YAMU THAI

Name: YAMU THAI
Address: 2608 N OCEAN BLVD STE 5, POMPANO BEACH, FL, 33062, US
Rating: 89.7

2608 N OCEAN BLVD STE 5, POMPANO BEACH, FL 33062

License #1624836

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

YAMU THAI in POMPANO BEACH currently holds an InspectFL Health Score of 89.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 16 total violations — 3 critical, 6 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 7, 2025

The latest inspection on January 20, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

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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: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils held in standing water at 78 F in container on table next to stove. Educated employee on proper water temperature for keeping clean utensils. Employee discarded water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in bottom cooler next to food items in kitchen. Employee removed cup from cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser in spray bottle not labeled in milk crate under stored under handwashing sink. Manager labeled spray bottle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees eye glasses and wallet stored on cutting board on prep table in kitchen. Employee removed personal items from cutting board.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth stored on cutting board on prep table. Employee placed cloth in sanitizer bucket.
[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 to 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. Sushi rice held on Time as a Public Health Control, not date or time marked. Rice prepared appropriately 1 hour ago. Employee time marked and dated rice.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored in cutlery rack not inverted on shelf in kitchen. Operator inverted utensils.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in 3 compartment sink in kitchen. Chicken temperature at 36 F. Educated employee on proper thawing procedures. Chicken was placed in reach in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Sushi rice held on Time as a Public Health Control. Employee filled out Time log.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse