Sushi Rock - Boca Raton
174 NW 51 St, Boca Raton, FL 33431 · Permanent Food Service · License 6012901
What drove the grade
Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F
How the score was calculated
- Starting score100
- Violations at the Jul 20 complaint inspection5 high priority (no follow-up needed), 1 intermediate, 12 basic (2 repeats); basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 20, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 09, Bare hand contact with ready-to-eat food: Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F
or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands. Priority: High Priority
Observed: Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation.
1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands. Priority: High Priority
Code 12, Handwashing and hygienic practices: Observed: Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee dry soiled gloves on apron then handle container of fried tempura shrimp without first handwashing. Priority: High Priority
Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or
touched unwrapped single-service items without washing hands. Observed employee washing dishes with gloved hands, then drying soiled gloves with apron, the handling and plating fried tempura shrimp without first handwashing. Priority: High Priority
Code 41, Chemicals and toxic substances: Observed: Toxic substance/chemical improperly stored.
Observed container of Plumbers putty and bottle of isopropyl alcohol stored at sushi prep counter next to chill powder bamboo rollers. Priority: High Priority
Intermediate1
Code 53, Manager certification and employee training: Observed: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Unable to provide training for dishwasher. Priority: Intermediate
Basic12
Code 12, Handwashing and hygienic practices: Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed opened employee personal water bottle stored on cutting board at sushi prep. Priority: Basic
Observed: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed opened employee water bottles in reach in freezer in kitchen. Priority: Basic
Code 14, Food-contact surfaces designed and maintained: Observed: Ice buildup in single door reach-in freezer at front line in kitchen.
Priority: Basic
Code 22, Food-contact surfaces clean and sanitized: Observed: Interior of toaster oven has accumulation of black substance/grease/food debris at sushi prep counter.
Priority: Basic
Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Door gaskets at two door reach in cooler at sushi counter. Priority: Basic
Repeat violation
Code 24, Clean equipment storage and air drying: Observed: Cleaned and sanitized equipment or utensils not properly stored.
Observed employee handwashing cheesecloth at triple sink in kitchen and then hanging the cloth outside on uncleaned spigot above mop sink outside. Priority: Basic
Code 35, Insects, rodents, pests and animals: Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Observed back exit door propped completely open. Reference: 6-202.15 (A), (C) and (D) FC: (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment, and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Hole in or other damage to wall.
Observed large pieces of painting peeling from walls in kitchen. Priority: Basic
Observed: Wall soiled with accumulated dust above dish machine in kitchen.
Priority: Basic
Observed: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Priority: Basic
Observed: Ceiling tile missing throughout kitchen.
Priority: Basic
Code 40, Employee personal belongings: Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service
items. 1. Employee personal cell phone stored on food prep table next to and above cleaned food utensils in kitchen. 2. Observed employee purse stored on food storage rack above canned goods in kitchen. Priority: Basic
Repeat violation
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.