SUSHI YAMA ASIAN BISTRO

Name: SUSHI YAMA ASIAN BISTRO
Address: 10921 N MILITARY TRL, PALM BEACH GARDENS, FL, 33410, US
Rating: 0

10921 N MILITARY TRL, PALM BEACH GARDENS, FL 33410

License #6020274

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 9 findings · 6 critical

Routine - Food

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Quick take

SUSHI YAMA ASIAN BISTRO in PALM BEACH GARDENS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 87 total violations — 52 critical, 14 major, 21 minor.

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The latest inspection on October 28, 2026 shows 9 observation rows: 6 critical, 1 major, and 2 minor.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At sushi bar sushi rice held on time is a public health control and time marked 10:30-2:30 not discarded at 2:40 see stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In multiple areas of kitchen on preparation tables open employee beverages stored next to clean cutting boards and prepared salads, discussed with operator who removed drinks.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At sushi bar non food grade approved paper towels used as direct contact liner for raw salmon and fish eggs, discussed with operator who removed paper towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment had time as a public health control printed and not completed, discussed with operator who completed form during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar Raw salmon stored directly over ell sauce and seaweed salad, discussed with operator who corrected storage of products. In walk in cooler volcano sauce with raw fish eggs stored above seaweed salad, discussed with operator who corrected storage of products.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled container of raw shrimp and without washing hands employee placed to go lid on wonton soup, discussed with operator employee washed hands.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. In back of kitchen microwave interior soiled with accumulation of food splatter and debris, discussed with operator to clean and sanitize.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At sushi bar sushi rice held on time is a public health control and time marked 10:30-2:30 not discarded at 2:40 see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar reach in display cooler sushi bar - raw conch (52F - Cold Holding) per operator product not portioned or prepared today and thawed in water for approximately 20 minutes, discussed with operator cold holding requirements, product moved to reach in freezer. In flip top cooler at cook line Beansprouts (52F - Cold Holding) per operator product not portioned or prepared today and held in cooler for approximately 15 minutes, discussed with operator who placed ice on product.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on shelf directly above flip top cooler, discussed with operator who removed drink.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with chef who corrected solution to 100ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands handled cut peppers, discussed with employee who washed hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after without washing hands employee handles containers of food and clean utensils, discussed with employee who washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled container of vegetables, discussed with employee who washed hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provided parasite destruction for wahoo, discussed with operator fish cannot be food raw or undercooked without parasite destruction letter.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw fish eggs stored directly above non commercially packaged cooked octopus. Discussed with operator who correct storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw shell eggs stored above rice noodles and raw chicken stored above vegetables, discussed with employee who correct storage of products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at front counter time 11:00-3:00 not discarded at end of 4 hours, discussed with operator see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on cook line cooked duck (58F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to thaw for approximately 2 hours, discussed with operator who moved product to walk in freezer to rapid chill. In reach in cooler cut tofu (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved product to walk in freezer.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at front counter time 11:00-3:00 not discarded at end of 4 hours, discussed with operator see stop sale.
[03F-02-5] 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 and rice noodles held on time is a public health control not time marked, discussed with employee who time marked products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on stove top vegetable broth (133F - Hot Holding) per operator product prepared approximately 1 hour ago, discussed with operator who turned on stove top to reheat product to 165F+.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (53F - Cooling) at 2:05 since 11:30 to 50F at 2:50; steam pork dumplings (56F - Cooling) at 2:10 since 11:00 to 57F at 2:50, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager on duty with more than 4 employees on duty, discussed with chef.
[31B-03-4] No soap provided at handwash sink. No soap provided at hand washing sink in front of walk in freezer, discussed with employee who replaced soap.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler vegetable broth made in house not date marked, per chef product made approximately 3-4 days ago and frozen, removed and held in cooler, discussed date marking requirements with chef.
[41-17-4] Spray bottle containing toxic substance not labeled. At server expo station unlabeled spray bottle of windex, discussed with operator who labeled bottle.

Disposition: Warning Issued
[29-49-6] Standing water in bottom of reach-in-cooler #1 at cook line Raw
[06-01-5] Time/temperature control for safety food thawed in an improper manner- edamame at room temperature at cook line; placed inside cooler;
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw chicken and than touching clean ice scoop to scoop ice scoop without washing hands before; Educated Employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon and shrimp not commercially packaged over cooked eel commercially packaged in walk-in freezer Stored properly
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over unwashed carrots and onions in walk-in cooler Stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and beef over rice noodles and cut vegetables in cooler #1 at cook line Raw lobster tail and raw fish over cooked soft shell crabs in cooler #2 at cook line; Stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (43-50F - Cold Holding)in ice bath at cook line; food not prepared or portioned today; food out of temperature for 30 minutes; ice bath not properly set up to where ice bath is at the food container line; operator remade ice bath;
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice since last night at sushi station See stop sale.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice since last night at sushi station See stop sale.

Disposition: Warning Issued
[14-01-5] Bowl used to dispense rice from container at the back of the kitchen; removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line; Advised to store properly
[08B-38-4] Food stored on floor- bucket with sauces by walk-in freezer; advised to store properly
[14-17-4] Walk-in cooler with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name- numerous sauces at sushi bar
[09-02-5] Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee wearing gloves touched raw shrimp placed in fryer; rinsed off gloves with water; touched cooked octopus and cooked chicken in reach in freezer; without changing gloves and washing hands; educated ; employee washed hands and changed gloves;
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employee dropping dirty plates inside bus pan followed by touching water pitchers to pour water and preparing soup bowls for customers without washing hands; Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked in the kitchen put gloves on and starting working with food before washing hands; Educated employee washed hands
[12A-20-4] Employee washed hands with no soap. Employee washed hands with water only while still wearing gloves used to touch raw shrimp; started to prepare other foods; no gloves changed or soap used; Educated; employee washed hands
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the back kitchen landing on covered rice warmers ; asked operator to kill and disinfect
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and wahoo.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster over vegetable wrap in reach in freezer at cook line; foods not commercially packaged Advised to store properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seaweed at sushi bar cooler; operator stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees leaving cook line going to different area like walk-in cooler returned to cook line and started preparing foods without changing gloves and washing hands; educated ; employees washed hands;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (44F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 20 minutes; food taken when orders received ; placed on ice; cooked salmon (72F - Cold Holding)as per operator food not cooked or prepared today; food out of temperature for approximately 2 hours; food placed back inside cooler; Roe (64F - Cold Holding);multiple containers at sushi bar; food not prepared or portioned today; as per operator food outside for approximately 2 hours; food placed inside reach in freezer to quick chill
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Rice noodles (55-60F - Cooling)at 12:15 to 62 F at 1:30 since 11:00on the prep table at cook line; food had presence of ice cubes and sitting outside; at this rate food will not reach 41 F or below within 4 hours; food moved inside the cooler ;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked octopus (71F - Hot Holding); cooked mushroom (72F - Hot Holding); on the shelves under convection ovens at sushi bar; as per operator food cooked 2 hours prior and left at room temperature to be reheated for customers orders; operator placed back in ovens to reheat to 165 F;
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster
[11-27-4] 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 and advised to print and post
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area; advised to provide soap
[05-08-4] No probe thermometer provided to measure temperature of food products.