CVI.CHE 105 BOCA RATON

Violations (2)

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale -

  High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale **Warning** - From follow-up inspection 2026-08-27: Sushi area flip top: Raw tuna (50F cold holding) Out of temperature for more than 4 hours. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area flip top cream cheese (48F - Cold Holding) Operator states items in cooler overnight and out of temperature for over 4 hours, or prepared or portioned today. See stop sale Flip top left of cook line; cream cheese (45F - Cold Holding); boiled eggs (45F - Cold Holding) operator states items out of temperature for approximately 30 minutes. Operator moved to walk in to quick chill. Sushi line cooler; raw salmon (50F - Cold Holding); seared tuna (50F - Cold Holding); cooked beef (50F - Cold Holding) operator states items out of temperature for approximately 2 hours. Operator put on ice and moved to reach in cooler to quick chill. Kitchen line Flip top left; cooked pasta (44F - Cold Holding); butter (43-48F - Cold Holding) middle flip top; raw beef (48F - Cold Holding) operator states items out of temperature approximately 2 hours. Operator put on ice to quick chill. Operator states all items not prepared or portioned today. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area flip top cream cheese (48F - Cold Holding) Operator states items in cooler overnight and out of temperature for over 4 hours, or prepared or portioned today. See stop sale Flip top left of cook line; cream cheese (45F - Cold Holding); boiled eggs (45F - Cold Holding) operator states items out of temperature for approximately 30 minutes. Operator moved to walk in to quick chill. Sushi line cooler; raw salmon (50F - Cold Holding); seared tuna (50F - Cold Holding); cooked beef (50F - Cold Holding) operator states items out of temperature for approximately 2 hours. Operator put on ice and moved to reach in cooler to quick chill. Kitchen line Flip top left; cooked pasta (44F - Cold Holding); butter (43-48F - Cold Holding) middle flip top; raw beef (48F - Cold Holding) operator states items out of temperature approximately 2 hours. Operator put on ice to quick chill. Operator states all items not prepared or portioned today. **Warning** - From follow-up inspection 2026-08-27: Sushi area flip top: Raw tuna (50F cold holding) Out of temperature for more than 4 hours. See stop sale. Raw salmon (41F cold holding) Crab mix (41F cold holding) Kitchen line flip top left: no time or temperature controlled items stored, cooler being maintenance. Middle flip top: cooked rice (43F cold holding) Operator states all items not prepared or portioned today **Admin Complaint**

  High Priority