Sushi Yama Asain Bistro

11400 S Military Trl, Boynton Beach, FL 33436 · Permanent Food Service · License 1625936

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 28, 2026

What drove the grade

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 at sushi station .High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 complaint inspection
3 high priority (2 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic
-18
Complaint after follow-up on Jul 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul272026

Complaint inspection

7 violations found · Inspector came back once

Follow-up visitJul 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...fish eggs 68°F, cream cheese 44°F-45°F in sushi case at front line , food not prepped or portioned today , food being held less than 4 hours.
  Fish eggs 49°F, spicy tuna 50°F , cream cheese 45°F , krab 44°F in sushi case across from handwashing sink.at sushi station. Food not prepped or portioned today , food being more than 4 hours . Stop sale issue
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...fish eggs 68°F, cream cheese 44°F-45°F in sushi case at front line , food not prepped or portioned today , food being held less than 4 hours.
  Employee voluntarily discarded fish eggs , removed cream cheese lower acceptable cooler . ...baby corn 67°F in room temperature at cook line being held less than 4 hours . Employee covered food with ice and temperature drop-down 41°F
  Fixed on the spot
  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 at sushi station .
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in yellow tail , tuna , salmon, hamachi , cut cucumber, cut avocado, krab, cream cheese at sushi station.
  Employee removed paper towel
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...blocked by moving cart at sushi station .
  Employee removed ..
  Fixed on the spot
  Handwash sink used for purposes other than handwashing...container stored in handwashing sink to air dry at sushi station.
  Employee removed.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package....
  Tuna thawing in reduce oxygen packaging at room temperature at sushi station . Label states to remove before thawing. Employee removed fish from packaged.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils...employee open water cup at prep station at sushi station .
  Employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.