Sushi Yama Japanese Restaurant
Last inspected: Oct 30, 2025
26
Score
Across the available record, Sushi Yama Japanese Restaurant has 12 inspections on file, the first dated 2022. The latest inspection on file is from Oct 30, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly three violations before.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 74, which Sushi Yama Japanese Restaurant's 26 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
5
Critical latest
3
Major latest
6
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked ready to eat mussels in cook line reach in cooler. Operator reorganized. Raw beef stored over containers of ready to eat curry sauce in cook line flip top reach in. Operator reorganized. Raw shrimp stored above bowl of ready to eat romaine lettuce in walk in cooler. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored with raw pork in same container in cook line reach in cooler. Operator reorganized. Discussed required cooking temperature requirements for items with operator. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs held at ambient room temperature of 80F on cook line. Per operator eggs were held at room temperature for less than 2 hours. Operator moved eggs to reach in cooler to chill. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw sea bass stored at cook line reach in bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
01B-13-4
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. No time mark on sushi rice held at sushi prep area. Per employee, item was held for less than 2 hours. Operator applied appropriate time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warewashing racks soiled with mold like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink right of cook line not accessible. Blocked by cutting board and cooking ingredients.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at triple sink. **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Working container or flour and sugar at dry storage area not labeled.
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water at kitchen prep sink. Operator placed item under cool running water. **Corrected On-Site**
06-01-5
Basic - Standing water in bottom of reach-in-cooler right of cook line flip top.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter heavily soiled with grease/dust. **Repeat Violation** **Admin Complaint**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 80F standing water at rice cookers. Operator removed. **Corrected On-Site**
10-07-4
Basic - Commercially processed reduced oxygen packaged raw sea bass stored at cook line reach in cooler 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. **Repeat Violation** **Admin Complaint**
06-09-1
26
Jul 14, 2025
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and drinking on cook line and then began packaging food without handwashing first. Operator discussed handwashing procedures with employee. Employee washed hands.
12A-05-4
High Priority - Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bags used to stored prepped vegetables on cook line. Operator removed items from bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over unwashed cucumbers and unwashed avocados in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over cans of whipped cream in kitchen reach in. Raw fish stored over ready to eat seaweed salad in sushi prep reach in. Operator reorganized. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged minced raw 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 at sushi prep cooler.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (53F - Cold Holding) held at room temperature at kitchen prep table for less than 2 hours. Operator moved item to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for sushi rice 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. Rice held at sushi prep counter for less than 3 hours. Operator applied appropriate time marking. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink right of cook line. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line heavily soiled with grease.
23-03-4
Basic - Commercially processed reduced oxygen packaged minced 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 at sushi prep cooler. See stop sale.
06-09-1
26
Sep 19, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. At the sushi station, the hand sink was blocked by the sushi rice cart. The cart was moved. **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the sushi station, employee cellphone and earbuds stored with clean plates over triple sink. The items were removed **Corrected On-Site**
40-06-5
86
Sep 18, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as food liner. Chef removed paper towel **Corrected On-Site**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher. Manager filled paper towels **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water . Manager removed water **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled flour container **Corrected On-Site**
02D-01-5
64
Jan 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table. Chef discarded **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer
08B-38-4
82
Oct 13, 2023
Routine - Food
No violations found.
100
Oct 12, 2023
Routine - Food
9 critical violations. 1 major violation.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On sushi bar Raw salmon over cut vegetables Inside walk in cooler Raw shrimp over cut vegetables Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line Raw chicken over mussels Operator stored properly **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm . Product did not cool to 70°F within 2 hours. See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm , rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling) , all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. See Stop Sale 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. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale. On cook line Raw shells Eggs 78F cold holding, bean sprouts 62°F cold holding On sushi bar Fish eggs 48°F cold holding,,krab (56F - Cold Holding) On cook line small cooler , tofu 44°F cold holding, Per operator all items stored for approximately 2 hours. Operator moved items to inside of coolers Per operator not prepared or portioned today. **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. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale. **Repeat Violation** **Admin Complaint**
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. Observed covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm , rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling) , all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. 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. Observed seating on sushi bar mix sea food (78F - Hot Holding); eel (78F - Hot Holding); brown rice 89°F hot holding Per operator products stored for approximately 2 hours. Operator moved items to inside cooler **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm . Product did not cool to 70°F within 2 hours. See Stop Sale. Observed covered containers with Curry soup at 2:15 pm (110F - Cooling)cooling since 1:30pm, rechecked at 3:31 pm (81°F cooling). Products did not cool to 70°F within 2 hours. Operator moved to stovetop to reheat to 165°F + and start cooling process again **Warning**
03D-01-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo purchase fresh. Operator unable to provide proof of parasite destruction. Operator will cook fish **Corrective Action Taken** **Warning**
01D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep container on top flat top cooler on cook line with Cooked chicken at 3:16 pm (62°F cooling) cooling since 12pm, rechecked at 3:50pm same temperature. At this current cooling rate product will not cool to 41°F within 6 hours. Operator removed **Corrective Action Taken** **Warning**
03D-15-4
23
May 12, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ wet wiping cloths stored on cutt8ng board by cookline- operator removed. **Warning** - From follow-up inspection 2023-05-11: Soiled/ wet wiping cloth stored on cutting board at cookline. **Time Extended** - From follow-up inspection 2023-05-12: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: **Time Extended** - From follow-up inspection 2023-05-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle at prep table by cookline- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-11: **Time Extended** - From follow-up inspection 2023-05-12: **Time Extended**
12B-07-4
86
May 11, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 small flying insects in dry storage area- landing on bag on onions and container with sugar. Observed approximately 1 small flying insect landing on prep table and plates by cookline. **Admin Complaint** - From follow-up inspection 2023-05-11: Observed approximately 2 small flying insects at dry storage area- landing on container with sugar and soda boxes. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : 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. See stop sale. No time mark for sushi rice- operator time marked. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-05-11: No time mark for sushi rice. **Admin Complaint**
03F-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cookline handwash sink- operator provided. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
31B-02-4
Basic - - From initial inspection : 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. At reach in cooler at sushi station- Commercially processed reduced oxygen packaged escolar - bearing label not removed from package before thawing - operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-11: At reach in cooler at sushi station- Commercially processed reduced oxygen packaged escolar - bearing label not removed from package before thawing - operator removed. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle at prep table by cookline- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline handling orders no hair restraint. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ wet wiping cloths stored on cutt8ng board by cookline- operator removed. **Warning** - From follow-up inspection 2023-05-11: Soiled/ wet wiping cloth stored on cutting board at cookline. **Time Extended**
21-12-4
52
May 10, 2023
Complaint Full
12 critical violations. 4 major violations. 10 minor violations.
View 26 violations
High Priority - Stop Sale issued on time/temperature control for safety food due Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At flip top cooler prep counter by cookline- cooked rice 90F at 2:50 ( cooling since 11:30)- food left out on counter- at current rate of cooling food will not reach 70F within 2 hours- see Stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler at end of cookline- bamboo shoots 45F at 3:10 to 45-50F at 4:10 ( cooling since 10:00), cooked baby corn 45F at 3:10 to 45-50F at 4:10 ( cooling since 10:00) cooked mushrooms 45F at 3:10 to 45-50F at 4:10 ( cooling since 10:00)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator moved chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Toxic substance/chemical improperly stored. Container of purple liquid soap/ detergent stored over box with plates. **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- Raw shrimp over red bean paste - operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 small flying insects in dry storage area- landing on bag on onions and container with sugar. Observed approximately 1 small flying insect landing on prep table and plates by cookline. **Admin Complaint**
35A-02-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At counter by rice cooker in kitchen- rice scoops stored in water of 125-128F- operator removed. At floor near cookline whisk stored in bucket of water at 69F- operator removed. **Corrected On-Site** **Warning**
10-05-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on soiled wiping cloth then proceeded to cook food for order- no handwash - educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-18-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At flip top cooler prep counter by cookline- cooked rice 90F at 2:50 ( cooling since 11:30)- food left out on counter- at current rate of cooling food will not reach 70F within 2 hours- see Stop sale. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi station- Sushi rice 98-114F- hot holding - operator states food out of temperature for 2 hours- operator placed under time as a public health control. **Warning**
03B-01-6
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. At reach in cooler at end of cookline- bamboo shoots 45F at 3:10 to 45-50F at 4:10 ( cooling since 10:00), cooked baby corn 45F at 3:10 to 45-50F at 4:10 ( cooling since 10:00) cooked mushrooms 45F at 3:10 to 45-50F at 4:10 ( cooling since 10:00)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. **Warning**
03D-06-5
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. See stop sale. No time mark for sushi rice- operator time marked. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter by cookline- Bean sprouts salad 71F- cold holding- operation states food not prepared or portioned today - out of temperature for 4.5 hours- operator placed in walk in freezer to quick chill. At fry station- Soft shell crab 52-56F- cold holding - operator states food not prepared or portioned today- food out of temperature for 3 hours- operator placed in large ice bath to quick chill. At prep table by cookline- krab Rangoon 54-66F- cold holding , pork dumpling 54-66F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in reach in freezer to quick chill.**Corrective Action Taken** At reach in cooler at end of cookline- scallops 45-46F- cold holding, shrimp 45-46f cold holding,- food not prepared or portioned today- food out of temperature for 4 hours- operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cookline handwash sink- operator provided. **Warning**
31B-02-4
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. **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by cookline blocked by trash can, cutting boards and food items- operator removed. **Warning**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Menu states " Florida lobster"- invoice provided and boxes on premise do not state lobsters is from Florida. **Admin Complaint**
52-01-4
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. At reach in cooler at sushi station- Commercially processed reduced oxygen packaged escolar - bearing label not removed from package before thawing - operator removed. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle at prep table by cookline- operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline handling orders no hair restraint. **Warning**
13-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky trap over container of flour at dry storage. **Warning**
35B-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cokline- knife in between two reach 8n coolers- operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash signs at handwash sinks throughout kitchen. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline and sushi station avocado in use with sticker still attached- educated operator- operator removed stickers. **Corrected On-Site** **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. At sushi station -Tuna loin defrosting in sink at room temperature - operator removed and placed in cooler. **Repeat Violation** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ wet wiping cloths stored on cutt8ng board by cookline- operator removed. **Warning**
21-12-4
7
Feb 28, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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. Rice cooked less than 2 hours ago. Time mark applied **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cookline. Eggs moved to cooler **Corrected On-Site**
03A-03-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cookers, water temperature 109°F. Pot temperature setting turned up to high. **Corrective Action Taken**
10-07-4
Basic - soiled floors on cookline
36-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. At cookline, gyoza, lobster and shrimp thawing at room temperature. Items moved to cooler to finish thawing. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment and on hood filters on cookline
23-03-4
61
Jul 19, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed one certified food manager certification expired in 2019. Manager is present. **Warning** - From follow-up inspection 2022-07-19: Observed same. **Time Extended**
53A-03-7
90
Frequently Asked Questions
When was Sushi Yama Japanese Restaurant last inspected?
The most recent health inspection at Sushi Yama Japanese Restaurant on file is from Oct 30, 2025. The public record contains 12 inspections in total.
What is the most common violation at Sushi Yama Japanese Restaurant?
Across the inspection record, “time/temperature control for safety food identified” has been cited six times, more than any other issue at Sushi Yama Japanese Restaurant.
How does Sushi Yama Japanese Restaurant compare to other restaurants in Boca Raton?
Sushi Yama Japanese Restaurant most recently scored 26 out of 100, which is lower than the Boca Raton average of 74.
Has Sushi Yama Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Sushi Yama Japanese Restaurant have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Yama Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sushi Yama Japanese Restaurant inspected?
Based on the inspection history on file, Sushi Yama Japanese Restaurant is inspected around four times per year on average.
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