Oyako Sushi
6655 Boynton Beach Blvd, Boynton Beach, FL 33437 · Permanent Food Service · License 6022198
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection5 high priority (1 fixed by the Sep 18 follow-up, 4 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot), 3 basic-33
- Administrative complaint on Sep 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
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 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 17, 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 priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line right flip top - cooked eel (46-48°F). Observed item stored on top of upper food pans. Per operator item placed out approximately 1 hour ago. Operator moved item to reach in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Low Boy - Sushi Station- Raw Fish stored over/not properly separated from ready-to-eat cooked eel.
Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Cook line right flip top raw shrimp, raw chicken and raw beef in upper section stored over ready to eat sauces in lower section. Operator stored all items properly. Left flip top. - raw shell eggs in upper section stored over ready to eat broccoli in lower section.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes then picked up plated food, without first washing hands.
Reviewed proper hand washing procedures with operator. Employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Approximately 3 Live roaches inside low boy - sushi area. No food in unit, unit not operating. Operator exterminated and removed the roaches.
Administrative complaint
Intermediate4
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Reviewed proper procedures with operator.
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.
Item H17 JB Hand Roll, M18 JB Roll with raw salmon not marked on menu. Reviewed menu updating with operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Front counter low boy Milk per operator milk opened two days ago. Operator date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk in cooler.- Bowl container without handle stored inside sauce.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 5 dead found behind 2 door low boy - sushi area. Approximately 3 dead behind white reach in freezer - sushi area Approximately 2 dead behind flip top - sushi area. Approximately 3 dead behind rolling bin of rice - cook line. 1 dead inside walk in cooler
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Sushi area - under and around white chest freezer, sushi area flip top, and sushi area reach in. Under and around cook line grills and fryers.
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.