Boku Sushi & Grill
Last inspected: Apr 21, 2026
64
Score
Across the available record, Boku Sushi & Grill has eight inspections on file, the first dated 2022. Boku Sushi & Grill was last inspected on Apr 21, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around 10 violations to closer to eight violations per visit over the last few inspections.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
By comparison, the average Maitland facility scores 71, putting Boku Sushi & Grill on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over soy sauce in walk-in-cooler **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Windex in spray bottle not labeled **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Food storage container/container lid cracked or broken Lid to cashews has been cut to use as shaker to plastic container **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Bucket of ginger on floor at sushi station **Corrected On-Site**
08B-38-4
Basic - Reuse of single-service or single-use articles. Cut onions and other vegetables are stored in seaweed salad containers
25-32-4
64
Nov 17, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
37
Feb 20, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
43
Oct 29, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked pork roll on paper towels **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over spicy mayo
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed produce **Corrected On-Site**
08A-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout **Corrected On-Site**
11-27-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with raw oyster advisory, printed and posted during inspection **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters - tags not marked with last date sold
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Duct tape used to repair nonfood-contact surface. Torn Duct tape on cooks lane by cooler
14-71-4
Basic - Food storage container/container lid cracked or broken, cooked rice in freezer - container cracked Container holding sugar cracked
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Tool used to shuck raw oysters stored on side of cooler in dark corner, advised operator to wash rinse and sanitize after each use and to store In a well lit clean area between uses
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 85°, operator turned up temp, over 135° when checked again **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi station 2 units have no thermometer
05-09-4
32
Mar 20, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Nov 20, 2023
Routine - Food
10 minor violations.
View 10 violations
Basic - Bowl or other container with no handle used to dispense food. in rice container **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom. It is provided, but it needs a cover
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. On far right of sushi station
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back counter of sushi station next to clean sushi plates **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter of expo station **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person wearing watch **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gasket torn in make table cooler at sushi station
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives under little toaster oven at sushi station **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table cooler on cook line
23-03-4
61
May 15, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw quail eggs stored over ready to eat sauce on reach in cooler located at sushi area. **Corrected On-Site**
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.Raw chicken stored over raw sea bass . Raw beef stored over raw shrimp on walk in freezer. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mass-ago kept on sushi counter for less than 4 hrs with temperature of 70F. Placed in cooler for rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 . Tempura shrimp kept at sushi area with no time marked. **Corrected On-Site**
03F-02-5
Intermediate - 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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop rice vinegar and no handle. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee personal food stored over fish on reach in cooler located at sushi area. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from oven doors.
10-20-4
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
25-34-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons and forks kept on sushi area facing up. **Corrected On-Site**
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner.Salmon been thawed at room's temperature on counter located on sushi bar. **Corrected On-Site**
06-01-5
37
Dec 13, 2022
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.Black cloth napkin use to line fish on cook line.
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored in same container with shrimp at cook line.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept on sushi area for less than 4 hrs with temperature of 51F. Chopped yellow tail kept on sushi area for less than 4 hrs with temperature of 50F. Ask manager to place on reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked tempura shrimp kept on sushi area for less than 4 hrs with temperature of 123F. Ask manager to either cool or reheat , manager decided to dump. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing.Sponges on hand wash sink located on cook line. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line. .
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee Starbucks coffee cup placed over cleaned prep table on dish area.
12B-07-4
Basic - Food not stored at least 6 inches off of the floor.Soy sauce kept on cook line and oil kept in between cook line and sushi area. **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from oven handle door. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.Fan covers dirty on walk in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning.Old label on curry sauce on walk in cooler.
16-46-4
35
Frequently Asked Questions
When was Boku Sushi & Grill last inspected?
The most recent health inspection at Boku Sushi & Grill on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Boku Sushi & Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Boku Sushi & Grill.
How does Boku Sushi & Grill compare to other restaurants in Maitland?
Boku Sushi & Grill most recently scored 64 out of 100, which is lower than the Maitland average of 71.
Has Boku Sushi & Grill's inspection record improved over time?
Yes. Recent inspections at Boku Sushi & Grill have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Boku Sushi & Grill 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 Boku Sushi & Grill inspected?
Based on the inspection history on file, Boku Sushi & Grill is inspected around two times per year on average.
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