YAMA TAIYO RESTAURANT
660 Alderman Road
Florida, 34683
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Large build up of ice on the floor - From follow-up inspection 2025-03-04: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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. Operator is using time as a public health for sushi rice. Rice in the back on the kitchen. Was not time marked. Operator added time mark. **Corrected On-Site** - From follow-up inspection 2025-03-04: Sushi rice at 76F, not time stamp. Operator states rice has been sitting out in the rice cooker since yesterday. No temperatures taken. See stop sale. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board in the back kitchen. - From follow-up inspection 2025-03-04: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time as a public health for sushi rice but no plan is available. Emailed operator time as a public health procedure. - From follow-up inspection 2025-03-04: Operator has not printed the procedure **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 2/20/2025
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer. Large build up of ice on the floor
- 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. Dishmachine was ran 3 times, all tests were 0ppm. Discontinue use of Dishmachine until it is able to sanitize dishes properly. Operator is to set up 3 compartment sink to sanitize dishes.
- 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. Operator is using time as a public health for sushi rice. Rice in the back on the kitchen. Was not time marked. Operator added time mark. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board in the back kitchen.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time as a public health for sushi rice but no plan is available. Emailed operator time as a public health procedure.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce prepared yesterday morning with no date mark. Operator added date mark. **Corrected On-Site**
Food safety inspection conducted on 2/20/2025 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 8/29/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-08-4:Basic - Plumbing system in disrepair. Faucet of hand wash sink in poor repair making it difficult to regulate hot/ cold water
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container hanging over hand wash sink. Operator moved container. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1 hand wash sink with no hot water. Temperature of water is 87F
Food safety inspection conducted on 8/29/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).