Sushi Yama Asian Bistro

10921 N Military Trl, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6020274

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
6 high priority (4 fixed on the spot, 5 repeats), 1 intermediate (fixed on the spot), 2 basic (1 repeat)
-39
Administrative complaint on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score41

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

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

9 violations found

First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 6 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority6
- 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At sushi bar sushi rice held on time is a public health control and time marked 10:30-2:30 not discarded at 2:40 see stop sale.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In sushi bar reach in display cooler sushi bar - raw conch (52°F - Cold Holding) per operator product not portioned or prepared today and thawed in water for approximately 20 minutes, discussed with operator cold holding requirements, product moved to reach in freezer. In flip top cooler at cook line Beansprouts (52°F - Cold Holding) per operator product not portioned or prepared today and held in cooler for approximately 15 minutes, discussed with operator who placed ice on product.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  See stop sale. At sushi bar sushi rice held on time is a public health control and time marked 10:30-2:30 not discarded at 2:40 see stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler at sushi bar Raw salmon stored directly over ell sauce and seaweed salad, discussed with operator who corrected storage of products. In walk in cooler volcano sauce with raw fish eggs stored above seaweed salad, discussed with operator who corrected storage of products.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee handled container of raw shrimp and without washing hands employee placed to go lid on wonton soup, discussed with operator employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  At sushi bar non food grade approved paper towels used as direct contact liner for raw salmon and fish eggs, discussed with operator who removed paper towels.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment had time as a public health control printed and not completed, discussed with operator who completed form during inspection.
  Fixed on the spot
Basic2
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  In multiple areas of kitchen on preparation tables open employee beverages stored next to clean cutting boards and prepared salads, discussed with operator who removed drinks.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  In back of kitchen microwave interior soiled with accumulation of food splatter and debris, discussed with operator to clean and sanitize.
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.
Stop sale: An order that the food can’t be sold or served.