DirtyFLRestaurant Inspection Data

YUMMY JAPANESE STEAKHOUSE

With 5 inspections documented, YUMMY JAPANESE STEAKHOUSE maintains a 4.0/5 food safety rating in MARY ESTHER. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

2387 W HWY 98 STE-E

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 5 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 10879952

Met Inspection Standards
  • N/A:No Violations Were Observed

5/9/2025· 10mo ago

Visit ID: 10739877

Met Inspection Standards

1 high

  • 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

12/10/2024· 1y 3mo ago

Visit ID: 8777493

Met Inspection Standards

1 high, 1 basic

  • 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.

2/26/2024· 2y ago

Visit ID: 8506020

Met Inspection Standards

1 basic

  • 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

9/21/2023· 2y 5mo ago

Visit ID: 8376037

Met Inspection Standards

1 high, 1 basic

  • 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