SUSHI YA

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Inspection history

1. Aug 27, 2025

   ✓
   7 violations

   • In use food dispensing utensils improperly stored
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

2. Aug 14, 2025

   ✕
   16 violations

   • Non food contact surfaces of equipment not clean
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Pesticide application not supervised by a certified applicator
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Improper use and storage of clean, sanitized equipment and utensils
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Aug 16, 2024

   ✓
   3 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Insects, rodents present

4. Aug 5, 2024

   ✕
   9 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • In use food dispensing utensils improperly stored
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Insects, rodents present
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

5. Apr 3, 2023

   ✓
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Sep 28, 2021

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

7. Aug 3, 2021

   ✕
   5 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

8. Apr 5, 2019

   ✓
   4 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

9. Oct 23, 2018

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

10. Sep 19, 2018

    ✕
    5 violations

    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Non food contact surfaces of equipment not clean
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

11. Sep 15, 2017

    ✓
    2 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

12. Sep 8, 2017

    ✕
    5 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Improper use and storage of clean, sanitized equipment and utensils
    • Insects, rodents present
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

13. Apr 24, 2017

    ✓
    1 violation

    • Improper thawing procedures used

14. Mar 20, 2017

    ✕
    15 violations

    • Non food contact surfaces of equipment not clean
    • Improper thawing procedures used
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Pesticide application not supervised by a certified applicator
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

15. Feb 25, 2016

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

16. Feb 10, 2016

    ✕
    5 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Pesticide application not supervised by a certified applicator
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

17. Feb 26, 2015

    ✓

18. Feb 13, 2015

    ✕
    5 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

19. Oct 20, 2014

    ✓
    5 violations

    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Improper use and storage of clean, sanitized equipment and utensils
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

20. Dec 20, 2013

    ✓
    5 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Improper use and storage of clean, sanitized equipment and utensils
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

21. Mar 20, 2013

    ✓
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

22. Mar 13, 2013

    ✕
    7 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Non food contact surfaces of equipment not clean
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

23. May 23, 2012

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

24. May 14, 2012

    ✕
    6 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Improper use and storage of clean, sanitized equipment and utensils

25. Nov 3, 2011

    ✓