DirtyFLRestaurant Inspection Data

YAMI KOREAN JAPANSES GRILL

Based on 3 health inspections, YAMI KOREAN JAPANSES GRILL in BOYNTON BEACH has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

870 N CONGRESS AVE, SUITE #100, BOYNTON BEACH 33426

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13500096

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2025

Inspection #: Visit ID: 10905996

  • 08B-49-4:Basic - Employee personal heavy cream not properly identified and segregated from food to be served to the public in glass door cooler in expo area. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F at sushi station. Operator discarded water. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 53F in walk in cooler cooked yesterday in a deep covered pot. See stop sale Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Crispy rice 72F, cooked more than 3 hours ago left out on prep table at sushi station. See stop sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Crispy rice 72F, cooked more than 3 hours ago left out on prep table at sushi station. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 53F in walk in cooler cooked yesterday in a deep covered pot. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Sanitizer container empty. Warning
  • 08A-05-6:High Priority - Raw shell eggs over/not properly separated from ready-to-eat sauce in walk in cooler. Operator removed eggs. 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 sushi rice at sushi station, 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. 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. Beef stock (109F); white rice (112F - Hot Holding), on cook line. Both Items were cooked 2 hours ago and stove turned of. Beef stock was reheated to 184F for further hot holding. White rice was reheated to 174F for further hot holding. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety sushi rice at sushi station, 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. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on lunch menu not identified and consumer advisory missing. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Operator provided. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in expo area. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offering Sushi containing raw fish. Consumer advisory has to go on lunch and dinner menu. Printed consumer advisory and operator placed on wall. **Corrective Action Taken** Warning

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10764559

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: cooked vegetables 49F-50F, cooked yesterday in a covered container. See stop sale
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm container empty. Operator replaced empty container 75Ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw beef stored over ready-to-eat sauce in reach in cooler next to prep sink in kitchen. Operator removed sauce. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: cooked vegetables 49F-50F, cooked yesterday in a covered container.