SUSHI YAMA ASIAN BISTRO

Name: SUSHI YAMA ASIAN BISTRO
Address: 10921 N MILITARY TRL, PALM BEACH GARDENS, FL, 33410, US
Rating: 71.8

10921 N MILITARY TRL, PALM BEACH GARDENS, FL 33410

License #6020274

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.8 Grade C / 100

Mixed Health Record

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Quick take

SUSHI YAMA ASIAN BISTRO in PALM BEACH GARDENS currently holds an InspectFL Health Score of 71.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 23 total violations — 13 critical, 6 major, 4 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[12A-25-4] Employee at sushi bar wiped cheek with hand and after without washing hands employee resumed preparing customer sushi roll, discussed with operator employee washed hands.
[31B-03-4] No soap provided at hand washing sink in front of walk in freezer, discussed with employee who replaced soap.
[08A-05-6] In reach in cooler raw tuna stored above seaweed salad, discussed with chef who corrected storage of products.

Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with chef who corrected solution to 100ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on cook line cooked duck (58F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to thaw for approximately 2 hours, discussed with operator who moved product to walk in freezer to rapid chill. In reach in cooler cut tofu (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved product to walk in freezer.
[31B-03-4] No soap provided at handwash sink. No soap provided at hand washing sink in front of walk in freezer, discussed with employee who replaced soap.
[41-17-4] Spray bottle containing toxic substance not labeled. At server expo station unlabeled spray bottle of windex, discussed with operator who labeled bottle.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager on duty with more than 4 employees on duty, discussed with chef.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice and rice noodles held on time is a public health control not time marked, discussed with employee who time marked products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on stove top vegetable broth (133F - Hot Holding) per operator product prepared approximately 1 hour ago, discussed with operator who turned on stove top to reheat product to 165F+.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands handled cut peppers, discussed with employee who washed hands.
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw fish eggs stored directly above non commercially packaged cooked octopus. Discussed with operator who correct storage of products.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provided parasite destruction for wahoo, discussed with operator fish cannot be food raw or undercooked without parasite destruction letter.
[02C-04-5] 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. In reach in cooler vegetable broth made in house not date marked, per chef product made approximately 3-4 days ago and frozen, removed and held in cooler, discussed date marking requirements with chef.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (53F - Cooling) at 2:05 since 11:30 to 50F at 2:50; steam pork dumplings (56F - Cooling) at 2:10 since 11:00 to 57F at 2:50, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill.

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