DirtyFLRestaurant Inspection Data

YAMI KOREAN JAPANESE GRILL

870 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8738565

  • 12B-07-4:Basic - Employee coffee cup on a food preparation table at cook line. Operator removed cup. Corrected On-Site
  • 40-06-5:Basic - Employee personal keys stored in or above a food preparation area, on prep table at cook line. Cook removed keys. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature at sushi bar. Sushi chef placed shrimp in cold holding unit. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauce in walk in cooler. Operator removed meat. 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. Cut lettuce 62F, on cook line prep table . Cook stated lettuce was cut one hour ago. Cook placed lettuce in cold holding unit. **Corrective Action Taken**
  • 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 rice was cooked was 2 hours ago. Sushi chef time marked. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (112F - Hot Holding) for less than one hour. Cook reheated rice to 167F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup 2:10 (118F - Cooling); soup 3:00 (104F - Cooling) hot held until one hour ago. Cooling at room temperature on cook line. In a deep covered container. Operator placed soup uncovered in walk in cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in expo area. Operator provided. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Battery empty. Operator replaced battery. Corrected On-Site

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8359812

  • 29-03-4:Basic - Water draining onto floor surface. At back kitchen hand sink - repaired during inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of Sake not labeled - open labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish over prepared sauce - operator moved fish to lower shelf. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked portioned chicken prepared prior morning - operator date marked, Corrected On-Site

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8484610

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cook line.
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef served on the same plate with raw chicken to the customer, for self cooking. Raw beef is touching the raw chicken. Chicken has a higher cooking temperature 165°F than beef 155°F tenderized. Guests might want to eat beef under cooked , therefore not destroying all pathogens from the chicken. All items on the same plate with chicken have to be cooked above 165°F. Recommended to serve all raw meats in separate bowls. Manager stated raw chicken will be served on a separate dish starting immediately..
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday, not discarded after 4 hours, at sushi bar.
  • 12A-18-4:High Priority - Sushi chef dried hands on his apron after washing. Hands have to be dried with paper towel or air blower. Sushi chef washed hands again and dried with paper towels. Corrected On-Site
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday, not discarded after 4 hours, at sushi bar. See stop sale
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
  • 12A-03-4:Intermediate - Sushi washed hands in a sink other than an approved handwash sink, in prep sink at sushi station. He went and washed his hands in hand sink. Corrected On-Site