DirtyFLRestaurant Inspection Data

SUSHI YAMA

8788 West Boynton Beach Boulevard
Florida, 33472
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10702743

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish and meat at room temperature Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) at sushi station Remade Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink end cook line Cutting board in hand sink outside office

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8782558

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish at room temperature Chef placed in cooler Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing white rice
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pineapple bottom reach in cooler door on cook line Removed Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw tuna with gloves and immediately touched to go containers and wasabi with the same gloves. Educated staff on site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Insect spray with Avocados on dry storage hallway near walk in cooler
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Three handsink in kitchen blocked by containers and cutting boards
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Both hand sinks at cook line Corrected On-Site

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8544607

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...tuna 40F in reach in cooler thawing with vacuum package, packaged indicated that removed from vacuum package before thawing. Operator discarded food.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container...in sushi sea food. Employee removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 70F, fish eggs 67F , ground tuna 56 F at sushi station , food not prepped or portion today . Food being held less than 4 hours. Employee removed to cooler . **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8376565

  • 08B-38-4:Basic - Food stored on floor....chicken, seaweed, other food containers stored on the floor at walk in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw salmon above tofu , raw sea food above sauces in reach in coolers at kitchen. Employee properly stored. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63° at sushi counter , per sushi chef fish egg was held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63° at sushi counter , per sushi chef fish egg was held more than 4 hours . Stop sale issue . Chef discarded food. .. salmon 51° at sushi counter, per chef food being held less than 4 hours . Chef moved to cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....cup stored in handwashing sink at bar, towel , spray bottle stored at prep station handwashing sink at kitchen. Employee moved. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...bleach spray bottle , employee labeled. Corrected On-Site Repeat Violation