YAMI KOREAN JAPANSES GRILL
870 N CONGRESS AVE, Boynton Beach FL 33426 · 5614135699
Last inspected Aug 3, 2026 · 9 visits since September 2023
NOV 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found: 2-3 flying insects by wok station buzzing around and landing on a pan containing ready to eat sauce. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020783 | Mar 25, 2026 | Apr 20, 2026 | $400 |
| 2--2015005900 | Jan 6, 2015 | Mar 11, 2015 | $200 |
Inspection history
9 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate1 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Bar towel stored and in direct contact with sushi rice, paper towel in direct with sliced cucumber at bar cooler. Operator stored all products properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced vegetables at back walk in cooler, raw chicken over chopped garlic at reach in cooler in back prep area. Raw shrimp over seaweed salad, both products not in commercial packaging at walk in freezer. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked rice made 7/14, 7/17, 7/20, 7/22 at bar walk in cooler.
Toxic substance/chemical improperly stored. Metal Lubricant spray stored next to fruit puree on shelf in back prep area. Operator removed chemical lubricant.
Show the remaining 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spicy tuna mix (52F - Cooling) at 1:52; cooling since 12:20 - 51F at 2:26 Observed in tightly wrapped container at table top sushi cooler. Operator unwrapped tuna and placed in walk in cooler.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by keg canisters in back prep area.
No paper towels or mechanical hand drying device provided at handwash sink. In back prep area.
No soap provided at handwash sink. By walk bar in cooler and in back prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi made 7/30, beef broth made 7/31 not date marked at walk in cooler.
Accumulation of black/brown mold-like substance in the interior of the ice machine.
Jan 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Live, small flying insects found: 2-3 flying insects by wok station buzzing around and landing on a pan containing ready to eat sauce. Advised operator to kill and remove flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over kampyo at reach in freezer at cook line. Both products removed from commercial packaging. Raw shell eggs over scallions at low boy cooler on cook line. Raw bacon over sliced cucumber and carrots at stainless reach in freezer, both products removed from commercial packaging. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler left side: eel (46F - Cold Holding); cream cheese (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to another operable cooler.; on counter: cooked sweet potato noodles (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Per operator, removed from cooler at 12pm and discarded at 3pm.
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. No Time stamp sushi rice. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef stock made 1/26 at walk in cooler not date marked. Operator date marked products.
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.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 8 high priority.
8 High priority4 Intermediate2 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 53F in walk in cooler cooked yesterday in a deep covered pot. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Crispy rice 72F, cooked more than 3 hours ago left out on prep table at sushi station. 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 70 degrees Fahrenheit within 2 hours. Crispy rice 72F, cooked more than 3 hours ago left out on prep table at sushi station. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 53F in walk in cooler cooked yesterday in a deep covered pot.
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 0ppm. Sanitizer container empty.
Raw shell eggs over/not properly separated from ready-to-eat sauce in walk in cooler. Operator removed eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety sushi rice at sushi station, 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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stock (109F); white rice (112F - Hot Holding), on cook line. Both Items were cooked 2 hours ago and stove turned of. Beef stock was reheated to 184F for further hot holding. White rice was reheated to 174F for further hot holding.
Time/temperature control for safety sushi rice at sushi station, 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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on lunch menu not identified and consumer advisory missing.
No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Operator provided.
No soap provided at handwash sink in expo area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offering Sushi containing raw fish. Consumer advisory has to go on lunch and dinner menu. Printed consumer advisory and operator placed on wall.
Employee personal heavy cream not properly identified and segregated from food to be served to the public in glass door cooler in expo area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F at sushi station. Operator discarded water.
Feb 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: cooked vegetables 49F-50F, cooked yesterday in a covered container. See stop sale
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 0ppm container empty. Operator replaced empty container 75Ppm.
Raw beef stored over ready-to-eat sauce in reach in cooler next to prep sink in kitchen. Operator removed sauce.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: cooked vegetables 49F-50F, cooked yesterday in a covered container.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauce in walk in cooler. Operator removed meat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62F, on cook line prep table. Cook stated lettuce was cut one hour ago. Cook placed lettuce in cold holding unit.
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 rice was cooked was 2 hours ago. Sushi chef time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (112F - Hot Holding) for less than one hour. Cook reheated rice to 167F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup 2:10 (118F - Cooling); soup 3:00 (104F - Cooling) hot held until one hour ago. Cooling at room temperature on cook line. In a deep covered container. Operator placed soup uncovered in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink in expo area. Operator provided.
No probe thermometer provided to measure temperature of food products. Battery empty. Operator replaced battery.
Employee coffee cup on a food preparation table at cook line. Operator removed cup.
Employee personal keys stored in or above a food preparation area, on prep table at cook line. Cook removed keys.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature at sushi bar. Sushi chef placed shrimp in cold holding unit.
Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Operator removed.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish over prepared sauce - operator moved fish to lower shelf.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked portioned chicken prepared prior morning - operator date marked,
Water draining onto floor surface. At back kitchen hand sink - repaired during inspection.
Working containers of food removed from original container not identified by common name. Spray bottle of Sake not labeled - open labeled.
Sep 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef served on the same plate with raw chicken to the customer, for self cooking. Raw beef is touching the raw chicken. Chicken has a higher cooking temperature 165°F than beef 155°F tenderized. Guests might want to eat beef under cooked, therefore not destroying all pathogens from the chicken. All items on the same plate with chicken have to be cooked above 165°F. Recommended to serve all raw meats in separate bowls. Manager stated raw chicken will be served on a separate dish starting immediately..
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 not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday, not discarded after 4 hours, at sushi bar.
Sushi chef dried hands on his apron after washing. Hands have to be dried with paper towel or air blower. Sushi chef washed hands again and dried with paper towels.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday, not discarded after 4 hours, at sushi bar. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Sushi washed hands in a sink other than an approved handwash sink, in prep sink at sushi station. He went and washed his hands in hand sink.
No handwashing sign provided at a hand sink used by food employees at cook line.
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.