SUSHI YAMA

Name: SUSHI YAMA
Address: 10260 FOREST HILL BLVD, WELLINGTON, FL, 33414, US
Rating: 76

10260 FOREST HILL BLVD, WELLINGTON, FL 33414

License #6019135

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

76 Grade C / 100

Mixed Health Record

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Quick take

SUSHI YAMA in WELLINGTON currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on November 21, 2025. Across those visits, inspectors documented 35 total violations — 19 critical, 7 major, 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes shown when available

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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.

Passed — No Violations

Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler at sushi bar 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. See stop sale
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.
[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. In reach in cooler at sushi bar 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. See stop sale
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk in cooler thank you bags used in direct contact to store raw lobster, discussed with operator who removed product from bag.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at beginning of cook line used to store metal scrub pads, discussed its operator who removed.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef put finger in mouth and after without washing hands handled containers of raw fish, discussed with operator employee washed hands.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen cans of butane gas stored above open buckets of flour, discussed with operator who removed cans.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front sushi counter cooked eel (129F - Hot Holding); cooked vegetable tempura (109F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed hot holding with operator who chose to move product to time, operator time marked products and added to written procedures. At cook line chicken wontons (129F - Hot Holding) per operator product boiled on stove and moved to hot hold in steamer, discussed with operator who moved product to reheat to 165F+.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. In walk in cooler multiple buckets of sauce with cups with no handles inside sauce, discussed with operator who removed cups.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink handled soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
[35A-02-7] Live, small flying insects found Approximately 1 live flying insect in kitchen on box of sugar packets, discussed with operator who eliminated fly.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes.
[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. In reach in cooler at sushi bar 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. Discussed with operator see stop sale.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected solution Triple Sink (Quaternary 200ppm)
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice in walk in freezer not date marked, per operator product prepared 4 days ago, discussed with operator who date marked product.
[01B-02-5] 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 not discarded at the end of the 4-hour/6-hour period. See stop sale. In reach in cooler imitation crab mix (53F - Cold Holding) per operator product held on time is a public health control yesterday and placed in cooler to be used today, discussed with operator, see stop sale. 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. In reach in cooler at sushi bar 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. Discussed with operator see stop sale.
[12A-28-4] 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. Employee used hand to move visibly soiled cloth curtain dividing kitchen and sushi bar, after without washing hands employee began to make sushi roll, discussed with operator employee washed hands.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler tempura shrimp (63F - Cold Holding) per operator product not portioned or prepared today, operator removed product from original box onto speed rack approximately 30 minutes ago, discussed with operator who moved product to walk in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
[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. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Inside food preparation sink imitation crab (87F - Cold Holding) per operator product placed under running water and temperature rose above 41F, discussed with operator who moved product to walk in cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken over raw beef, discussed with operator who corrected storage of products.
[29-11-4] Water leaking from pipe and/or faucet/handle. Drainage pipe under dish machine leaking onto floor, discussed with operator to repair pipe.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair and without washing hands employee handled pan of tempura batter, discussed with operator employee washed hands.

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