Sushi Yama
Last inspected: Mar 13, 2026
61
Score
Going back to 2022, Sushi Yama has 10 inspections in the public record. The latest inspection on file is from Mar 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
“Time/temperature control for safety food identified” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Sushi Yama's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
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. Observed sushi rice not time mark. Operator placed time as 11:30-3:30 **Corrected On-Site**
03F-01-5
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. Observed at reach in freezer raw beef above raw shrimp not all commercial packaged. Operator placed raw shrimp above beef. **Corrected On-Site**
08A-17-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishments has certified food service managers but none present.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Operator couldn't find thermometers .
05-08-4
61
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Operator unable to verify that paper towels used under raw fish, etc is food grade.
14-86-1
Intermediate - Establishment advertised "crab" on menu but serving imitation crab. Observed only imitation Krab on premises. Confirmed with owner no crab used, only imitation crab. **Admin Complaint**
52-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed take out plastic cup in bulk rice bin. No handle. Operator removed and replaced with measuring cup with handle. **Corrected On-Site**
14-01-5
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. Observed minced tuna removed from freezer, still in vacuum packaging. Per operator was removed this morning (2 hours prior). Operator removed from vacuum package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like buildup by soda tower.
23-03-4
67
Apr 2, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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 and the time removed from temperature control cannot be determined. Observe rice not labeled with time mark. Operator label 10-2 **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. On employee using hand sink at expo as dump sink.
31A-11-4
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. Observe with tuna . Operator removed **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observe bag of carrot on walk-in refrigerator floor.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observe multiple squeeze bottles that is not label
02D-01-5
67
Nov 14, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Mar 5, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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 and the time removed from temperature control cannot be determined. Operator labeled 9am-1:00. **Corrected On-Site**
03F-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. Observe Dishwasher (Chlorine 0ppm); Operator correct to Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Food stored on floor. Observe plastic container of shrimp stored on walk-in refrigerator floor. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observe at bar hand wash sink.
31B-04-4
61
Oct 31, 2023
Complaint Full
No violations found.
100
Sep 25, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi rolls and sashimi on menu. **Warning** - From follow-up inspection 2023-09-25: The menu still doesn't identify raw food . **Time Extended**
02B-01-5
90
Jul 27, 2023
Complaint Full
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken (74°F-92°F - Cooling) 1:30 in walk in cooler, operator stated chicken was cooked at 10:30am cooling since 3 hours. Chicken in a deep covered container. See stop sale **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken (74°F-92°F - Cooling) 1:30 in walk in cooler, operator stated chicken was cooked at 10:30am cooling since 3 hours. Chicken in a deep covered container. **Warning**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter on cook line. Cook removed eggs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 40°F-48°F, on cook line for less than 2 hours. Container stacked to high. Cook removed half and placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashin, cleaning dishes on cook line. Reviewed proper procedures with cook he removed dishes. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi rolls and sashimi on menu. **Warning**
02B-01-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIC has no knowledge of the symptoms of food borne illnesses. **Warning**
53A-14-4
Basic - Bowl or other container with no handle used to dispense rice. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Floor area(s) covered with standing water left hand corner in walk in cooler. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris on cook line under cooking equipment and coolers. **Warning**
36-73-4
Basic - In-use knife/knives sharpener stored in cracks between pieces of equipment on cook line. Cook removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses on cook line. Cook removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in triple sink at room temperature. Operator turned on running water. **Corrected On-Site** **Warning**
06-01-5
30
Apr 12, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 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 and the time removed from temperature control cannot be determined. Observe sushi rice not time marked. Operator labeled 11:30-3:30 **Corrected On-Site**
03F-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observe salmon defrosting at room temperature at sushi bar.
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
Aug 9, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above coconut milk. Operator placed raw shelled eggs on lower shelf. **Corrected On-Site**
08A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observe defrosting at room temperature and in standing water. **Repeat Violation**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observe at cook line hand wash sinks. I emailed operator sign.
31B-04-4
78
Frequently Asked Questions
When was Sushi Yama last inspected?
The most recent health inspection at Sushi Yama on file is from Mar 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Yama?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Sushi Yama.
How does Sushi Yama compare to other restaurants in West Palm Beach?
Sushi Yama most recently scored 61 out of 100, which is lower than the West Palm Beach average of 79.
Has Sushi Yama's inspection record improved over time?
No. Recent inspections at Sushi Yama have averaged around five violations per visit, up from roughly three 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 three times per year on average.
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