Oishii Japanese Restaurant
Last inspected: Feb 10, 2026
100
Score
Inspectors have visited Oishii Japanese Restaurant 10 times, with records going back to 2022. The newest entry in the record is dated Feb 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged three times.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Complaint Full
No violations found.
100
Feb 9, 2026
Complaint Full
4 critical violations. 2 major violations.
View 6 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
35
Oct 20, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
35
Apr 21, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
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. Form explained and emailed
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen cooked chicken in sink. Chef put under cold running water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and flour containers not labeled.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance by ice chute
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl being used as a scoop. Chef discarded bowl and used scoop **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in prep area above food. Chef removed drink **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep employees no hair restraint. Employees put on hair restraint **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Frozen meats in plastic containers on the floor by the prep area. Employee picked up **Corrected On-Site**
08B-38-4
64
Mar 7, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
67
Nov 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at wok station- observed spatulas inside container of standing water.
10-07-4
95
Sep 29, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-09-29: Still observed **Time Extended**
05-08-4
90
Sep 28, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen salad station- observed 6 live flying insects flying around and landing on container of oil at dry storage food shelf.
35A-02-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen- observed employee marinating raw chicken, exit outside kitchen exit door, renter kitchen and begin to wipe down prep table without washing and putting on gloves. **Warning**
12A-29-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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 soap provided at handwash sink. Observed in main kitchen. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter Ice Machine- observed mold-like substance on top and sides of interior of ice machine. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Main kitchen- observed reach in cooler doors soiled with food debris. **Warning**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen reach in cooler- observed pot on top of reach in cooler stored not inverted. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at cold holding unit- observed employee cup of beverage on prep table. **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. Dry storage room- observed entire floor covered in standing water. Front counter-Observed standing water on the floor at ice machine. **Warning**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen- observed spatula being stored in between deep fryers. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at grill station- observed spatulas being stored in 5 gallon bucket dirty water on the floor at 83 degrees F. **Warning**
10-07-4
Basic - Soiled dry wiping cloth in use. Main kitchen prep table across from fryers- observed soiled wiping cloth on prep table. **Warning**
21-10-4
35
Mar 16, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. More than sixty days Confirmation number is 226044442. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over vegetables manager moved items **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Manager filled **Corrected On-Site**
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
52
Sep 14, 2022
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small counter top sushi cooler at front counter at Tuna, salmon, escolar yellowtail ; (46-49F - Cold Holding), chef removed all items put ice on them and called for maintenance unit empty before inspection ended.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, manager moved items. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning pots
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Found no paper towels available in the cooking/prep area kitchen hand-wash sink. To correct provide paper towels and keep dispensers filled. Manager filled. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Found no hand soap available in the cooking/prep area kitchen hand wash sink . To correct provide soap and keep dispensers filled. Manager filled **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on cutting board in kitchen, manager discarded **Corrected On-Site**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. One door cooler on the cook line at front counter chef cleaned the water
29-49-6
45
Frequently Asked Questions
When was Oishii Japanese Restaurant last inspected?
The most recent health inspection at Oishii Japanese Restaurant on file is from Feb 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Oishii Japanese Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Oishii Japanese Restaurant.
How does Oishii Japanese Restaurant compare to other restaurants in Boca Raton?
Oishii Japanese Restaurant most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Oishii Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Oishii Japanese Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Oishii Japanese Restaurant 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 Oishii Japanese Restaurant inspected?
Based on the inspection history on file, Oishii Japanese Restaurant is inspected around three times per year on average.
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