DirtyFLRestaurant Inspection Data

SUSHI YAMA ASIAN BISTRO

10921 North Military Trail
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10753027

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-03-05: Licensed not renewed Admin Complaint

Inspection Date: 1/3/2025

Inspection #: Visit ID: 8724458

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Stored properly Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice at sushi bar Removed Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water inside reach in cooler at sushi bar Removed Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork wanton (43-49F - Cold Holding);in reach in cooler; food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 7/27/2024

Inspection #: Visit ID: 8841394

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. - From follow-up inspection 2024-07-27: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name- numerous sauces at sushi bar - From follow-up inspection 2024-07-27: **Time Extended**
  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and wahoo. - From follow-up inspection 2024-07-27: Establishment used two different companies for preparing sushi and sashimi dishes; unable to provide parasite destruction for fresh salmon and fresh wahoo from Asami Foods; invoice from 7/26 shows fish is received fresh ; proof of parasites destruction was provided for the frozen fish only; Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Admin Complaint
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-07-27: **Time Extended**

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8839942

  • 14-01-5:Basic - Bowl used to dispense rice from container at the back of the kitchen; removed
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line; Advised to store properly
  • 08B-38-4:Basic - Food stored on floor- bucket with sauces by walk-in freezer; advised to store properly
  • 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name- numerous sauces at sushi bar
  • 09-02-5:High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee wearing gloves touched raw shrimp placed in fryer; rinsed off gloves with water; touched cooked octopus and cooked chicken in reach in freezer; without changing gloves and washing hands; educated ; employee washed hands and changed gloves;
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employee dropping dirty plates inside bus pan followed by touching water pitchers to pour water and preparing soup bowls for customers without washing hands; Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked in the kitchen put gloves on and starting working with food before washing hands; Educated employee washed hands Corrected On-Site Admin Complaint
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands with water only while still wearing gloves used to touch raw shrimp; started to prepare other foods; no gloves changed or soap used; Educated; employee washed hands Corrected On-Site Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the back kitchen landing on covered rice warmers ; asked operator to kill and disinfect Admin Complaint
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and wahoo.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster over vegetable wrap in reach in freezer at cook line; foods not commercially packaged Advised to store properly
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seaweed at sushi bar cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees leaving cook line going to different area like walk-in cooler returned to cook line and started preparing foods without changing gloves and washing hands; educated ; employees washed hands; 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. crab Rangoon (44F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 20 minutes; food taken when orders received ; placed on ice; cooked salmon (72F - Cold Holding)as per operator food not cooked or prepared today; food out of temperature for approximately 2 hours; food placed back inside cooler; Roe (64F - Cold Holding);multiple containers at sushi bar; food not prepared or portioned today; as per operator food outside for approximately 2 hours; food placed inside reach in freezer to quick chill **Corrective Action Taken**
  • 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. Rice noodles (55-60F - Cooling)at 12:15 to 62 F at 1:30 since 11:00on the prep table at cook line; food had presence of ice cubes and sitting outside; at this rate food will not reach 41 F or below within 4 hours; food moved inside the cooler ; **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked octopus (71F - Hot Holding); cooked mushroom (72F - Hot Holding); on the shelves under convection ovens at sushi bar; as per operator food cooked 2 hours prior and left at room temperature to be reheated for customers orders; operator placed back in ovens to reheat to 165 F; **Corrective Action Taken**
  • 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. Reviewed and emailed poster **Corrective Action Taken**
  • 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. Emailed poster and advised to print and post
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area; advised to provide soap
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8648630

  • 14-01-5:Basic - Bowl used to dispense food- rice at the back of the kitchen Removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- octopus in standing water at three compartment sink Cold water turned on; Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice noodles in cooler at cook line; reversed Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left sushi area; walked in the kitchen brought out sushi rice pot; touched sushi rice without changing gloves and washing hands ; educated; suggested to wash hands
  • 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 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 at sushi bar- employee using sushi rice from yesterday in making of a sushi roll, that was put on TPHC for four hours; See stop Sale Repeat Violation Admin Complaint
  • 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. See stop sale. Repeat Violation Admin Complaint
  • 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 at sushi bar- employee using sushi rice from yesterday in making of a sushi roll, that was put on TPHC for four hours; See stop Sale
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths - chlorine test trips for dishwasher Advised to provide Repeat Violation

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8478629

  • 08B-38-4:Basic - Food stored on floor- bucket of chicken and carrots in walk-in cooler Advised to store properly
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- salmon thawing outside at room temperature at three compartment sink at sushi station Operator placed fish under cold running water; Corrected On-Site
  • 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 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 at sushi bar not discarded last night at the end of four hour limit; Repeat Violation
  • 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 at sushi bar not discarded last night at the end of four hour limit;
  • 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 the sushi bar; 10:30 am; operator time marked food; Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine Provided Corrected On-Site

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8478462

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8345901

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of avocados on floor - operator moved to shelf. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station - operator removed from counter. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) 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. glass door reach in - cut lettuce (55F - Cooling) 2:35pm; cut tofu (53F - Cooling) both cooling since 10:45am 10 mins remaining to reach 41F Recheck 2:50pm cut lettuce (55F - Cooling) tofu (53F - Cooling) - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - dumplings (37F-53F - Cold Holding) not prepared today held under 4 hours in an overfilled container - operator split and moved to freezer. Kitchen hot line - raw chicken fillets (55F - Cold Holding) sitting on counter in ice bath operator states removed from walk in cooler 11:00 am and under 4 hours - operator moved to freezer. 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. glass door reach in - cut lettuce (55F - Cooling) 2:35pm; cut tofu (53F - Cooling) both cooling since 10:45am 10 mins remaining to reach 41F Recheck 2:50pm cut lettuce (55F - Cooling) tofu (53F - Cooling) - see stop sale. Warning
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator states and showed packages of frozen Tilapia used in place of Snapper throughout menu. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi Display case - tuna (52F - Cooling) recheck 52F; salmon (46F - Cooling) recheck ; wahoo (47F - Cooling); octopus (53F - Cooling); sliced salmon (56F - Cooling); escolar (48F - Cooling) - all display case Sushi fish checked at 1:45pm operator states all cooling since 10:30am with 45 mins remaining to reach 41F. Rechecked all the above sushi fish 2:00pm - tuna (52F - Cooling) recheck 52F; salmon (46F - Cooling) recheck ; wahoo (47F - Cooling); octopus (53F - Cooling); sliced salmon (56F - Cooling); escolar (48F - Cooling) no change - operator moved the sushi fish in display to walk in freezer. **Corrective Action Taken** Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning