GYU KAKU JAPANESE BBQ
11327 SOUTH DIXIE HIGHWAY, Pinecrest FL 33156 · 786-732-7866
Last inspected Aug 17, 2026 · 9 visits since January 2024
DEC 24
MAR 25
AUG 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs on reach in cooler out of order above 45°F. Manager moved the shells eggs to the walk-in cooler for rapid cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
Show the remaining 3 findings ▾
Light shield damaged/in disrepair. Observed outside of walk in cooler.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers across cook line.
Aug 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in across freezer: sliced beef (49F - Cold Holding); raw beef (51F - Cold Holding). Operator voluntarily threw out. Observed reach in across stove with ambient temp of 50F, the following TCS foods stored inside for less than 4 hours: Across stove: calamari (63F - Cold Holding); eggs (50F - Ambient ); raw beef (49F - Cold Holding). Operator removed all items and placed into freezer for rapid chill. Observed Observed reach in across fryers with ambient temp of 56F, the following TCS foods stored inside for less than 4 hours: tuna (50F - Cold Holding); shredded cabbage (51F - Cold Holding); hard boiled egg (49F - Cold Holding).
Toxic substance/chemical improperly stored. Observed spray next to graham crackers across triple sink. Operator removed spray for proper segregation.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across stove with ambient temp of 50F, the following TCS foods stored inside for less than 4 hours: Across stove: calamari (63F - Cold Holding); eggs (50F - Ambient ); raw beef (49F - Cold Holding). Operator removed all items and placed into freezer for rapid chill. Observed Observed reach in across fryers with ambient temp of 56F, the following TCS foods stored inside for less than 4 hours: tuna (50F - Cold Holding); shredded cabbage (51F - Cold Holding); hard boiled egg (49F - Cold Holding).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag in walk in cooler on food shelf. Operator moved from top of food.
Food stored on floor.
Light shield damaged/in disrepair. Observed outside of walk in cooler.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers across cook line.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed raw beef with lemon wedges in reach in across cook line. Operator removed lemons and threw away voluntarily.
Toxic substance/chemical improperly stored. Observed stainless steel spray on prep table under cocktail glasses. Operator had spray removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Operator had employee clean dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on air vents; dust accumulation.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler on cook line not working next to reach in freezer. As per operator, does not work and not in use. No TCS foods stored inside.
Current Hotel and Restaurant license not displayed. Observed old license posted at Host stand. Operator printed and replaced at Host stand.
Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Worn, torn and/or soiled floors/carpeting. Observed floor in walk in cooler in disrepair.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bowls being washed and rinsed; not sanitized in what solution. Inspector spoke to operator and bowls were placed back in sink to be washed rinsed and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in across cook line; raw chicken above veggies. Operator fixed on site.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with no breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks; dust accumulation.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cup with no lid above triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag on dry food rack. Operator removed during inspection.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
No copy of latest inspection report available. Observed most recent inspection not available.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line.
Standing water in bottom of reach-in-cooler. Observed in both coolers across cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to tell inspector what temperature to cook chicken to. Inspector went over process with cook; 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed where glasses are stored in back of kitchen.
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. Observed new employee: Aliemis with no agreement or employee training. Inspector printed and had manager and new employee sign on site.
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. Observed Javier with no employee training; 6 months since hire date.
Current Hotel and Restaurant license not displayed. Observed current license not displayed, manager printed on site.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via printer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves above warewash area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in prep coolers, raw shelf eggs stored over raw beef. Operator removed and stored on bottom shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with splitter.
Handwash sink used for purposes other than handwashing. Observed at hand wash sink next to three compartment sink used as dump sink with food residue in sink. Observed hand wash sink at cook line used as storage rack for tongs.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in women's bathroom. Manager provided paper towels.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on top of container of graham crackers at rear dessert station table. Manager removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line prep cooler stored between lid and shelf. Cook removed.
In-use tongs stored on the edge of handwashing sink, at cook line area, operator removed tongs.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to three compartment sink, due to rice residue clogging drain.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external )
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Next to bathroom.
Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink.
Ripped/worn tin foil used as shelf cover. Observed reach in cooler gaskets torn at preparation area.
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 10 high priority.
10 High priority2 Intermediate12 Basic
Show 24 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop for serving rice inside standing water at 82F, employee removed scoop, employee was coached on proper holding temperature 135 F above.
Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables inside walk in cooler. Employee stored product properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over sausages and RTE vegetables. Operator relocated chicken and beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler in kitchen area across reach in freezer. Chef removed product and stored it properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling raw chicken and RTE food without changing gloves and washing hands. Kitchen Manager was coached on how to use gloves and handwashing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (66F - Cold Holding); seaweed (67F - Cold Holding) at preparation table next to rice cooker. As per the manager since 10am more than 4 hours. Operator discarded the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50F - Cold Holding); raw beef (49F - Cold Holding); raw liver (49F - Cold Holding); cooked ground chicken (55F - Cold Holding) at drawer reach in cooler. As per manager less than 3 hours. And tofu (66F - Cold Holding); seaweed (67F - Cold Holding) at preparation table next to rice cooker. As per the manager since 10am more than 4 hours. Manager moved product to reach in freezer for immediate cooling. second temp -Observed raw pork (43- Cold Holding); raw beef (42- Cold Holding); raw liver (42F-Cold holding) and operator discarded cooked ground chicken, tofu, and seaweed.
Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to flour at under preparation table.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500 +ppm) operator added water, final concentration: Triple Sink (Quaternary 200ppm)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500 +ppm); operator added water, final concentration: Sanitizer Bucket (Quaternary 200ppm).
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external )
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Observed cup without a handle inside sesame seeds container. Employee removed it.
Clean utensils stored between equipment and wall. Observed knife stored between equipment in preparation table across from oven, employee removed and stored it properly.
Current Hotel and Restaurant license not displayed.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed cook chewing gum while preparing food in kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Next to bathroom.
In-use tongs stored on the edge of handwashing sink, at preparation area, operator removed tongs.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at preparation area. Manager removed it.
Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle water inside reach in cooler on top preparation table. Employee removed bottle water.
Ripped/worn tin foil used as shelf cover. Observed reach in cooler gaskets torn at preparation area.
Stored food not covered. Observed raw chicken not covered inside walk in cooler.
Working containers of food removed from original container not identified by common name. Observed container with sesame seeds not labeled with common name in kitchen area next to reach in freezer, Manager labeled product.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice utensil inside water at 80°F. Operator discarded the water.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over gyosas at walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna volcano stored over vegetables at reach in cooler preparation area. Operator relocated the tuna to the bottom part.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler. And raw beef stored over raw pork at walk-in cooler. Manager rearranged the products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs on reach in cooler out of order above 45°F. Manager moved the shells eggs to the walk-in cooler for rapid cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (50 F - Cold Holding); raw pork (53 F - Cold Holding); raw chicken (47 F - Cold Holding) at reach in cooler drawers preparation area. As per operator for less than two hours. Operator moved the raw products to the walk in cooler for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed Food residue and knife inside of hand wash sink preparation area. Manager removed the knife.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor area(s) covered with standing water at the kitchen area next to reach in freezer.
Food not stored at least 6 inches off of the floor. Observed a soy plastic container stored on floor at walk in cooler. Manager moved the container to a shelf.
Standing water in bottom of reach-in-cooler. One located in front of the stove.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.