SUSHI YAMA JAPANESE RESTAURANT
7050 W PALMETTO PARK RD BAY 33, BOCA RATON 33433
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/22/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table. Chef discarded Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Food safety inspection conducted on 1/22/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
9
Intermediate
1
Basic
0
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm . Product did not cool to 70°F within 2 hours. See Stop Sale. Observed covered containers with Curry soup at 2:15 pm (110F - Cooling)cooling since 1:30pm, rechecked at 3:31 pm (81°F cooling). Products did not cool to 70°F within 2 hours. Operator moved to stovetop to reheat to 165°F + and start cooling process again Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo purchase fresh. Operator unable to provide proof of parasite destruction. Operator will cook fish **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On sushi bar Raw salmon over cut vegetables Inside walk in cooler Raw shrimp over cut vegetables Operator stored properly Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line Raw chicken over mussels Operator stored properly Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm . Product did not cool to 70°F within 2 hours. See Stop Sale. 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 covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm , rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling) , all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. See Stop Sale Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale. On cook line Raw shells Eggs 78F cold holding, bean sprouts 62°F cold holding On sushi bar Fish eggs 48°F cold holding,,krab (56F - Cold Holding) On cook line small cooler , tofu 44°F cold holding, Per operator all items stored for approximately 2 hours. Operator moved items to inside of coolers Per operator not prepared or portioned today. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale. Repeat Violation Admin Complaint
- 03D-06-5: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 covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm , rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling) , all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. See Stop Sale Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on sushi bar mix sea food (78F - Hot Holding); eel (78F - Hot Holding); brown rice 89°F hot holding Per operator products stored for approximately 2 hours. Operator moved items to inside cooler **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep container on top flat top cooler on cook line with Cooked chicken at 3:16 pm (62°F cooling) cooling since 12pm, rechecked at 3:50pm same temperature. At this current cooling rate product will not cool to 41°F within 6 hours. Operator removed **Corrective Action Taken** Warning
Food safety inspection conducted on 10/12/2023 revealed 10 total violations (9 high priority, 1 intermediate, 0 basic).