Sushi Yami

6177 Jog Rd, Lake Worth, FL 33467 · Permanent Food Service · License 6012682

Official report

out of 100

Grade F

Safety score 28 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
8 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 4 basic
-52
Administrative complaint on Nov 4
Counts in full until a follow-up finds the problems fixed
-20
Safety score28

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

14 violations found

First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 8 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Observed Cut tomatoes 49°F at 2:30p to 47°F at 3:15p, Cooling since 11a per operator. Observed tomatoes stored with lid attached in flip top cooler at cookline. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Observed Cut tomatoes 49°F at 2:30p to 47°F at 3:15p, Cooling since 11a per operator. Observed tomatoes stored with lid attached in flip top cooler at cookline. See Stop Sale.
  Time/temperature control for safety food, sushi rice, identified in the written procedure as a food held using time as a public health control has no time marking.
  Operator time marked 10-2p.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  1. Observed bag of raw chicken stored on shelf above cut onions and carrots in refrigerator freezer combo in kitchen. 2. Observed raw steaks stored on shelf above bananas in refrigerator freezer combo in kitchen. Operator reorganized.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container is raw tuna stored on shelf above ready to eat sashimi at front sushi counter. Operator reorganized.
  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.
  Observed employee putting AirPod in ear with bare hands then handling g cleaned utensils to stir food at the cookline immediately after without first handwashing. Advised employee to wash hands.
  Employee dried hands on clothes/apron/soiled towel after washing.
  Observed employee wipe hands with soiled towel and then handled cleaned utensils at salad prep counter immediately after with first hand washing.
  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.
  Observed employee put hat on with bare hands then put on gloves and handled cleaned food utensils immediately after without first handwashing washing. Advised employee to wash hands.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient, on menu under cold appetizer, sushi and sashimi á la carte, hand rolls, sashimi and sushi combos, sashimi dinner, and sushi bar favorites.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  1. Observed bucket of water in basin of hand sink at sushi counter. 2. Observed container of water in hand sink basin in kitchen. Advised operator to only wash hands at the hand sink.
  Repeat violation
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  1. Torn door gasket at both single door Everest reach in coolers opposite cookline in kitchen.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths stored on food prep tables opposite cookline in kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Hood filters at cookline in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
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.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.