YOKOHAMA SUSHI
60 North Federal Highway
Boca Raton, Florida, 33432
Palm Beach County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/21/2025
Inspection #: Visit ID: 10844530
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All coolers and freezers throughout cook line Exterior to microwave Exterior to seaweed containers unclean All hand sink faucets unclean
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler
- 08B-38-4:Basic - Food stored on floor. Sauce bucket on floor under rice cooker
- 36-24-5:Basic - Hole in or other damage to wall. Wall peeling behind hand sink at sushi line Exterior
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Edamame thawing at room temperature
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink at sushi line
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) remade Sanitizer Bucket (Chlorine 100ppm)
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed touching hair and face multiple times and then touched clean equipment without washing hands.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over ice cream wafer sandwiches in two door freezer end of sushi line raw beef not commercially packaged over cooked pork dumplings freezer unit beginning of sushi line Advised operator to rearrange units.
- 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. See stop sale. On multiple sushi rice containers Time marked on site Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Peelers observed with food debris Seaweed containers contain build up of food debris Interior to microwave
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink in ware wash area Chef filling sanitizer bucket in hand sink at sushi line
Inspection Date: 2/12/2025
Inspection #: Visit ID: 8854438
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to microwave Shelving next to stove Lids to bane Marie's
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee using cellphone multiple times and began handling equipment and food without washing hands in between
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
- 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. See stop sale. Incorrect time mark on sushi rice. Time stated 1:00 pm it is currently 12:07 pm. Time mark corrected Corrected On-Site
Inspection Date: 8/8/2024
Inspection #: Visit ID: 8754424
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover walk in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork dumplings
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon sushi rolls over broccoli in bottom reach in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (54F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned. Put back into cooler. **Corrective Action Taken**
- 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. Emailed to operator
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inspection Date: 1/11/2024
Inspection #: Visit ID: 8469385
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents at triple sink
- 08B-38-4:Basic - Food stored on floor. Soy sauce bucket on floor
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave and two door freezer at end of sushi station
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs 74F Rice scoops 74F
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise Raw tuna over cooked shrimp Sushi reach in cooler Corrected On-Site Repeat Violation Admin Complaint
- 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. See stop sale. Sushi rice at end of cook line Sushi rice at triple sink
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked salmon (123F - Hot Holding) in toaster oven. Food in unit less than four hours. Oven turned off. Operator placed in cooler to cool. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
Inspection Date: 8/10/2023
Inspection #: Visit ID: 8366496
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, the raw shell eggs were stored over the bucket of pickled ginger. The case of eggs was moved to the bottom shelf and the ginger to the top shelf. On another shelf, raw chicken was stored over bottled beverages. The chicken was moved to the bottom shelf. Corrected On-Site Repeat Violation Admin Complaint