Serious Sanji
1750 N Congress Ave Ste 700, Boynton Beach, FL 33426 · Permanent Food Service · License 6019442
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 Jul 20 routine inspection3 high priority (1 fixed by the Jul 21 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot)-18
- Administrative complaint on Jul 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
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 visitJul 21, 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 visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooler by wok station: bean sprouts (59°F - Cold Holding); cooked corn (59°F - Cold Holding); cooler by dumpling station: Pork (44°F - Cold Holding); duck (44°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down all products.
Fixed on the spotRepeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
2 door glass cooler: raw shell eggs (49°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move product to another operable cooler.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels stored and in direct contact with cucumbers and shrimp shumai at cook line cooler. Operator removed paper towels.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooler by wok station: tofu (52°F - Cooling) at 2:20; cooling since 12:30 - 51°F at 2:47 - At current rate of cooling product will not reach 41°F within 4 hours ; sliced chicken (65°F - cooling) at 2:20; cooling since 11:00 - 65°F at 2:49 ; sliced beef (54°F - Cold Holding) at 2:20; cooling since 12:15 - 54°F at 2:49 - At current rate of cooling product will not reach 41°F within 6 hours. Operator iced down all products.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food debris on can opener blade.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pot of water in hand wash sink on cook line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.