SUSHI YAMA ASIAN BISTRO
10921 N MILITARY TRL · PALM BEACH GARDENS · Palm Beach County · FL 33410
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 12
12A-12-4High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4High 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. Employee wiped face and after without washing hands employee handles containers of food and clean utensils, discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-29-4High Priority – 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. **Corrected On-Site** **Warning**
01D-01-5High Priority – 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. **Warning**
08A-02-6High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – 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. **Warning**
01B-02-5High Priority – 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. **Warning**
03A-02-5High Priority – 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-01-5High Priority – 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. **Repeat Violation** **Admin Complaint**
03F-02-5High 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 and rice noodles held on time is a public health control not time marked, discussed with employee who time marked products. **Corrected On-Site** **Warning**
03B-01-6High Priority – 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+. **Corrective Action Taken** **Warning**
Intermediate 5
03D-15-4Intermediate – 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. **Corrective Action Taken** **Warning**
53A-05-6Intermediate – 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. **Warning**
31B-03-4Intermediate – 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. **Corrected On-Site** **Warning**
02C-04-5Intermediate – 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. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. At server expo station unlabeled spray bottle of windex, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
Basic 3
06-09-1Basic – 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. **Warning**
12B-07-4Basic – 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. **Corrected On-Site** **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with chef who corrected solution to 100ppm. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 14, 2026 12:35 AM.
Violation category totals
3 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.