Kimura Japanese Steak & Seafood House
Last inspected: Apr 3, 2026
86
Score
Going back to 2022, Kimura Japanese Steak & Seafood House has 13 inspections in the public record. The most recent visit was on Apr 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
Restaurants in Boynton Beach average 79, so Kimura Japanese Steak & Seafood House is doing better than most peers. There isn't much in the file that would give a customer pause.
13
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator has high temperature dish machine with no device to measure internal final rinse temperature. **Warning** - From follow-up inspection 2026-04-03: Operator now has low temperature dish machine. Chlorine sanitizer 0ppm **Admin Complaint**
22-49-4
86
Mar 26, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
37
Feb 11, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batterie empty. Operator replaced batterie. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: Hand sink by dish machine. Corrected on site. **Time Extended**
31B-05-4
90
Dec 12, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
67
Jan 10, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
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 - Ceiling tiles soiled with dust, or mold-like substance. From a previous leak to the right of sushi bar.
36-34-5
86
Dec 16, 2024
Complaint Full
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
86
Nov 15, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Dec 13, 2023
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Yum Yum Sauce (ingredients include fresh garlic and oil) dated 22/03 - see stop sale.
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on - operator instructed employee on proper glove changing and hand washing - employee removed gloves and washed hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station display case - krab (45F - Cold Holding) not portioned or prepared today held under 1 hour in display case with no sliding door - operator moved to freezer for quick chill. Recheck krab 34F.. hibachi carts - fresh whole eggs (61F - Cold Holding) removed from walk in cooler under 1 hour to be held at room temperature- operator returned to walk in cooler - reviewed Time procedures and emailed copy to operator. **Corrected On-Site**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided. **Corrected On-Site**
31B-04-4
61
Aug 28, 2023
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
64
May 16, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/ Dimitri Gugudi exp. 4.13.23, new test was taken on 5.9.23 waiting on results. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-16: No test results yet. **Time Extended**
53A-03-7
90
May 15, 2023
Complaint Full
6 critical violations. 1 major violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 50°F, raw shrimp 49°F, raw Beef 46F-49°F, in walk in cooler over night. Foods Not prepped or portioned today. See stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety Sushi bar: Sushi rice 90°F , held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. **Repeat Violation** **Admin Complaint**
03F-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 49°-52°F, in walk in cooler cooked yesterday in deep covered containers. **Warning**
03D-02-5
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. Raw Chicken 50°F, raw shrimp 49°F, raw Beef 46F-49°F, in walk in cooler over night. Foods Not prepped or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety Sushi bar: Sushi rice 90°F , held using time as a public health control not discarded at the end of the 4-hour/6-hour period. **Warning**
01B-19-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 49°-52°F, in walk in cooler cooked yesterday in deep covered containers. **Warning**
01B-36-5
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/ Dimitri Gugudi exp. 4.13.23, new test was taken on 5.9.23 waiting on results. **Corrective Action Taken** **Warning**
53A-03-7
37
Mar 31, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dumplings. Operator rearranged. **Corrected On-Site**
08A-05-6
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 not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar from yesterday.
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar from yesterday.
03F-04-5
Intermediate - Spray bottle containing chlorine not labeled in dish area.
41-17-4
Basic - Ice buildup in walk-in freezer.
14-69-4
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. Tuna in walk in cooler. Operator removed tuna from packaging. **Corrected On-Site**
06-09-1
52
Nov 30, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Old labels stuck to food containers after cleaning.
16-46-4
95
Frequently Asked Questions
When was Kimura Japanese Steak & Seafood House last inspected?
The most recent health inspection at Kimura Japanese Steak & Seafood House on file is from Apr 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Kimura Japanese Steak & Seafood House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Kimura Japanese Steak & Seafood House.
How does Kimura Japanese Steak & Seafood House compare to other restaurants in Boynton Beach?
Kimura Japanese Steak & Seafood House most recently scored 86 out of 100, which is higher than the Boynton Beach average of 79.
Has Kimura Japanese Steak & Seafood House's inspection record improved over time?
Results have been roughly steady. Inspections at Kimura Japanese Steak & Seafood House have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kimura Japanese Steak & Seafood House 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 Kimura Japanese Steak & Seafood House inspected?
Based on the inspection history on file, Kimura Japanese Steak & Seafood House is inspected around four times per year on average.
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