YAMA TAIYO RESTAURANT
660 ALDERMAN RD, Palm Harbor FL 34683 · 727.785.3350
Last inspected Mar 10, 2026 · 11 visits since November 2023
MAY 24
AUG 24
FEB 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches in sticky trap by 3 compartment sink. 7 live roaches in sticky trap by reach in freezer in back prep area Operator disposed of sticky trap and cleaned and sanitized area.
★ 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 |
|---|---|---|---|
| 3--2026007139 | Jan 15, 2026 | Mar 4, 2026 | $400 |
Inspection history
11 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Cook cutting salmon for sushi with bare hands, operator moved washed hands and put gloves on
Non-food grade paper/paper towel used as liner for food container. Under cut zucchini, broccoli, operator replaced with wax paper
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line -raw breaded shrimp in plastic container over cut vegetables and rice noodles. Operator moved raw to bottom
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler cases of unwashed produce over buckets of sauce
Jan 16, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
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 operator form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, shelves of walk in cooler soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in sushi station and in back prep area.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep station, near oven, and by ice machine and in ware washing area pitted with rust.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler and freezer rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with debris.
Water leaking from pipe and/or faucet/handle. Water purifier pipe dripping onto floor in between washer and drier machines in dry storage.
Jan 16, 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. 12 violations recorded.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
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 operator form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, shelves of walk in cooler soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in sushi station and in back prep area.
Dead roaches on premises. 17 dead roaches in sticky trap by reach in freezer in back prep area. 1 dead roaches under shelves in dry storage. Operator removed trap and roaches and cleaned and sanitized area.
Floor soiled/has accumulation of debris. Floor throughout kitchen soiled.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep station, near oven, and by ice machine and in ware washing area pitted with rust.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler and freezer rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with debris.
Water leaking from pipe and/or faucet/handle. Water purifier pipe dripping onto floor in between washer and drier machines in dry storage.
Jan 15, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches in sticky trap by 3 compartment sink. 7 live roaches in sticky trap by reach in freezer in back prep area Operator disposed of sticky trap and cleaned and sanitized area.
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 operator form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, shelves of walk in cooler soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
Cardboard used to line nonfood-contact shelves. Card board used to line shelves near ice machine. Cardboard used as shelves in reach in freezer.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in sushi station and in back prep area.
Dead roaches on premises. 17 dead roaches in sticky trap by reach in freezer in back prep area. 1 dead roaches under shelves in dry storage. Operator removed trap and roaches and cleaned and sanitized area.
Floor soiled/has accumulation of debris. Floor throughout kitchen soiled.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep station, near oven, and by ice machine and in ware washing area pitted with rust.
Uncleanable knife block in use to store knives. Knife block is used for knife storage in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler and freezer rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with debris.
Water leaking from pipe and/or faucet/handle. Water purifier pipe dripping onto floor in between washer and drier machines in dry storage.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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. Operator is using time as a public health for sushi rice. Rice in the back on the kitchen. Was not time marked. Operator added time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board in the back kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time as a public health for sushi rice but no plan is available. Emailed operator time as a public health procedure.
Ice buildup in walk-in freezer. Large build up of ice on the floor
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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. Dishmachine was ran 3 times, all tests were 0ppm. Discontinue use of Dishmachine until it is able to sanitize dishes properly. Operator is to set up 3 compartment sink to sanitize dishes.
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. Operator is using time as a public health for sushi rice. Rice in the back on the kitchen. Was not time marked. Operator added time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board in the back kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time as a public health for sushi rice but no plan is available. Emailed operator time as a public health procedure.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce prepared yesterday morning with no date mark. Operator added date mark.
Ice buildup in walk-in freezer. Large build up of ice on the floor
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Container hanging over hand wash sink. Operator moved container.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1 hand wash sink with no hot water. Temperature of water is 87F
Plumbing system in disrepair. Faucet of hand wash sink in poor repair making it difficult to regulate hot/ cold water
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw shrimp, operator rearranged to get compliance
Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse out coffee pot. Discussed the need to use hand wash sink for washing hands only.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Discussed the need to label all food with common name once it is removed from its original container
Jan 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in dry storage next to shelf stained
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Squeeze bottles behind sushi bar containing food removed from its original container not labeled with common name.
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 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. DM sanitizer 0ppm corrected to 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fresh eggs stored above the well of cleaned sliced squash. Operator moved eggs to bottom of the make table
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in dry storage next to shelf stained
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No water running to hand wash sink next to 3 compartment sink.
Handwash sink used for purposes other than handwashing. Glass doors to sushi bar stored in hand wash sink behind sushi Baer. Operator removed the doors from sushi bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored above clean utensils on cook line. Operator moved the employee beverage.
Floor soiled/has accumulation of debris.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Squeeze bottles behind sushi bar containing food removed from its original container not labeled with common name.
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.