YU MI SUSHI CAFE

Name: YU MI SUSHI CAFE
Address: 9820 ALTERNATE A1A #207, PALM BEACH GARDENS, FL, 33410, US
Rating: 2.9

9820 ALTERNATE A1A #207, PALM BEACH GARDENS 33410

★★½☆☆ (2.9/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: 3596385

Inspection #: Visit ID: 8847502

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Frozen pizza in ziplock bags stored with customers food in freezer at the back of the kitchen Advised to segregate and identify personal foods
12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear and ear speaker and touched tongs to remove fried food out of frying basket and placed tongs back in the frying basket - didn't wash hand before touching clean utensils Educated and employee washed hands Corrected On-Site
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 crab and squid stored over cooked pork dumplings in freezer at the back of the kitchen Food stored properly Corrected On-Site

Inspection #: Visit ID: 8777603

10-08-5:Basic - Ice scoop handle in contact with ice- stored properly Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles and sauce in cooler at cook line; raw tuna over surimi in walk-in cooler; all stored properly Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (57F - Cold Holding) at sushi line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice; **Corrective Action Taken**

Inspection #: Visit ID: 8547221

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. Touched garbage can and touched tongs to cook foods; advised to wash hands;
12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to plate food; educated; advised employee to wash hands;
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- at sushi bar touching raw fish and vegetables while making sushi rolls; operator provided an AOP for that has not been approved ; form dated 2009 has no approval signature;
31A-11-4:Intermediate - Handwash sink at cook line used for purposes other than handwashing- to store dishes ; removed Corrected On-Site

Inspection #: Visit ID: 8376156

10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour at sushi station Removed Corrected On-Site