SUSHIGO

Name: SUSHIGO
Address: 477 N FEDERAL HWY, BOCA RATON, FL, 33432, US
Rating: 57.8

477 N FEDERAL HWY, BOCA RATON, FL 33432

License #6020999

🍱 Japanese/Sushi ℹ️

57.8 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHIGO in BOCA RATON currently holds an InspectFL Health Score of 57.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 49 total violations — 14 critical, 11 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 1, 2025

The latest inspection on October 1, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

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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DBPR

Community reaction

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Community pulse

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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
[14-71-4] Duct tape used to repair nonfood-contact surface. 1. Observed two damaged door flaps at the walk in cooler repaired with several pieces of duct tape.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling personal cell phone at the front counter with gloved hands then handling raw salmon immediately after without first handwashing.
[22-08-4] Interior of oven at cookline in the kitchen, has accumulation of black substance/grease/food debris.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinsing soiled gloved hands at hand sink, drying with used paper towel on prep table at front counter then handling trays of raw fish without first handwashing and changing gloves.
[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. Observed employee working hired less than one week. Operator unable to provide proof of signed employee reporting agreement. Provided operator copy electronically.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three in use tongs at cookline in kitchen, stored on heavily soiled and sticky oven handle. Advised operator to store on cleaned surface.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping around the handsink either damp paper towel and gloved hands and then slicing cucumber at sushi counter immediately after without first handwashing.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven door handle heavily soiled and sticky, at cookline in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee turning on hand sink faucet then placing a paper towel under the running water to dampen the towel, then wiped around the handsink and front counter with the wet paper towel.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled cardboard on floor under cookline equipment in kitchen.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine, door gasket in kitchen.

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor at cookline and in wait station area.
[36-34-5] Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in sushi display case at front counter. See Stop Sale.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on soiled and sticky oven handle at cookline in kitchen.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris at wait station. Operator cleaned during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Single door reach in cooler door gasket at cookline in kitchen. 2. Chest freezer door gasket in wait station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust next to walk in cooler. Operator cleaned during inspection.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answering telephone and then handling tongs immediately after to prepare customer food without handwashing.
[12A-28-4] 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 wipe hands on pants and then handled cleaned sauce pans at the cookline in the kitchen without first handwashing.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in sushi display case at front counter. See Stop Sale.
[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. One employee hired less than 60 days per operator, no proof of employee reporting agreement. Provided employee reporting agreement to operator electronically. Operator printed and signed with employee at the time of inspection.