Skyfin

8221 Glades Rd Units 5 and 6, Boca Raton, FL 33434 · Permanent Food Service · License 6022090

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
8 high priority (4 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot)
-44
Administrative complaint on Sep 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

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

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

9 violations found

First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 8 High priority
- 1 Intermediate
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. brown rice (48-50°F - Cooling) at 1:20; cooling since 9:30pm on 9/10 Observed in tightly wrapped containers. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  pooled eggs (71°F - Cold Holding); diced tofu (70°F - Cold Holding) Observed products at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to add to time control. Advised operator to time stamp product for remaining 3.5 hours.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  hydrated noodles (99°F - Hot Holding) Observed at ambient temperature on cook line. Out of temperature for approximately 1 hour. Advised operator to add to time control. Advised operator to add time stamp for remaining 3 hours.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  brown rice (48-50°F - Cooling) at 1:20; cooling since 9:30pm on 9/10 Observed in tightly wrapped containers. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over fully cooked chicken and beef at flip top cooler. Raw chicken over garlic sauce, raw chicken over beer at walk in cooler. Operator stored all products properly.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw shell eggs at walk in cooler. Operator stored products properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Scallions, jalapeno and lettuce stored and in direct contact with paper towels at sushi bar. Operator removed paper towels.
  Fixed on the spotRepeat violationAdministrative complaint
- 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 0ppm) Observed empty bucket of sanitizer. Operator placed new bucket of chlorine sanitizer. Rechecked, 100ppm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed to go container lid in hand sink by dish machine.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.