Yami Korean Japanses Grill
870 N Congress Ave, Suite #100, Boynton Beach, FL 33426 · Permanent Food Service · License 6020009
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 Aug 3 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 1 basic-29
- Safety score71
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 3, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked rice made 7/14, 7/17, 7/20, 7/22 at bar walk in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over sliced vegetables at back walk in cooler, raw chicken over chopped garlic at reach in cooler in back prep area. Raw shrimp over seaweed salad, both products not in commercial packaging at walk in freezer. Operator stored all products properly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Bar towel stored and in direct contact with sushi rice, paper towel in direct with sliced cucumber at bar cooler. Operator stored all products properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Metal Lubricant spray stored next to fruit puree on shelf in back prep area. Operator removed chemical lubricant.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Kimchi made 7/30, beef broth made 7/31 not date marked at walk in cooler.
Repeat violation
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
spicy tuna mix (52°F - Cooling) at 1:52; cooling since 12:20 - 51°F at 2:26 Observed in tightly wrapped container at table top sushi cooler. Operator unwrapped tuna and placed in walk in cooler.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink blocked by keg canisters in back prep area.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
In back prep area.
No soap provided at handwash sink.
By walk bar in cooler and in back prep area.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/brown mold-like substance in the interior of the ice machine.
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.
- Stop sale
- An order that the food can’t be sold or served.