SUSHI YAMA
8788 BOYNTON BEACH BLVD #102A, Boynton Beach FL 33472 · 561.336.2156
Last inspected Aug 17, 2026 · 9 visits since November 2023
OCT 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches crawling on the floor by floor drain under dishwashing machine. Operator killed and sanitized areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080544 | Sep 25, 2025 | Nov 24, 2025 | $400 |
| 2--2024013843 | Feb 19, 2024 | Apr 3, 2024 | $200 |
Inspection history
9 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
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...handled paperwork and then handled ice scoop to properly stored without washing hands and putting gloves on hands. Discussed with manager.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw scallops, raw calamari directly top of sauce, cooked meat at reach in freezer. Cooked chicken stored with raw pork, raw pork stored with commercially pre cooked shrimp at walk in freezer. Employee properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish, raw pork above kimchi, soup sauce in reach in cooler. Manager properly stored.
Handwash sink used for purposes other than handwashing...drying towel in handwashing sink at front line bar. Employee removed.
Show the remaining 5 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....several kind sauce, soup, cooked meat in reach in freezer without date marked.
Clean utensils Knives stored between equipment at kitchen. Employee removed.
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.... Sea base thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from package
Ice scoop handle in contact with ice...employee removed.
Wet wiping cloth not stored in sanitizing solution between uses...wet cloth stored in handwashing sink, employee removed.
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Multiple sauces stored on the floor inside walk in cooler. Advised operator to stored at least 6" from the floor
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 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.at 0 ppm. Operator corrected to 100 ppm chlorine
Employee switched from working with raw food m handling raw chicken then proceeded to enter walk in cooler and handled clean pans with food then exited walk in cooler and handled clean pans without washing hands. Employee washed hands
Live, small flying insects found Approximately 3 flying around under dishwashing machine. Advised operator to eliminated
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar cooler Raw shell eggs over sauces Flip top cooler Raw beef, raw chicken, raw fish over sauces and noodles. Operator stored properly
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches crawling on the floor by floor drain under dishwashing machine. Operator killed and sanitized areas
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On sushi rice at sushi bar. Operator timed marked for the remaining time of 3 hours.
Food stored on floor. Multiple sauces stored on the floor inside walk in cooler. Advised operator to stored at least 6" from the floor
Sep 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Container of medicine improperly stored. Multiple medicines stored above prep tables and coolers on cook line. Operator removed
Live, small flying insects found Approximately 2 flying around on cook line Approximately 4 flying around and landing an empty plastic bucket on the floor on the sushi bar area. Approximately 7 flying around and landing on the bar shelves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Multiple items with beef over cooked dumplings Raw pork over tomato paste Advised operator to stored properly
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 10 high priority.
10 High priority5 Intermediate2 Basic
Show 17 findings ▾
Container of medicine improperly stored. Multiple medicines stored above prep tables and coolers on cook line. Operator removed
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then cooked bean sprouts. Employee washed hands
Live, small flying insects found Approximately 2 flying around on cook line Approximately 4 flying around and landing an empty plastic bucket on the floor on the sushi bar area. Approximately 7 flying around and landing on the bar shelves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Multiple items with beef over cooked dumplings Raw pork over tomato paste Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar cooler Raw quail eggs over cooked noodles Walk in cooler Raw quail eggs over cream cheese. Operator stored properly
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. Flip top cooler #1 cooked mushrooms at 11:33am(45F cooling) since yesterday. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 chicken 47F cold holding. Per operator product not prepared or portioned today Per operator product stored since yesterday. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 chicken 47F cold holding. Per operator product not prepared or portioned today Per operator product stored since yesterday. See Stop Sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi bar area. Sushi rice had the wrong time, operator placed time of 1 hour ahead. Instead of 10:30am to 2:30, it was 11:30am to 3:30 pm Operator corrected to right time
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 cooked mushrooms at 11:33am(45F cooling) since yesterday. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar area oven Cooked eel 120F hot holding. Per operator product stored for approximately 15 minutes. Operator turned on oven to reheat product to 165F ++
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw chicken. Per operator they will cooked the chicken to 165F before cooling it down
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. Email form
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 bean sprouts at 11:33am (48F cooling) since 11am, at 12:21pm 51F cooling At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sushi bar area.
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. Escolar, tuna. Operator removed from packaging
Time/temperature control for safety food thawed in an improper manner. Multiple containers with raw fish thawing at room temperature next to dish machine area, Operator moved product to reach in coolers
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) at sushi station Remade
Handwash sink used for purposes other than handwashing. Utensils in hand sink end cook line Cutting board in hand sink outside office
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Tuna
Time/temperature control for safety food thawed in an improper manner. Fish and meat at room temperature
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing white rice
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pineapple bottom reach in cooler door on cook line Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw tuna with gloves and immediately touched to go containers and wasabi with the same gloves. Educated staff on site
Toxic substance/chemical improperly stored. Insect spray with Avocados on dry storage hallway near walk in cooler
Handwash sink not accessible for employee use at all times. Three handsink in kitchen blocked by containers and cutting boards
No soap provided at handwash sink. Both hand sinks at cook line
Time/temperature control for safety food thawed in an improper manner. Raw fish at room temperature Chef placed in cooler
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container...in sushi sea food. Employee removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 70F, fish eggs 67F, ground tuna 56 F at sushi station, food not prepped or portion today. Food being held less than 4 hours. Employee removed to cooler.
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...tuna 40F in reach in cooler thawing with vacuum package, packaged indicated that removed from vacuum package before thawing. Operator discarded food.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw salmon above tofu, raw sea food above sauces in reach in coolers at kitchen. Employee properly stored.
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....fish eggs 63° at sushi counter, per sushi chef fish egg was held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63° at sushi counter, per sushi chef fish egg was held more than 4 hours. Stop sale issue. Chef discarded food... salmon 51° at sushi counter, per chef food being held less than 4 hours. Chef moved to cooler.
Handwash sink used for purposes other than handwashing....cup stored in handwashing sink at bar, towel, spray bottle stored at prep station handwashing sink at kitchen. Employee moved.
Spray bottle containing toxic substance not labeled...bleach spray bottle, employee labeled.
Food stored on floor....chicken, seaweed, other food containers stored on the floor at walk in freezer.
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.