SERIOUS SANJI

Name: SERIOUS SANJI
Address: 1750 N CONGRESS AVE STE 700, BOYNTON BEACH, FL, 33426, US
Rating: 75.4

1750 N CONGRESS AVE STE 700, BOYNTON BEACH, FL 33426

License #6019442

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.4 Grade C / 100

Mixed Health Record

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Quick take

SERIOUS SANJI in BOYNTON BEACH currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 20 total violations — 9 critical, 3 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[08A-02-6] 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.
[22-41-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line.
[03B-01-6] 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.

Administrative complaint recommended
[08A-05-6] Raw ground pork and raw eggs stored over cooked beef in glass door cooler in prep area. Operator removed pork and eggs
[12A-29-4] 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.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[36-73-4] Floor soiled/has accumulation of debris under dish machine.
[35A-02-7] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler across prep sink in kitchen soiled.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on cook line. Cook replaced with a dry one.
[02D-01-5] Working containers of starch removed from original container not identified by common name in prep area.
[03D-15-4] 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.
[22-41-4] 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.
[14-01-5] Bowl with no handle used to dispense rice, in rice cooker on cook line. Operator removed.
[10-03-4] 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.
[03D-02-5] 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.
[02C-02-5] 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.
[14-69-4] Ice buildup in walk-in freezer around door, gaskets torn or missing, door not closing soup at the bottom right.

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