Sushigo
477 N Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6020999
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (1 repeat), 2 intermediate (1 repeat), 7 basic (4 repeats)-38
- Administrative complaint on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee rinsing soiled gloved hands at hand sink, drying with used paper towel on prep table at front counter then handling trays of raw fish without first handwashing and changing gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handling personal cell phone at the front counter with gloved hands then handling raw salmon immediately after without first handwashing.
Repeat violationAdministrative complaint
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wiping around the handsink either damp paper towel and gloved hands and then slicing cucumber at sushi counter immediately after without first handwashing.
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed employee working hired less than one week. Operator unable to provide proof of signed employee reporting agreement. Provided operator copy electronically.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee turning on hand sink faucet then placing a paper towel under the running water to dampen the towel, then wiped around the handsink and front counter with the wet paper towel.
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed three in use tongs at cookline in kitchen, stored on heavily soiled and sticky oven handle. Advised operator to store on cleaned surface.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
1. Observed two damaged door flaps at the walk in cooler repaired with several pieces of duct tape.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven at cookline in the kitchen, has accumulation of black substance/grease/food debris.
Repeat violation
Accumulation of black mold-like substance in the interior of the ice machine, door gasket in kitchen.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed oven door handle heavily soiled and sticky, at cookline in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed heavily soiled cardboard on floor under cookline equipment in kitchen.
Repeat violation
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.