Zen Sushi
Last inspected: Mar 25, 2026
39
Score
Inspectors have visited Zen Sushi 11 times, with records going back to 2022. Inspectors last stopped by on Mar 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Handwash sink not accessible for employee use” comes up most often, recorded four times in the inspection record.
Restaurants in Boca Raton average 74, so Zen Sushi trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
5
Major latest
6
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners at sushi stations and cook line vegetables Manager had paper towels removed. **Corrected On-Site**
14-86-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by the dishwasher blocked by dish cart. Manager moved cart **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No type of heat strip of heat measuring device at time of inspection
16-62-1
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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance at ice chute in ice machine by the dishwasher blocked
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in kitchens not secured
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on cutting board. Manager removed cup of coffee **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line with no hair restraint. Cook put on hair restraint. **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water. Manager removed water **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at sushi line. Chef discarded cut avocado and removed stickers and washed before cutting **Corrected On-Site**
08B-17-4
39
Oct 7, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner. Chef discarded paper towels **Corrected On-Site**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher and bar with garbage cans in front of sinks
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot temperature dishwasher has no type of heat measurement items.
16-62-1
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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time is being posted but written procedures could not be found at time of inspection. Form emailed
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line with dried food debris on handles
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back prep area with black mold like substance around the ice chute and interior walls.
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at sushi station blocked, chef removed and washed and removed stickers before cutting **Corrected On-Site**
08B-17-4
50
May 21, 2025
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cooler on sushi line at salmon (46F - Cold Holding); yellowtail (46F - Cold Holding), chef removed items and put in reach in cooler.
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food containers liners. Chef removed all containers **Corrected On-Site**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher blocked by trash can and wash tub. Chef removed both **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher. Chef filled paper towels **Corrected On-Site**
31B-02-4
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. Form emailed
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine there was a black mold like substance by the ice chute
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of tea on prep table at sushi station. Chef removed cup **Corrected On-Site**
12B-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers at sushi preparation table , chef removed stickers and washed avocados before cutting. **Corrected On-Site**
08B-17-4
45
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
64
Nov 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
82
Nov 18, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food( sushi rice)identified in the written procedure as a food held using time as a public health control has no time marking. Operator states that he made the sushi rice less than 4 hours ago. Operator placed time mark on sushi rice. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live small flying insects at bar area flying over Ice bin . Operator killed flies, cleaned and sanitized area during inspection. No live, small flying insects observed at the end of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed in glass door cooler by front counter ; raw beef over unwashed produce ( whole cucumbers). Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
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 in glass door cooler by front counter at 1:10pm, Shredded lettuce 54F ambient cooling since 12:40pm to 53F ambient cooling at 1:47 pm. At this cooling rate proper cooling will not be met. Observed shredded lettuce cooling covered. Operator uncovered and moved to walk in cooler to facilitate proper cooling. **Warning**
03D-06-5
Intermediate - No type measuring device ( heat strips/ heat thermometer)available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded Lettuce cooling covered. Observed in glass door cooler by front counter at 1:10pm, Shredded lettuce 54F ambient cooling since 12:40pm to 53F ambient cooling at 1:47 pm. At this cooling rate proper cooling will not be met. Operator uncovered and moved to walk in cooler to facilitate proper cooling. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar area. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Floor soiled/has accumulation of debris under fryers in cook line. **Warning**
36-73-4
Basic - Bowl or other container with no handle used to dispense food. Observed in brown rice , white rice, and sugar containers,bowls being used as scoops without handles. Operator removed bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed in bar and in dry storage area helium tanks not properly secured. **Repeat Violation** **Warning**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food preparation with no hats. Employee put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed soda boxes on floor near dry storage area. **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled door handle in cook line. Operator moved tongs to be washed, rinsed, and sanitized. **Corrective Action Taken** **Repeat Violation** **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in sushi holding unit at front counter. Operator provided and placed in unit at time of inspection. **Corrected On-Site** **Warning**
05-09-4
Basic - Wall soiled inside walk in cooler on the right side by entry door. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet towels on cutting in prep station not stored in sanitizer solution. Operator placed towels in solution **Corrected On-Site** **Warning**
21-12-4
23
Dec 9, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2023. **Warning** - From follow-up inspection 2023-12-09: **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station shelf- observed plates being stored not inverted. **Warning** - From follow-up inspection 2023-12-09: Still observed **Time Extended**
24-05-4
82
Dec 8, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen prep table-observed approximately 20 live flying insects flying around and landing on clean wooden bowls on prep table shelf. Main kitchen food dry storage room-observed approximately 20 live flying insects flying around and landing on soda syrup cases and containers of sauces. Main kitchen at exit door- observed approximately 20 live flying insects flying over trash can and dirty linen basket. Dining area bar- observed 7 live flying insects flying around bottles of liquor. Wait station- observed 3 live flying insects flying around single service cups at coffee machine. Sushi bar- observed 5 live flying insects flying over trash can and fresh kale at prep sink. **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2023. **Warning**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler- observed raw beef being stored over unwashed carrots. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler- observed raw shell eggs being stored over Ready to Eat carrots. **Warning**
08A-05-6
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. Provided operator with procedures. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Main kitchen hand washing sink at exit door- observed crate of utensils on hand washing sink. **Warning**
31A-11-4
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. Provided operator with employee health form. **Warning**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed in food dry storage room. **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station shelf- observed plates being stored not inverted. **Warning**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Main kitchen at walk in cooler- observed pots being stored on the floor. **Warning**
24-07-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line- observed tongs hanging on oven doors handles. **Warning**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
32
Aug 30, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Mar 28, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips and heat strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front bar, bartenders filled **Corrected On-Site**
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left on counter for an hour chef moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish tray with dished on top of hand wash sink. Person removed tray **Corrected On-Site**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knifes. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at any hand wash sink
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats **Corrected On-Site**
13-03-4
58
Oct 19, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
64
Frequently Asked Questions
When was Zen Sushi last inspected?
The most recent health inspection at Zen Sushi on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Zen Sushi?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Zen Sushi.
How does Zen Sushi compare to other restaurants in Boca Raton?
Zen Sushi most recently scored 39 out of 100, which is lower than the Boca Raton average of 74.
Has Zen Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Zen Sushi have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Zen Sushi 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 Zen Sushi inspected?
Based on the inspection history on file, Zen Sushi is inspected around three times per year on average.
Nearby Restaurants