SUSHI YAMA ORLANDO
6748 GRAND NATIONAL DR, Orlando FL 32819 · 407-420-0666
Last inspected Apr 17, 2026 · 9 visits since April 2024
JAN 25
JUL 25
SEP 25
APR 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. 4/1/26
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate6 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon roll over commercially cooked shrimp on speed rack in walk in cooler -raw salmon over commercially cooked shrimp dumpling in 2 door reach in cooler in kitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw shrimp on sandwich top reach in cooler on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line pooled raw whole shell eggs (67F - Cold Holding) Less than four hours Placed in reach in cooler for temperature recovery 30 minutes later 54F Advised to place on time plan
Toxic substance/chemical improperly stored. Under counter on cooks line
Show the remaining 12 findings ▾
Vacuum breaker missing at hose bibb under dish machine Operator installed during inspection
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering products with wrap before they have completed cooling process at 41F Educated on proper cooling methods
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Ice bin at server station Cutting board at server salad station
Handwash sink not accessible for employee use at all times. Hand sink on cooks linen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine Quaternary for sanitizer buckets
No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of soda machine in beverage area
Ice buildup in reach-in freezer in break area
Ice scoop handle in contact with ice. Server beverage area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tempura flake bucket in prep area
Reach-in freezer interior have accumulation of soil residues in triple door freezer in prep area
Time/temperature control for safety food thawed in an improper manner. Standing water thawing in prep sink
Apr 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 4/1/26
Raw animal food stored over/not properly separated from ready-to-eat food. raw salmon roll over cooked octopus in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef in sandwich top reach in cooks line
Vacuum breaker missing at hose bibb under dish machine.
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on sandwich top reach in cooler on cooks line
Handwash sink not accessible for employee use at all times. Cooks line Dish room
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machines Quaternary for three comp and sanitizer buckets
Ice scoop handle in contact with ice. Server beverage station
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice cooker at server station
Light not functioning. 2 on hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system
Wiping cloth sanitizing solution stored on the floor. Prep area
Sep 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw chicken behind raw shrimp on cooks line cooler 2) raw salmon over cooked octopus in under counter reach in cooler on cooks line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pot stickers (114 - Hot Holding) Cooks line less than four hours and they turned up heat for temperature recovery 20 minutes later 171F
Toxic substance/chemical improperly stored. 1) Top of dish machine 2) next to equipment on cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on beverage station Cutting board on salad bar station
Handwash sink not accessible for employee use at all times. 1)Ice in hand sink by beverage station 2) Cart in front of hand sink in dish room
No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station
No soap provided at handwash sink. Prep kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in coolers
Bowl or other container with no handle used to dispense food. Rice ingredient bin
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over tempura line in kitchen
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature
Wiping cloth sanitizing solution stored on the floor. Prep kitchen
Working containers of food removed from original container not identified by common name. Ingredient bins in prep kitchen
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Coco Lopez can on dry item shelf dented on the seam
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. 0 ppm
Nonfood-grade containers used for food storage - direct contact with food. Shrimp tempura in box on cooks line Placed on sheet tray
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep kitchen
Handwash sink not accessible for employee use at all times. Dish room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelf above expo line on server Side
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream station 87 Turned up holding unit to 140F
Time/temperature control for safety food thawed in an improper manner. Chicken at room room temperature on cooks line
Mar 11, 2025□ 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 ▾
Ice buildup in reach-in freezer by employee break aea.
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over pork in walk in cooler
Vacuum breaker missing at hose bibb under three compartment sink
Establishment advertised crab on menu/menu board but served imitation crab. Salmon run roll on lunch menu
Handwash sink not accessible for employee use at all times. 1)Trash can in front of on cooks line by fryer 2) tong and scrapped in hand sink on sushi line
Identity of food or food product misrepresented. Red Snapper listed on menu, but Tilapia is being served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu- Under sushi section-tuna,salmon, tilapia, spicy tuna, escolar, and smoked salmon Dinner menu under sushi/ sashimi-tuna,salmon, tilapia, spicy tuna, escolar, and smoked salmon, makeral, yellow tail, and scallops Dinner menu under appetizer, tuna tataki, tuna tartar, salmon tartar, mango salmon, and yellow tail Jalapeño
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F by soda machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee restrooms in back area
Bowl or other container with no handle used to dispense food. Tempura batter container
Ice buildup in reach-in freezer by employee break aea.
Ice scoop handle in contact with ice. Sever beverage area
In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in cooler and prep tables
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) 77F by flat top grill on cooks line 2) above ice cream freezer on expo line 111F
Light not functioning. Cooks line hood
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut salmon pieces over commercially cooked shrimp in walk on cooler
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropped off dirty dish and then began to portion soup at soup well, manager addressed with employee
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under rinse sink for dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Bowl or other container with no handle used to dispense food. Rice container
Clean Tongs on clean item shelf across from rice cookers in prep kitchen not inverted.
Food not stored at least 6 inches off of the floor. Walk in freezer Buckets of soy sauce on cooks line
Raw fruits/vegetables not washed prior to preparation. Avocados in prep kitchen Manager addressed with cook
Single-service articles not stored inverted or protected from contamination. Plastic utensils on expo side of the line
Apr 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.