YOKOHAMA SUSHI
60 NORTH FEDERAL HIGHWAY · BOCA RATON · Palm Beach County · FL 33432
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs 74F Rice scoops 74F
08A-05-6High 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**
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 at end of cook line Sushi rice at triple sink
03B-01-6High 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**
Intermediate 3
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Basic 6
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents at triple sink
08B-38-4Basic – Food stored on floor. Soy sauce bucket on floor
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave and two door freezer at end of sushi station
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
Inspector observations synchronized from DBPR on October 14, 2026 1:08 PM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 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.