DirtyFLRestaurant Inspection Data

SUSHI YAMA

SUSHI YAMA has 7 health inspections on file for its WELLINGTON location, with an overall rating of 1.7/5. Food safety practices have remained consistent.

10260 Forest Hill Boulevard
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/11/2025

Inspection #: Visit ID: 13479975

  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dinning and without washing hands employees making salads and drinks, discussed with operator who educated employees. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-01: Employees entering kitchen from customer dinning and without washing hands employees making customer drinks, discussed with operator who educated employees. All employees washed hands. Admin Complaint Corrected On-Site - From follow-up inspection 2025-08-11: Employee entered kitchen from customer dining room and without washing hands employee handled ice cream scoop to scoop ice cream into bowl, discussed with operator employee washed hands Admin Complaint Corrected On-Site
  • 12A-29-4:High Priority - - From initial inspection : 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. Operator handled fly swatter and without washing hands employee handled container of food inside walk in cooler, discussed with operator who washed hands. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-08-01: Employee handled trash can and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. Admin Complaint Corrected On-Site - From follow-up inspection 2025-08-11: Employee itched head with hand and without washing hands employee handled clean and sanitized ladle to prepare cooked eggs, discussed with operator employee washed hands. Admin Complaint Corrected On-Site
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (76F - Cooling) at 11:55 since 11:00 to 72F at 12:55; cooked shrimp (77F - Cooling) at 11:55 since 11:45 to 73F at 12:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-01: In walk in cooler Portioned Raw steak 63F at 12:10 since 11:00 to 61F at 12:30, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-11: In walk in cooler cooked chicken (71F - Cooling) at 12:50 since 12:05 to 71F at 1:00, at this rate of cooling product will not reach 41 within 6 hours discussed with operator who removed plastic wrap from containers. Admin Complaint **Corrective Action Taken**

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10856937

  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining area and without washing hands servers scooping ice cream for customers, discussed with operator who had employees wash hands. Warning - From follow-up inspection 2025-06-10: Server entered kitchen from customer dining area and without washing hands employee began to prepare customers salads, discussed with operator who educated employee and employee washed hands. Admin Complaint Corrected On-Site - From follow-up inspection 2025-08-11: Employee entered kitchen from customer dining room and without washing hands employee handled ice cream scoop to scoop ice cream into bowl, discussed with operator employee washed hands Admin Complaint Corrected On-Site
  • 12A-25-4:High Priority - - From initial inspection : 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. Operator wiped face with hands and without washing hands handled tray of tempura chicken, discussed with operator who washed hands. Corrected On-Site Warning - From follow-up inspection 2025-06-10: Server wiped forehead with hand and without washing hands server handled clean and sanitized plates of customers food, discussed with operator employee washed hands. Admin Complaint Corrected On-Site - From follow-up inspection 2025-08-11: Employee itched head with hand and without washing hands employee handled clean and sanitized ladle to prepare cooked eggs, discussed with operator employee washed hands. Admin Complaint Corrected On-Site
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack fried chicken (131F - Cooling) at 2:50 since 1:50 to 112F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-06-10: In kitchen on table Cooked steak (Cooling - 103F) at 1:00 since 12:40 to 98F at 1:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-11: In walk in cooler cooked chicken (71F - Cooling) at 12:50 since 12:05 to 71F at 1:00, at this rate of cooling product will not reach 41 within 6 hours discussed with operator who removed plastic wrap from containers. Admin Complaint **Corrective Action Taken**

Inspection Date: 8/1/2025

Inspection #: Visit ID: 13477699

  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dinning and without washing hands employees making salads and drinks, discussed with operator who educated employees. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-01: Employees entering kitchen from customer dinning and without washing hands employees making customer drinks, discussed with operator who educated employees. All employees washed hands. Admin Complaint Corrected On-Site
  • 12A-29-4:High Priority - - From initial inspection : 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. Operator handled fly swatter and without washing hands employee handled container of food inside walk in cooler, discussed with operator who washed hands. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-08-01: Employee handled trash can and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. Admin Complaint Corrected On-Site
  • 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes. Corrected On-Site Warning - From follow-up inspection 2025-08-01: Employee washed large metal bowl and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes. Admin Complaint Corrected On-Site
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (76F - Cooling) at 11:55 since 11:00 to 72F at 12:55; cooked shrimp (77F - Cooling) at 11:55 since 11:45 to 73F at 12:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-01: In walk in cooler Portioned Raw steak 63F at 12:10 since 11:00 to 61F at 12:30, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill. Admin Complaint **Corrective Action Taken**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-01: Open call back for this violation from routine inspection on 6/9/25 this violation will be reviewed during 8/9/25 call back inspection **Time Extended**

Inspection Date: 7/30/2025

Inspection #: Visit ID: 13476106

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize. Repeat Violation Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In walk in cooler multiple buckets of sauce with cups with no handles inside sauce, discussed with operator who removed cups. Corrected On-Site Warning
  • 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 at sushi bar 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. Discussed with operator see stop sale. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink handled soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize. Warning
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Inside food preparation sink imitation crab (87F - Cold Holding) per operator product placed under running water and temperature rose above 41F, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Drainage pipe under dish machine leaking onto floor, discussed with operator to repair pipe. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. shrimp (131F - Cooking) employee cooked shrimp on flat top stop and removed from stove, employee stated shrimp was cooked and ready! Discussed with operator employee placed shrimp back on stove and finished cooking to 184F. Corrected On-Site Warning
  • 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. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 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. Employees entering kitchen from customer dinning and without washing hands employees making salads and drinks, discussed with operator who educated employees. Repeat Violation Admin Complaint
  • 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 removed hat and fixed hair and without washing hands employee handled pan of tempura batter, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 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 used hand to move visibly soiled cloth curtain dividing kitchen and sushi bar, after without washing hands employee began to make sushi roll, discussed with operator employee washed hands. Corrected On-Site Warning
  • 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. Operator handled fly swatter and without washing hands employee handled container of food inside walk in cooler, discussed with operator who 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 washed cutting board and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 1 live flying insect in kitchen on box of sugar packets, discussed with operator who eliminated fly. Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected solution Triple Sink (Quaternary 200ppm) Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in freezer mochi ice cream bites stored in same container as raw lobster, discussed with operator who chose to discarded product. 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 commercially packaged Raw fish and raw chicken stored directly above open bags of French fries, discussed with operator who correct storage of products. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken over raw beef, discussed with operator who corrected storage of products. 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In reach in cooler imitation crab mix (53F - Cold Holding) per operator product held on time is a public health control yesterday and placed in cooler to be used today, discussed with operator, see stop sale. 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 at sushi bar 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. Discussed with operator see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler tempura shrimp (63F - Cold Holding) per operator product not portioned or prepared today, operator removed product from original box onto speed rack approximately 30 minutes ago, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** 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. In reach in cooler imitation crab mix (53F - Cold Holding) per operator product held on time is a public health control yesterday and placed in cooler to be used today, discussed with operator, see stop sale. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dish washing station no vacuuming breaker installed, discussed with operator to install. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (76F - Cooling) at 11:55 since 11:00 to 72F at 12:55; cooked shrimp (77F - Cooling) at 11:55 since 11:45 to 73F at 12:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. Repeat Violation Admin Complaint
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Cooked brown rice in walk in freezer not date marked, per operator product prepared 4 days ago, discussed with operator who date marked product. Corrected On-Site Warning

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10856079

  • 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface, with raw fish discussed with operator who removed cloths. Warning - From follow-up inspection 2025-06-10: Cloth used as a food-contact surface, with raw fish eggs, discussed with operator who removed cloths. Admin Complaint Corrected On-Site
  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining area and without washing hands servers scooping ice cream for customers, discussed with operator who had employees wash hands. Warning - From follow-up inspection 2025-06-10: Server entered kitchen from customer dining area and without washing hands employee began to prepare customers salads, discussed with operator who educated employee and employee washed hands. Admin Complaint Corrected On-Site
  • 12A-25-4:High Priority - - From initial inspection : 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. Operator wiped face with hands and without washing hands handled tray of tempura chicken, discussed with operator who washed hands. Corrected On-Site Warning - From follow-up inspection 2025-06-10: Server wiped forehead with hand and without washing hands server handled clean and sanitized plates of customers food, discussed with operator employee washed hands. Admin Complaint Corrected On-Site
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 6 small live flying insect landing on walls and single service to go containers, discussed with operator who discarded to go containers, and began to kill flies, Warning - From follow-up inspection 2025-06-10: Approximately 3 small live flying insects in kitchen flying around landing on hood vents and ceiling, discussed with operator to eliminate flying insects and clean and sanitize areas. Admin Complaint
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged trays of raw chicken stored above non commercially packaged trays of raw fish and beef, discussed with operator who corrected storage. Corrected On-Site Warning - From follow-up inspection 2025-06-10: In walk in freezer non commercially packaged container of mechanically tenderized raw beef stored metal trays of raw fish, discussed with operator who corrected storage of products. Admin Complaint **Corrective Action Taken**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler chicken dumplings (45F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours see stop sale. In kitchen on crash cart pooled eggs (83F - Cold Holding) per operator product prepared approximately 3 hours ago and held at room temperature, discussed cold holding with operator who moved product to cooler to chill. At server expo line whip cream (74F - Cold Holding) product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who moved product to cooler. In flip top cooler at cook line raw beef (47F - Ambient Cooling) at 3:00 since 12:00 to 53F at 4:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer. **Corrective Action Taken** Warning - From follow-up inspection 2025-06-10: At cook line cut Cabbage (Cold Holding - 51F); raw fish eggs (Cold Holding - 49F) per operator products not portioned or prepared today and held at room temperature for approximately 1.5 hours discussed cold holding with operator who moved products to cooler.Admin Complaint Admin Complaint **Corrective Action Taken**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack fried chicken (131F - Cooling) at 2:50 since 1:50 to 112F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-06-10: In kitchen on table Cooked steak (Cooling - 103F) at 1:00 since 12:40 to 98F at 1:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. Admin Complaint **Corrective Action Taken**
  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. Warning - From follow-up inspection 2025-06-10: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-06-10: **Time Extended**

Inspection Date: 6/9/2025

Inspection #: Visit ID: 10855554

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize. Warning
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Next to hand washing sink clean and sanitized cups exposed to splash, discussed with operator who moved cups. Corrected On-Site Warning
  • 21-05-5:Basic - Cloth used as a food-contact surface, with raw fish discussed with operator who removed cloths. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line knives stored in between reach in coolers, discussed other operator who removed knives to be washed and sanitized. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen spatulas in standing water at 89F, discussed with operator who removed products to be washed and sanitized and made new bucket of hot water on stove. Corrected On-Site Warning
  • 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. Servers entering kitchen from customer dining area and without washing hands servers scooping ice cream for customers, discussed with operator who had employees wash hands. Warning
  • 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. Operator wiped face with hands and without washing hands handled tray of tempura chicken, discussed with operator who washed hands. Corrected On-Site Warning
  • 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 raw shrimp and raw chicken and without washing hands employee handled clean utensils, discussed with operator who had employee wash hands. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found In kitchen approximately 6 small live flying insect landing on walls and single service to go containers, discussed with operator who discarded to go containers, and began to kill flies, Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used to store raw lobster, discussed with operator who removed product from bags. 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 walk in freezer non commercially packaged prawns lobster stored above open package of cheese cake, discussed with 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 scallops stored directly above cut vegetables, discussed with operator who corrected storage of products. In reach in cooler at sushi bar raw fish eggs stored above cream cheese , discussed with operator who corrected storage. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged trays of raw chicken stored above non commercially packaged trays of raw fish and beef, discussed with operator who corrected storage. 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. At sushi bar cut kale (84F - Cooling) at 4:05 per operator cooling since 12:00, discussed ambient cooling with operator see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler chicken dumplings (45F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours see stop sale. In kitchen on crash cart pooled eggs (83F - Cold Holding) per operator product prepared approximately 3 hours ago and held at room temperature, discussed cold holding with operator who moved product to cooler to chill. At server expo line whip cream (74F - Cold Holding) product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who moved product to cooler. In flip top cooler at cook line raw beef (47F - Ambient Cooling) at 3:00 since 12:00 to 53F at 4:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer. **Corrective Action Taken** Warning
  • 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. At sushi bar cut kale (84F - Cooling) at 4:05 per operator cooling since 12:00, discussed ambient cooling with operator see stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar cooked eel (91F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until reheated and served to order, discussed hot holding with operator who moved product to oven to reheat to 165+F. In kitchen at cook line tempura krab (83F - Hot Holding); tempura chicken (73F - Hot Holding);sautéed onions (109F - Hot Holding); per operator product prepared approximately 1 hour ago and held at room temperature, discussed with operator who choose to discard products. In kitchen chicken dumplings (107F - Hot Holding) per operator product prepared approximately 30 minutes prior, discussed with operator who moved product to reheat to 165+F**Corrective Action Taken** **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen powder cleaning agent stored directly next to bottle of lemon juice, discussed with operator who corrected storage of products. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack fried chicken (131F - Cooling) at 2:50 since 1:50 to 112F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator used Hand washing sink to dump sanitizer bucket, discussed with operator. Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In kitchen spray bottles of sanitizer not labeled, discussed with operator who labeled bottles. Corrected On-Site Warning

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10818525

  • N/A:No Violations Were Observed