YAMATO JAPANESE RESTAURANT
4714 SW COLLEGE ROAD
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. Removed. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and earbuds on top of reach in freezer. Moved during this inspection. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice. Moved during this inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on upright reach in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp 34-37F in thawing in standing water at sink. Manager turned on water. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table in kitchen. Moved. Corrected On-Site
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair then continued to touch single service items without washing hands.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then touched cutting board without washing hands.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at triple sink stated the glasses are washed and rinsed and not sanitized between customers. Educated bar tender and manager. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on shelf over sauce in reach in upright cooler. Raw beef on shelf over sauce in reach in make table. Manager moved all during this inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67F on cook line. Manager stated it is sold out within 1 hour. Will add to the current Time as a Public Health Control (TPHC) procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is expired.
Food safety inspection conducted on 12/4/2024 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 3/15/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed box of oil stored on the floor on the cookline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the wall behind the cooking equipment, microwave and hood vents in kitchen soiled with grease. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two 40 gallon covered plastic containers in walk-in-cooler with house made Ginger sauce at 54F and 46F. Both containers had been prepared the day before and left over night in the walk-in-cooler.
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed two 40 gallon covered plastic containers in walk-in-cooler with house made Ginger sauce at 54F and 46F. Both containers had been prepared the day before and left over night in the walk-in-cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub pad stored in hand wash sink on cookline.
Food safety inspection conducted on 3/15/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 11/17/2023
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen dusty.
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth covering steak in reach-in cooler next to three compartment sink.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice bucket.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating on reach-in freezer across from three compartment sink. Manager had employees move to dining area to finish eating. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fast food bag of food stored on top shelf of reach-in cooler next to three compartment sink. Manager moved item to area where employee food is stored. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket of reach-in cooler across from cook line grill.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line oven. Walk-in cooler gasket. Outside of soda gun in bar area. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in cooler across from cook line grill. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dish. **Corrective Action Taken**
- 12A-25-4:High Priority - 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 on cook line touched their face and proceeded to reheat rice on stove without washing hands. Manager had employee wash hands. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and shrimp stored over cooked noodles in reach-in cooler next to three compartment sink. Manager placed noodles on top shelf. Raw chicken stored over cleaned vegetables in walk-in cooler. Manager placed chicken on bottom shelf. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket next to three compartment sink, 200+ ppm. Manager added water to bucket, 75 ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate of ice machine.
- 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. No proof of employee reporting responsibility available.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has training for ten employees. Manager stated there are twenty employees.
- 03F-08-5:Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Sushi rice in sushi bar area.
Food safety inspection conducted on 11/17/2023 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 8/23/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/23/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).