SERIOUS SANJI

Name: SERIOUS SANJI
Address: 1750 N CONGRESS AVE STE 700, BOYNTON BEACH, FL, 33426, US
Rating: 82.9

1750 N CONGRESS AVE STE 700, BOYNTON BEACH, FL 33426

License #6019442

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SERIOUS SANJI in BOYNTON BEACH currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 28 total violations — 11 critical, 3 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 24, 2025

The latest inspection on February 25, 2026 shows 6 observation rows: 5 critical, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator primed chlorine sanitizer, rechecked 100ppm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot and sour soup (122F - Hot Holding) Observed sitting out by wok station. Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: bean sprouts (46F - Cold Holding); on top of food storage pans at reach in coolers: pork dumplings (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned products to lower portion of cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw pork at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over fully cooked beef at walk in freezer, both products to in commercial packaging. Raw shrimp over fully cooked shrimp at sliding door cooler. Operator stored products properly.

Disposition: Administrative complaint recommended
[08A-05-6] Raw ground pork and raw eggs stored over cooked beef in glass door cooler in prep area. Operator removed pork and eggs
[10-03-4] In-use rice scoop, used with moist rice stored in running water with insufficient velocity to flush food particles away. Water off. Cook turned water on.
[12A-29-4] Employee touched soiled surface of his personal cell phone and then engaged in food preparation, handled clean rice cooker, without washing hands. Cook went to wash his hands.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on cook line. Cook replaced with a dry one.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[36-73-4] Floor soiled/has accumulation of debris under dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler across prep sink in kitchen soiled.
[23-24-4] Buildup of food debris/soil residue on all drawer door handles on cook line.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 12:50 (73F-75F - Cooling), chicken 1:20 (72F - 74F-Cooling), in glass door cooler, chicken is in a deep covered container and at this rate will not reach 41F within 6 hours.
[35A-02-7] 4 Live, small flying insects found around garbage can in dish area. 2 live small flying insects in floor mixer at prep sink in kitchen. 4 live small flying insects on soy sauce container lid next to mixer. 1 live flying insect on card board box on top of glass door cooler. 11+ live small flying insects on ceiling and wall in prep area. 1 live small flying insect on ceiling on cook line landing on prep table. 1 live small flying insect on sauce container next to entrance to cook line. No doors between kitchen, prep areas and cook line.
[14-11-5] Equipment in poor repair. Walk in freezer door not closing all the way. Torn or missing gaskets.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dumplings in glass door cooler prepared two days ago.
[35B-08-4] Fly sticky tape hanging over microwave in a preparation area, next to cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator set up triple sink with 75ppm chlorine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 12:50 (73F-75F - Cooling), chicken 1:20 (72F - 74F-Cooling), in glass door cooler, chicken is in a deep covered container and at this rate will not reach 41F within 6 hours. Chicken was cooked at noon. Operator uncovered chicken and placed in walk in freezer.
[36-22-4] Floor area(s) covered with standing water under prep and triple sink in kitchen.
[10-08-5] Ice scoop handle in contact with ice inside ice machine
[14-69-4] Ice buildup in walk-in freezer around door, gaskets torn or missing, door not closing soup at the bottom right.
[14-01-5] Bowl with no handle used to dispense rice, in rice cooker on cook line. Operator removed.
[10-01-5] In-use utensil in non-time/temperature control for safety starch not stored with handle above top of food within a closed container in prep area. Operator removed utensil.
[02D-01-5] Working containers of starch removed from original container not identified by common name in prep area.

Community reaction

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Community pulse