DirtyFLRestaurant Inspection Data

SUSHI YAMA ASIAN BISTRO

10921 North Military Trail
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

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