Kanpai
Last inspected: Mar 31, 2026
39
Score
Inspectors have visited Kanpai nine times, with records going back to 2023. Inspectors last stopped by on Mar 31, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 14 violations per visit.
When inspectors have written things up, “manager or person in charge lacking proof” has been the most frequent reason, cited six times.
The city-wide average sits at 74, which Kanpai's 39 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 31, 2026
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce. 1. Walk in cooler raw beef over Brussels sprouts, operator stored properly. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - Equipment drain line draining into handwash sink. 1. Bar area, operator removed. **Corrected On-Site** **Warning**
31A-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Warning**
53A-01-7
Intermediate - Spray bottle containing toxic substance not labeled. 1. Bar area spray bottle with blue sanitizer not identified, Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. 1. Sushi bar; bowl in bulk container of spicy mayo, operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Cook line; employee cellphone on cook line cutting board as another employee is preparing food. **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. 1. By ice machine in kitchen. **Repeat Violation** **Warning**
36-22-4
Basic - Food stored on floor. 1. Walk in freezer. 2. Walk in cooler **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation** **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler at cook line. **Repeat Violation** **Warning**
29-49-6
39
Mar 25, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice bin. **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. 1. By indoor bar reach in cooler. 2. In kitchen by ice machine. **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Food stored on floor. 1. Walk in freezer **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Sushi bar reach in cooler gaskets **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 1. Cookline left each in cooler unit. **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. 1. Cookline 2. Dry storage room **Warning** - From follow-up inspection 2026-03-25: Observed same. **Time Extended**
02D-01-5
64
Mar 24, 2026
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. 1. Sushi bar, several containers with food lined with paper towels **Warning**
14-86-1
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee with gloves touched ear then continued touching clean equipment. Reviewed hand washing with operator. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - 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. **Warning**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee with gloves touched ear then continued touching clean equipment. Reviewed hand washing with operator. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Live, small flying insects found 1. Main bar; approximately 4 live small flying insects observed not landing. 2. Dry storage; approximately 2 live small flying insects observed landing on sealed container of brown sugar. **Warning**
35A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. 1. Hand washing sink by walk in cooler container of utensils in water stored in sink. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Spray bottle containing toxic substance not labeled. 1. Main bar; spray bottle with blue liquid identified as multi surface cleaner, operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator stored properly. **Corrected On-Site** **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. 1. Main bar hand washing sink. 2. Indoor bar hand washing sink. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Sushi bar reach in cooler gaskets **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. 1. Cookline left each in cooler unit. **Warning**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. 1. Cookline 2. Dry storage room **Warning**
02D-01-5
Basic - Accumulation of black mold-like substance in the interior of the ice bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. 1. Sushi bar; bowl inside container of eel sauce, operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling tile missing. 1. Right side of kitchen entry door. **Warning**
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Main bar reach in cooler employee food container stored on over clean glasses for customer use. 2. Server station containers of flour not labeled. **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. 1. By indoor bar reach in cooler. 2. In kitchen by ice machine. **Warning**
36-22-4
Basic - Food stored on floor. 1. Walk in freezer **Warning**
08B-38-4
18
May 15, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw beef stored over 48 hours **Warning** - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-05-15: **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-05-15: **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Two hand sinks at sushi station **Warning** - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
31B-04-4
74
Apr 14, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw beef stored over 48 hours **Warning** - From follow-up inspection 2025-04-14: **Time Extended**
03G-50-1
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 2025-04-14: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-04-14: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-04-14: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Two hand sinks at sushi station **Warning** - From follow-up inspection 2025-04-14: **Time Extended**
31B-04-4
67
Mar 13, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon rolls over cucumber in bottom bane Marie at sushi station **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Lotion with food items on shelf near rice warmer **Warning**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
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 - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw beef stored over 48 hours **Warning**
03G-50-1
Basic - Stored food not covered. One door freezer end of cook line **Warning**
08B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Two hand sinks at sushi station **Warning**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
35
May 22, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice **Warning** - From follow-up inspection 2024-05-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2024-05-22: **Time Extended**
14-69-4
90
May 8, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) **Warning**
22-57-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of Raw beef and pork **Warning**
03G-50-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler **Warning**
36-34-5
Basic - Food stored on floor. Shrimp on floor on cook line **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning**
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp In standing water on floor on cook line Raw meat on table in dish machine area **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
02D-01-5
47
Apr 27, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kanpai last inspected?
The most recent health inspection at Kanpai on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Kanpai?
Across the inspection record, “manager or person in charge lacking proof” has been cited six times, more than any other issue at Kanpai.
How does Kanpai compare to other restaurants in Boca Raton?
Kanpai most recently scored 39 out of 100, which is lower than the Boca Raton average of 74.
Has Kanpai's inspection record improved over time?
No. Recent inspections at Kanpai have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Kanpai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kanpai inspected?
Based on the inspection history on file, Kanpai is inspected around three times per year on average.
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