SUSHI YAMA JAPANESE RESTAURANT

Name: SUSHI YAMA JAPANESE RESTAURANT
Address: 7050 W PALMETTO PARK RD BAY 33, BOCA RATON, FL, 33433, US
Rating: 85.2

7050 W PALMETTO PARK RD BAY 33, BOCA RATON, FL 33433

License #6020458

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.2 Grade B / 100

Solid Health Score

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Quick take

SUSHI YAMA JAPANESE RESTAURANT in BOCA RATON currently holds an InspectFL Health Score of 85.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 30, 2025. Across those visits, inspectors documented 25 total violations — 12 critical, 5 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 30, 2025 shows 14 observation rows: 5 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water at kitchen prep sink. Operator placed item under cool running water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter heavily soiled with grease/dust.
[29-49-6] Standing water in bottom of reach-in-cooler right of cook line flip top.
[02D-01-5] Working containers of food removed from original container not identified by common name. Working container or flour and sugar at dry storage area not labeled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at triple sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw sea bass stored at cook line reach in bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Warewashing racks soiled with mold like substance.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 80F standing water at rice cookers. Operator removed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored with raw pork in same container in cook line reach in cooler. Operator reorganized. Discussed required cooking temperature requirements for items with operator.
[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. No time mark on sushi rice held at sushi prep area. Per employee, item was held for less than 2 hours. Operator applied appropriate time mark.
[06-09-1] Commercially processed reduced oxygen packaged raw sea bass stored at cook line reach in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink right of cook line not accessible. Blocked by cutting board and cooking ingredients.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked ready to eat mussels in cook line reach in cooler. Operator reorganized. Raw beef stored over containers of ready to eat curry sauce in cook line flip top reach in. Operator reorganized. Raw shrimp stored above bowl of ready to eat romaine lettuce in walk in cooler. Operator reorganized.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs held at ambient room temperature of 80F on cook line. Per operator eggs were held at room temperature for less than 2 hours. Operator moved eggs to reach in cooler to chill.

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged minced raw 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 at sushi prep cooler.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-09-1] Commercially processed reduced oxygen packaged minced 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 at sushi prep cooler. See stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line heavily soiled with grease.
[14-31-5] Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bags used to stored prepped vegetables on cook line. Operator removed items from bags.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink right of cook line. Operator provided.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish stored over unwashed cucumbers and unwashed avocados in walk in cooler. Operator reorganized.
[03F-02-5] Time/temperature control for sushi rice 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. Rice held at sushi prep counter for less than 3 hours. Operator applied appropriate time marking.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and drinking on cook line and then began packaging food without handwashing first. Operator discussed handwashing procedures with employee. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over cans of whipped cream in kitchen reach in. Raw fish stored over ready to eat seaweed salad in sushi prep reach in. Operator reorganized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (53F - Cold Holding) held at room temperature at kitchen prep table for less than 2 hours. Operator moved item to walk in cooler.

Community reaction

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Community pulse