SUSHI YAMA ASIAN BISTRO
10921 N MILITARY TRL, Palm Beach Gardens FL 33410 · 561-625-1477
Last inspected Feb 5, 2026 · 11 visits since August 2023
APR 24
JUL 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the back kitchen landing on covered rice warmers; asked operator to kill and disinfect
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067745 | Aug 15, 2025 | Feb 11, 2026 | $400 |
| 2--2025014232 | Jan 3, 2025 | Mar 20, 2025 | $600 |
| 2--2023037939 | Jun 22, 2023 | Sep 1, 2023 | $1,600 |
| 2--2023018779 | Apr 3, 2023 | Jun 14, 2023 | $800 |
| 2--2022046514 | Aug 9, 2022 | Jan 6, 2023 | $400 |
| 2--2022009002 | Jan 24, 2022 | Mar 23, 2022 | $200 |
| 2--2019034642 | Jun 26, 2019 | Jul 31, 2019 | $480 |
| 2--2015020920 | Apr 7, 2015 | Jul 14, 2015 | $400 |
Inspection history
11 visits, newest first
Feb 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 wiped face and after without washing hands employee handles containers of food and clean utensils, discussed with employee 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 trash can and without washing hands employee handled container of vegetables, discussed with employee who washed hands.
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 eggs stored directly above non commercially packaged cooked octopus. Discussed with operator who correct storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw shell eggs stored above rice noodles and raw chicken stored above vegetables, discussed with employee who correct storage of products.
Show the remaining 1 finding ▾
No soap provided at handwash sink. No soap provided at hand washing sink in front of walk in freezer, discussed with employee who replaced soap.
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 12 high priority.
12 High priority5 Intermediate3 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands handled cut peppers, discussed with employee who washed 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. Employee wiped face and after without washing hands employee handles containers of food and clean utensils, discussed with employee 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 trash can and without washing hands employee handled container of vegetables, discussed with employee who washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provided parasite destruction for wahoo, discussed with operator fish cannot be food raw or undercooked without parasite destruction letter.
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 eggs stored directly above non commercially packaged cooked octopus. Discussed with operator who correct storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw shell eggs stored above rice noodles and raw chicken stored above vegetables, discussed with employee who correct storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna 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.
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 marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at front counter time 11:00-3:00 not discarded at end of 4 hours, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on cook line cooked duck (58F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to thaw for approximately 2 hours, discussed with operator who moved product to walk in freezer to rapid chill. In reach in cooler cut tofu (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved product to walk in freezer.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at front counter time 11:00-3:00 not discarded at end of 4 hours, discussed with operator 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. See stop sale. Sushi rice and rice noodles held on time is a public health control not time marked, discussed with employee who time marked products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on stove top vegetable broth (133F - Hot Holding) per operator product prepared approximately 1 hour ago, discussed with operator who turned on stove top to reheat product to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (53F - Cooling) at 2:05 since 11:30 to 50F at 2:50; steam pork dumplings (56F - Cooling) at 2:10 since 11:00 to 57F at 2:50, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill.
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/ No certified food manager on duty with more than 4 employees on duty, discussed with chef.
No soap provided at handwash sink. No soap provided at hand washing sink in front of walk in freezer, discussed with employee who replaced soap.
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. In reach in cooler vegetable broth made in house not date marked, per chef product made approximately 3-4 days ago and frozen, removed and held in cooler, discussed date marking requirements with chef.
Spray bottle containing toxic substance not labeled. At server expo station unlabeled spray bottle of windex, discussed with operator who labeled bottle.
Commercially processed reduced oxygen packaged tuna 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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on shelf directly above flip top cooler, discussed with operator who removed drink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with chef who corrected solution to 100ppm.
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw chicken and than touching clean ice scoop to scoop ice scoop without washing hands before; Educated Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon and shrimp not commercially packaged over cooked eel commercially packaged in walk-in freezer Stored properly
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed carrots and onions in walk-in cooler Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and beef over rice noodles and cut vegetables in cooler #1 at cook line Raw lobster tail and raw fish over cooked soft shell crabs in cooler #2 at cook line; Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (43-50F - Cold Holding)in ice bath at cook line; food not prepared or portioned today; food out of temperature for 30 minutes; ice bath not properly set up to where ice bath is at the food container line; operator remade ice bath;
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice since last night at sushi station See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice since last night at sushi station See stop sale.
Standing water in bottom of reach-in-cooler #1 at cook line Raw
Time/temperature control for safety food thawed in an improper manner- edamame at room temperature at cook line; placed inside cooler;
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork wanton (43-49F - Cold Holding);in reach in cooler; food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Stored properly
Ice scoop handle in contact with ice at sushi bar Removed
Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water inside reach in cooler at sushi bar Removed
Jul 27, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and wahoo.
No probe thermometer provided to measure temperature of food products.
Walk-in cooler with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name- numerous sauces at sushi bar
Jul 26, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 11 high priority.
11 High priority4 Intermediate5 Basic
Show 20 findings ▾
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee wearing gloves touched raw shrimp placed in fryer; rinsed off gloves with water; touched cooked octopus and cooked chicken in reach in freezer; without changing gloves and washing hands; educated; employee washed hands and changed gloves;
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employee dropping dirty plates inside bus pan followed by touching water pitchers to pour water and preparing soup bowls for customers without washing hands; Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked in the kitchen put gloves on and starting working with food before washing hands; Educated employee washed hands
Employee washed hands with no soap. Employee washed hands with water only while still wearing gloves used to touch raw shrimp; started to prepare other foods; no gloves changed or soap used; Educated; employee washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the back kitchen landing on covered rice warmers; asked operator to kill and disinfect
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and wahoo.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster over vegetable wrap in reach in freezer at cook line; foods not commercially packaged Advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seaweed at sushi bar cooler; operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees leaving cook line going to different area like walk-in cooler returned to cook line and started preparing foods without changing gloves and washing hands; educated; employees washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (44F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 20 minutes; food taken when orders received; placed on ice; cooked salmon (72F - Cold Holding)as per operator food not cooked or prepared today; food out of temperature for approximately 2 hours; food placed back inside cooler; Roe (64F - Cold Holding);multiple containers at sushi bar; food not prepared or portioned today; as per operator food outside for approximately 2 hours; food placed inside reach in freezer to quick chill
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Rice noodles (55-60F - Cooling)at 12:15 to 62 F at 1:30 since 11:00on the prep table at cook line; food had presence of ice cubes and sitting outside; at this rate food will not reach 41 F or below within 4 hours; food moved inside the cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked octopus (71F - Hot Holding); cooked mushroom (72F - Hot Holding); on the shelves under convection ovens at sushi bar; as per operator food cooked 2 hours prior and left at room temperature to be reheated for customers orders; operator placed back in ovens to reheat to 165 F;
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. Reviewed and emailed poster
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. Emailed poster and advised to print and post
No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area; advised to provide soap
No probe thermometer provided to measure temperature of food products.
Bowl used to dispense rice from container at the back of the kitchen; removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line; Advised to store properly
Food stored on floor- bucket with sauces by walk-in freezer; advised to store properly
Walk-in cooler with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name- numerous sauces at sushi bar
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice noodles in cooler at cook line; reversed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left sushi area; walked in the kitchen brought out sushi rice pot; touched sushi rice without changing gloves and washing hands; educated; suggested to wash hands
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. Sushi rice at sushi bar- employee using sushi rice from yesterday in making of a sushi roll, that was put on TPHC for four hours; See stop Sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
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. Sushi rice at sushi bar- employee using sushi rice from yesterday in making of a sushi roll, that was put on TPHC for four hours; See stop Sale
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths - chlorine test trips for dishwasher Advised to provide
Bowl used to dispense food- rice at the back of the kitchen Removed
Time/temperature control for safety food thawed in an improper manner- octopus in standing water at three compartment sink Cold water turned on;
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Sushi rice at sushi bar not discarded last night at the end of four hour limit;
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. Sushi rice at sushi bar not discarded last night at the end of four hour limit;
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 - sushi rice at the sushi bar; 10:30 am; operator time marked food;
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine Provided
Food stored on floor- bucket of chicken and carrots in walk-in cooler Advised to store properly
Time/temperature control for safety food thawed in an improper manner- salmon thawing outside at room temperature at three compartment sink at sushi station Operator placed fish under cold running water;
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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. glass door reach in - cut lettuce (55F - Cooling) 2:35pm; cut tofu (53F - Cooling) both cooling since 10:45am 10 mins remaining to reach 41F Recheck 2:50pm cut lettuce (55F - Cooling) tofu (53F - Cooling) - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - dumplings (37F-53F - Cold Holding) not prepared today held under 4 hours in an overfilled container - operator split and moved to freezer. Kitchen hot line - raw chicken fillets (55F - Cold Holding) sitting on counter in ice bath operator states removed from walk in cooler 11:00 am and under 4 hours - operator moved 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. glass door reach in - cut lettuce (55F - Cooling) 2:35pm; cut tofu (53F - Cooling) both cooling since 10:45am 10 mins remaining to reach 41F Recheck 2:50pm cut lettuce (55F - Cooling) tofu (53F - Cooling) - see stop sale.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator states and showed packages of frozen Tilapia used in place of Snapper throughout menu.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi Display case - tuna (52F - Cooling) recheck 52F; salmon (46F - Cooling) recheck; wahoo (47F - Cooling); octopus (53F - Cooling); sliced salmon (56F - Cooling); escolar (48F - Cooling) - all display case Sushi fish checked at 1:45pm operator states all cooling since 10:30am with 45 mins remaining to reach 41F. Rechecked all the above sushi fish 2:00pm - tuna (52F - Cooling) recheck 52F; salmon (46F - Cooling) recheck; wahoo (47F - Cooling); octopus (53F - Cooling); sliced salmon (56F - Cooling); escolar (48F - Cooling) no change - operator moved the sushi fish in display to walk in freezer.
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/
Food not stored at least 6 inches off of the floor. Cases of avocados on floor - operator moved to shelf.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi station - operator removed from counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm)
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.