YAMA JAPANESE RESTAURANT
200 NE 2 AVE #110, Delray Beach FL 33444 · 561.266.9929
Last inspected Feb 24, 2026 · 7 visits since October 2023
FEB 24
OCT 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef cutting washed lettuce with bare hands at sushi bar. Chef put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022008320 | Feb 17, 2022 | Mar 22, 2022 | $400 |
Inspection history
7 visits, newest first
Feb 24, 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 in fried fish skin, tempura shrimp, cilantro, cut cucumbers. Operator removed paper towels
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 station, employee time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed at 2:44 boiled chicken 55F, boiled shrimp 67F in flip top reach in cooler at kitchen, operator stated that food was boiled 10:30 to serve customer. Took another thermometer at 3:10 pm chicken 53F, shrimp 64F. Operator covered food with ice to chill fast.
Handwash sink used for purposes other than handwashing....thawing chicken in handwashing at kitchen, stored container in handwashing sink at sushi bar. Operator removed
Show the remaining 2 findings ▾
Ice scoop handle in contact with ice in ice machine. Operator properly stored.
Wet wiping cloth not stored in sanitizing solution between uses multiple wet towels at sushi bar. Employee removed.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 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....chlorine 00 ppm... manager primer machine twice and then get 50 ppm.
Non-food grade paper/paper towel used as liner for food container in cut cucumber, cut papaya, cut lettuce, cut broccoli, fried food at sushi station and kitchen. Manager removed paper towel.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 70F at sushi station and raw chicken 46F, pork dumplings 52F, shrimp dumplings 50F, tofu 50F, beef 50F in flip top reach in cooler at kitchen, food not prepped or portion today food being held less than four hours. Manager removed food to another acceptable cooler.
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 station being held less than 2 hour, manager time marked.
Handwash sink used for purposes other than handwashing....stored container in handwashing sink at sushi station. Manager removed container.
Employee with no hair restraint while engaging in food preparation...Cook, wearing a hat.
No handwashing sign provided at a hand sink used by food employees at sushi station.
Apr 14, 2025Inspection 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 ▾
Observed: 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.. Employee print and posted procedures for cleaning up vomit and diarrhea, Priority: Intermediate
Observed: Food stored on floor. Bag of drink Ice stored on Walk In freezer floor. Employee removed ice unto pallet. Priority: Basic
Observed: No Heimlich maneuver/choking sign posted. Employee print and posted Choking poster Priority: Basic
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Non-food gradepaper towel used as liner for food container in fried food at kitchen, in sea food, garnishes, cut cucumbers at sushi station. Manager removed paper towel
Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon, raw tuna above cut avocado, cut cucumber, other garnishes in reach in cooler at sushi station. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.... raw beef with raw lobster, fresh egg wash directly above raw beef in reach in cooler at kitchen. Manager properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63F at sushi station, food not prepped or portion today, food being held less than 4 hours. Manager time marked food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....ambient cooling cut lettuce 65F in tightly closed bag in tall reach in cooler. Took another temperature about 20 minutes after was same temperature as above. Manager replace food in coldest top shelf.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee covered.
Food stored on floor...drink ice stored in floor at walk in freezer. Manager discarded ice.
Wet wiping cloth not stored in sanitizing solution between uses...multiple wet towel at kitchen, sushi station. Employee removed.
May 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bring dirty utensils from the customer table and then serve soup, grabbed cleaned utensils without washing hands...employee washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 54F in reach in cooler being held less than 4 hours. Employee discarded food.
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 station being held less than 4 hours. Manager time marked.
Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink at dishwashing area. Manager cleaned. Stored spoon in handwashing sink at kitchen. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.... only one employee have expired food handler training.
Time/temperature control for safety food thawed in an improper manner...frozen chicken, frozen beef thawing in room temperature at kitchen. Manager removed to reach in cooler.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 125°F not indicated as a raw item on menu and not ordered undercooked.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef cutting washed lettuce with bare hands at sushi bar. Chef put gloves on.
Non-food grade paper towel used as liner for salmon, tuna and white fish container. Operator removed paper towel.
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. Tuna 46°F inside vacuum packaging at sushi bar.
No soap provided at handwash sink at sushi bar.
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 46°F inside vacuum packaging at sushi bar. See stop sale.
Employee beverage container on a food preparation table at sushi bar. Chef 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.