DirtyFLRestaurant Inspection Data

YAMA JAPANESE RESTAURANT

Northeast 2nd Avenue
Florida, 33444
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10699261

  • 11-27-4:Intermediate - Observed: 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.. Employee print and posted procedures for cleaning up vomit and diarrhea, Corrected On-Site Priority: Intermediate
  • 08B-38-4:Basic - Observed: Food stored on floor. Bag of drink Ice stored on Walk In freezer floor. Employee removed ice unto pallet. Corrected On-Site Priority: Basic
  • 51-13-4:Basic - Observed: No Heimlich maneuver/choking sign posted. Employee print and posted Choking poster Corrected On-Site Priority: Basic

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8747861

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee covered . **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor...drink ice stored in floor at walk in freezer . Manager discarded ice . Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses...multiple wet towel at kitchen, sushi station . Employee removed. Corrected On-Site
  • 14-86-1:High Priority - Non-food gradepaper towel used as liner for food container in fried food at kitchen, in sea food , garnishes , cut cucumbers at sushi station . Manager removed paper towel Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon, raw tuna above cut avocado, cut cucumber, other garnishes in reach in cooler at sushi station . Employee properly stored. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.... raw beef with raw lobster , fresh egg wash directly above raw beef in reach in cooler at kitchen. Manager properly stored. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63F at sushi station , food not prepped or portion today , food being held less than 4 hours . Manager time marked food. **Corrective Action Taken** Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....ambient cooling cut lettuce 65F in tightly closed bag in tall reach in cooler . Took another temperature about 20 minutes after was same temperature as above. Manager replace food in coldest top shelf . **Corrective Action Taken**

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8616936

  • N/A:No Violations Were Observed

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8614709

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner...frozen chicken, frozen beef thawing in room temperature at kitchen. Manager removed to reach in cooler . Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bring dirty utensils from the customer table and then serve soup , grabbed cleaned utensils without washing hands...employee washed hands after discussion. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 54F in reach in cooler being held less than 4 hours . Employee discarded food. **Corrective Action Taken** 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...sushi rice at sushi station being held less than 4 hours. Manager time marked. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink at dishwashing area. Manager cleaned. Stored spoon in handwashing sink at kitchen. Employee removed Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.... only one employee have expired food handler training . Warning

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8364207

  • 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 46°F inside vacuum packaging at sushi bar. See stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table at sushi bar. Chef removed. Corrected On-Site
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 125°F not indicated as a raw item on menu and not ordered undercooked.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef cutting washed lettuce with bare hands at sushi bar. Chef put gloves on. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper towel used as liner for salmon, tuna and white fish container. Operator removed paper towel. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 46°F inside vacuum packaging at sushi bar.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at sushi bar.