Yakitori Sushi House
7959 W Atlantic Ave Ste 208, Delray Beach, FL 33446 · Permanent Food Service · License 6021765
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-23
- Administrative complaint on Oct 5, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Left flip top: tofu, raw scallop, raw shrimp, raw beef 40-42°F Right flip top: cooked duck 51°F, shrimp shumai 49°F not prepped or portioned today stored at right flip top cooler. Items held on shallow bed of ice. Per operator items removed from walk in cooler less than 2 hours ago. Operator moved item back to walk in cooler.
Administrative complaintFixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel used to line raw sushi container at front sushi prep line. Operator removed.
Administrative complaintFixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Proof of new equipment order provided.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed at time of callback.
Administrative complaint
- First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) On shelf at sushi station, raw fish roe (61°F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 15-30 minutes. Employee returned to cooler to rechill. 2) At cookline LEFT FLIPTOP LOWER - cut tofu (51°F - Cold Holding); butter (62°F - Cold Holding); cooked mushrooms (50°F - Cold Holding); raw calamari (50°F - Cold Holding) LOWER - raw shrimp (47°F - Cold Holding); raw beef (46°F - Cold Holding); raw chicken (47°F - Cold Holding). Per manager no items prepped or portioned today and in unit from 11:00am. Employees removed all items to walk in cooler to rechill. 3) At cookline RIGHT FLTOP UPPER - cooked duck (45°F - Cold Holding); dumplings (45°F - Cold Holding) raw calamari (40°F); raw beef (42°F) LOWER - portioned black rice (51°F - Cold Holding); shrimp shu mi dumplings (51°F - Cold Holding); rice noodles (50°F - Cold Holding); commercial cooked duck (50°F - Cold Holding); raw steak (50°F - Cold Holding); rad chicken (52°F - Cold Holding). Per manager none prepared or portioned today and in unit from 11:00am. Employees removed all items to walk in cooler to rechill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1) In sushi station left cooler, raw mixed fish over steamed edamame beans and raw salmon tray over wonton wrappers and pickled daikon radish. Employee rearranged to properly separate. 2) In cooklinline mini fliptop lower cooler, raw lobster tail over commercial bao buns. Employee rearranged to properly separate.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1) Dishwasher washed, rinsed, and loaded dirty dishes to machine and removed clean sanitized dishes from rack after finishing without washing hands first. 2) Dishwasher used mop in prep area and immediately handled clean dishes from machine without washing hands first. Reviewed with manager to explain procedures to dishwasher when she returns for next shift.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Multiple food items at sushi station and in fliptop coolers directly in contact with non food grade paper towels. Employees began removing paper from all containers.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At cookline, in cut kale 47°F at 2:55pm (ambient cooling from approximately 12:30pm) to 45°F at 3:50pm; fried crab 57°F at 2:55pm (heated cooling from 1:00pm) to 48°F at 3:50pm LOWER - grilled chicken 70°F at 2:55pm (heated cooling from approximately 2 pm) to 66°F at 3:50pm; fried shrimp 56°F at 2:55pm (heated cooling from approximately 12:30-1:00pm) to 52°F at 3:50pm. Based on times and temperatures taken, items will not reach 41°F in 4 hour limit. Employee moved items into walk in cooler to rapid chill.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice paddle in standing water 74°F on prep table beyond dish machine in side prep area. Manager dumped water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on fliptop cooler doors at cookline damaged.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves heavily rusted.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets around cookline fliptop doors soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.