DirtyFLRestaurant Inspection Data

YAMATO JAPANESE STEAK HOUSE

Health inspection records show YAMATO JAPANESE STEAK HOUSE in WESLEY CHAPEL has 5 inspections with a food safety rating of 1.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

28347 PASEO DR UNIT 150 BLDG 12, WESLEY CHAPEL 33543

Overall Food Safety Rating

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

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 13596242

Met Inspection Standards

2 high, 2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop for yum yum sauce in large white container in walk in cooler. Manager replaced with scoop with a handle. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Starbucks coffee on bar dish drying area behind bar. Employee moved. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 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. Employee put gloved hands into pockets and then picked up container to continue cooking. Asked employee to change his gloves with washing his hands before putting on new gloves. Employee washed hands and changed gloves.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bin of different chemicals stored next to soda boxes on soda rack. Manager moved bin. Corrected On-Site
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee grabbed a handful of edamame with bare hands to put into water steamer. Edamame removed from steamer, re-washed and then re-steamed.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed grocery bag holding food inside handwashing sink in sushi bar area. Manager moved. We discussed the importance of handwashing sinks only being used for handwashing. Corrected On-Site

6/10/2025· 9mo ago

Visit ID: 8771302

Met Inspection Standards

1 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the kitchen prep area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on the flip top units.
  • 08B-38-4:Basic - Food stored on floor in the walk in freezer. Manager placed on shelves. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager removed. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket on the prep table testing above 100ppm. Manager replaced bucket and retested at proper ppm of 100. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed items used to wash dishes in the hand washing sink. Manager removed. Corrected On-Site

8/1/2024· 1y 7mo ago

Visit ID: 8834081

Met Inspection Standards

2 high, 5 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on prep table. Manager removed Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
  • 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. Tested at 10ppm. Manager replaced sanitizer and tested 50ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: raw Beef (52F - Cold Holding). Manager put in cooler. Manager moved to correct pan and placed in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hibachi water squirt bottles soiled with debris
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cook refill water bottle at cook hand washing sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks in hibachi stations. Manager refilled Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Hostesses missing reporting agreement
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At 2 hibachi hand sinks. Manager turned on Corrected On-Site

6/21/2024· 1y 8mo ago

Visit ID: 8545924

Met Inspection Standards

2 high, 2 int, 4 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 94f. Manager dumped out water Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar and cook line
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for sanitizer buckets. Establishment using 101 bleach. Manager got food grade bleach and has approved bleach for dish machine Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice at bar. Manager time marked Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had scrub pad in it. Manager removed Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had ph kit for saliva and urine testing.

11/6/2023· 2y 4mo ago

Visit ID: 8371412

Met Inspection Standards

2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employers drink stored on prep table Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water Corrected observed employee place under cold running water Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on cookline used to fill plastic container with water
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area