Yama Japanese Restaurant
Last inspected: Feb 24, 2026
55
Score
Yama Japanese Restaurant has been inspected nine times since 2022. On Feb 24, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Non-food grade paper/paper towel used as liner” comes up most often, recorded four times in the inspection record.
That's lower than the typical Delray Beach restaurant, which scores around 71. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container in fried fish skin , tempura shrimp , cilantro, cut cucumbers. Operator removed paper towels **Corrected On-Site** **Repeat Violation**
14-86-1
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 station , employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing....thawing chicken in handwashing at kitchen, stored container in handwashing sink at sushi bar . Operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed at 2:44 boiled chicken 55F, boiled shrimp 67F in flip top reach in cooler at kitchen, operator stated that food was boiled 10:30 to serve customer. Took another thermometer at 3:10 pm chicken 53F, shrimp 64F. Operator covered food with ice to chill fast . **Corrective Action Taken**
03D-15-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses multiple wet towels at sushi bar. Employee removed. **Corrected On-Site**
21-12-4
Basic - Ice scoop handle in contact with ice in ice machine. Operator properly stored. **Corrected On-Site**
10-08-5
55
Sep 18, 2025
Routine - Food
5 critical violations. 1 major violation. 2 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....chlorine 00 ppm... manager primer machine twice and then get 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container in cut cucumber, cut papaya , cut lettuce, cut broccoli, fried food at sushi station and kitchen. Manager removed paper towel. **Corrected On-Site**
14-86-1
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...walk in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 70F at sushi station and raw chicken 46F, pork dumplings 52F, shrimp dumplings 50F , tofu 50F , beef 50F in flip top reach in cooler at kitchen , food not prepped or portion today food being held less than four hours . Manager removed food to another acceptable cooler . **Corrective Action Taken**
03A-02-5
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 station being held less than 2 hour , manager time marked . **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing....stored container in handwashing sink at sushi station . Manager removed container. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees at sushi station.
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation...Cook , wearing a hat . **Corrected On-Site**
13-03-4
39
Apr 14, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Observed: 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.. Employee print and posted procedures for cleaning up vomit and diarrhea, **Corrected On-Site** Priority: Intermediate
11-27-4
Basic - Observed: Food stored on floor. Bag of drink Ice stored on Walk In freezer floor. Employee removed ice unto pallet. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: No Heimlich maneuver/choking sign posted. Employee print and posted Choking poster **Corrected On-Site** Priority: Basic
51-13-4
82
Oct 18, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Non-food gradepaper towel used as liner for food container in fried food at kitchen, in sea food , garnishes , cut cucumbers at sushi station . Manager removed paper towel **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon, raw tuna above cut avocado, cut cucumber, other garnishes in reach in cooler at sushi station . Employee properly stored. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.... raw beef with raw lobster , fresh egg wash directly above raw beef in reach in cooler at kitchen. Manager properly stored. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63F at sushi station , food not prepped or portion today , food being held less than 4 hours . Manager time marked food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....ambient cooling cut lettuce 65F in tightly closed bag in tall reach in cooler . Took another temperature about 20 minutes after was same temperature as above. Manager replace food in coldest top shelf . **Corrective Action Taken**
03D-15-4
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 covered . **Corrective Action Taken**
12B-12-5
Basic - Food stored on floor...drink ice stored in floor at walk in freezer . Manager discarded ice . **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses...multiple wet towel at kitchen, sushi station . Employee removed. **Corrected On-Site**
21-12-4
43
May 23, 2024
Complaint Full
No violations found.
100
Feb 21, 2024
Complaint Full
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bring dirty utensils from the customer table and then serve soup , grabbed cleaned utensils without washing hands...employee washed hands after discussion. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 54F in reach in cooler being held less than 4 hours . Employee discarded food. **Corrective Action Taken** **Warning**
03A-02-5
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 station being held less than 4 hours. Manager time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink at dishwashing area. Manager cleaned. Stored spoon in handwashing sink at kitchen. Employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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.... only one employee have expired food handler training . **Warning**
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner...frozen chicken, frozen beef thawing in room temperature at kitchen. Manager removed to reach in cooler . **Corrected On-Site** **Warning**
06-01-5
45
Oct 5, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 125°F not indicated as a raw item on menu and not ordered undercooked.
03C-75-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef cutting washed lettuce with bare hands at sushi bar. Chef put gloves on. **Corrected On-Site**
09-01-4
High Priority - Non-food grade paper towel used as liner for salmon, tuna and white fish container. Operator removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 46°F inside vacuum packaging at sushi bar.
01B-13-4
Intermediate - No soap provided at handwash sink at sushi bar.
31B-03-4
Basic - Employee beverage container on a food preparation table at sushi bar. Chef removed. **Corrected On-Site**
12B-07-4
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. Tuna 46°F inside vacuum packaging at sushi bar. See stop sale.
06-09-1
45
Mar 21, 2023
Routine - Food
No violations found.
100
Oct 31, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline double door reach in cooler, raw salmon and steak stored over cooked shrimp. Items moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
86
Frequently Asked Questions
When was Yama Japanese Restaurant last inspected?
The most recent health inspection at Yama Japanese Restaurant on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Yama Japanese Restaurant?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited four times, more than any other issue at Yama Japanese Restaurant.
How does Yama Japanese Restaurant compare to other restaurants in Delray Beach?
Yama Japanese Restaurant most recently scored 55 out of 100, which is lower than the Delray Beach average of 71.
Has Yama Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Yama Japanese Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yama Japanese Restaurant 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 Yama Japanese Restaurant inspected?
Based on the inspection history on file, Yama Japanese Restaurant is inspected around three times per year on average.
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