Sushi Yama
10017 E Adamo Dr, Tampa, FL 33619 · Permanent Food Service · License 3910990
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection6 high priority (3 no follow-up needed, 3 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 10 basic (1 repeat)-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on line entrance. Employee moved to walk in Cold holding: reach in Cooler salad station front counter cut lettuce 48°F manager moved to walk in freezer 2nd temp all to 43°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken above carrots in walk in cooler employee removed to proper storage
Fixed on the spotRepeat violation
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw fish over cooked crab salad on speed rack walk in freezer
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Employee was using a bleach bucket with wiping cloths inside that was not for food contact surfaces. Manager dumped all buckets. Observed correct food contact surfaces chlorine.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing outside mop sink.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Dish washing machine was above 50-100pm. Manager is going to call the company to re prime the machine
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.dish washing area handwashing sink not turned on.
Employee turned on
Fixed on the spot
Handwash sink used for purposes other than handwashing. dish washing area handwashing blocked by buckets and aprons.
Manager removed sushi bar hand washing sink stored ice inside
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Stored underneath the sushi line prep sink. Manager removed
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sqeeeze bottles of soy sauces and sweet sauce not labeled cooks line
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Container of calamari thawing on counter employee moved to walk in
Fixed on the spot
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.
Raw tuna walk in cooler not removed from packaging.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed potatoes over ready to eat soy sauce walk in cooler
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Server eating by serving line
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White board on cooks line
Equipment in poor repair.
Gaskets on reach in cooler by wok cooking bowl
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine interior top
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Manager closed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cooks line soiled ceiling.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.