Sushi Yama
Last inspected: Feb 26, 2026
95
Score
Sushi Yama appears in inspection records 10 times, starting in 2022. Sushi Yama was last inspected on Feb 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about nine violations before that.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited six times.
That puts the facility ahead of the local pack: the average Boynton Beach restaurant scores 79. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Multiple sauces stored on the floor inside walk in cooler. Advised operator to stored at least 6" from the floor **Warning** - From follow-up inspection 2026-02-26: Same **Time Extended**
08B-38-4
95
Feb 25, 2026
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
High Priority - 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.at 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee switched from working with raw food m handling raw chicken then proceeded to enter walk in cooler and handled clean pans with food then exited walk in cooler and handled clean pans without washing hands. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Live, small flying insects found Approximately 3 flying around under dishwashing machine. Advised operator to eliminated **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar cooler Raw shell eggs over sauces Flip top cooler Raw beef, raw chicken, raw fish over sauces and noodles. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Approximately 3 live roaches crawling on the floor by floor drain under dishwashing machine. Operator killed and sanitized areas **Admin Complaint**
35A-05-4
High Priority - 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. On sushi rice at sushi bar. Operator timed marked for the remaining time of 3 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Food stored on floor. Multiple sauces stored on the floor inside walk in cooler. Advised operator to stored at least 6" from the floor **Warning**
08B-38-4
39
Sep 26, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Multiple medicines stored above prep tables and coolers on cook line. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-26: Multiple bottles of medication stored above prep tables and coolers on cook line. Discussed with operator who removed products. **Admin Complaint** **Corrected On-Site**
41-07-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 2 flying around on cook line Approximately 4 flying around and landing an empty plastic bucket on the floor on the sushi bar area. Approximately 7 flying around and landing on the bar shelves. **Admin Complaint** - From follow-up inspection 2025-09-26: Approximately 3 live flying insects at bar area landing on sushi boat and shelves to liquor display, discussed with operator to kill flying insects and clean and sanitize area. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Multiple items with beef over cooked dumplings Raw pork over tomato paste Advised operator to stored properly **Warning** - From follow-up inspection 2025-09-26: In walk in freezer non commercially packaged raw fish stored directly above bags of cooked lobster, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-02-6
64
Sep 25, 2025
Routine - Food
10 critical violations. 5 major violations. 2 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then cooked bean sprouts. Employee washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Container of medicine improperly stored. Multiple medicines stored above prep tables and coolers on cook line. Operator removed **Corrected On-Site** **Warning**
41-07-4
High Priority - Live, small flying insects found Approximately 2 flying around on cook line Approximately 4 flying around and landing an empty plastic bucket on the floor on the sushi bar area. Approximately 7 flying around and landing on the bar shelves. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Multiple items with beef over cooked dumplings Raw pork over tomato paste Advised operator to stored properly **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar cooler Raw quail eggs over cooked noodles Walk in cooler Raw quail eggs over cream cheese. Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 cooked mushrooms at 11:33am(45F cooling) since yesterday. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 chicken 47F cold holding. Per operator product not prepared or portioned today Per operator product stored since yesterday. See Stop Sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 chicken 47F cold holding. Per operator product not prepared or portioned today Per operator product stored since yesterday. See Stop Sale **Warning**
03A-02-5
High Priority - 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. Sushi bar area. Sushi rice had the wrong time, operator placed time of 1 hour ahead . Instead of 10:30am to 2:30 , it was 11:30am to 3:30 pm Operator corrected to right time **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 cooked mushrooms at 11:33am(45F cooling) since yesterday. See stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar area oven Cooked eel 120F hot holding . Per operator product stored for approximately 15 minutes. Operator turned on oven to reheat product to 165F ++ **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - 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. Email form **Warning**
11-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster **Warning**
11-07-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw chicken. Per operator they will cooked the chicken to 165F before cooling it down **Warning**
03C-89-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 bean sprouts at 11:33am (48F cooling) since 11am, at 12:21pm 51F cooling At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sushi bar area. **Warning**
31A-04-4
Basic - 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. Escolar, tuna. Operator removed from packaging **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Multiple containers with raw fish thawing at room temperature next to dish machine area, Operator moved product to reach in coolers **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5
12
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Oct 23, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing white rice
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pineapple bottom reach in cooler door on cook line Removed **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw tuna with gloves and immediately touched to go containers and wasabi with the same gloves. Educated staff on site
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Insect spray with Avocados on dry storage hallway near walk in cooler
41-10-4
Intermediate - No soap provided at handwash sink. Both hand sinks at cook line **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Three handsink in kitchen blocked by containers and cutting boards
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish at room temperature Chef placed in cooler **Corrected On-Site**
06-01-5
43
Feb 19, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container...in sushi sea food. Employee removed **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 70F, fish eggs 67F , ground tuna 56 F at sushi station , food not prepped or portion today . Food being held less than 4 hours. Employee removed to cooler . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - 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 40F in reach in cooler thawing with vacuum package, packaged indicated that removed from vacuum package before thawing. Operator discarded food.
06-09-1
70
Nov 3, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw salmon above tofu , raw sea food above sauces in reach in coolers at kitchen. Employee properly stored. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63° at sushi counter , per sushi chef fish egg was held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63° at sushi counter , per sushi chef fish egg was held more than 4 hours . Stop sale issue . Chef discarded food. .. salmon 51° at sushi counter, per chef food being held less than 4 hours . Chef moved to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing....cup stored in handwashing sink at bar, towel , spray bottle stored at prep station handwashing sink at kitchen. Employee moved. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled...bleach spray bottle , employee labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Food stored on floor....chicken, seaweed, other food containers stored on the floor at walk in freezer.
08B-38-4
50
Nov 4, 2022
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon behind fruits in drawer in prep area. Sushi chef removed salmon. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 60°F on counter at prep area, for less than 1 hour. Reviewed cut leafy greens to be refrigerated. Operator placed in refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing degreaser not labeled at hand wash sink in prep area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board, in back kitchen. Operator removed. **Corrected On-Site**
21-04-4
64
Aug 9, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above washed produce in walk-in cooler. Operator removed to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 hand washing sinks blocked. Spray bottle, and syrup bottle. Operator removed items. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered drink on prep top. Operator relocated to bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items (Tums, Pepto, Vitamins, etc.) stored above food line. Operator relocated to segregated shelf. **Corrected On-Site**
40-06-5
Basic - Food stored on floor in both the walk-in cooler and freezer, and also in dry storage (buckets of soy sauces)
08B-38-4
67
Frequently Asked Questions
When was Sushi Yama last inspected?
The most recent health inspection at Sushi Yama on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Yama?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Sushi Yama.
How does Sushi Yama compare to other restaurants in Boynton Beach?
Sushi Yama most recently scored 95 out of 100, which is higher than the Boynton Beach average of 79.
Has Sushi Yama's inspection record improved over time?
Yes. Recent inspections at Sushi Yama have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Yama means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sushi Yama inspected?
Based on the inspection history on file, Sushi Yama is inspected around three times per year on average.
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