SUSHI YAMA
10017 E ADAMO DR, Tampa FL 33619 · 813-665-9888
Last inspected Apr 20, 2026 · 13 visits since September 2023
DEC 24
APR 25
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Appropriately 30 flies trapped on sticky fly trap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on sushi line.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooks line.
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over bulk soy sauce in walk in cooler. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen and reach in coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
Food stored on floor. Bulk soy sauce in floor in dry storage area. Operator relocated.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened Monster energy drink in reach in freezer. Operator removed.
Jun 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: crab 48 F, Operator put in reach in cooler at time of inspection. Per operator items have been out 12:30.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked eel 107 F, cooked shrimp tempura 125 F, operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Plastic container in handwash sink at sushi station.
Employee beverage container on a food preparation 4table or over/next to clean equipment/utensils. Employee coffee on bar. Employee relocated.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Teal sponge in handwash sink at cooks Line.
No paper towels or mechanical hand drying device provided at handwash sink in dish area.
No soap provided at handwash sink in dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking out of red restaurant cup at prep table in kitchen.
Food stored on floor. Bulk vinegar powder on floor in dry storage. Clams and multiple items on floor in walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Prep table in kitchen.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge and food in handwash sink. Employee dumped ice in handwash sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in grab crumbs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in zucchini on cooks line.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
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. 0 ppm chlorine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: shrimp 99 F, tempura crab roll 74 F, tempura shrimp roll 75 F,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge and food in handwash sink. Employee dumped ice in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink sink dish room.
No soap provided at handwash sink in dish room.
Probe thermometer not used to ensure proper food temperatures. Per operator he has not checked any temperatures of food items at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee creamer over food for establishment.
Food stored on floor. Crab meat on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in grab crumbs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in zucchini on cooks line.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after touching raw beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink used for purposes other than handwashing. Employee dumped water from tofu packet in handwash sink on cooks line.
Spray bottle containing toxic substance not labeled with clear liquid next to mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker over clean dishes on dish drying rack.
Food stored on floor. Vinegar on floor in kitchen.
Time/temperature control for safety food thawed in an improper manner. Operator has raw shrimp thawing in two compartment sink without any running water.
Jun 18, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cream cheese 54 F, imitation crab 48 F, spicy tuna 46 F, cut leafy greens 60 F, operator voluntarily threw out raw salmon and cut leafy greens.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had shrimp cooling on rack in dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese, fish eggs and multiple items in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in sugar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine.
Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans.
Floor not cleaned when the least amount of food is exposed. Walk in cooler.
Food stored on floor. Bulk soy sauce on floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b
Mar 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops 104 F,
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cream cheese 54 F, imitation crab 48 F, spicy tuna 46 F, cut leafy greens 60 F, operator voluntarily threw out raw salmon and cut leafy greens.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had shrimp cooling on rack in dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese, fish eggs and multiple items in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in sugar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine.
Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans.
Floor not cleaned when the least amount of food is exposed. Walk in cooler.
Food stored on floor. Bulk soy sauce on floor in dry storage area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cut leafy greens and cooked pasta.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
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. Dish machine tested 0 ppm chlorine, operator reset tested 100 ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut vegetables in reach in cooler on cook line, employee removed at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Observed employee touch soiled dishes and placed clean plates on table without changing gloves and washing hands. Discussed proper hand washing procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Dumpling 120 F on cook top, operator turned up heat.
Handwash sink used for purposes other than handwashing. Wet wiping cloths in handwash sink next to soda machine. Operator removed at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine, employee inverted at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink.
Food stored on floor. Oil on floor on cook line, operator removed at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut lettuce, operator removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F on cook line.
Insect control device installed over food preparation area. Bug light over ice cream case, operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Silverware/utensils stored upright with the food-contact surface up. Forks and spoons not all facing the same direction.
Working containers of food removed from original container not identified by common name. Container of crunch not labeled across from 3 Compartment Sink, operator labeled.
Sep 26, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan De Leon.
Spray bottle containing toxic substance not labeled with clear liquid at beverage station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station.
Sep 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 29 recorded, 3 high priority.
3 High priority7 Intermediate19 Basic
Show 29 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine testing at 101 F,
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in reach in cooler. Operator relocated at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: grilled onions 116 F, operator discarded at time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan De Leon.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wasabi mayo, spicy salmon and multiple items I. Walk in cooler.
Spray bottle containing toxic substance not labeled with clear liquid at beverage station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Appropriately 30 flies trapped on sticky fly trap.
Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of bar over drinks for establishment.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid or straw at ice machine.
Employee eating in a food preparation or other restricted area. Employee eating off plate of food next to ice machine in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as wash,sanitize then rinse. Operator rearranged bay to be set up correctly as wash,rinse,sanitize.
Fly sticky tape hanging over food/food preparation area/food-contact equipment in prep area.
Food stored on floor. Eel and multiple items on floor or walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table in kitchen.
No handwashing sign provided at a hand sink used by food employees. Handwash sink next to wok station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen.
Old labels stuck to food clear containers after cleaning, on dish drying rack.
Stored food not covered. Calamari in reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station.
Working containers of food removed from original container not identified by common name. Bulk sugar and tempura flour not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.