YAKITORI SUSHI HOUSE
7959 W ATLANTIC AVE STE 208, Delray Beach FL 33446 · 954-604-0347
Last inspected Dec 19, 2025 · 8 visits since August 2023
DEC 23
JUL 24
JAN 25
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw squid at small flip top cooler on cook line. Operator stored products properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013192 | Dec 19, 2025 | Apr 8, 2026 | $1,200 |
| 2--2025062738 | Jul 28, 2025 | Oct 14, 2025 | $400 |
| 2--2025034433 | Jan 30, 2025 | May 27, 2025 | $200 |
| 2--2018063050 | Dec 6, 2018 | Jan 18, 2019 | $320 |
Inspection history
8 visits, newest first
Dec 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, cooked rice 45f. Per operator food was prepared last night. Observed cooling covered. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, cooked rice 45f. Per operator food was prepared last night. Observed cooling covered. See stop sale.
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on apron after washing hands. Discussed with operator. Employee washed hands and dried hands with paper towels.
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 touch soiled apron and then proceeded to cut raw beef without washing hands. Discussed with operator. Employee washed hands.
Show the remaining 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over shrimp wonton in walk in cooler. Operator stored shrimp wonton properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles 41-49f stored in bucket at cook line. Per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed food stored under no temperature control. Operator moved to cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed scrubber stored inside of handwashing sink in kitchen. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees' Gatorade bottle and water bottle on prep table at sushi bar station.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between table and cooler at cook line in kitchen. Operator removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves with rust that has pitted the surface.
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat vegetables in pull out cooler below flip top #3. Operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken stored over raw beef. Operator stored raw chicken properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #1; vegetable egg rolls (53F); shrimp tempura (55F). Per operator food not prepared or portioned today. Food held in unit less than four hours, opened moved foods back into walk in cooler to quick.
No soap provided at handwash sink in ware washing area. Operator provided soap.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cooler sat cook line. Operator removed.
Ribs stored on floor. Operator removed.
Jan 30, 2025Administrative 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
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over scallions at pull out drawer cooler on cook line, raw salmon over jalapeños at sushi bar cooler. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw squid at small flip top cooler on cook line. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (62F - Cold Holding) Observed in pot next to wok station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned rice to cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. No vacuum breaker for hose attachment.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. enterance side sushi display: raw tuna (53F); raw salmon (52F); raw yellowtail (54F); krab stick (52F) being held in unit for approximately 3 hours. Monitored unit for approximately 30 minutes, slight changes in temperature. Operator removed items and placed in freezer to quick chill
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 sushi line not time marked, operator states rice was cooked 3.25 hours ago. Operator time marked
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days ago stored at wait station not date marked. Operator dated
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in front of cook line. Operator provided
No soap provided at handwash sink. Observed at hand wash sink in front of cook line. Operator provided
Floor soiled/has accumulation of debris. Observed under cook line equipment
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout. Operator set up sanitizer buckets
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine does not hold water/sanitizer in rinse cycle. Operator called for service. Instructed operator to set up triple sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked noodles in cook line flip top. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building with gloved hands then return to building wearing gloves and proceed to handle utensils without removing gloves and washing hands. Discussed with operator. Operator instructed employee to remove gloves and wash hands
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink, operator provided
No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided
Ceiling tile missing. Observed in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food dust. Observed above cook line
Food stored on floor. Raw shrimp thawing in standing water stored on floor. Operator moved to running water
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water stored on floor. Operator moved to running water
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to service table
No soap provided at handwash sink. Hand wash sink next to service table
Toxic substance/chemical on premise that is not required for the operation of establishment. Spray bottle containing herbicides stored under hands wash sink next to service table
Employee with no beard guard/restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
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.