YOKOHAMA SUSHI
60 NORTH FEDERAL HIGHWAY, BOCA RATON 33432
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/11/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 1/11/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 8/10/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 8/10/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).