Yami Korean Japanses Grill
Last inspected: Jan 30, 2026
90
Score
Across the available record, Yami Korean Japanses Grill has 10 inspections on file, the first dated 2022. On Jan 30, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about 10 violations before that.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Compared to the broader Boynton Beach restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
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 2026-01-30: **Time Extended**
53B-14-5
90
Jan 29, 2026
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Live, small flying insects found: 2-3 flying insects by wok station buzzing around and landing on a pan containing ready to eat sauce. Advised operator to kill and remove flying insects. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over kampyo at reach in freezer at cook line. Both products removed from commercial packaging. Raw shell eggs over scallions at low boy cooler on cook line. Raw bacon over sliced cucumber and carrots at stainless reach in freezer, both products removed from commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler left side: eel (46F - Cold Holding); cream cheese (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to another operable cooler. ; on counter: cooked sweet potato noodles (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Per operator, removed from cooler at 12pm and discarded at 3pm. **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. No Time stamp sushi rice. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef stock made 1/26 at walk in cooler not date marked. Operator date marked products. **Corrected On-Site** **Warning**
02C-02-5
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
45
Aug 29, 2025
Routine - Food
No violations found.
100
Aug 21, 2025
Routine - Food
8 critical violations. 4 major violations. 2 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Crispy rice 72F, cooked more than 3 hours ago left out on prep table at sushi station. 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. Crispy rice 72F, cooked more than 3 hours ago left out on prep table at sushi station. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 53F in walk in cooler cooked yesterday in a deep covered pot. **Warning**
01B-36-5
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 0ppm. Sanitizer container empty. **Warning**
22-41-4
High Priority - Raw shell eggs over/not properly separated from ready-to-eat sauce in walk in cooler. Operator removed eggs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety sushi rice at sushi station, 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. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stock (109F); white rice (112F - Hot Holding), on cook line. Both Items were cooked 2 hours ago and stove turned of. Beef stock was reheated to 184F for further hot holding. White rice was reheated to 174F for further hot holding. **Warning**
03B-01-6
High Priority - Time/temperature control for safety sushi rice at sushi station, 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. **Warning**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 53F in walk in cooler cooked yesterday in a deep covered pot. See stop sale **Warning**
03D-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on lunch menu not identified and consumer advisory missing. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in expo area. **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offering Sushi containing raw fish. Consumer advisory has to go on lunch and dinner menu. Printed consumer advisory and operator placed on wall. **Corrective Action Taken** **Warning**
02B-02-5
Basic - Employee personal heavy cream not properly identified and segregated from food to be served to the public in glass door cooler in expo area. **Warning**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F at sushi station. Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
18
Feb 3, 2025
Food-Licensing Inspection
4 critical violations.
View 4 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 0ppm container empty. Operator replaced empty container 75Ppm. **Corrected On-Site**
22-41-4
High Priority - Raw beef stored over ready-to-eat sauce in reach in cooler next to prep sink in kitchen. Operator removed sauce. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: cooked vegetables 49F-50F, cooked yesterday in a covered container.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: cooked vegetables 49F-50F, cooked yesterday in a covered container. See stop sale
03D-02-5
55
Nov 1, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauce in walk in cooler. Operator removed meat. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62F, on cook line prep table . Cook stated lettuce was cut one hour ago. Cook placed lettuce in cold holding unit. **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 and the time rice was cooked was 2 hours ago. Sushi chef time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (112F - Hot Holding) for less than one hour. Cook reheated rice to 167F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup 2:10 (118F - Cooling); soup 3:00 (104F - Cooling) hot held until one hour ago. Cooling at room temperature on cook line. In a deep covered container. Operator placed soup uncovered in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in expo area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Battery empty. Operator replaced battery. **Corrected On-Site**
05-08-4
Basic - Employee coffee cup on a food preparation table at cook line. Operator removed cup. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Operator removed. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature at sushi bar. Sushi chef placed shrimp in cold holding unit. **Corrected On-Site**
06-01-5
Basic - Employee personal keys stored in or above a food preparation area, on prep table at cook line. Cook removed keys. **Corrected On-Site**
40-06-5
33
Apr 8, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
70
Sep 1, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
43
Mar 10, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as sushi rice 106°F, held using time as a public health control has no time marking and the time removed from temperature was one hour ago. Sushi chef timed rice. **Corrected On-Site**
03F-02-5
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 poster. **Corrective Action Taken**
11-27-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment making kimchi. During fermentation kimchi is left out at room temperature for one day.
03G-42-1
Intermediate - No soap provided at handwash sink at sushi station. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
64
Oct 21, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
70
Frequently Asked Questions
When was Yami Korean Japanses Grill last inspected?
The most recent health inspection at Yami Korean Japanses Grill on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yami Korean Japanses Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Yami Korean Japanses Grill.
How does Yami Korean Japanses Grill compare to other restaurants in Boynton Beach?
Yami Korean Japanses Grill most recently scored 90 out of 100, which is higher than the Boynton Beach average of 79.
Has Yami Korean Japanses Grill's inspection record improved over time?
Yes. Recent inspections at Yami Korean Japanses Grill have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Yami Korean Japanses Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yami Korean Japanses Grill inspected?
Based on the inspection history on file, Yami Korean Japanses Grill is inspected around three times per year on average.
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