YAMATO JAPANESE RESTAURANT
4714 SW COLLEGE ROAD · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, noodles cooked 02/26/26 at night, noodles 47F, 54F62F and 54F. Also at the cook line, noodles 47F. **Warning**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, noodles cooked 02/26/26 noodles 47F, 54F62F and 54F, also at the cook line noodles 47F. **Warning**
09-01-4High 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. At the cook line, female employee cutting scallions with bare hands, also male employee cutting onions with bare hand contact, inspector instructed to stop, wash hands and use gloves. **Corrective Action Taken** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw scallops stored above container of cooked noodles, manager moved. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, raw chicken 49F. At the sushi bar area, sushi rice cooked 02/26/26 not discarded at the end of the night.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw chicken 49F. **Repeat Violation** **Admin Complaint**
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the sushi bar area, sushi rice cooked 02/26/26 not discarded at the end of the night.
Intermediate 2
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For six employees working at the kitchen.
11-26-1Intermediate – 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. For six kitchen (onsite) employees.
Basic 8
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. At the bar area, manager secured. **Corrected On-Site** **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line ceiling tiles and AC vents soiled with dust and grease.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the sushi bar and at the cook line, employees personal food stored above customers food, manager moved all. **Corrected On-Site** **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near back door, employee personal items (purse and jacket) on top of oil jugs.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue. Exterior of coolers at the sushi bar area and gaskets heavily soiled. **Repeat Violation**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. At the sushi bar area, employee drink stored above cut cucumbers, employee moved drink. **Corrected On-Site**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of lettuce stored above container with peeled onions, manager moved. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 13, 2026 10:52 PM.
Violation category totals
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.