SUSHI YAMA
10260 FOREST HILL BLVD, Wellington FL 33414 · 4073998540
Last inspected Nov 21, 2025 · 10 visits since July 2023
JUL 23
APR 25
JUN 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,790
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006492 | Nov 20, 2025 | Feb 9, 2026 | $400 |
| 2--2025063802 | Aug 1, 2025 | Sep 18, 2025 | $1,160 |
| 2--2022012379 | Feb 4, 2022 | Jun 16, 2022 | $1,600 |
| 2--2021049761 | Sep 20, 2021 | Mar 16, 2022 | $450 |
| 2--2020013831 | Mar 10, 2020 | Jun 30, 2020 | $600 |
| 2--2020006629 | Jan 22, 2020 | May 29, 2020 | $300 |
| 2--2019026069 | Apr 30, 2019 | Jun 20, 2019 | $280 |
Inspection history
10 visits, newest first
Nov 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority1 Intermediate3 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen and without washing hands, employees preparing customer drinks and handling clean plates of customer food, discussed with operator who educated employees.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef put finger in mouth and after without washing hands handled containers of raw fish, discussed with operator employee washed hands.
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 trash can with hands and after without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Non-food grade paper/paper towel used as liner for food container. In reach in cooler non food grade paper towels used in direct contact as liner for raw salmon, discussed with operator who removed paper towels.
Nonfood-grade bags used in direct contact with food. In walk in cooler thank you bags used in direct contact to store raw lobster, discussed with operator who removed product from bag.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front sushi counter cooked eel (129F - Hot Holding); cooked vegetable tempura (109F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed hot holding with operator who chose to move product to time, operator time marked products and added to written procedures. At cook line chicken wontons (129F - Hot Holding) per operator product boiled on stove and moved to hot hold in steamer, discussed with operator who moved product to reheat to 165F+.
Toxic substance/chemical improperly stored. In kitchen cans of butane gas stored above open buckets of flour, discussed with operator who removed cans.
Handwash sink used for purposes other than handwashing. Hand washing sink at beginning of cook line used to store metal scrub pads, discussed its operator who removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.
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. See stop sale
Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler open employee beverage stored above containers of food, discussed with operator who removed drink.
Aug 11, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Aug 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Aug 1, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Jul 30, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 27 violations recorded, 16 high priority.
16 High priority4 Intermediate7 Basic
Show 27 findings ▾
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.
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.
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.
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.
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.
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.
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.
Live, small flying insects found Approximately 1 live flying insect in kitchen on box of sugar packets, discussed with operator who eliminated fly.
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)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
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.
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.
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.
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.
Water leaking from pipe and/or faucet/handle. Drainage pipe under dish machine leaking onto floor, discussed with operator to repair pipe.
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)
Jun 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
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.
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.
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,
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.
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.
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.
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.
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.
Cloth used as a food-contact surface, with raw fish discussed with operator who removed cloths.
Jun 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 13 high priority.
13 High priority5 Intermediate5 Basic
Show 23 findings ▾
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.
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.
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.
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,
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
Handwash sink used for purposes other than handwashing. Operator used Hand washing sink to dump sanitizer bucket, discussed with operator.
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.
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.
Spray bottle containing toxic substance not labeled. In kitchen spray bottles of sanitizer not labeled, discussed with operator who labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
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.
Cloth used as a food-contact surface, with raw fish discussed with operator who removed cloths.
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.
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.
Apr 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server expo line: sour cream (55F - Cold Holding) Observed metal pan full to the top with sour cream on ice bath at server expo line. Operator unsure how long product has been out of temp. Operator decided to discard product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server expo line: sour cream (55F - Cold Holding) Observed metal pan full to the top with sour cream on ice bath at server expo line. Operator unsure how long product has been out of temp. Operator decided to discard product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinated chicken (46F - Cooling) at 1:45 since 11am - 46F at 2:20 at cook line pull out drawer by char grill. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in freezer to quick chill.
No soap provided at handwash sink. Observed No hand soap at hand wash sink by char grill on cook line. Operator provided hand soap.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator utilizing cook/chill process for soups and pulled pork without approved DBPR HACCP Plan. Operator must contact Jose Quinones at 954-956-3671 to establish procedure for submitting HACCP Plan.
Spray bottle containing toxic substance not labeled. Observed Squirt bottle with sanitizer not labeled at bar. Operator labeled properly.
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.