Benihana
Last inspected: Mar 26, 2026
67
Score
Public records show 12 inspections at Benihana stretching back to 2022. On Mar 26, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Restaurants in Boca Raton average 74, so Benihana trails the local norm. Nothing in the record is alarming, but there's room to improve.
12
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 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. Glass washer at front bar at zero ppm chlorine. Manager changed bottle of chlorine and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (59F - Cold Holding) sitting on the counter on cook line
03A-02-5
Basic - Food stored on floor. Box of food on the floor in walk in freezer. Manager picked up box **Corrected On-Site**
08B-38-4
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. Thawed fish still in cut open reduced oxygen packaging, manager removed from reduced oxygen packaging **Corrected On-Site**
06-09-1
67
Oct 1, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner with food storage. Chef discarded paper towels **Corrected On-Site**
14-86-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi bar with stickers, chef washed removed stickers before cutting **Corrected On-Site**
08B-17-4
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. Fish in reduced oxygen packaging that was open , put not removed from packaging. Chef removed from packaging. **Corrected On-Site**
06-09-1
78
Mar 12, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners. Manager removed paper towels **Corrected On-Site**
14-86-1
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing station at cook line. Manager filled soap **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water not reaching 85°F in restrooms . Manager fixed hot water to 85°F and above **Corrected On-Site**
27-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at sushi station. Manager removed avocados had stickers and washed before cutting. **Corrected On-Site**
08B-17-4
67
Jan 2, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Bar dishwasher tested at 0ppm. Operator replaced chlorine solution and primed machine which retested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No soap provided at handwash sinks in bar area. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth be on cutting board in sushi prep area. Operator placed in sanitizer **Corrected On-Site**
21-12-4
Basic - Floor areas covered with standing water in bar area. Operator removed standing water. **Corrected On-Site**
36-22-4
70
Dec 20, 2024
Routine - Food
No violations found.
100
Dec 19, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter grill station, shrimp (53F - Cold Holding); raw chicken (52F - Cold Holding); scallops (52F - Cold Holding); raw beef (55F - Cold Holding). Operator stated all items held less than two hours. Operator put items on ice to quick chill **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. By dishwasher, handwashing sink blocked by delivery. **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Current Hotel and Restaurant license not displayed. Expired license displayed **Warning**
50-09-4
Basic - Ice scoop handle in contact with ice. At bar, ice scoop laying in ice bin. **Warning**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar, standing water 74°F used to clean utensils. **Warning**
10-07-4
61
May 16, 2024
Routine - Food
No violations found.
100
May 15, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by sushi station-precooked noodles (45F - 47F cold holding)- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved walk in cooler to quick chill. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over pasteurized liquid egg- operator moved raw beef to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At sushi station- no time mark for sushi rice - operator time marked for remaining 30 minutes. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish eggs not commercially packaged stored over tamago ( cooked egg omelet) operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station - container of lotus root stored with non food grade paper towels- operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed bowls of precooked noodles date marked/ prepared 05/07/2024 - food stored for 8 days- see stop sale. **Warning**
01B-28-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At front counter reach in cooler- cooked pork prepared on 05/12/24 not date marked- operator date marked.**Corrected On-Site** **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by back cookline area- tofu (45F @1:40pm - 45F @2:50pm - Cooling since 11:30am)- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. At flip top cooler by sushi station- raw chopped chicken (45F @2:40pm - 46F @3:00pm - Cooling since 11:30am); steak (48F @2:40pm - 48F @3:00pm - Cooling since 11:30am); raw chopped steak (48F @2:40pm - 48F @3:00pm - Cooling since 11:30 am); raw chicken (47F @2:40pm 48F @3:00pm - Cooling since 11:30 am) at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at dish machine handwash sink- operator provided. **Corrected On-Site** **Warning**
31B-02-4
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 walk in cooler - Commercially processed reduced oxygen packaged tuna bearing label to remove from packaging before thaw not removed- operator cut bag. **Corrected On-Site** **Warning**
06-09-1
29
Oct 30, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Front counter grill station- observed employee cooking raw cooked grill chicken to 160 degrees F. Operator immediately had employee cook grill chicken to 171 degrees F for service before being served for public consumption. **Corrective Action Taken**
03C-44-5
Basic - Soiled dry wiping cloth in use. Main kitchen prep table at walk in cooler door- observed soiled wiping cloths on prep table. Operator removed wiping cloths. **Corrected On-Site**
21-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter at sushi bar prep counter- observed plates being stored not inverted. Operator stored plates inverted. **Corrected On-Site**
24-05-4
78
Jul 21, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops, salmon ; (49-51F - Cold Holding) at front counter cook line double panned, manager said items less than 2 hours in unit, removed from unit place in freezer to cool quickly and instructed employees not to double pan, because items will not remain cold **Corrective Action Taken**
03A-02-5
Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips
16-37-1
Intermediate - No soap provided at handwash sink. At the front bar, manager filled **Corrected On-Site**
31B-03-4
70
Nov 17, 2022
Complaint Full
2 major violations.
View 2 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area Hans wash sink. Paper towels supplied **Corrected On-Site**
31B-02-4
82
Oct 17, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Sewage and Wastewater Properly Disposed
FL-27
78
Frequently Asked Questions
When was Benihana last inspected?
The most recent health inspection at Benihana on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Benihana?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Benihana.
How does Benihana compare to other restaurants in Boca Raton?
Benihana most recently scored 67 out of 100, which is lower than the Boca Raton average of 74.
Has Benihana's inspection record improved over time?
Results have been roughly steady. Inspections at Benihana have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Benihana means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Benihana inspected?
Based on the inspection history on file, Benihana is inspected around three times per year on average.
Nearby Restaurants