Asian Fin
Last inspected: Dec 30, 2025
100
Score
Asian Fin has been inspected 10 times since 2022. The most recent visit was on Dec 30, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
That puts the facility ahead of the local pack: the average Palm Beach Gardens restaurant scores 81. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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 set up triple sink quaternary sanitizer 400ppm. **Corrective Action Taken** - From follow-up inspection 2025-12-17: Same. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-12-17: Same. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black mold like in the interior of the ice machine. Ice machine at At bar and by dish washing area. - From follow-up inspection 2025-12-17: Same. **Time Extended**
22-20-5
74
Dec 15, 2025
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - 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 set up triple sink quaternary sanitizer 400ppm. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over pickled ginger at right hand side sushi flip top cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi flip top cooler: crab mix (47F - Cold Holding); fish eggs (48F - Cold Holding); cream cheese (49F - Cold Holding); ice bath: pasteurized egg wash (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed ice bags on products. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Food storage pan in basin of hand wash sink in kitchen. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Naruto maki with salmon, tuna tataki, salmon or tuna tartar, salmon or tuna carpaccio. Educated operator on proper menu identification.
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out procedure during course of inspection. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked noodles made 12/12, seaweed salad opened 12/12 not date marked at tall reach in cooler at cook line. Operator date marked products. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black mold like in the interior of the ice machine. Ice machine at At bar and by dish washing area.
22-20-5
37
Mar 7, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
64
Dec 10, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Container of flex sealed stored over flour at storage area near walk in cooler- operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at sushi area- raw salmon stored over cooked rice- operator removed. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area non food grade paper napkins- in contact with cooked Asparagus- operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged stored over cooked octopus- operator removed.**Corrected On-Site** **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. At bar area- stainer and brush inside handwashing sink- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler Cooked mix made 4 days ago not date marked- operator date marked. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
43
Apr 25, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.
03F-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 33°F-35°F, removed from freezer last nigh. Operator removed packaging. **Corrected On-Site**
06-09-1
67
Jan 26, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
31A-12-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training through Florida restaurant and lodging association - expired 01/2023. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-26: No proof of training at time of inspection. **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
31A-09-4
74
Nov 28, 2023
Routine - Food
4 critical violations. 7 major violations. 3 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale. **Warning**
01B-02-5
High Priority - Container of medicine improperly stored. Container of pepto-bismol stored on prep counter - operator moved to lower shelf **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over raw pork. **Warning**
08A-05-6
High Priority - 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. At small reach in freezer near sushi station - raw ground beef stored over raw fish- operator discarded both fish and ground beef. **Warning**
08A-17-6
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
11-01-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
11-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers. **Warning**
31A-09-4
Intermediate - No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed. **Corrected On-Site** **Warning**
31A-12-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice. **Warning**
03F-10-5
Intermediate - Probe thermometer not within the intended measuring range of use. Operator's Probe thermometer could not be turned on at time of inspection. **Warning**
05-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training through Florida restaurant and lodging association - expired 01/2023. **Corrective Action Taken** **Warning**
53B-05-5
Basic - Raw fruits/vegetables not washed prior to preparation. At multiples areas within the sushi station - in use avocados not washed before prep. **Warning**
08B-39-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale. **Repeat Violation** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored on prep counter near sushi area- operator removed. **Corrected On-Site** **Warning**
12B-07-4
23
Jan 3, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Insects, Rodents, and Animals Not Present
FL-38
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
45
Aug 4, 2022
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked eel, cucumber at reach in cooler . Operator properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container in cucumber, sea food . Operator moved . **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 47° , tuna 46° in reach in cooler sushi bar prep cooler being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 47° , tuna 46° in reach in cooler sushi bar prep cooler being held more than four hours. Stop sale issue .operator discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing....chemical spray bottle, container in hand washing sink at sushi bar . Operator moved **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Operator provided **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen
31B-04-4
35
Frequently Asked Questions
When was Asian Fin last inspected?
The most recent health inspection at Asian Fin on file is from Dec 30, 2025. The public record contains 10 inspections in total.
What is the most common violation at Asian Fin?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Asian Fin.
How does Asian Fin compare to other restaurants in Palm Beach Gardens?
Asian Fin most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Asian Fin's inspection record improved over time?
Results have been roughly steady. Inspections at Asian Fin have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Asian Fin means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Asian Fin inspected?
Based on the inspection history on file, Asian Fin is inspected around three times per year on average.
Nearby Restaurants