Yokohama Sushi
Last inspected: Mar 23, 2026
52
Score
The health department has logged 10 inspections at Yokohama Sushi, the earliest from 2022. The most recent report on file is from Mar 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged four times.
Yokohama Sushi's latest score of 52 falls below the Boca Raton average of 74. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Nov 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
86
Jul 24, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
78
May 21, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed touching hair and face multiple times and then touched clean equipment without washing hands.
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over ice cream wafer sandwiches in two door freezer end of sushi line raw beef not commercially packaged over cooked pork dumplings freezer unit beginning of sushi line Advised operator to rearrange units.
08A-02-6
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. On multiple sushi rice containers Time marked on site **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Peelers observed with food debris Seaweed containers contain build up of food debris Interior to microwave
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink in ware wash area Chef filling sanitizer bucket in hand sink at sushi line
31A-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler
36-34-5
Basic - Food stored on floor. Sauce bucket on floor under rice cooker
08B-38-4
Basic - Hole in or other damage to wall. Wall peeling behind hand sink at sushi line Exterior
36-24-5
Basic - Time/temperature control for safety food thawed in an improper manner. Edamame thawing at room temperature
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink at sushi line
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) remade Sanitizer Bucket (Chlorine 100ppm)
21-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. All coolers and freezers throughout cook line Exterior to microwave Exterior to seaweed containers unclean All hand sink faucets unclean
23-24-4
35
Feb 12, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
61
Aug 8, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon sushi rolls over broccoli in bottom reach in cooler Removed **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. fried shrimp (54F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned. Put back into cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork dumplings
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover walk in cooler
36-34-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler
36-73-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
47
Jan 11, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs 74F Rice scoops 74F
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise Raw tuna over cooked shrimp Sushi reach in cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 at end of cook line Sushi rice at triple sink
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked salmon (123F - Hot Holding) in toaster oven. Food in unit less than four hours. Oven turned off. Operator placed in cooler to cool. **Corrective Action Taken**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents at triple sink
36-34-5
Basic - Food stored on floor. Soy sauce bucket on floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave and two door freezer at end of sushi station
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
30
Aug 10, 2023
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Mar 30, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over fresh ginger in walk in cooler. Eggs moved **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. At front line reach in freezer. Portioned mango stored in thank you bag. Mango removed from bag **Corrected On-Site**
14-31-5
74
Aug 4, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw eggs stored over ginger and garlic. Items removed **Corrected On-Site**
08A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw salmon thawing in bowl on a shelf not under pruning water. Moved to walk in cooler to thaw under refrigeration **Corrected On-Site**
06-01-5
Basic - Floor soiled/has accumulation of debris between equipment on cookline
36-73-4
78
Frequently Asked Questions
When was Yokohama Sushi last inspected?
The most recent health inspection at Yokohama Sushi on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yokohama Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Yokohama Sushi.
How does Yokohama Sushi compare to other restaurants in Boca Raton?
Yokohama Sushi most recently scored 52 out of 100, which is lower than the Boca Raton average of 74.
Has Yokohama Sushi's inspection record improved over time?
Yes. Recent inspections at Yokohama Sushi have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Yokohama Sushi 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 Yokohama Sushi inspected?
Based on the inspection history on file, Yokohama Sushi is inspected around three times per year on average.
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