YAMATO JAPANESE STEAKHOUSE MILTON INC

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in the following locations: One live roach on floor in dining area, one live roach on shelf above three compartment sink in kitchen Warning - From follow-up inspection 2024-11-07: Upon callback inspection, five roaches observed in following areas: one on shelf under front counter, one on wall of kitchen, one on shelf above reach-in cooler, one on shelf above three compartment sink, one shelf under prep table in kitchen Time Extended - From follow-up inspection 2024-11-08: Upon callback inspection two lice roaches observed in following areas: one on shelf under front counter, one on cart in back hallway Time Extended - From follow-up inspection 2024-11-08: Upon callback inspection, two live roaches observed in the following areas: one under front counter, one in between cold holding unit and reach-in freezer in kitchen Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in the following locations: One live roach on floor in dining area, one live roach on shelf above three compartment sink in kitchen Warning - From follow-up inspection 2024-11-07: Upon callback inspection, five roaches observed in following areas: one on shelf under front counter, one on wall of kitchen, one on shelf above reach-in cooler, one on shelf above three compartment sink, one shelf under prep table in kitchen Time Extended - From follow-up inspection 2024-11-08: Upon callback inspection two lice roaches observed in following areas: one on shelf under front counter, one on cart in back hallway Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in the following locations: One live roach on floor in dining area, one live roach on shelf above three compartment sink in kitchen Warning - From follow-up inspection 2024-11-07: Upon callback inspection, five roaches observed in following areas: one on shelf under front counter, one on wall of kitchen, one on shelf above reach-in cooler, one on shelf above three compartment sink, one shelf under prep table in kitchen Time Extended

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Water dripping from ceiling in kitchen due to heavy rain Warning - From follow-up inspection 2024-11-07: Time extended to later time Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed six dead roaches in the following locations: One dead roach on chemical container under cook line, one dead roach on floor of back hallway, one dead roach on floor in server area, three dead roaches on shelf above three compartment sink Warning - From follow-up inspection 2024-11-07: Upon callback inspection, three dead roaches observed in following areas: one on container of bulk dry ingredients, one on floor of kitchen area, one on floor of hallway Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of Raid stored under cookline. Operator removed during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over unwashed carrots and raw fish over unwashed melons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over prepared carrots in walk-in cooler.

High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in the following locations: One live roach on floor in dining area, one live roach on shelf above three compartment sink in kitchen Warning

Basic - Building components, attachments or fixtures in poor repair. Water dripping from ceiling in kitchen due to heavy rain Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks in server area

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in server area

Basic - Dead roaches on premises. Observed six dead roaches in the following locations: One dead roach on chemical container under cook line, one dead roach on floor of back hallway, one dead roach on floor in server area, three dead roaches on shelf above three compartment sink Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in server area Repeat Violation

Basic - Food stored on floor. Observed bucket of sauce on floor of walk-in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas for flattop grill in water reading 92 degrees Fahrenheit.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on back cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of shredded krab thawing at room temperature. Operator placed krab in walk-in cooler during inspection. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for any raw fish for sushi. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 110f, rice 73f both less than one hour. Operator added pans to flattop to rapidly reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bucket of crunchy flakes in sink at beginning of inspection. Operator removed bucket during 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. No proof of training for any employees over 60 days. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for various dry ingredients in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not properly secured. Operator secured tanks during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nesting at server station.

Basic - Food stored on floor. Observed containers of oil and soy sauce on floor in back hallway

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas in dirty standing water. Water temperature 76f

Basic - Stored food not covered. Containers of vegetables with no cover in walk-in cooler.