Sushi Yami
Last inspected: Mar 17, 2026
39
Score
Sushi Yami appears in inspection records eight times, starting in 2022. The most recent visit was on Mar 17, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
The city-wide average sits at 77, which Sushi Yami's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
39
Oct 16, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
19
Feb 27, 2025
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
14
Nov 5, 2024
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cell phone then handled food. Hands not washed before beginning work.
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef washing white plastic container in hand sink at sushi station Container was not sanitized
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over carrots in walk in cooler Removed **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw fish with gloves and then put hands in ready to eat sushi rice with the same gloves. Gloves not changed hands not washed in between Educated employees on site
12A-09-4
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. See stop sale. Sushi rice. Employee marked on site **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef rinsing containers in hand sink at sushi station Waitress filling cup of water for customer in hand sink at ice machine
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No soap provided at handwash sink. At kitchen hand sink
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (59F - Cooling) at 12:30 pm to 58F at 1:00 pm since 11:30am Tomatoes over stocked above rim At this rate food will not cool to 41F within four hours
03D-15-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing eel fish and tuna at room temperature Placed items in cooler **Corrected On-Site**
06-01-5
30
Dec 1, 2023
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 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....00 ppm . Fixed Dishmachine at time of inspection, chlorine at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above tofu in reach cooler at kitchen, raw salmon directly top of the bean sprouts at walk in cooler . Employee properly stored. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. yesterday's sushi rice serving today at sushi station .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna 54°, salmon 53°, cream cheese 54°, shrimp 54°, eel 53°, tuna 61° in sushi display case at front line, per manager food being held less than 4 hours , operator stated that forgot to turn on sushi cooler . moved food to walk in cooler and turn on sushi cooler. **Corrective Action Taken**
03A-02-5
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. .. yesterday's sushi rice serving today at sushi station .See stop sale. Employee discarded rice. **Corrected On-Site**
03F-01-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by tool . Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing....stored container, spoon in handwashing sink at kitchen, sushi bar . Employee moved those utensils. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink at kitchen.
31B-03-4
Basic - Clean utensils stored between equipment and wall at kitchen, sushi station at front line . Employee properly stored. **Corrected On-Site**
24-14-4
33
Jul 28, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored. Observed medication stored above the take out packaging station. Operator relocated to the office. **Corrective Action Taken**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked shrimp on top of raw shrimp at cook line. Operator separated. **Corrective Action Taken**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at two handwash sinks. Mens room and sushi station. Operator provided. **Corrective Action Taken**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
35B-01-4
61
Mar 29, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored directly on the floor. Operator added 2nd bucket for proper separation. **Corrective Action Taken**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives located in Sushi station magnetic knife rack, with food debris on knives and on the knife rack. Operator cleaned and sanitized. **Corrective Action Taken**
22-02-4
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.
53B-01-5
Basic - Multiple locations were food is being stored on the floor. **Repeat Violation**
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. Observed uncovered coffee cup in Sushi station. Operator removed. **Corrective Action Taken**
12B-02-4
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. Observed minced tuna thawed last night, still in vacuum sealed container. Operator pierced to allow oxygen in. **Corrective Action Taken**
06-09-1
52
Nov 2, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor in walk-in cooler. Operator placed on racks. **Corrected On-Site** **Repeat Violation**
08B-38-4
95
Frequently Asked Questions
When was Sushi Yami last inspected?
The most recent health inspection at Sushi Yami on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Yami?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Sushi Yami.
How does Sushi Yami compare to other restaurants in Lake Worth?
Sushi Yami most recently scored 39 out of 100, which is lower than the Lake Worth average of 77.
Has Sushi Yami's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Yami have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Yami 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 Yami inspected?
Based on the inspection history on file, Sushi Yami is inspected around two times per year on average.
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