Sushi Yama
Last inspected: Apr 20, 2026
67
Score
Public records show 15 inspections at Sushi Yama stretching back to 2022. On Apr 20, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up 10 times.
Sushi Yama's latest score of 67 falls below the Tampa average of 79. Nothing in the record is alarming, but there's room to improve.
15
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler . Operator relocated. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on sushi line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooks line.
22-16-4
67
Nov 7, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over bulk soy sauce in walk in cooler. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen and reach in coolers.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom.
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
14-01-5
Basic - Food stored on floor. Bulk soy sauce in floor in dry storage area. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened Monster energy drink in reach in freezer. Operator removed. **Corrected On-Site**
12B-13-4
61
Jun 6, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: crab 48 F, Operator put in reach in cooler at time of inspection. Per operator items have been out 12:30. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked eel 107 F, cooked shrimp tempura 125 F, operator discarded. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in handwash sink at sushi station.
31A-11-4
Basic - Employee beverage container on a food preparation 4table or over/next to clean equipment/utensils. Employee coffee on bar. Employee relocated. **Admin Complaint**
12B-07-4
58
Apr 24, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.operator relocated. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Teal sponge in handwash sink at cooks Line. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink in dish area. **Repeat Violation**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. **Repeat Violation**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking out of red restaurant cup at prep table in kitchen.
12B-12-5
Basic - Food stored on floor. Bulk vinegar powder on floor in dry storage. Clams and multiple items on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in kitchen.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
45
Dec 12, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge and food in handwash sink. Employee dumped ice in handwash sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in grab crumbs. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in zucchini on cooks line. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
10-06-5
64
Dec 9, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
32
Aug 12, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after touching raw beef.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from tofu packet in handwash sink on cooks line.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled with clear liquid next to mop sink.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker over clean dishes on dish drying rack.
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
14-01-5
Basic - Food stored on floor. Vinegar on floor in kitchen.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Operator has raw shrimp thawing in two compartment sink without any running water.
06-01-5
50
Jun 18, 2024
Complaint Partial
No violations found.
100
Mar 18, 2024
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
29
Mar 14, 2024
Complaint Full
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops 104 F, **Repeat Violation**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cream cheese 54 F, imitation crab 48 F, spicy tuna 46 F, cut leafy greens 60 F, operator voluntarily threw out raw salmon and cut leafy greens.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F, **Repeat Violation**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had shrimp cooling on rack in dry storage area.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese, fish eggs and multiple items in reach in cooler.
02C-02-5
Basic - Food stored on floor. Bulk soy sauce on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cut leafy greens and cooked pasta.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine.
24-05-4
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains.
16-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans.
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler.
36-01-4
23
Mar 4, 2024
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 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 tested 0 ppm chlorine, operator reset tested 100 ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut vegetables in reach in cooler on cook line, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Observed employee touch soiled dishes and placed clean plates on table without changing gloves and washing hands. Discussed proper hand washing procedures.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Dumpling 120 F on cook top, operator turned up heat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloths in handwash sink next to soda machine. Operator removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine, employee inverted at time of inspection. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Oil on floor on cook line, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut lettuce, operator removed at time of inspection. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F on cook line.
10-07-4
Basic - Insect control device installed over food preparation area. Bug light over ice cream case, operator removed. **Corrected On-Site**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons not all facing the same direction.
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Container of crunch not labeled across from 3 Compartment Sink, operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
27
Sep 26, 2023
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan De Leon. **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with clear liquid at beverage station. **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen. **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
24-14-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen. **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-26: **Time Extended**
21-12-4
58
Sep 19, 2023
Complaint Full
3 critical violations. 7 major violations. 19 minor violations.
View 29 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine testing at 101 F, **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in reach in cooler. Operator relocated at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: grilled onions 116 F, operator discarded at time of inspection. **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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen **Warning**
22-02-4
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. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan De Leon. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wasabi mayo, spicy salmon and multiple items I. Walk in cooler . **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled with clear liquid at beverage station. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Appropriately 30 flies trapped on sticky fly trap. **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar. **Warning**
14-01-5
Basic - Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen. **Warning**
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of bar over drinks for establishment. **Warning**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid or straw at ice machine. **Warning**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating off plate of food next to ice machine in kitchen. **Repeat Violation** **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. **Warning**
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as wash,sanitize then rinse. Operator rearranged bay to be set up correctly as wash ,rinse,sanitize. **Warning**
16-13-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment in prep area. **Warning**
35B-08-4
Basic - Food stored on floor. Eel and multiple items on floor or walk in freezer . **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table in kitchen. **Repeat Violation** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to wok station. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen. **Warning**
23-03-4
Basic - Old labels stuck to food clear containers after cleaning, on dish drying rack. **Warning**
16-46-4
Basic - Stored food not covered. Calamari in reach in freezer. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station. **Repeat Violation** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and tempura flour not labeled. **Warning**
02D-01-5
12
Apr 4, 2023
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 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 drinking and returning to work with no hand washing, corrected action taken , inspector discussed with management proper hand washing procedures . **Corrected On-Site**
12A-05-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rolling sushi with gloves then touching wet wiping cloth and return to making sushi , corrected action taken , inspector discussed with management proper glove and hand washing procedures. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy tuna at 56°.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy tuna 56°, see stop sale . **Repeat Violation**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops stored in stagnant water at ice cream station.
10-05-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at sushi bar, corrected, manager supplied paper towels at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles held over 24 hrs not date marked .
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dishes and equipment stored in employee hand wash sink at sushi bar , corrected , manager removed items during inspection. **Corrected On-Site**
31A-11-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink stored on sushi prep tables. Corrected , manager removed drink during inspection. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in cooler with foods intended for public use, not identified nor separated, corrected, manager removed drink during inspection. 2. Foods stored on floor in walk in freezer . **Corrected On-Site**
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment on cooks line .
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hands sign at employee hand wash sinks at sushi bar .
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in dry storage area.
02D-01-5
22
Nov 21, 2022
Routine - Food
3 critical violations. 7 major violations. 10 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in freezer
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 44 tofu 45
03A-02-5
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. Management set up triple sink. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in sink, behind bar **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room **Repeat Violation**
31B-02-4
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
Intermediate - Spray bottle containing toxic substance not labeled. Numerous areas **Repeat Violation**
41-17-4
Intermediate - Warewashing machine not equipped with a visual or audible alarm to verify the delivery of detergent and sanitizer.
16-61-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooks line
10-07-4
Basic - Accumulation of debris on interior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Cup in flour **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Repeat Violation**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Vinegar in storage room
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Unclean building components, attachments or fixtures. Hood filters on cooks line
36-50-4
19
Frequently Asked Questions
When was Sushi Yama last inspected?
The most recent health inspection at Sushi Yama on file is from Apr 20, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sushi Yama?
Across the inspection record, “food-contact surface soiled with food debris” has been cited 10 times, more than any other issue at Sushi Yama.
How does Sushi Yama compare to other restaurants in Tampa?
Sushi Yama most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has Sushi Yama's inspection record improved over time?
Yes. Recent inspections at Sushi Yama have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Yama 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 inspected?
Based on the inspection history on file, Sushi Yama is inspected around four times per year on average.
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