppm at 0. Chef changed bucket and primed to 100 ppm
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun which dispenses soda has a black mold like substance when opened. Manager cleaned and sanitized
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink in kitchen blocked by a table
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink by three compartment sink
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottles with chemicals not labeled. Manager labeled bottles
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.flour containers not labeled.
Chef labeled flour containers
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Commercially reduced oxygen packaging still on thawed fish and octopuses at sushi station. Manager told chef to remove from reduced oxygen packaging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open glass of water on prep table in kitchen. Chef discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl being used as a scout for flour, chef removed
Fixed on the spot
Equipment in poor repair.
Counter top cooler at sushi station is missing a cooler door. Do not use until fixed
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Handwashing sink by three compartment sink missing a drain pipe
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.