YAMATO JAPANESE STEAKHOUSE

High 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. Employee handling raw salmon that is being used for sushi and will not be heated to 145F with bare hands. Employee washed hands and put on gloves Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 6-1-2024. Operator renewed license,during this inspection. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak on shelf over soybeans in walk in freezer, not all items commercially packaged. Also, Raw meat stored over ready to eat onions in reach in cooler Also, Raw shelled eggs stored over ready to eat shrimp in reach in cooler on cook line Operator properly stored all food during inspection Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwashing area hangs lower than flood rim of sink. Also, another hose in use hanging from area below rim of sink. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed multiple spray bottles containing toxic substance stored next to Bags of salt for water softener in dry food storage area. Observed, multiple Spray bottles of window cleaner hanging on shelf in wait station directly next to ice tea bag. Operator removed bottles during inspection to properly store. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bib on exterior wall outside back door. Also, vacuum breaker missing from threaded hose Bibb st dishwashing area. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink at sushi bar. Discussed with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler hanging where clean dishes are in dish room has food debris Portable Cutting boards on cook line and prep area soiled/ stained

Intermediate - 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illness Distributed form and operator had employees that were on duty read, and sign form Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate and interior of ice machine has debris buildup

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees belongings stored on shelf with single use gloves. Operator removed misc items to properly store. Corrected On-Site

Basic - Food stored on floor. Observed Container Oil stored on floor under shelf on cook line. Also, container of Soy sauce stored on floor in storeroom.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Miscellaneous tools and equipment stored in dry food storage area and in back hall area interferes with cleaning.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door on cook line Operator moved tongs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple ledges under hibachi tables have debris buildup under flat top grill. Also, shelf with misc equipment in hallway near dry food storage soiled/ has accumulation of dust. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/24.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored on top of unwashed avocados in walk-in cooler. Person in charge moved to bottom shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table on cook line. Person in charge removed drinks from prep area. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks on top shelf of large door reach in cooler. Observed employee milk in middle shelf above establishment service food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cellphones and keys on top of cook line reach in cooler. Person in charge removed all personal items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic drinking glasses stacked with visible moisture above soda machines.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen. Person in charge removed tongs. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in kitchen shelves soiled with food debris. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed torn aluminum foil on shelf near drink machines. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed unsealed wooden shelf near drink machines. Repeat Violation

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 cannot be determined. Rice and shell eggs didn't have time mark on it. Person in charge time stamped. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu and salads not dated in server area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold on ice plate.

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine is dirty.

Basic - Carbon dioxide/helium tanks not adequately secured. At bar, co2 tank not secured. Person in charge secured. Corrected On-Site

Basic - Food stored on floor. Rice on floor. At bar; soda box on floor. Person in charge picked up and properly stored. Corrected On-Site

Basic - In-use wiping cloth/towel used under cutting board. Towel under cutting board. Person in charge removed towel. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front is dirty. Person in charge wiped clean. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler are soiled. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Sushi menu observed smoked salmon listed as smoked/cooked. Operator confirmed salmon is cold smoked and began marking menu. Warning - From follow-up inspection 2023-02-21: Observed menu changes not made yet for marking smoked salmon as raw. Time Extended - From follow-up inspection 2023-03-27: Observed menus not updated and operator states servers verbally inform customers when ordering rolls. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in dining room are by liquor closet.

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaning solution stored with clean linens.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar has buildup of pink substance on surface of deflector nozzle. Deflection plate on inside of ice machine has black mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dishwasher has server tray and other items stored inside. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most employees present have been employed less than 60 days. One employee has SafeStaff training. Books are on order.

Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar in dining area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Hallway floor leading to dry storage has spills and buildup of debris around and under shelves.

Basic - Food stored on floor. Throughput kitchen area and dry storage area, tempura mix, soy sauce buckets containing rice, and soy sauce on floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoops in dipper well by server counter with no running water. Rice scoop on cookline in crockpot with water temperature of 88F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Behind liquor bar.

Basic - Nonfood-contact surface soiled with spills. Behind liquor bar and sushi bar on doors of reach in coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At server station reach in cooler. Repeat Violation

Basic - Single-service articles improperly stored. Cases of to-go boxes stored on floor in server station area.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler and reach in cooler where salads are stored have dust accumulation.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher in kitchen.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Sushi menu references white tuna, and establishment serves Escolar on some sushi rolls.

Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel scrubber and green abrasive scrubber in hand washing sink by ice machine in front of kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand washing sink behind bar in front of establishment. Manager got towels from storage. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon of bleach on top of clean towels in dry storage area.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 behind bar not secured. Bartender secured the tank. Corrected On-Site

Basic - Food stored on floor. Rice stored in food grade buckets stored on floor by cook line. Manager removed the buckets to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Employee removed the tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup in ice bin in kitchen used to scoop ice. Manager removed the cup. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom surface of reach in cooler along hallway in kitchen has visible spill.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket