YOKOHAMA SUSHI
60 NORTH FEDERAL HIGHWAY, Boca Raton FL 33432 · 9546104701
Last inspected Aug 26, 2026 · 9 visits since August 2023
MAY 25
JUL 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (54F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned. Put back into cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025044378 | May 21, 2025 | Jul 14, 2025 | $800 |
| 2--2025027876 | Feb 12, 2025 | May 6, 2025 | — |
| 2--2024054026 | Aug 8, 2024 | Oct 16, 2024 | $600 |
| 2--2024005137 | Jan 11, 2024 | Mar 13, 2024 | $400 |
| 2--2023023133 | Mar 30, 2023 | May 18, 2023 | $200 |
Inspection history
9 visits, newest first
Aug 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up item off floor then continued preparing food without washing hands. Informed operator of proper handwashing, employee then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over vegetable spring roles. Fish not commercially packaged. Operator moved and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked meal. Operator moved and stored properly.
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 2 packages of fish fully thawed in reduced oxygen packaging despite packaging stating to remove when thawed. See stop sale.
Show the remaining 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right flip top fish egg (50F - Cold Holding) operators states item out of temperature for approximately 1 hour. Operator moved to reach in cooler to quick chill. Operator states not prepared or portioned today
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cream cheese prepared at 1 (48F at 3:30 52 at 4:00- Cooling) container over filled not allowing proper cooling. At current rate items will not cool to 41F in 4 hours. Operator removed item and moved to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Handwashing sink used to rinse cups. Informed operator of proper use for hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No raw items are marked on any menu.
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. 2 packages of fish fully thawed in reduced oxygen packaging despite packaging stating to remove when thawed. See stop sale.
Food stored on floor. Containers of soy sauce, hot sauce, flour stored on floor. Operator moved and properly stored
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) operator remade Bucket to 100ppm
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cook line reach in cooler container of raw salmon over ready to eat cut cabbage, operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Cookline employee with gloves preparing sushi entered ware washing area, grabbed chlorine wiping cloth, rinsed gloves then returned to like to continue preparation, reviewed hand washing with operator.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Hand washing sink water 78F.
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. 1. Cook line sushi station reach in cooler tilapia partially frozen with a label indicating that it is to remain frozen until time of use, operator removed from packaging.
Current Hotel and Restaurant license not displayed. License with an expiration of 12/01/2025 posted at front register.
In-use tongs stored on equipment door handle between uses at cook line, operator removed.
Open dumpster lid.
Water leaking from faucet spray hose at triple sink.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. In the walk in cooler, the sheet trays used on the shelves to store food containers, are soiled with old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The wire shelving in the dish area is soiled with grease and dust.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp container on top of uncooked vegetables in flip top cooler on cook line Removed
Raw fruits/vegetables not washed prior to preparation. In use avocados contain Stickers in reach in cooler on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of Reach in freezer
May 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed touching hair and face multiple times and then touched clean equipment without washing hands.
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 ice cream wafer sandwiches in two door freezer end of sushi line raw beef not commercially packaged over cooked pork dumplings freezer unit beginning of sushi line Advised operator to rearrange units.
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. On multiple sushi rice containers Time marked on site
Food-contact surface soiled with food debris, mold-like substance or slime. Peelers observed with food debris Seaweed containers contain build up of food debris Interior to microwave
Handwash sink used for purposes other than handwashing. Bowl in hand sink in ware wash area Chef filling sanitizer bucket in hand sink at sushi line
Buildup of food debris/soil residue on equipment door handles. All coolers and freezers throughout cook line Exterior to microwave Exterior to seaweed containers unclean All hand sink faucets unclean
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler
Food stored on floor. Sauce bucket on floor under rice cooker
Hole in or other damage to wall. Wall peeling behind hand sink at sushi line Exterior
Time/temperature control for safety food thawed in an improper manner. Edamame thawing at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink at sushi line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) remade Sanitizer Bucket (Chlorine 100ppm)
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee using cellphone multiple times and began handling equipment and food without washing hands in between
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce walk in cooler 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 and the time removed from temperature control cannot be determined. See stop sale. Incorrect time mark on sushi rice. Time stated 1:00 pm it is currently 12:07 pm. Time mark corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to microwave Shelving next to stove Lids to bane Marie's
Aug 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon sushi rolls over broccoli in bottom reach in cooler Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (54F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned. Put back into cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover walk in cooler
Floor soiled/has accumulation of debris. Walk in cooler
Time/temperature control for safety food thawed in an improper manner. Pork dumplings
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm)
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs 74F Rice scoops 74F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise Raw tuna over cooked shrimp Sushi reach in 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice at end of cook line Sushi rice at triple sink
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked salmon (123F - Hot Holding) in toaster oven. Food in unit less than four hours. Oven turned off. Operator placed in cooler to cool.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents at triple sink
Food stored on floor. Soy sauce bucket on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave and two door freezer at end of sushi station
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm)
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, the raw shell eggs were stored over the bucket of pickled ginger. The case of eggs was moved to the bottom shelf and the ginger to the top shelf. On another shelf, raw chicken was stored over bottled beverages. The chicken was moved to the bottom 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.