YUMMY JAPANESE STEAKHOUSE
2387 W HWY 98 STE-E
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/9/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 44f in walk in cooler less than 1 hour. Operator moved pork to colder holding unit. Door to walk in cooler opened often. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 5/9/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked bowls. Operator proceeded to invert bowls at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection took Lomein noodle temperature inside walk-in cooler and it read 46F, supervisor took temperature of same item and was 45F. Operator stated that it was cooked the day prior. A stop sale was issued.
Food safety inspection conducted on 12/10/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/26/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom right side of rear kitchen doorway. Repeat Violation
Food safety inspection conducted on 2/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/21/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom and right side of rear entryway to kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon in walk-in cooler 46F less than 4 hours. Operator stated door opened frequently within last hour during opening prep processes at restaurant. Cooled to 43F in 20 min. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 9/21/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).