SUSHI YAMA JAPANESE RESTAURANT
7050 W PALMETTO PARK RD BAY 33, Boca Raton FL 33433 · 561-362-6416
Last inspected Jul 9, 2026 · 8 visits since October 2023
SEP 24
SEP 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line Raw chicken over mussels Operator stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001711 | Oct 30, 2025 | Apr 2, 2026 | $680 |
| 2--2023030022 | May 11, 2023 | Jul 13, 2023 | $800 |
| 2--2017032055 | Jun 14, 2017 | Jul 20, 2017 | $360 |
Inspection history
8 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Using napkins as a food liner in kitchen. Chef removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked noodles. Chef moved items
Handwash sink not accessible for employee use at all times. Handwashing sink booked by fish, fish moved.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Manager filled paper towels
Show the remaining 2 findings ▾
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. Thawed fish in reduced oxygen packaging. Cook removed fish from reduced oxygen packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in standing water. Manager removed water
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked ready to eat mussels in cook line reach in cooler. Operator reorganized. Raw beef stored over containers of ready to eat curry sauce in cook line flip top reach in. Operator reorganized. Raw shrimp stored above bowl of ready to eat romaine lettuce in walk in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored with raw pork in same container in cook line reach in cooler. Operator reorganized. Discussed required cooking temperature requirements for items with operator.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs held at ambient room temperature of 80F on cook line. Per operator eggs were held at room temperature for less than 2 hours. Operator moved eggs to reach in cooler to chill.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw sea bass stored at cook line reach in bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
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. No time mark on sushi rice held at sushi prep area. Per employee, item was held for less than 2 hours. Operator applied appropriate time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Warewashing racks soiled with mold like substance.
Handwash sink not accessible for employee use at all times. Handwashing sink right of cook line not accessible. Blocked by cutting board and cooking ingredients.
No paper towels or mechanical hand drying device provided at handwash sink at triple sink.
Commercially processed reduced oxygen packaged raw sea bass stored at cook line reach in cooler 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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 80F standing water at rice cookers. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter heavily soiled with grease/dust.
Standing water in bottom of reach-in-cooler right of cook line flip top.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water at kitchen prep sink. Operator placed item under cool running water.
Working containers of food removed from original container not identified by common name. Working container or flour and sugar at dry storage area not labeled.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and drinking on cook line and then began packaging food without handwashing first. Operator discussed handwashing procedures with employee. Employee washed hands.
Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bags used to stored prepped vegetables on cook line. Operator removed items from bags.
Raw animal food stored over or with unwashed produce. Raw fish stored over unwashed cucumbers and unwashed avocados in walk in cooler. Operator reorganized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over cans of whipped cream in kitchen reach in. Raw fish stored over ready to eat seaweed salad in sushi prep reach in. Operator reorganized.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged minced raw 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 at sushi prep cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (53F - Cold Holding) held at room temperature at kitchen prep table for less than 2 hours. Operator moved item to walk in cooler.
Time/temperature control for sushi rice 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. Rice held at sushi prep counter for less than 3 hours. Operator applied appropriate time marking.
No paper towels or mechanical hand drying device provided at handwash sink right of cook line. Operator provided.
No probe thermometer provided to measure temperature of food products.
Commercially processed reduced oxygen packaged minced 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 at sushi prep cooler. See stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line heavily soiled with grease.
Sep 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. At the sushi station, the hand sink was blocked by the sushi rice cart. The cart was moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the sushi station, employee cellphone and earbuds stored with clean plates over triple sink. The items were removed
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used as food liner. Chef removed paper towel
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher. Manager filled paper towels
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. Form was emailed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water. Manager removed water
Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled flour container
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table. Chef discarded
Food stored on floor. Boxes of food on the floor in the walk-in freezer
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 9 high priority.
9 High priority1 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm. Product did not cool to 70°F within 2 hours. See Stop Sale. Observed covered containers with Curry soup at 2:15 pm (110F - Cooling)cooling since 1:30pm, rechecked at 3:31 pm (81°F cooling). Products did not cool to 70°F within 2 hours. Operator moved to stovetop to reheat to 165°F + and start cooling process again
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo purchase fresh. Operator unable to provide proof of parasite destruction. Operator will cook fish
Raw animal food stored over/not properly separated from ready-to-eat food. On sushi bar Raw salmon over cut vegetables Inside walk in cooler Raw shrimp over cut vegetables Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line Raw chicken over mussels Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm. Product did not cool to 70°F within 2 hours. See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm, rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling), all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. 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. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale. On cook line Raw shells Eggs 78F cold holding, bean sprouts 62°F cold holding On sushi bar Fish eggs 48°F cold holding,,krab (56F - Cold Holding) On cook line small cooler, tofu 44°F cold holding, Per operator all items stored for approximately 2 hours. Operator moved items to inside of coolers Per operator not prepared or portioned today.
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. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm, rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling), all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on sushi bar mix sea food (78F - Hot Holding); eel (78F - Hot Holding); brown rice 89°F hot holding Per operator products stored for approximately 2 hours. Operator moved items to inside cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep container on top flat top cooler on cook line with Cooked chicken at 3:16 pm (62°F cooling) cooling since 12pm, rechecked at 3:50pm same temperature. At this current cooling rate product will not cool to 41°F within 6 hours. Operator removed
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.