Yakitori Sushi House
Last inspected: Dec 19, 2025
32
Score
The health department has logged 10 inspections at Yakitori Sushi House, the earliest from 2022. The most recent report on file is from Dec 19, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That's lower than the typical Delray Beach restaurant, which scores around 71. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
32
Jul 28, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
52
Jan 30, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw squid at small flip top cooler on cook line. Operator stored products properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (62F - Cold Holding) Observed in pot next to wok station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned rice to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. No vacuum breaker for hose attachment.
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over scallions at pull out drawer cooler on cook line, raw salmon over jalapeños at sushi bar cooler. Operator stored products properly. **Corrected On-Site**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
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.
03F-10-5
39
Jul 24, 2024
Routine - Food
No violations found.
100
Jul 23, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 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. Sushi rice at sushi line not time marked, operator states rice was cooked 3.25 hours ago. Operator time marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. enterance side sushi display: raw tuna (53F); raw salmon (52F); raw yellowtail (54F); krab stick (52F) being held in unit for approximately 3 hours. Monitored unit for approximately 30 minutes, slight changes in temperature. Operator removed items and placed in freezer to quick chill **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days ago stored at wait station not date marked. Operator dated **Corrected On-Site** **Warning**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in front of cook line. Operator provided **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink in front of cook line. Operator provided **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment **Warning**
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout. Operator set up sanitizer buckets **Corrected On-Site** **Warning**
21-12-4
50
Dec 19, 2023
Routine - Food
No violations found.
100
Dec 12, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
43
Aug 9, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to service table
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink next to service table
31B-03-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Spray bottle containing herbicides stored under hands wash sink next to service table
41-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
67
Apr 3, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Contains a pink liquid identified as a sanitizer. **Corrected On-Site**
41-17-4
82
Dec 2, 2022
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....noodles 52° in kitchen being held less than four hours. Employee moved to cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw egg shell above sauce in reach in cooler. Employee properly stored food **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored with cleaned cups by the server station. Employee moved. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times....block by boxes at kitchen. Employee moved boxes . **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine.
16-37-1
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled....cleaner spray bottle, employee moved. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees at sushi station.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
39
Frequently Asked Questions
When was Yakitori Sushi House last inspected?
The most recent health inspection at Yakitori Sushi House on file is from Dec 19, 2025. The public record contains 10 inspections in total.
What is the most common violation at Yakitori Sushi House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Yakitori Sushi House.
How does Yakitori Sushi House compare to other restaurants in Delray Beach?
Yakitori Sushi House most recently scored 32 out of 100, which is lower than the Delray Beach average of 71.
Has Yakitori Sushi House's inspection record improved over time?
No. Recent inspections at Yakitori Sushi House have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Yakitori Sushi House 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 Yakitori Sushi House inspected?
Based on the inspection history on file, Yakitori Sushi House is inspected around three times per year on average.
Nearby Restaurants