SUSHI YAMI
6177 JOG RD, Lake Worth FL 33467 · 305-302-9158
Last inspected Mar 17, 2026 · 7 visits since July 2023
DEC 23
NOV 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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. Discussed with operator and emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $4,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035147 | Mar 17, 2026 | Jun 10, 2026 | $2,600 |
| 2--2025089546 | Oct 16, 2025 | Jan 26, 2026 | $600 |
| 2--2025030706 | Feb 27, 2025 | May 8, 2025 | $800 |
| 2--2025003154 | Nov 5, 2024 | Feb 5, 2025 | $200 |
Inspection history
7 visits, newest first
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left outside the restaurant by back door, came back and started to handle clean equipment without washing hands first. Employee washed hands
Non-food grade paper/paper towel used as liner for food container. Sushi bar cooler Paper towel in direct contact with masago. Operator removed paper towels
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw salmon over imitation crab meat. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi cooler Raw fish over imitation crab meat Operator stored properly
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler, display. raw fish 47F cold holding Kitchen area sitting on top of table Tofu 52F cold holding. Per operator both products stored for approximately 10 minutes and not prepared or portioned today Operator iced down fish and moved tofu to inside of cooler
Establishment advertised a specific fish on the menu/ ( Snapper) but served another type of fish.( Tilapia from Japan) Operator started to delete Snapper from the menu
Handwash sink used for purposes other than handwashing. Observed employee washing cloths inside hand washing sink on sushi bar area Advised operator of proper use of hand washing sink
Oct 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority1 Intermediate4 Basic
Show 14 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. Dishwasher (Chlorine 0ppm) operator changed chlorine sanitizer bucket; fixed to 50 ppm
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 touched face/ facial hair and started to work with foods before washing hands first and changing gloves Educated; employee washed hands
Non-food grade paper towel used as liner for food container- used in direct contact with fish and peppers in walk-in cooler and sushi station Removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid commercially packaged over spring rolls in reach in freezer at cook line; Stored properly
Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed onions in walk-in cooler; Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and tuna over cut avocados in cooler at sushi bar; Stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers stored with raw steak skewers in the same container at cook line; stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching soiled towel while preparing foods did not change gloves and washed hands; Educated Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (62F - Cold Holding)on the counter at sushi bar; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved inside the cooler;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (52 F - Cooling)at 1:30 to 55 F at 2:05 since 11:30 in small cooler at cook line; at this rate food will not reach 41 F or below; food stored on top of other food containers; food moved on the bottom of the 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 no longer frozen still inside ROP package in walk-in cooler and sushi cooler at sushi station Removed
Equipment in poor repair- gaskets torn at cooler at cook line;
Food stored on floor- panko and mayo at cook line and walk-in cooler; stored properly
Uncovered food stored near blowing dusty fan on the shelf by dishwasher Stored properly
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 10 high priority.
10 High priority4 Intermediate2 Basic
Show 16 findings ▾
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. Employee wiped hands on visibly soiled apron and without washing hands employee handled clean and sanitized utensils to cook chicken. Discussed with operator employee 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 visibly soiled cloth to wipe down counters tops and without washing hands employee handled clean and sanitized utensils used to dispense sauces. Discussed with operator employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used visibly soiled cloth to wipe counter tops down and with same cloth wiped food debris from knives discussed with operator to wash and sanitize utensils before using.
Nonfood-grade bags used in direct contact with food. In reach in cooler plastic Walmart bag used to store wontons. Discussed with operator we removed wontons from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercial plastic wrapped raw beef and raw chicken stored in same container. Discussed operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw chicken stored over pre made salads discussed storage with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler bowl of sliced tomatoes (52F - Cooling) at 12:35 per operator product prepared yesterday and held cooler over night. At this rate of cooling product never reached 41F 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. In kitchen sushi rice identified on time is a public health control written procedures not time marked. Per operator sushi rice was prepared 15 minutes ago and added time mark.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler bowl of sliced tomatoes (52F - Cooling) at 12:35 per operator product prepared yesterday and held cooler over night. At this rate of cooling product never reached 41F within 4 hours see stop sale.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Discussed employee health reporting policies with operator and emailed employee health reporting agreement handout
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. Discussed big 6 with operator and emailed poster.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to answer basic code questions such as big 6 food born illnesses, employee health reporting requirements. Discussed and educated operator.
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. Discussed with operator and emailed poster
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. In reach in cooler 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 eating in a food preparation or other restricted area. Employee at cook line drinking tea from open cup with no lid discussed with operator.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cell phone then handled food. Hands not washed before beginning work.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef washing white plastic container in hand sink at sushi station Container was not sanitized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over carrots in walk in cooler Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw fish with gloves and then put hands in ready to eat sushi rice with the same gloves. Gloves not changed hands not washed in between Educated employees on site
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. Employee marked on site
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (59F - Cooling) at 12:30 pm to 58F at 1:00 pm since 11:30am Tomatoes over stocked above rim At this rate food will not cool to 41F within four hours
Handwash sink used for purposes other than handwashing. Sushi chef rinsing containers in hand sink at sushi station Waitress filling cup of water for customer in hand sink at ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No soap provided at handwash sink. At kitchen hand sink
Time/temperature control for safety food thawed in an improper manner. Thawing eel fish and tuna at room temperature Placed items in cooler
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate1 Basic
Show 9 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....00 ppm. Fixed Dishmachine at time of inspection, chlorine at 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above tofu in reach cooler at kitchen, raw salmon directly top of the bean sprouts at walk in cooler. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit... yesterday's sushi rice serving today at sushi station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna 54°, salmon 53°, cream cheese 54°, shrimp 54°, eel 53°, tuna 61° in sushi display case at front line, per manager food being held less than 4 hours, operator stated that forgot to turn on sushi cooler. moved food to walk in cooler and turn on sushi cooler.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit... yesterday's sushi rice serving today at sushi station.See stop sale. Employee discarded rice.
Handwash sink not accessible for employee use at all times...blocked by tool. Employee moved.
Handwash sink used for purposes other than handwashing....stored container, spoon in handwashing sink at kitchen, sushi bar. Employee moved those utensils.
No soap provided at handwash sink at kitchen.
Clean utensils stored between equipment and wall at kitchen, sushi station at front line. Employee properly stored.
Jul 28, 2023Inspection 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 ▾
Container of medicine improperly stored. Observed medication stored above the take out packaging station. Operator relocated to the office.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked shrimp on top of raw shrimp at cook line. Operator separated.
No paper towels or mechanical hand drying device provided at two handwash sinks. Mens room and sushi station. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.