DirtyFLRestaurant Inspection Data

YAMATO JAPANESE STEAKHOUSE AND SUSHI BAR

Based on 3 health inspections, YAMATO JAPANESE STEAKHOUSE AND SUSHI BAR in ST AUGUSTINE has earned a 1.7/5 food safety rating. Food safety practices have remained consistent.

601 TINGLE CT

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/22/2025

Inspection #: Visit ID: 10878941

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Dish machine line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink clothing on food service rack. Wait-station.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with long hair. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers stored under soap dispenser. Moved by manager.
  • 08B-12-5:Basic - Stored food not covered. Uncovered cut onions in walk in cooler.
  • 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. Dish machine chlorine 0 ppm. Supply bucket low. Refilled bucket. 100 ppm chlorine.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from outside then engaged in Food service activity without washing hands. Inspector intervened. **Corrective Action Taken**
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee retuned from bathroom then engaged in Food service activity without washing without washing hands second time. Inspector intervened. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic lid in Hand Wash Sink by Dish machine. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water supply turned off at Hand Wash Sink by Dish machine line.

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10785471

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restraints engaging in food prep.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups above drink station wet nesting.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Operator closed. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler heavily soiled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Operator renewed during inspection. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef in reach in cooler. Operator reorganized. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose outside back of building no vacuum breaker.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dish area filled with rags. Operator removed. Corrected On-Site Repeat Violation

Inspection Date: 2/21/2025

Inspection #: Visit ID: 8882872

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed 4 buckets of rice in water on floor in kitchen by front door. Operator moved buckets off of floor. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout dining room multiple shelves under flat top grills have debris buildup. Observed wall behind dish machine with mold like substance. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed zucchini over prepped ready to eat whole onions on shelf in walk in cooler. Operator moved zucchini to proper shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area with mold like substance.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar full of different items. Also knife sharpening tools in handwashing sink in dish room. Operator removed items from both sinks and cleaned. Corrected On-Site Repeat Violation