Sunflower Kosher Asian Cuisine
21659 St Rd 7, Boca Raton, FL 33428 · Permanent Food Service · License 6010081
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 Sep 10 routine inspection10 high priority (7 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 2 basic-54
- Administrative complaint on Sep 10, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score26
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 visitSep 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
More time given
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter area- Rehydrated rice noodles 69°F- cold holding, Pooled eggs 62°F-cold holding , garlic in oil 63°F- cold holding- food not prepared or portioned today- food out temperature for 3 hours- operator placed under time as a public health control from remaining time . At walk in cooler - Cooked chicken 44°F, -cold holding, cooked beef 46°F- cold holding , tofu 45°F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator opened walk in freezer door to quick chill .
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At small reach in freezer raw fish not commercially packaged stored over sticky rice - operator removed.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At reach in cooler raw chicken stored over raw beef - operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
At kitchen area- employee entered establishment through back door and handled clean equipment without washing their hands- educated operator - employee washed their hands.
Fixed on the spot
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 cookline area- employee touched their face - then proceeded to engage in food preparation without washing their hands- educated operator- employee washed their hands.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
At walk in freezer- non food grade to-go shopping bags used in direct contact to store bao buns- operator removed.
Fixed on the spot
Non-food grade paper/paper towel used as liner for food container.
At sushi station - non food grade paper towels used in direct contact to store raw fish- operator removed.
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 25ppm)corrected to 100ppm
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At kitchen area- spray bottle of windex stored over rice cooker- operator removed and stored properly.
Fixed on the spot
Intermediate4
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.
All sashimi, nigiri and raw sushi rolls not indicated that they are served raw/ undercooked on menu.
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.
No written procedure for sushi rice held under time as a public health control - emailed to operator .
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At handwash sink near dishwashing area- sink blocked by utensil kart- operator removed.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
At handwash sink by cookline with plastic strainer inside- operator removed.
Basic2
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
At cookline area knifes stored in between prep table - operator removed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: At cookline counter - Insect control device installed over food preparation area- operator removed.
Fixed on the spot
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.