YAMATO JAPANESE RESTAURANT
526 NW 60 ST · GAINESVILLE · Alachua County · FL 32607
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 9
03C-44-5High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked on cook line grill: chicken (145F,152F,147F – Cooking). Manager had employee place chicken on grill to finish cooking: chicken (168F,172F,169F – cooking) **Corrected On-Site**
12A-12-4High Priority – Employee switched from working with raw food to single service items without washing hands. Employee placed raw beef on grill and proceeded to handle a clean to go container without washing his hands. Manager had employee wash hands and use new to go container. **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauces in reaching cooler across from cook line. Raw beef stored over cooked noodles in prep area reach-in cooler. In both instances the manager moved the raw items beneath the ready to eat items. **Corrected On-Site**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature on cook line. Manager placed eggs in reach-in cooler across from cook line. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: shrimp (44F – Cold Holding). Employee stated item was placed in cooler one hour prior to temperature being taken. Shrimp was cooked during inspection. Items stored in walk-in cooler: lobster tails (46F – Cold Holding); tuna (45F – Cold Holding). Manager stated the door to walk-in cooler was opened and closed often prior to inspection, items were stored next to door. Manager opened door to walk-in freezer to reduce temperature of items to 41F. **Corrective Action Taken** **Warning**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Salmon stored in walk-in cooler: salmon (46F,47F,46F,47F – Cooling). Manager stated salmon was prepared the previous night.
03D-07-5High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Salmon stored in walk-in cooler: salmon (46F,47F,46F,47F – Cooling). Manager stated salmon was prepared the previous night.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer on prep table next to kitchen entrance: rice (122F – Hot Holding). Employee stated rice was placed in warmer 2 hours prior to temperature being taken. Rice was reheated and served during inspection. **Corrective Action Taken**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket, 200+. Manager had employee add water to bucket, 75 ppm. **Corrected On-Site**
Intermediate 5
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in wait station reach-in cooler. Manager stated milk was opened two days earlier. Manager placed proper date mark on milk. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Shelves in wait station reach-in cooler. Ice bin for ice machine. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Scoop stored in wait station hand washing sink. Employee dumped ice in wait station hand washing sink.
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. No proof of manager certification for person in charge.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand washing sink missing hand washing sign, paper towels and soap.
Basic 13
16-03-4Basic – Accumulation of debris inside warewashing machine. Dish machine in dish area.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in mop sink area.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen dusty.
21-05-5Basic – Cloth used as a food-contact surface. Cloth napkins on top of trimmed beef in prep area reach-in cooler. Employee removed napkins and placed parchment paper on beef. **Corrected On-Site**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawing in walk-in cooler. Manager stated tuna placed in cooler the previous day to thaw.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee eating in dish area. Manager had employee finish eating in designated area. **Corrective Action Taken**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water in reach-in cooler across from cook line. Manager removed bottle of water during inspection. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice on prep table next to kitchen entrance, 93F. Employee removed scoop and water and replaced it with new scoop in dry pan. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sinks throughout the kitchen dirty. Area behind wait station soda machine. Hood vents above cook line. Top of dish machine in dish area. Bar dump sink.
08B-12-5Basic – Stored food not covered. Dumplings stored in reach-in freezer next to kitchen entrance.
36-30-4Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall above walk-in cooler.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall beneath dish table in dish area.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink area.
Inspector observations synchronized from DBPR on September 16, 2026 12:35 PM.
Violation category totals
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 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.