Sushi Kyu

690 Yamato Road Suite 4, Boca Raton, FL 33431 · Permanent Food Service · License 6021048

Official report

out of 100

Grade F

Safety score 15 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
10 high priority (5 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot), 4 basic
-65
Administrative complaint on Sep 21, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score15

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

Inspection history

1 inspection · 2 visits

Sep212026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitSep 22, 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:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Chlorine at 10 ppm; operator fixed to 100 ppm
  Administrative complaintFixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer sushi area
  More time given
Official report, on the Florida DBPR website
First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 10 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Flip top cooler kitchen area. Cooked rice at 2:41pm( 51°F cooling) since yesterday See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Flip top cooler kitchen area. Cut tofu at 2:44pm ( 46°F cooling) since yesterday. See stop sale
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Operator unable to provide proof for hamachi and escolar
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sushi cooler. Raw tuna 46°F cold holding, Sushi reach in cooled cream cheese 48°F cold holding Per operator stored for approximately 2 hours and not prepared or portioned today. Operator moved to reach in freezer
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Flip top cooler kitchen area. Cooked rice at 2:41pm( 51°F cooling) since yesterday See stop sale
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Flip top cooler kitchen area. Cut tofu at 2:44pm ( 46°F cooling) since yesterday. See stop sale
- 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.
  Sushi freezer Sealed package of raw fish stored above opened bags of cooked tempura shrimp Operator stored properly
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Sushi cooler Raw fish stored above cut vegetables Operator stored properly
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used the bathroom and then handled clean utensils without washing hands upon returning to employee area.
  Employee washed hands
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. At 10ppm chlorine Advised operator to correct to 100ppm chlorine
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sushi bar area Windex stored next to bottle of sauces Operator removed
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Flip top cooler kitchen area Observed multiple bags with portioned cooked rice and cooked chicken with no date mark Advised operator to date mark
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Flip top cooler kitchen area. Cooked rice at 2:41pm( 51°F cooling) since yesterday See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Flip top cooler kitchen area. Cut tofu at 2:44pm ( 46°F cooling) since yesterday. See stop sale
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed to operator
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Kitchen area blocked by metal container inside Operator removed
  Fixed on the spot
Basic4
- 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.
  Per operator thawing for Less than 12 hours. Operator removed from sealed package
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Observed a container with soy sauce stored under drain pipe of hand washing sink on cook line Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer sushi area
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.