SUSHI YAMA
330 CLEMATIS ST STE 107, West Palm Beach FL 33401
Last inspected Mar 13, 2026 · 8 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
NOV 24
APR 25
SEP 25
MAR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice not time mark. Operator placed time as 11:30-3:30
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016037644 | Aug 9, 2016 | Sep 8, 2016 | $520 |
Inspection history
8 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
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. Observed at reach in freezer raw beef above raw shrimp not all commercial packaged. Operator placed raw shrimp above beef.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice not time mark. Operator placed time as 11:30-3:30
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishments has certified food service managers but none present.
No probe thermometer provided to measure temperature of food products. Operator couldn't find thermometers.
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Operator unable to verify that paper towels used under raw fish, etc is food grade.
Establishment advertised "crab" on menu but serving imitation crab. Observed only imitation Krab on premises. Confirmed with owner no crab used, only imitation crab.
Bowl or other container with no handle used to dispense food. Observed take out plastic cup in bulk rice bin. No handle. Operator removed and replaced with measuring cup with handle.
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. Observed minced tuna removed from freezer, still in vacuum packaging. Per operator was removed this morning (2 hours prior). Operator removed from vacuum package.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like buildup by soda tower.
Apr 2, 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 ▾
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. Observe rice not labeled with time mark. Operator label 10-2
Handwash sink used for purposes other than handwashing. On employee using hand sink at expo as dump sink.
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. Observe with tuna. Operator removed
Food stored on floor. Observe bag of carrot on walk-in refrigerator floor.
Working containers of food removed from original container not identified by common name. Observe multiple squeeze bottles that is not label
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above cooked vegetable in sushi lowboy refrigerator. Operator placed raw fish on lower shelf.
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. Observed with tuna. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 76F. Operator removed.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. Observe Dishwasher (Chlorine 0ppm); Operator correct to Dishwasher (Chlorine 100ppm)
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. Operator labeled 9am-1:00.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Observe plastic container of shrimp stored on walk-in refrigerator floor. Operator placed on shelf.
No handwashing sign provided at a hand sink used by food employees. Observe at bar hand wash sink.
Oct 31, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi rolls and sashimi on menu.
Jul 27, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken (74°F-92°F - Cooling) 1:30 in walk in cooler, operator stated chicken was cooked at 10:30am cooling since 3 hours. Chicken in a deep covered container. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken (74°F-92°F - Cooling) 1:30 in walk in cooler, operator stated chicken was cooked at 10:30am cooling since 3 hours. Chicken in a deep covered container.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter on cook line. Cook removed eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 40°F-48°F, on cook line for less than 2 hours. Container stacked to high. Cook removed half and placed in reach in cooler.
Handwash sink used for purposes other than handwashin, cleaning dishes on cook line. Reviewed proper procedures with cook he removed dishes.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi rolls and sashimi on menu.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIC has no knowledge of the symptoms of food borne illnesses.
Bowl or other container with no handle used to dispense rice. Operator removed.
Floor area(s) covered with standing water left hand corner in walk in cooler.
Floor soiled/has accumulation of debris on cook line under cooking equipment and coolers.
In-use knife/knives sharpener stored in cracks between pieces of equipment on cook line. Cook removed.
In-use tongs stored on equipment door handle between uses on cook line. Cook removed.
Time/temperature control for safety food thawed in an improper manner. Beef thawing in triple sink at room temperature. Operator turned on running water.
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.