DirtyFLRestaurant Inspection Data

SUSHI YAMA

10260 FOREST HILL BLVD, WELLINGTON 33414

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

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