Yama Taiyo Restaurant
Last inspected: Mar 10, 2026
55
Score
Across the available record, Yama Taiyo Restaurant has 11 inspections on file, the first dated 2022. The most recent report on file is from Mar 10, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 11 violations.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
By comparison, the average Palm Harbor facility scores 74, putting Yama Taiyo Restaurant on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. Cook cutting salmon for sushi with bare hands, operator moved washed hands and put gloves on **Corrective Action Taken**
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Under cut zucchini, broccoli, operator replaced with wax paper **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line -raw breaded shrimp in plastic container over cut vegetables and rice noodles. Operator moved raw to bottom **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler cases of unwashed produce over buckets of sauce
08B-17-4
55
Jan 16, 2026
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - - From initial inspection : 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. Emailed operator form HR 5030-104 - From follow-up inspection 2026-01-16: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, shelves of walk in cooler soiled - From follow-up inspection 2026-01-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen soiled. - From follow-up inspection 2026-01-16: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep station, near oven, and by ice machine and in ware washing area pitted with rust. - From follow-up inspection 2026-01-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler and freezer rusted. - From follow-up inspection 2026-01-16: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with debris. - From follow-up inspection 2026-01-16: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water purifier pipe dripping onto floor in between washer and drier machines in dry storage. - From follow-up inspection 2026-01-16: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen. - From follow-up inspection 2026-01-16: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. - From follow-up inspection 2026-01-16: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance. - From follow-up inspection 2026-01-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in sushi station and in back prep area. - From follow-up inspection 2026-01-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 17 dead roaches in sticky trap by reach in freezer in back prep area. 1 dead roaches under shelves in dry storage. Operator removed trap and roaches and cleaned and sanitized area. - From follow-up inspection 2026-01-16: 2 dead roaches by shelf in dry storage 1 dead roach under reach in cooler. **Time Extended**
35A-03-4
50
Jan 15, 2026
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in sticky trap by 3 compartment sink. 7 live roaches in sticky trap by reach in freezer in back prep area Operator disposed of sticky trap and cleaned and sanitized area.
35A-05-4
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. Emailed operator form HR 5030-104
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, shelves of walk in cooler soiled
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep station, near oven, and by ice machine and in ware washing area pitted with rust.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
36-17-5
Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen soiled.
36-73-4
Basic - Dead roaches on premises. 17 dead roaches in sticky trap by reach in freezer in back prep area. 1 dead roaches under shelves in dry storage. Operator removed trap and roaches and cleaned and sanitized area.
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in sushi station and in back prep area.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
22-20-5
Basic - Water leaking from pipe and/or faucet/handle. Water purifier pipe dripping onto floor in between washer and drier machines in dry storage.
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with debris.
36-27-5
Basic - Cardboard used to line nonfood-contact shelves. Card board used to line shelves near ice machine. Cardboard used as shelves in reach in freezer.
14-45-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler and freezer rusted.
14-17-4
Basic - Uncleanable knife block in use to store knives. Knife block is used for knife storage in kitchen.
14-55-4
39
Mar 4, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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. Operator is using time as a public health for sushi rice. Rice in the back on the kitchen. Was not time marked. Operator added time mark. **Corrected On-Site** - From follow-up inspection 2025-03-04: Sushi rice at 76F, not time stamp. Operator states rice has been sitting out in the rice cooker since yesterday. No temperatures taken. See stop sale. **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board in the back kitchen. - From follow-up inspection 2025-03-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time as a public health for sushi rice but no plan is available. Emailed operator time as a public health procedure. - From follow-up inspection 2025-03-04: Operator has not printed the procedure **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Large build up of ice on the floor - From follow-up inspection 2025-03-04: **Time Extended**
14-69-4
67
Feb 20, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
52
Aug 29, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Container hanging over hand wash sink. Operator moved container. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1 hand wash sink with no hot water. Temperature of water is 87F
27-16-4
Basic - Plumbing system in disrepair. Faucet of hand wash sink in poor repair making it difficult to regulate hot/ cold water
29-08-4
78
May 14, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw shrimp, operator rearranged to get compliance **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse out coffee pot. Discussed the need to use hand wash sink for washing hands only. **Repeat Violation** **Warning**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Discussed the need to label all food with common name once it is removed from its original container **Repeat Violation** **Warning**
02D-01-5
64
Jan 17, 2024
Routine - Food
1 major violation.
View 1 violation
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 2023-11-07: **Time Extended** - From follow-up inspection 2024-01-17: **Admin Complaint**
53B-14-5
90
Nov 7, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 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. See stop sale. **Repeat Violation** **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fresh eggs stored above the well of cleaned sliced squash. Operator moved eggs to bottom of the make table **Corrected On-Site** **Warning**
08A-05-6
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. DM sanitizer 0ppm corrected to 50 ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in dry storage next to shelf stained **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No water running to hand wash sink next to 3 compartment sink. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Glass doors to sushi bar stored in hand wash sink behind sushi Baer. Operator removed the doors from sushi bar. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
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**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored above clean utensils on cook line. Operator moved the employee beverage. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning**
36-73-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles behind sushi bar containing food removed from its original container not labeled with common name. **Repeat Violation** **Warning**
02D-01-5
32
Jan 6, 2023
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
In-Use Utensils Properly Stored
FL-43
18
Oct 4, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
In-Use Utensils Properly Stored
FL-43
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Frequently Asked Questions
When was Yama Taiyo Restaurant last inspected?
The most recent health inspection at Yama Taiyo Restaurant on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Yama Taiyo Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Yama Taiyo Restaurant.
How does Yama Taiyo Restaurant compare to other restaurants in Palm Harbor?
Yama Taiyo Restaurant most recently scored 55 out of 100, which is lower than the Palm Harbor average of 74.
Has Yama Taiyo Restaurant's inspection record improved over time?
No. Recent inspections at Yama Taiyo Restaurant have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yama Taiyo 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 Taiyo Restaurant inspected?
Based on the inspection history on file, Yama Taiyo Restaurant is inspected around three times per year on average.
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