DirtyFLRestaurant Inspection Data

SUSHI YAMI

6177 JOG RD

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10713111

  • 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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee at cook line drinking tea from open cup with no lid discussed with operator. Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and without washing hands employee handled clean and sanitized utensils to cook chicken. Discussed with operator employee hands. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe down counters tops and without washing hands employee handled clean and sanitized utensils used to dispense sauces. Discussed with operator employee washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used visibly soiled cloth to wipe counter tops down and with same cloth wiped food debris from knives discussed with operator to wash and sanitize utensils before using. Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in cooler plastic Walmart bag used to store wontons. Discussed with operator we removed wontons from bag. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercial plastic wrapped raw beef and raw chicken stored in same container. Discussed operator who corrected storage of products. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw chicken stored over pre made salads discussed storage with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint
  • 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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale 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. In flip top cooler bowl of sliced tomatoes (52F - Cooling) at 12:35 per operator product prepared yesterday and held cooler over night. At this rate of cooling product never reached 41F within 4 hours 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. In kitchen sushi rice identified on time is a public health control written procedures not time marked. Per operator sushi rice was prepared 15 minutes ago and added time mark. Corrected On-Site Repeat Violation Admin Complaint
  • 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. In flip top cooler bowl of sliced tomatoes (52F - Cooling) at 12:35 per operator product prepared yesterday and held cooler over night. At this rate of cooling product never reached 41F within 4 hours see stop sale. Warning
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Discussed employee health reporting policies with operator and emailed employee health reporting agreement handout 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. Discussed big 6 with operator and emailed poster. Warning
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to answer basic code questions such as big 6 food born illnesses, employee health reporting requirements. Discussed and educated operator. 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. Discussed with operator and emailed poster Warning

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8762655

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing eel fish and tuna at room temperature Placed items in cooler Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cell phone then handled food. Hands not washed before beginning work.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef washing white plastic container in hand sink at sushi station Container was not sanitized
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over carrots in walk in cooler Removed Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw fish with gloves and then put hands in ready to eat sushi rice with the same gloves. Gloves not changed hands not washed in between Educated employees on site
  • 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. See stop sale. Sushi rice. Employee marked on site Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (59F - Cooling) at 12:30 pm to 58F at 1:00 pm since 11:30am Tomatoes over stocked above rim At this rate food will not cool to 41F within four hours
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef rinsing containers in hand sink at sushi station Waitress filling cup of water for customer in hand sink at ice machine
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At kitchen hand sink

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8507544

  • 24-14-4:Basic - Clean utensils stored between equipment and wall at kitchen, sushi station at front line . Employee properly stored. Corrected On-Site
  • 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....00 ppm . Fixed Dishmachine at time of inspection, chlorine at 100 ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above tofu in reach cooler at kitchen, raw salmon directly top of the bean sprouts at walk in cooler . Employee properly stored. Corrected On-Site
  • 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 marked with a time that exceeds the 4-hour limit. .. yesterday's sushi rice serving today at sushi station .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna 54°, salmon 53°, cream cheese 54°, shrimp 54°, eel 53°, tuna 61° in sushi display case at front line, per manager food being held less than 4 hours , operator stated that forgot to turn on sushi cooler . moved food to walk in cooler and turn on sushi cooler. **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. yesterday's sushi rice serving today at sushi station .See stop sale. Employee discarded rice. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by tool . Employee moved. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored container, spoon in handwashing sink at kitchen, sushi bar . Employee moved those utensils. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at kitchen.