YAAKUZA JAPANESE THAI SAKE BAR
925 N COURTENAY PKWY #8 · MERRITT ISLAND · Brevard County · FL 32953
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High 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. 0ppm. Operator set up triple sink **Warning**
01B-12-4High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook is chopping scallions with bare hands
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over lettuce. Raw shrimp stored over noodles. Operator moved **Corrected On-Site** **Repeat Violation**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler across from dish area tofu (46F – Cold Holding); cut tomatoes (46F – Cold Holding); cut lettuce (46F – Cold Holding); creamer (46F – Cold Holding) In lower reach in cooler behind sushi bar krab (66F – Cold Holding); raw salmon (66F – Cold Holding); raw tuna (66F – Cold Holding); roe (66F – Cold Holding); seaweed salad (66F – Cold Holding)
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler across from dish area cut tomatoes (46F – Cold Holding); cut lettuce (46F – Cold Holding); creamer (46F – Cold Holding) In lower reach in cooler behind sushi bar krab (66F – Cold Holding); raw salmon (66F – Cold Holding); raw tuna (66F – Cold Holding); roe (66F – Cold Holding); seaweed salad (66F – Cold Holding) In glass door reach in cooler in rear storage hallway tofu (46F – Cold Holding); **Warning**
Intermediate 6
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. All hand wash sinks are being used as dump/prep sinks
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. in kithcen
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. Only certificate available is for Juliet
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. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. In kitchen
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed with operator
Basic 7
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, keys, toothpicks on shelf above make line. Operator moved **Corrected On-Site**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Cook put on hat **Corrected On-Site**
08B-38-4Basic – Food stored on floor. Container of cooking oil
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 124°F
38-05-4Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light out in rear storage hallway
Inspector observations synchronized from DBPR on September 16, 2026 1:01 PM.
Violation category totals
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 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.