Naamah
8177 Glades Rd Ste 20, Boca Raton, FL 33434 · Permanent Food Service · License 6021465
What drove the grade
Live, small flying insects found approximately 11 observed at triple sink area (2 resting on dish gloves, 5 resting cutting board stored on top of cooler) and approximately 4 buzzing around triple sink.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection3 high priority (2 fixed by the Sep 17 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 2 basic-20
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
- 2nd follow-up visitSep 16, 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 35, Insects, rodents, pests and animals: Live, small flying insects found approximately 11 observed at triple sink area (2 resting on dish gloves, 5 resting cutting board stored on top of cooler) and approximately 4 buzzing around triple sink.
1 on paper towel roll in back kitchen, 5 on stored cutting board above reach in cooler in back kitchen, 1 buzzing around sushi station area, 1 on rag by back prep table, 1 on door in back kitchen.
Administrative complaint
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
- 1st follow-up visitSep 15, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon not in commercial packaging over soybeans at reach in freezer.
Administrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found approximately 11 observed at triple sink area (2 resting on dish gloves, 5 resting cutting board stored on top of cooler) and approximately 4 buzzing around triple sink.
3 live flying insects observed by back door, 1 in back kitchen, 1 by triple sink.
Administrative complaint
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Same.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled by triple sink.
Administrative complaint
- First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
sushi rice (117-120°F - Hot Holding) Observed in rice warmers in sushi area and back prep area. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Operator time stamped product for remaining 2 hours. Time control procedure emailed to operator.
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 fish over yuzu juice at low boy sushi cooler , raw fish over carrots at sushi cooler drawers. Raw fish not in commercial packaging over pineapple chunks at reach in freezer. Educated operator on proper storage procedures.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found approximately 11 observed at triple sink area (2 resting on dish gloves, 5 resting cutting board stored on top of cooler) and approximately 4 buzzing around triple sink.
1 landed on cutting board at sushi station. Advised operator to kill and remove flying insects.
Administrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Sushi cooler: Tuna (56°F- cooling) at 2:00 - cooling since 11:00 - 51°F at 2:43 At current rate of cooling product will not reach 41°F within 4 Hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Not available at time of inspection.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser and Lysol Spray bottles not labeled. Operator labeled chemicals.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Canned soda, plastic water bottles, to go cups stored on floor in back kitchen. Advised operator to elevate products 6 inches from floor.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach in restroom, 1 on floor outside of restroom. Advised operator to remove dead roaches.
Administrative complaint
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.