Sushi Yama Siam Japanese & Thai Cuisine
Last inspected: Mar 31, 2026
67
Score
Across the available record, Sushi Yama Siam Japanese & Thai Cuisine has 12 inspections on file, the first dated 2022. The most recent visit was on Mar 31, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about four violations before that.
Looking across the full record, “raw animal foods not properly separated” is the recurring theme, flagged three times.
Sushi Yama Siam Japanese & Thai Cuisine's latest score of 67 falls below the Stuart average of 81. The inspection history reads as standard for a restaurant of this size.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
67
Jan 21, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jun 2, 2025
Routine - Food
No violations found.
100
Mar 31, 2025
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
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. Sushi flip top: tuna (63F - Cooling) at 3:15; cooling since 11:30 - 63F at 3:30 At current rate of cooling product did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice 11-3, observed in use at 3:15. **Warning**
03F-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice 11-3, observed in use at 3:15. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi flip top: tempura shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move to reach in freezer to quick chill. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut scallions and yuzu sauce at flip top cooler on cook line Raw fish not in commercial packaging over fully cooked krab stick at ice cream freezer by back door. Operator stored products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed raw fish and tempura shrimp stored and in direct contact with paper towel at sushi cooler. Operator removed paper towel. **Corrected On-Site** **Warning**
14-86-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. **Warning**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer basket and scouring pad in hand wash sink by sushi cooler. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**
53B-01-5
30
Dec 26, 2024
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling tile missing. Ceiling tiles missing at cook line.
36-36-4
78
Apr 23, 2024
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
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. Observed Raw steak over raw fish tall reach in freezer by back door. Both products not in commercial packaging. Operator unable to prove that steak has been needle tenderized. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over ice cream at chest freezer in kitchen. Both products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by outdoor patio area.
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection.
05-08-4
Intermediate - No soap provided at handwash sink. Hand wash sink by beer and wine cooler in dining area. **Corrected On-Site**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observe Green and panang curry sauces (cooked) made in house at reach in freezer not date tracked. Educated operator on proper date tracking procedures.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Chemical spray bottle with Windex not labeled. Operator labeled properly. **Corrected On-Site**
41-17-4
39
Feb 21, 2024
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw beef not commercially packaged over wonton wrappers- operator moved beef to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At small reach in cooler- raw fish over **Repeat Violation** **Admin Complaint**
08A-05-6
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 small glass reach in freezer- raw chicken livers not commercially packaged stored over raw lobsters- operator moved chicken livers to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Rodent activity present as evidenced by rodent droppings found. At back area behind reach in freezer approximately 20 droppings on floor. At prep table area - approximately 20 rodent droppings on top of container of ginger. At dry storage area approximately 15 rodent droppings on floor underneath shelves. At storage area in dinning room approximately 5 rodent droppings on floor next to boxes of wine. At laundry machine area- approximately 3 droppings on wall behind laundry machine. **Repeat Violation** **Warning**
35A-04-4
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. At sushi station sushi rice not time marked- food out for 3 hours- operator marked for remaining time. **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer stored over cookline prep counter-operator removed. **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Cove molding at floor/wall juncture broken by water heater. **Repeat Violation** **Warning**
36-03-4
33
Dec 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Dec 19, 2023
Routine - Food
No violations found.
100
Mar 28, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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. Dish machine sanitizing at 0/ppm/chlorine.
22-41-4
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. Raw chicken over yellow tail fish/reach in freezer. **Repeat Violation**
08A-17-6
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.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice **Repeat Violation**
03F-10-5
Basic - Floor soiled/has accumulation of debris. Prep area/kitchen
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves/kitchen
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line
22-08-4
Basic - Food stored on floor. Oil/shortening container/rice/cook line/corrective action taken/operator stored oil container and rice properly. **Corrective Action Taken**
08B-38-4
50
Sep 21, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
33
Frequently Asked Questions
When was Sushi Yama Siam Japanese & Thai Cuisine last inspected?
The most recent health inspection at Sushi Yama Siam Japanese & Thai Cuisine on file is from Mar 31, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sushi Yama Siam Japanese & Thai Cuisine?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Sushi Yama Siam Japanese & Thai Cuisine.
How does Sushi Yama Siam Japanese & Thai Cuisine compare to other restaurants in Stuart?
Sushi Yama Siam Japanese & Thai Cuisine most recently scored 67 out of 100, which is lower than the Stuart average of 81.
Has Sushi Yama Siam Japanese & Thai Cuisine's inspection record improved over time?
Yes. Recent inspections at Sushi Yama Siam Japanese & Thai Cuisine have averaged around two violations per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Yama Siam Japanese & Thai Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sushi Yama Siam Japanese & Thai Cuisine inspected?
Based on the inspection history on file, Sushi Yama Siam Japanese & Thai Cuisine is inspected around three times per year on average.
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