YAKI-MONO JAPANESE KITCHEN Inspection – December 9, 2025

High Priority 2

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Jail eggs over cream cheese in walk in cooler

#5High Priority03F-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 and the time removed from temperature control cannot be determined. No time mark on sushi rice at bar, held less than 4 hours

Intermediate 2

#6Intermediate53B-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. Operator advised some documents missing due to damage from previous hurricanes

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle on top of beverage cooler at service window

Basic 3

#1Basic10-01-5

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 rice bin

#2Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Cook line

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line

Florida Food Watch