Serious Sanji
Last inspected: Feb 25, 2026
43
Score
Inspectors have visited Serious Sanji 12 times, with records going back to 2022. Inspectors last stopped by on Feb 25, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about 11 violations before that.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged five times.
That's lower than the typical Boynton Beach restaurant, which scores around 79. The pattern in the record is worth a careful look.
12
Inspections
5
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
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. Dishwasher (Chlorine 0ppm) Operator primed chlorine sanitizer, rechecked 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over fully cooked beef at walk in freezer, both products to in commercial packaging. Raw shrimp over fully cooked shrimp at sliding door cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. Observed Raw chicken over raw pork at walk in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: bean sprouts (46F - Cold Holding); on top of food storage pans at reach in coolers: pork dumplings (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned products to lower portion of cooler. **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. hot and sour soup (122F - Hot Holding) Observed sitting out by wok station. Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line. **Corrected On-Site**
41-17-4
43
Nov 24, 2025
Routine - Food
No violations found.
100
Nov 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 0ppm. Operator set up triple sink with 75ppm chlorine. **Warning** - From follow-up inspection 2025-11-13: Triple sink is set up and in use 200ppm QAC. Dish machine is not in use until repaired. Parts on order for dish machine , time extended until 11.21.25. **Time Extended**
22-41-4
86
Nov 12, 2025
Routine - Food
5 critical violations. 2 major violations. 14 minor violations.
View 21 violations
High Priority - Employee touched soiled surface of his personal cell phone and then engaged in food preparation, handled clean rice cooker, without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - 4 Live, small flying insects found around garbage can in dish area. 2 live small flying insects in floor mixer at prep sink in kitchen. 4 live small flying insects on soy sauce container lid next to mixer. 1 live flying insect on card board box on top of glass door cooler. 11+ live small flying insects on ceiling and wall in prep area. 1 live small flying insect on ceiling on cook line landing on prep table. 1 live small flying insect on sauce container next to entrance to cook line. No doors between kitchen, prep areas and cook line. **Warning**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 12:50 (73F-75F - Cooling), chicken 1:20 (72F - 74F-Cooling), in glass door cooler, chicken is in a deep covered container and at this rate will not reach 41F within 6 hours. Chicken was cooked at noon. Operator uncovered chicken and placed in walk in freezer. **Corrective Action Taken** **Warning**
03D-02-5
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 0ppm. Operator set up triple sink with 75ppm chlorine. **Warning**
22-41-4
High Priority - Raw ground pork and raw eggs stored over cooked beef in glass door cooler in prep area. Operator removed pork and eggs **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 12:50 (73F-75F - Cooling), chicken 1:20 (72F - 74F-Cooling), in glass door cooler, chicken is in a deep covered container and at this rate will not reach 41F within 6 hours. **Warning**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dumplings in glass door cooler prepared two days ago. **Warning**
02C-02-5
Basic - Bowl with no handle used to dispense rice, in rice cooker on cook line. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on all drawer door handles on cook line. **Warning**
23-24-4
Basic - Equipment in poor repair. Walk in freezer door not closing all the way. Torn or missing gaskets. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water under prep and triple sink in kitchen. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris under dish machine. **Warning**
36-73-4
Basic - Fly sticky tape hanging over microwave in a preparation area, next to cook line. **Warning**
35B-08-4
Basic - Ice buildup in walk-in freezer around door, gaskets torn or missing, door not closing soup at the bottom right. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice inside ice machine **Warning**
10-08-5
Basic - In-use rice scoop, used with moist rice stored in running water with insufficient velocity to flush food particles away. Water off. Cook turned water on. **Corrected On-Site** **Warning**
10-03-4
Basic - In-use utensil in non-time/temperature control for safety starch not stored with handle above top of food within a closed container in prep area. Operator removed utensil. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Cook replaced with a dry one. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler across prep sink in kitchen soiled. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler on cook line. **Warning**
29-49-6
Basic - Working containers of starch removed from original container not identified by common name in prep area. **Warning**
02D-01-5
19
May 5, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris on drains at cook line. **Warning** - From follow-up inspection 2025-05-05: Drains on cook line need more cleaning. **Time Extended**
36-73-4
95
Apr 28, 2025
Complaint Full
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat broccoli in sliding glass door refrigerator next to walk in freezer. Operator removed eggs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet , splitter added to mop sink faucet. **Warning**
29-42-4
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 0ppm. Chlorine line leaking on top of dish machine.. Operator set up QAC 200ppm in triple sink to sanitize. **Warning**
22-41-4
High Priority - Employee wiped/ scratched face and touched hat and then handled clean equipment, napkins and utensils, without washing hands and changing gloves on cook line. Employee went to wash her hands. **Corrected On-Site** **Warning**
12A-10-4
High Priority - Non-food grade paper towel used as liner for dumplings container on cook line. Manager removed paper towels. **Corrected On-Site** **Warning**
14-86-1
Intermediate - No soap provided at handwash sink in dish area. **Warning**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee open water container on a food preparation table at cook line. Employee removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris on drains at cook line. **Warning**
36-73-4
Basic - Multiple boxes of meat stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled. **Warning**
23-03-4
33
Sep 5, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dish area and in front of walk in cooler.
38-07-4
Basic - Single-service articles not stored inverted or protected from contamination at customer self service area at front counter. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 200ppm. **Corrected On-Site**
21-08-4
74
Jun 7, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling tile missing above chest freezer in the kitchen - From follow-up inspection 2024-06-07: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-06-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored- box of cups stored on the floor at the customer order counter; advised to store properly - From follow-up inspection 2024-06-07: Box of cups on thrill or at the customers counter **Time Extended**
25-05-4
86
Jan 30, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon poke bowl. Salmon served raw.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink end of cook line
31B-02-4
82
Nov 4, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen; ceiling tiles soiled with mold-like substance. **Warning** - From follow-up inspection 2023-11-04: Throughout kitchen; ceiling tiles soiled with mold-like substance. **Time Extended**
36-34-5
95
Feb 27, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away, on cook line. Turned water flow up. **Corrected On-Site**
10-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in prep area.
38-07-4
90
Aug 1, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48°F, walk in cooler door was left open. Operator added ice to cool shrimp down. At the end of inspection Shrimp 41°F. **Corrected On-Site**
03A-02-5
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 0ppm. Operator primed line. 75ppm. **Corrected On-Site**
22-41-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm, container empty. Manager switched container 200ppm. **Corrected On-Site**
22-43-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in front of walk in cooler.
38-07-4
61
Frequently Asked Questions
When was Serious Sanji last inspected?
The most recent health inspection at Serious Sanji on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Serious Sanji?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited five times, more than any other issue at Serious Sanji.
How does Serious Sanji compare to other restaurants in Boynton Beach?
Serious Sanji most recently scored 43 out of 100, which is lower than the Boynton Beach average of 79.
Has Serious Sanji's inspection record improved over time?
Yes. Recent inspections at Serious Sanji have averaged around two violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Serious Sanji 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 Serious Sanji inspected?
Based on the inspection history on file, Serious Sanji is inspected around three times per year on average.
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