YAMATO JAPANESE STEAKHOUSE
601 TINGLE CT
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 8/26/2024
High Priority
6
Intermediate
3
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate and interior of ice machine has debris buildup
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees belongings stored on shelf with single use gloves. Operator removed misc items to properly store. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed Container Oil stored on floor under shelf on cook line. Also, container of Soy sauce stored on floor in storeroom.
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Miscellaneous tools and equipment stored in dry food storage area and in back hall area interferes with cleaning.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door on cook line Operator moved tongs Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple ledges under hibachi tables have debris buildup under flat top grill. Also, shelf with misc equipment in hallway near dry food storage soiled/ has accumulation of dust. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling raw salmon that is being used for sushi and will not be heated to 145F with bare hands. Employee washed hands and put on gloves **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 6-1-2024. Operator renewed license,during this inspection. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak on shelf over soybeans in walk in freezer, not all items commercially packaged. Also, Raw meat stored over ready to eat onions in reach in cooler Also, Raw shelled eggs stored over ready to eat shrimp in reach in cooler on cook line Operator properly stored all food during inspection Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwashing area hangs lower than flood rim of sink. Also, another hose in use hanging from area below rim of sink. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed multiple spray bottles containing toxic substance stored next to Bags of salt for water softener in dry food storage area. Observed, multiple Spray bottles of window cleaner hanging on shelf in wait station directly next to ice tea bag. Operator removed bottles during inspection to properly store. Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bib on exterior wall outside back door. Also, vacuum breaker missing from threaded hose Bibb st dishwashing area. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink at sushi bar. Discussed with operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler hanging where clean dishes are in dish room has food debris Portable Cutting boards on cook line and prep area soiled/ stained
- 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illness Distributed form and operator had employees that were on duty read, and sign form **Corrective Action Taken**
Food safety inspection conducted on 8/26/2024 revealed 15 total violations (6 high priority, 3 intermediate, 6 basic).
Inspection on 6/13/2024
High Priority
2
Intermediate
0
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table on cook line. Person in charge removed drinks from prep area. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks on top shelf of large door reach in cooler. Observed employee milk in middle shelf above establishment service food.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cellphones and keys on top of cook line reach in cooler. Person in charge removed all personal items. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic drinking glasses stacked with visible moisture above soda machines.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen. Person in charge removed tongs. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in kitchen shelves soiled with food debris. Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed torn aluminum foil on shelf near drink machines. Repeat Violation
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed unsealed wooden shelf near drink machines. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/24.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored on top of unwashed avocados in walk-in cooler. Person in charge moved to bottom shelf. Corrected On-Site
Food safety inspection conducted on 6/13/2024 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 4/24/2024
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 4/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/23/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, Reach in cooler, by walk in cooler, chicken (45F - Cold Holding); milk (51F - Cold Holding) operator stated employees have been in and out of cooler for last hour. Retemp, 1 hour lapse (50F - Cold Holding) In walk in cooler, yum yum sauce (49F - Cold Holding), operator stated employees had large container out to portion for approximately 45 mins. Retemp, 1 hour lapse, (49F - Cold Holding). Warning - From follow-up inspection 2024-04-23: In walk in cooler, multiple temperatures above 41F - Cold Holding: yum yum sauce, beef tenderloin, ny strip, cooked pasta all at 48F - Cold Holding. Admin Complaint
Food safety inspection conducted on 4/23/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/22/2024
High Priority
5
Intermediate
3
Basic
14
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In office, by soda bibs, CO2 tank not secured. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. On top of ice machine in kitchen, single service Togo boxes stored on cardboard. Also, in service area, by soup wells, shelves used to store soup garnish are lined with cardboard.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. On cook line, clean tongs hanging on oven handle.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, next to Reach in cooler, employee drink on counter. Operator moved. In kitchen, by walk in cooler, drink on top of prep table. At sushi bar, in Reach in freezer, employee drink stored in freezer. **Corrective Action Taken**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. In kitchen, in back prep area, employee preparing food, with no hair restraint.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. In kitchen, Wall behind large machine has dust buildup, soiled with food debris.
- 36-24-5:Basic - Hole in or other damage to wall. At dish area, hole in wall under sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, prep area by walk in, shelf underneath prep table is soiled. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open during inspection.
- 14-17-4:Basic - Prep shelf with rust that has pitted the surface. In service area, by office and single service storage; shelf has pitted rust.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen at large ice machine, interior of door and lip soiled with mold like substance. Also, at sushi bar, Reach in cooler gaskets are soiled with food debris.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. In outside area by dumpster, broken cooler, old prep tables stored on premises.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. In storage area, by drink station behind sushi bar, storage shelf is unsealed wood.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage area, unlabeled container of panko bread crumb, also unlabeled container of flour.
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator contacted supplier, received a letter stating salmon is farm raised and pellet fed.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At dish area, spray hose hangs below rim of sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, Reach in cooler, by walk in cooler, chicken (45F - Cold Holding); milk (51F - Cold Holding) operator stated employees have been in and out of cooler for last hour. Retemp, 1 hour lapse (50F - Cold Holding) In walk in cooler, yum yum sauce (49F - Cold Holding), operator stated employees had large container out to portion for approximately 45 mins. Retemp, 1 hour lapse, (49F - Cold Holding). Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dry storage room, water softener salt stored on bottom of chemical shelf below chemicals.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area, hose bib has no vacuum breaker. Also, at outside mop sink, missing vacuum breaker after the splitter on both ends.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In dish area, hand sink used for storage of knife sharpening stone. Operator removed. Corrected On-Site
- 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. Written plan lacking multiple items, inspector assisted operator in completing form. Corrected On-Site
- 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. Multiple employees present have expired food handler certifications.
Food safety inspection conducted on 4/22/2024 revealed 22 total violations (5 high priority, 3 intermediate, 14 basic).