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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SUSHI ROCK - BOCA RATON in BOCA RATON currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 20, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 1 major, 12 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 20, 2026 shows 18 observation rows: 5 critical, 1 major, and 12 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SUSHI ROCK - BOCA RATON has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [09-02-5] Observed: Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. 1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands.
- [09-01-4] Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands.
- [12A-18-4] Observed: Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry soiled gloves on apron then handle container of fried tempura shrimp without first handwashing.
- [23-03-4] Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler at sushi counter.
- [12B-13-4] Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottles in reach in freezer in kitchen.
- [35B-05-4] Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back exit door propped completely open. Warning Reference: 6-202.15 (A), (C) and (D) FC: (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment, and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means.
- [40-06-5] Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee personal cell phone stored on food prep table next to and above cleaned food utensils in kitchen. 2. Observed employee purse stored on food storage rack above canned goods in kitchen.
- [53B-13-5] Observed: 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. Unable to provide training for dishwasher.
- [36-34-5] Observed: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
- [12A-28-4] Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes with gloved hands, then drying soiled gloves with apron, the handling and plating fried tempura shrimp without first handwashing.
- [14-69-4] Observed: Ice buildup in single door reach-in freezer at front line in kitchen.
- [12B-07-4] Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee personal water bottle stored on cutting board at sushi prep.
- [24-07-4] Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed employee handwashing cheesecloth at triple sink in kitchen and then hanging the cloth outside on uncleaned spigot above mop sink outside.
- [36-36-4] Observed: Ceiling tile missing throughout kitchen.
- [36-24-5] Observed: Hole in or other damage to wall. Observed large pieces of painting peeling from walls in kitchen.
- [36-27-5] Observed: Wall soiled with accumulated dust above dish machine in kitchen.
- [41-10-4] Observed: Toxic substance/chemical improperly stored. Observed container of Plumbers putty and bottle of isopropyl alcohol stored at sushi prep counter next to chill powder bamboo rollers.
- [22-08-4] Observed: Interior of toaster oven has accumulation of black substance/grease/food debris at sushi prep counter.
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