YU MI SUSHI CAFE
9820 ALTERNATE A1A #207, Palm Beach Gardens FL 33410 · 561.776.9209
Last inspected Jul 23, 2026 · 7 visits since November 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 23 points off where it started.
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 washing equipment did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands and re-sanitized dishes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Container of medicine improperly stored. At front sushi counter employees medication stored on top wasabi paste container, discussed with operator who removed medication.
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 washing equipment did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands and re-sanitized dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. At front sushi counter raw fish eggs stored on top of asparagus, and premade sushi rolls with raw fish stored above cream cheese, discussed with operator who corrected storage of products.
Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen has water house connected to faucet used to rinse equipment, discussed with operator who removed hose.
Show the remaining 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar interior soiled with build up of soil residues, discussed with operator to clean and sanitize.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Container of medicine improperly stored. At server expo area medication stored directly above miso soup, discussed with operator who removed.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hands and after without washing hands employee handled clean and sanitized dishes, discussed with employee who washed hands.
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 handled trash can and without washing hands employee handled clean tongs and knife to cut cooked chicken, discussed with employee who washed hands.
Non-food grade paper/paper towel used as liner for food container. in walk in cooler and reach in cooler multiple containers of cut vegetables stored on top of non food grade paper towels, discussed with operator who removed liners.
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. In walk in cooler fully thawed Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine - 200ppm) discussed with operator who corrected solution to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped bowl of cut lettuce (64F - Cooling) at 12:00 since 10:30 to 64F at 12:20, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped bowl to allow adequate air flow cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store cooked soup, discussed with operator who removed product.
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. In walk in cooler fully thawed Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with raw chicken in cooler at cook line; Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (47F - Cold Holding)in cooler at cook line; food not prepared or portioned today food stored in a bag and on top of other food container; foods out of temperature for approximately 30 minutes; Food moved inside walking cooler;
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of food containers at sushi bar Removed
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature at cook line; Moved to cooler;
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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. Employee touched ear and ear speaker and touched tongs to remove fried food out of frying basket and placed tongs back in the frying basket - didn't wash hand before touching clean utensils Educated and employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crab and squid stored over cooked pork dumplings in freezer at the back of the kitchen Food stored properly
Employee personal food not properly identified and segregated from food to be served to the public. Frozen pizza in ziplock bags stored with customers food in freezer at the back of the kitchen Advised to segregate and identify personal foods
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles and sauce in cooler at cook line; raw tuna over surimi in walk-in cooler; all stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (57F - Cold Holding) at sushi line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice;
Ice scoop handle in contact with ice- stored properly
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched garbage can and touched tongs to cook foods; advised to wash hands;
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to plate food; educated; advised employee to wash hands;
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- at sushi bar touching raw fish and vegetables while making sushi rolls; operator provided an AOP for that has not been approved; form dated 2009 has no approval signature;
Handwash sink at cook line used for purposes other than handwashing- to store dishes; removed
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour at sushi station 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.