YU MI SUSHI CAFE

Name: YU MI SUSHI CAFE
Address: 9820 ALTERNATE A1A #207, PALM BEACH GARDENS, FL, 33410, US
Rating: 87.8

9820 ALTERNATE A1A #207, PALM BEACH GARDENS, FL 33410

License #6013211

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

87.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

YU MI SUSHI CAFE in PALM BEACH GARDENS currently holds an InspectFL Health Score of 87.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 11 total violations — 6 critical, 2 major, 3 minor.

Inspection data quality

What’s powering this page

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[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 walk in cooler fully thawed 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. See stop sale.
[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 walk in cooler fully thawed 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. See stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to store cooked soup, discussed with operator who removed product.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. in walk in cooler and reach in cooler multiple containers of cut vegetables stored on top of non food grade paper towels, discussed with operator who removed liners.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine - 200ppm) discussed with operator who corrected solution to 100ppm.
[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 wiped face with hands and after without washing hands employee handled clean and sanitized dishes, discussed with employee who washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped bowl of cut lettuce (64F - Cooling) at 12:00 since 10:30 to 64F at 12:20, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped bowl to allow adequate air flow cooling.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse