Sushi Yama Orlando
Last inspected: Apr 17, 2026
21
Score
Sushi Yama Orlando has been inspected nine times since 2024. On Apr 17, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly three violations earlier in the record.
“Handwash sink not accessible for employee use” comes up most often, recorded five times in the inspection record.
Restaurants in Orlando average 79, so Sushi Yama Orlando trails the local norm. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 17, 2026
Complaint Full
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb under dish machine Operator installed during inspection **Corrected On-Site** **Repeat Violation**
29-34-4
High Priority - Toxic substance/chemical improperly stored. Under counter on cooks line **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line pooled raw whole shell eggs (67F - Cold Holding) Less than four hours Placed in reach in cooler for temperature recovery 30 minutes later 54F Advised to place on time plan **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw shrimp on sandwich top reach in cooler on cooks line **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon roll over commercially cooked shrimp on speed rack in walk in cooler -raw salmon over commercially cooked shrimp dumpling in 2 door reach in cooler in kitchen **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station **Corrected On-Site**
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering products with wrap before they have completed cooling process at 41F Educated on proper cooling methods **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Ice bin at server station Cutting board at server salad station **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks linen **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine Quaternary for sanitizer buckets **Repeat Violation**
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of soda machine in beverage area **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer in break area
14-69-4
Basic - Ice scoop handle in contact with ice. Server beverage area **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tempura flake bucket in prep area
10-01-5
Basic - Reach-in freezer interior have accumulation of soil residues in triple door freezer in prep area
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Standing water thawing in prep sink **Corrected On-Site**
06-01-5
21
Apr 8, 2026
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/26
50-17-3
High Priority - Vacuum breaker missing at hose bibb under dish machine .
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef in sandwich top reach in cooks line **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw salmon roll over cooked octopus in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on sandwich top reach in cooler on cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooks line Dish room **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machines Quaternary for three comp and sanitizer buckets
16-37-1
Basic - Ice scoop handle in contact with ice. Server beverage station **Corrected On-Site**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice cooker at server station
10-06-5
Basic - Light not functioning. 2 on hood system
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Prep area **Corrected On-Site** **Repeat Violation**
21-38-4
32
Sep 18, 2025
Complaint Full
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. 1) Top of dish machine 2) next to equipment on cooks line **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pot stickers (114 - Hot Holding) Cooks line less than four hours and they turned up heat for temperature recovery 20 minutes later 171F **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw chicken behind raw shrimp on cooks line cooler 2) raw salmon over cooked octopus in under counter reach in cooler on cooks line **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. 1)Ice in hand sink by beverage station 2) Cart in front of hand sink in dish room **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on beverage station Cutting board on salad bar station **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station
31B-02-4
Intermediate - No soap provided at handwash sink. Prep kitchen
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in coolers
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Rice ingredient bin **Corrected On-Site**
14-01-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over tempura line in kitchen
35B-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Prep kitchen **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Ingredient bins in prep kitchen
02D-01-5
29
Jul 10, 2025
Routine - Food
No violations found.
100
Jul 8, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Shrimp tempura in box on cooks line Placed on sheet tray **Corrected On-Site**
14-15-4
High Priority - Dented/rusted cans present. See stop sale. Coco Lopez can on dry item shelf dented on the seam
01B-01-4
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. 0 ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep kitchen **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish room **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room room temperature on cooks line **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream station 87 Turned up holding unit to 140F **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelf above expo line on server Side **Corrected On-Site**
12B-07-4
45
Mar 11, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer by employee break aea . **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
14-69-4
95
Jan 8, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over pork in walk in cooler **Corrected On-Site** **Warning**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb under three compartment sink **Repeat Violation** **Warning**
29-34-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Salmon run roll on lunch menu **Warning**
52-03-4
Intermediate - Handwash sink not accessible for employee use at all times. 1)Trash can in front of on cooks line by fryer 2) tong and scrapped in hand sink on sushi line **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Red Snapper listed on menu, but Tilapia is being served. **Warning**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu- Under sushi section-tuna,salmon, tilapia, spicy tuna, escolar, and smoked salmon Dinner menu under sushi/ sashimi-tuna,salmon, tilapia, spicy tuna, escolar, and smoked salmon, makeral, yellow tail, and scallops Dinner menu under appetizer, tuna tataki, tuna tartar, salmon tartar, mango salmon, and yellow tail Jalapeño **Warning**
02B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F by soda machine **Warning**
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) 77F by flat top grill on cooks line 2) above ice cream freezer on expo line 111F **Corrected On-Site** **Warning**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in cooler and prep tables **Corrected On-Site** **Warning**
10-17-4
Basic - Ice scoop handle in contact with ice. Sever beverage area **Corrected On-Site** **Warning**
10-08-5
Basic - Light not functioning. Cooks line hood **Warning**
36-62-4
Basic - Ice buildup in reach-in freezer by employee break aea . **Warning**
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Tempura batter container **Corrected On-Site** **Warning**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee restrooms in back area **Warning**
32-04-4
32
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
45
Apr 9, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sushi Yama Orlando last inspected?
The most recent health inspection at Sushi Yama Orlando on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Sushi Yama Orlando?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Sushi Yama Orlando.
How does Sushi Yama Orlando compare to other restaurants in Orlando?
Sushi Yama Orlando most recently scored 21 out of 100, which is lower than the Orlando average of 79.
Has Sushi Yama Orlando's inspection record improved over time?
No. Recent inspections at Sushi Yama Orlando have averaged around 14 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 Orlando 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 Orlando inspected?
Based on the inspection history on file, Sushi Yama Orlando is inspected around four times per year on average.
Nearby Restaurants