YAAKUZA JAPANESE THAI SAKE BAR
925 N COURTENAY PKWY #8
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight - From follow-up inspection 2025-01-30: **Time Extended**
- 46-01-4:- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Operator built a wall near restroom to block access to rear exit door - From follow-up inspection 2025-01-30: **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 2 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/27/2025
High Priority
6
Intermediate
6
Basic
7
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight
- 06-09-1:Basic - 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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, keys, toothpicks on shelf above make line. Operator moved **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Container of cooking oil
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 124°F
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light out in rear storage hallway
- 22-41-4:High Priority - 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. 0ppm. Operator set up triple sink **Warning**
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook is chopping scallions with bare hands
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over lettuce. Raw shrimp stored over noodles. Operator moved **Corrected On-Site** **Repeat Violation**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler across from dish area tofu (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler across from dish area cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding) In glass door reach in cooler in rear storage hallway tofu (46F - Cold Holding); **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. All hand wash sinks are being used as dump/prep sinks
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in kithcen
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only certificate available is for Juliet
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed with operator
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Operator built a wall near restroom to block access to rear exit door
Food safety inspection conducted on 1/27/2025 revealed 20 total violations (6 high priority, 6 intermediate, 7 basic).
Inspection on 7/9/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for rice. Operator removed **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of single service Togo containers stored with food contact surface facing upwards. Operator inverted **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in reach in cooler on cook line. Raw fish stored over avocados and wasabi in reach in cooler beneath sushi line. Operator moved **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon. Operator marked all menus **Corrected On-Site**
Food safety inspection conducted on 7/9/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).