Sushi Yama
8788 Boynton Beach Blvd #102A, Boynton Beach, FL 33472 · Permanent Food Service · License 6020658
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish , raw pork above kimchi , soup sauce in reach in cooler .
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic-20
- Safety score80
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 visitAug 17, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw scallops , raw calamari directly top of sauce, cooked meat at reach in freezer .
Cooked chicken stored with raw pork , raw pork stored with commercially pre cooked shrimp at walk in freezer. Employee properly stored.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish , raw pork above kimchi , soup sauce in reach in cooler .
Manager properly stored .
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...handled paperwork and then handled ice scoop to properly stored without washing hands and putting gloves on hands .
Discussed with manager.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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....several kind sauce, soup, cooked meat in reach in freezer without date marked.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...drying towel in handwashing sink at front line bar .
Employee removed.
Fixed on the spot
Basic4
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....
Sea base thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from package
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice...employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses...wet cloth stored in handwashing sink , employee removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils Knives stored between equipment at kitchen.
Employee removed.
Fixed on the spot
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.