YOKO'S JAPANESE RESTAURANT

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink on sushi line next to doorway into kitchen at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed botttle water stored on prep table on kitchen cook line at start of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes in plastic bag stored on panko bread crumb bags at time of inspection.

Basic - Food stored on floor. Observed a bag of lamp bread crumbs stored on floor in dry storage at time of inspection.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards stored on shelves in kitchen at time of inspection. Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured at time of inspection Warning - From follow-up inspection 2026-05-26: Tanks not secured at time of inspection. Time Extended

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 can be determined. Sushi rice at sushi bar. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Both handwash sinks has accumulation of ice cubes. Discussed with operator about handwash sink for handwash only.

Basic - 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. A few bags of frozen tuna thawing remained in the packages in walk-in cooler. Operator removed tuna from bags at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at sushi bar. Operator removed drink.

Basic - Equipment in poor repair. Ran dish machine multiple times, tested 0ppm chlorine. Operator called dish machine service company and set up three-compartments sink at time of inspection. No warewashing at time of inspection . Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over homemade sauces in walk-in cooler. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer in 3 compartment sink.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan of cooked egg rolls. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to drain rice n kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food preparation table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored in reach in cooler on cooks line. Employee removed cell phone. Corrected On-Site

Basic - Equipment in poor repair. Small reach in cooler door falls off when opening by back door.

Basic - Food stored on floor. Ginger stored on floor in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler by back door.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.

Basic - Uncovered food stored near sink exposed to splash. Shrimp thawing in standing water sitting on edge of 3 compartment sink with dirty dishes in sink and dishes being washed.

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp has nonfood grade paper towels lining the bottom of pan on shelves by back door.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area has dirty dishes stored inside it. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in sushi bar.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board in sushi bar. Chef discarded drink. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 87F. Manager discarded water and placed spoon at dishwasher.

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on food preparation table across from fryer in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside small reach in cooler by back door are soiled with black-mold like substance. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar has dishes stored inside it. Repeat Violation - From follow-up inspection 2024-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-01-05: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-05: Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled. Repeat Violation - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in small refrigerator by back door are torn. Repeat Violation - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Pickled ginger stored on floor in kitchen area. Repeat Violation - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Repeat Violation - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside small refrigerator by back door are soiled. - From follow-up inspection 2024-01-05: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to cover shrimp in small reach in cooler by back door.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar has a dirty dish stored inside it. Employee removed dirty dish and placed at dishwasher. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on food preparation table.

Basic - Equipment in poor repair. Gaskets torn inside small reach in cooler by back door. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door.

Basic - Food stored on floor. Frying oil stored on floor in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and placed at dishwasher. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in small reach in cooler by back door. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water inside small reach in cooler by back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored inside small reach in cooler by back door. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop cooked chicken inside reach in cooler on cooks line. Employee removed beef and properly stored it. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on shrimp,cooked chicken, inside refrigerator next to grill.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Repeat Violation

Basic - Equipment in poor repair. Torn gaskets inside reach in cooler across from stove top.

Basic - Food stored on floor. Fryer oil and avocados stored on floor in back kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line across from stove top.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled inside reach in cooler by back door.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee bottle of water stored in refrigerator on cooks line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloth inside reach in cooler by back door.

Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients inside refrigerator,reach in cooler on cooks line.

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over bean sprouts and salad mix inside reach in cooler on cooks line.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bags of rice stored on floor in kitchen area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black-mold like substance in kitchen area.

Basic - Cloth used as a food-contact surface. Cloth in bottom of pan of carrots, green peppers inside reach in cooler on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on food preparation table on cooks line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef retinas and properly stored it. Corrected On-Site Repeat Violation

High 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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing in sushi bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food preparation table next to reach in cooler on cooks line. Employee removed drinks and properly stored them. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of food preparation table. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.

Basic - Light shield damaged/in disrepair. Light in kitchen area has no protective covering. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water inside small reach in cooler by back door.

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Peeling paint from popcorn ceiling in kitchen Repeat Violation - From follow-up inspection 2022-04-12: Time Extended