SUSHI YAMA

Name: SUSHI YAMA
Address: 10017 E ADAMO DR, TAMPA, FL, 33619, US
Rating: 0

10017 E ADAMO DR, TAMPA, FL 33619

License #3910990

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 19 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI YAMA in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 159 total violations — 28 critical, 43 major, 88 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 18, 2024

The latest inspection on October 12, 2026 shows 19 observation rows: 6 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

93%

Inspector notes

159

Coverage note

Inspector notes linked where available

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Community reaction

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SUSHI YAMA has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on line entrance. Employee moved to walk in Cold holding: reach in Cooler salad station front counter cut lettuce 48F manager moved to walk in freezer 2nd temp all to 43F
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna walk in cooler not removed from packaging.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Container of calamari thawing on counter employee moved to walk in
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above carrots in walk in cooler employee removed to proper storage
[31A-09-4] Handwash sink not accessible for employee use at all times.dish washing area handwashing sink not turned on. Employee turned on
[33-16-4] Open dumpster lid. Manager closed
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior top
[12B-02-4] Employee eating in a food preparation or other restricted area. Server eating by serving line
[02D-01-5] Working containers of food removed from original container not identified by common name. Sqeeeze bottles of soy sauces and sweet sauce not labeled cooks line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line soiled ceiling.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Stored underneath the sushi line prep sink. Manager removed
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing outside mop sink.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler by wok cooking bowl
[14-09-4] Cutting board has cut marks and is no longer cleanable. White board on cooks line
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish washing machine was above 50-100pm. Manager is going to call the company to re prime the machine
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over ready to eat soy sauce walk in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. dish washing area handwashing blocked by buckets and aprons. Manager removed sushi bar hand washing sink stored ice inside
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw fish over cooked crab salad on speed rack walk in freezer
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Employee was using a bleach bucket with wiping cloths inside that was not for food contact surfaces. Manager dumped all buckets. Observed correct food contact surfaces chlorine.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee creamer over food for establishment.
[08B-38-4] Food stored on floor. Crab meat on floor in walk in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in grab crumbs.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in zucchini on cooks line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: shrimp 99 F, tempura crab roll 74 F, tempura shrimp roll 75 F,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge and food in handwash sink. Employee dumped ice in handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink sink dish room.
[31B-03-4] No soap provided at handwash sink in dish room.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Per operator he has not checked any temperatures of food items at time of inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[16-02-4] Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sugar.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Walk in cooler.
[08B-38-4] Food stored on floor. Bulk soy sauce on floor in dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler.
[03A-02-5] Cold holding: imitation crab 50 F, spicy tuna 58 F, Cold holding: cream cheese 43 F, cut leafy greens 36 F,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F,
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had shrimp cooling on rack in dry storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese, fish eggs and multiple items in reach in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sugar.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine.
[16-02-4] Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Walk in cooler.
[08B-38-4] Food stored on floor. Bulk soy sauce on floor in dry storage area.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cut leafy greens and cooked pasta.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops 104 F,
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cream cheese 54 F, imitation crab 48 F, spicy tuna 46 F, cut leafy greens 60 F, operator voluntarily threw out raw salmon and cut leafy greens.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F,
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had shrimp cooling on rack in dry storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese, fish eggs and multiple items in reach in cooler.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine, employee inverted at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink.
[08B-38-4] Food stored on floor. Oil on floor on cook line, operator removed at time of inspection.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut lettuce, operator removed at time of inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F on cook line.
[35B-02-4] Insect control device installed over food preparation area. Bug light over ice cream case, operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Forks and spoons not all facing the same direction.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of crunch not labeled across from 3 Compartment Sink, operator labeled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine, operator reset tested 100 ppm chlorine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut vegetables in reach in cooler on cook line, employee removed at time of inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Observed employee touch soiled dishes and placed clean plates on table without changing gloves and washing hands. Discussed proper hand washing procedures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Dumpling 120 F on cook top, operator turned up heat.
[31A-11-4] Handwash sink used for purposes other than handwashing. Wet wiping cloths in handwash sink next to soda machine. Operator removed at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Appropriately 30 flies trapped on sticky fly trap.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
[24-14-4] Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of bar over drinks for establishment.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid or straw at ice machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating off plate of food next to ice machine in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as wash,sanitize then rinse. Operator rearranged bay to be set up correctly as wash ,rinse,sanitize.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment in prep area.
[08B-38-4] Food stored on floor. Eel and multiple items on floor or walk in freezer .
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink next to wok station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen.
[16-46-4] Old labels stuck to food clear containers after cleaning, on dish drying rack.
[08B-12-5] Stored food not covered. Calamari in reach in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar and tempura flour not labeled.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine testing at 101 F,
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in reach in cooler. Operator relocated at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: grilled onions 116 F, operator discarded at time of inspection.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan De Leon.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wasabi mayo, spicy salmon and multiple items I. Walk in cooler .
[41-17-4] Spray bottle containing toxic substance not labeled with clear liquid at beverage station.