SUSHI YAN
1929 N FEDERAL HWY, Boca Raton FL 33432 · 561-826-7931
Last inspected Jul 23, 2026 · 11 visits since July 2023
AUG 24
JAN 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 2 flies flying around in kitchen. Approximately 3 flies flying around in dry food storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036717 | Mar 19, 2026 | Jun 11, 2026 | $200 |
| 2--2020011117 | Feb 10, 2020 | Jun 22, 2020 | $480 |
Inspection history
11 visits, newest first
Jul 23, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found. Approximately 2 flies flying around in kitchen. Approximately 3 flies flying around in dry food storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw salmon stored over various ready to eat food items. Operator fixed.
Rodent activity present as evidenced by rodent droppings found. At dry storage area, approximately 50 rodent droppings observed: on the shelf where single service containers are stored and buckets of soy sauce; under shelf where bags of rice are stored; on the floor next to boxes of single service sushi base and lids; inside saucer next to container of cashews. Approximately 4 rodent droppings at the side of reach in cooler inside kitchen.
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. Emailed to 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. Emailed to operator.
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. Employee completed form.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Jul 21, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority4 Intermediate5 Basic
Show 19 findings ▾
Container of medicine improperly stored. Bag with various medicines stored on top of bucket with soy sauce. Operator stored properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef cut raw salmon then began to handle clean colander, clean spoon and clean pan; no hand wash. Chef washed hands, advised chef to clean and sanitize items.
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. Observed employee touched clothes then handled bottles of sauces; no hand wash. Employee washed hands; advised employee to clean and sanitize sauce bottle.
Live, small flying insects found. Approximately 2 flies flying around in kitchen. Approximately 3 flies flying around in dry food storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw plastic wrapped salmon stored over Krab. At deep freezer: raw plastic wrapped yellow tail stored over cooked vegetable dumplings Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw salmon stored over various ready to eat food items. Operator fixed.
Rodent activity present as evidenced by rodent droppings found. At dry storage area, approximately 50 rodent droppings observed: on the shelf where single service containers are stored and buckets of soy sauce; under shelf where bags of rice are stored; on the floor next to boxes of single service sushi base and lids; inside saucer next to container of cashews. Approximately 4 rodent droppings at the side of reach in cooler inside kitchen.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At double door reach in cooler: cracked raw shelled eggs stored with whole raw shelled eggs.
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. At double door reach in cooler: commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen, thawing in vacuum package overnight. 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. Sushi rice; no time mark. As per operator, stored since 12pm; operator time marked.
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. Emailed to 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. Emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: spicy tuna (48F at 2:55pm; 47F at 3:25pm- Cooling) As per operator, cooling since 12pm. Stored double panned. At current rate of cooling product will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
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. Employee completed form.
Ceiling/ceiling tile in disrepair. Observed ceiling tile swollen from water damage causing an opening in the ceiling inside dry storage area where a pot is used to hold ceiling tile up above dry food storage rack.
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. At double door reach in cooler: commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen, thawing in vacuum package overnight. See stop sale.
Fly sticky tape hanging over clean pans stored near triple sink.
Food stored on floor. Bags of rice and soy sauce stored on floor of dry storage area.
No Heimlich maneuver/choking sign posted. Emailed to operator.
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient, nigiri and sashimi, poke bowls, party tray, and sushi boat and description of item does not inform consumer of raw/undercooked animal food ingredient.
Equipment in poor repair. Observed torn door gasket on two door true refrigerator in kitchen.
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch nose with bare hands then handle clean soufflé cups without first handwashing.
Live, small flying insects found 1. Approximately ten live, small flying insects flying around and resting on wet mop and handle at mop sink in kitchen. 2. Approximately six live, small flying insects resting on handsink in kitchen. 3. Approximately five live, small flying insects resting on utensils at storage rack, resting on bagged rice, and resting on canned goods in kitchen.
Time/temperature control for safety food, sushi rice, identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked 11a to 3p.
Vacuum breaker missing at mop sink faucet, green hose currently attached.
Handwash sink used for purposes other than handwashing. Observed soiled food tray in hand sink basin in kitchen. Operator removed.
Menu contains an item made with a raw/undercooked animal food as an ingredient, nigiri and sashimi, poke bowls, party tray, and sushi boat and description of item does not inform consumer of raw/undercooked animal food ingredient.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Employee beverage container on a food preparation table next to clean equipment, utensils, and food in kitchen.
Equipment in poor repair. Observed torn door gasket on two door true refrigerator in kitchen.
Floor soiled/has accumulation of debris throughout kitchen under cookline equipment and storage racks.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle. Oven handle sticky to touch and visible brown residue observed.
Interior of microwave oven on storage rack and toaster oven at sushi prep has accumulation of black substance/grease/food debris.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. Flip top cooler lids Freezer unit in back hallway
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink unclean
Reach-in cooler interior/shelves have accumulation of soil residues. Interior to two door freezer in hallway
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 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. See stop sale. Sushi rice Time marked
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink before preparing food
No probe thermometer provided to measure temperature of food products. Thermometer not turning on
Working containers of food removed from original container not identified by common name. Sugar in dry storage
Aug 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored. Vitamins in shelf over microwave Skin care bottle over sushi prep table Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cream cheese cooler chest Removed
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
Food-contact surface soiled with food debris, mold-like substance or slime. Tempura strainer at fryer Tempura flake container at fryer Microwave
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.
Bowl or other container with no handle used to dispense food. Cup as scoop tempura flakes in dry storage
Buildup of food debris/soil residue on equipment door handles. Stove and oven
Floor soiled/has accumulation of debris. Throughout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink Shelving under sushi station Stainless steal sheet pans under fryers Gaskets two door reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Two door Reach in freezer unclean
Working containers of food removed from original container not identified by common name. Sugar in dry storage
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed handling raw shrimp with barehands and immediately touched tongs and bag of tempera batter. Educated on site. Hands washed. Gloves used
Employee washed hands with no soap. Employee observed rinsing hands in triple sink with no soap. Educated on site. Hands washed properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over cooked eel and cooked tofu in two door freezer. Removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables and ready to eat sauces in reach in cooler Raw pork over carrots in reach in cooler Removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm)
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Peeler over triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable. Stored At end of triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to fryers Exterior to flat top
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, raw salmon was stored over frozen edamame. Owner moved the edamame to another shelf.
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.