SERIOUS SANJI

Name: SERIOUS SANJI
Address: 1750 N CONGRESS AVE STE 700, BOYNTON BEACH, FL, 33426, US
Rating: 76.4

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

76.4 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 76.4 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 19 total violations — 8 critical, 3 major, 8 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 included 3 critical violations, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line.
[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.
[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.

Administrative complaint recommended
[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.
[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
[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.
[14-01-5] Bowl with no handle used to dispense rice, in rice cooker on cook line. Operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on cook line. Cook replaced with a dry one.
[35B-08-4] Fly sticky tape hanging over microwave in a preparation area, next to cook line.
[02D-01-5] Working containers of starch removed from original container not identified by common name in prep area.
[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.
[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.
[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.
[23-24-4] Buildup of food debris/soil residue on all drawer door handles on cook line.
[36-22-4] Floor area(s) covered with standing water under prep and triple sink in kitchen.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.

Community reaction

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Community pulse