YAMATO STEAKHOUSE Inspection – March 14, 2025

High Priority 2

#9High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed meat products stored in T-shirt bag in reach- in chest located in back room of kitchen area.

#10High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Chicken stored on shelf above premade garden salads in walk-in cooler. Operator moved premade salads and corrected during inspection. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#11Intermediate53B-05-5

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic16-07-4

Basic – Accumulation of debris in three-compartment sink. Observed triple sink in sushi bar with accumulation of black mold like substance.

#3Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. On the floor Behind the beverage machine and beside o the ice machine.

#5Basic33-23-4

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle .

#6Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in sushi bar.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like debris on nozzles of beverage machine.

#8Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hws in sushi bar.

Florida Food Watch