DirtyFLRestaurant Inspection Data

SUSHI YAMA

SUSHI YAMA has 6 health inspections on file for its BOYNTON BEACH location, with an overall rating of 1.4/5. Food safety practices have remained consistent.

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

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: Visit ID: 13530609

  • 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Multiple medicines stored above prep tables and coolers on cook line. Operator removed Corrected On-Site Warning - From follow-up inspection 2025-09-26: Multiple bottles of medication stored above prep tables and coolers on cook line. Discussed with operator who removed products. Admin Complaint Corrected On-Site
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 2 flying around on cook line Approximately 4 flying around and landing an empty plastic bucket on the floor on the sushi bar area. Approximately 7 flying around and landing on the bar shelves. Admin Complaint - From follow-up inspection 2025-09-26: Approximately 3 live flying insects at bar area landing on sushi boat and shelves to liquor display, discussed with operator to kill flying insects and clean and sanitize area. Admin Complaint
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Multiple items with beef over cooked dumplings Raw pork over tomato paste Advised operator to stored properly Warning - From follow-up inspection 2025-09-26: In walk in freezer non commercially packaged raw fish stored directly above bags of cooked lobster, discussed with operator who corrected storage of products. Admin Complaint Corrected On-Site

Inspection Date: 9/25/2025

Inspection #: Visit ID: 10930538

  • 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. Escolar, tuna. Operator removed from packaging Corrected On-Site Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Multiple containers with raw fish thawing at room temperature next to dish machine area, Operator moved product to reach in coolers Corrected On-Site Repeat Violation Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Multiple medicines stored above prep tables and coolers on cook line. Operator removed Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then cooked bean sprouts. Employee washed hands Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 2 flying around on cook line Approximately 4 flying around and landing an empty plastic bucket on the floor on the sushi bar area. Approximately 7 flying around and landing on the bar shelves. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Multiple items with beef over cooked dumplings Raw pork over tomato paste Advised operator to stored properly Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar cooler Raw quail eggs over cooked noodles Walk in cooler Raw quail eggs over cream cheese. 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. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 cooked mushrooms at 11:33am(45F cooling) since yesterday. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 chicken 47F cold holding. Per operator product not prepared or portioned today Per operator product stored since yesterday. See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 chicken 47F cold holding. Per operator product not prepared or portioned today Per operator product stored since yesterday. See Stop Sale 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. Sushi bar area. Sushi rice had the wrong time, operator placed time of 1 hour ahead . Instead of 10:30am to 2:30 , it was 11:30am to 3:30 pm Operator corrected to right time Corrected On-Site Warning
  • 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. Flip top cooler #1 cooked mushrooms at 11:33am(45F cooling) since yesterday. 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. Sushi bar area oven Cooked eel 120F hot holding . Per operator product stored for approximately 15 minutes. Operator turned on oven to reheat product to 165F ++ **Corrective Action Taken** Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw chicken. Per operator they will cooked the chicken to 165F before cooling it down Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email form Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 bean sprouts at 11:33am (48F cooling) since 11am, at 12:21pm 51F cooling At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer **Corrective Action Taken** Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sushi bar area. Warning

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