Cali Aji
Last inspected: Mar 27, 2026
100
Score
Going back to 2022, Cali Aji has 14 inspections in the public record. On Mar 27, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 11 violations earlier on.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Boca Raton restaurant scores 74. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
No violations found.
100
Feb 27, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended** - From follow-up inspection 2026-02-27: Observed same. **Time Extended**
29-27-4
95
Feb 20, 2026
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish, Swai, offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning** - From follow-up inspection 2026-02-20: Observed same. Fish must be fully cooked or discarded. **Time Extended**
01D-01-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify, Ceviche Classico on menu which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink, water 79F. No hot water in facility. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink 79F, no hot water in establishment. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Water leaking from faucet at hand sink in kitchen. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gasket at two door kelvinator reach in freezer in kitchen. **Warning** - From follow-up inspection 2026-02-20: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket at two door kelvinator reach in freezer in kitchen. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Interior of chest freezer door in disrepair/has exposed insulation in kitchen. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2026-02-20: Observed same. **Time Extended**
16-23-4
47
Feb 19, 2026
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Nonexempt fish, Swai, offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
High Priority - Vacuum breaker missing at hose bibb outside back door. Observed hose attached. **Warning**
29-34-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 25 rodents dropping in dry storage area on floor underneath storage rack in kitchen. **Warning**
35A-04-4
Intermediate - Menu does not identify, Ceviche Classico on menu which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - No hot running water at three-compartment sink, water 79F. No hot water in facility. **Warning**
27-06-4
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. One new employee recently hired and working at the time of inspection. **Warning**
11-26-1
Intermediate - 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. Only one employee with current food handler training. **Warning**
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink 79F, no hot water in establishment. **Warning**
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard at cookline storage shelf. **Warning**
14-45-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Observed crate of onions stored on floor in dry storage area. **Warning**
08B-38-4
Basic - Interior of chest freezer door in disrepair/has exposed insulation in kitchen. **Warning**
14-36-5
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gasket at two door kelvinator reach in freezer in kitchen. **Warning**
23-03-4
Basic - Open dumpster lid outside behind restaurant. **Warning**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cleaned utensil rack in kitchen. **Warning**
36-27-5
Basic - Water leaking from faucet at hand sink in kitchen. **Warning**
29-11-4
23
Aug 19, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak over tomatoes and sauce. Manager moved beef steak **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled. Manager labeled **Corrected On-Site**
41-17-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used as rice scoop. Manager discarded bowl **Corrected On-Site**
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler in kitchen
05-09-4
67
Mar 11, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46pm cooked yesterday 3/10/25 at 5pm Employee discard food item. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 46F cooked yesterday 3/10/25 at 5 pm Employee discard food item. **Corrected On-Site**
03D-02-5
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.
11-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizing solution. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed at room temperature Employee placed under running water
06-01-5
Basic - Food stored on floor. Pinto Beans. Dry storage room Employee placed on shelf **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored above a food preparation and food. Cell phone stored on shelf directly above open reach in cooler with food being exposed. Employee removed cell phone **Corrected On-Site**
40-06-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
45
Sep 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed missing molding at corner of kitchen. - From follow-up inspection 2024-09-24: Observed broken molding at wall next to oven.
36-03-4
95
Sep 23, 2024
Routine - Food
10 critical violations. 2 major violations. 9 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on prep table yellow sauce (cooked onions and tomatoes) cooked approximately 1 hour ago (113F - Hot Holding-Reheated to 174F) **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler 1 white cheese as per operator prepped by shredding more than 4 hours ago (51F - Cold Holding).
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler 2 chicken and potato soup (56F - Cold Holding) as per operator not prepped or portioned today. Left in cooler over night.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over ready to eat cheese at reach in cooler. Operator properly stored items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen red snapper out of original commercial packaging over ready to eat frozen vegetables.
08A-02-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed cooked sausage on top of raw sausage at reach in cooler in kitchen. Operator removed the cooked sausage and discarded. **Corrected On-Site**
08A-08-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce in non food grade bags.
14-31-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs, cook the eggs, and grab clean plate without changing gloves or washing hands.
12A-27-4
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. Observed at reach in cooler 1 white cheese as per operator prepped more than 4 hours ago (51F - Cold Holding). Additionally, observed at reach in cooler 2 chicken and potato soup (56F - Cold Holding) as per operator not prepped or portioned today. Left in cooler over night.
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one raw shelled egg cracked at reach in cooler. Operator discarded item.
01B-14-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled. Operator properly labeled item. **Corrected On-Site**
41-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocado with sticker not properly washed. Operator discarded item. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. Observed soup at reach in cooler not covered. As per operator left over night.
08B-12-5
Basic - Food stored on floor. Observed onions stored on floor. Operator properly stored. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to scoop out rice at dry storage area. Operator removed item. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and food storage containers at air drying rack upright. Operator properly stored items. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed missing molding at corner of kitchen.
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at triple sink.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prep cutting board not properly stored. Operator properly stored item. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil not labeled. Operator properly labeled item. **Corrected On-Site**
02D-01-5
12
Jan 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-01-22: Employee been employed over 1 year. No proof of employee training for M. Escobar **Admin Complaint**
53B-01-5
90
Nov 14, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cut raw pork, go inside reach in cooler and grab raw steak, place pork in deep fryer, crack raw shell eggs and place in sauté pan in stove, without washing hands or changing gloves.
12A-09-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
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
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
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. **Corrective Action Taken**
02B-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee Snapple iced tea in cooler.
12B-13-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven-observed tongs hanging on oven door handle.
10-20-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelf at exit door- observed pot stored not inverted.
24-05-4
Basic - Ice scoop handle in contact with ice. Observed at main kitchen ice machine.
10-08-5
43
Aug 28, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 23, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.two door kebinator cooler on cook line at beef, chicken, lettuce (44-47F - Cold Holding), chef moved items to working cooler
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over vegetables, chefmoved items **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at 0
22-49-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottles not labeled
41-17-4
58
Oct 25, 2022
Routine - Food
2 major violations.
View 2 violations
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
82
Jul 27, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over lettuce, tomato, chef moved **Corrected On-Site**
08A-05-6
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. Chlorine ppm is at zero. Call for maintenance
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink by kitchen
31B-04-4
64
Frequently Asked Questions
When was Cali Aji last inspected?
The most recent health inspection at Cali Aji on file is from Mar 27, 2026. The public record contains 14 inspections in total.
What is the most common violation at Cali Aji?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Cali Aji.
How does Cali Aji compare to other restaurants in Boca Raton?
Cali Aji most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Cali Aji's inspection record improved over time?
Yes. Recent inspections at Cali Aji have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Cali Aji 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 Cali Aji inspected?
Based on the inspection history on file, Cali Aji is inspected around four times per year on average.
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