SKYFIN

Name: SKYFIN
Address: 8221 GLADES RD UNITS 5 AND 6, BOCA RATON, FL, 33434, US
Rating: 21.2

8221 GLADES RD UNITS 5 AND 6, BOCA RATON, FL 33434

License #6022090

21.2 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 9 findings · 8 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SKYFIN in BOCA RATON currently holds an InspectFL Health Score of 21.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 53 total violations — 19 critical, 13 major, 21 minor.

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The latest inspection on September 11, 2026 shows 9 observation rows: 8 critical, 1 major, and 0 minor.

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Inspector notes

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SKYFIN has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown rice (48-50F - Cooling) at 1:20; cooling since 9:30pm on 9/10 Observed in tightly wrapped containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (71F - Cold Holding); diced tofu (70F - Cold Holding) Observed products at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to add to time control. Advised operator to time stamp product for remaining 3.5 hours.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown rice (48-50F - Cooling) at 1:20; cooling since 9:30pm on 9/10 Observed in tightly wrapped containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Scallions, jalapeno and lettuce stored and in direct contact with paper towels at sushi bar. Operator removed paper towels.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hydrated noodles (99F - Hot Holding) Observed at ambient temperature on cook line. Out of temperature for approximately 1 hour. Advised operator to add to time control. Advised operator to add time stamp for remaining 3 hours.
[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) Observed empty bucket of sanitizer. Operator placed new bucket of chlorine sanitizer. Rechecked, 100ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed to go container lid in hand sink by dish machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fully cooked chicken and beef at flip top cooler. Raw chicken over garlic sauce, raw chicken over beer at walk in cooler. Operator stored all products properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs at walk in cooler. Operator stored products properly.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine by warewashing machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover heavily soiled with dust/mold like substance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Working containers of salt and flour not labeled at kitchen prep area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel lining shrimp tempura container in cook line reach in cooler. Non food grade paper towel lining raw salmon container at sushi display cooler. Operator removed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade plastic thank you shopping bags used to and in direct contact with raw chicken and wontons in prep area reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored on top of box of ready to eat soybean paste in walk in cooler. Raw chicken stored above container of ready to eat green onion in walk in cooler. Operator reorganized.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken on cook line and then immediately handle triple sink controls and clean plates without first disposing gloves and washing hands. Reviewed handwashing and gloves change requirements with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (51F - Cold Holding) not prepped or portioned today stored on top of shallow bed of ice at soup prep area. Per operator, item has been held for less than 2 hours. Operator added more ice to container to chill.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink. Reviewed handwashing sink requirements with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dishwashing racks heavily soiled with limescale/food debris build up at warewashing area.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Provided 3 certificates. Approximately 6 food handling employees working at time of inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has some type of town slimy substance
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Used open bottles of water on cutting board on cooking line. Manager discarded bottle of water
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water in kitchen. Manager discarded water
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen chicken sitting on shelf in kitchen by cook line thawing out. Manager moved chicken to walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name.flour container not labeled
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner at cook line. Manager removed paper towels
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bag being used to store food in reach in freezer at front counter. Manager removed food from bag
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over soybean paste and raw shrimp over cabbage. Manager moved both items
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher had a rack of clean glasses in front of handwashing sink. Manager moved rack
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee responsibility were not filled out they were blank. No name no signature
[27-17-4] Water pressure lacking at fixtures that require the use of water. One side of water in restrooms have no pressure