VKI JAPANESE STEAKHOUSE
1004 OLD MILL RUN, The Villages FL 32162 · 352-259-9887
Last inspected Jun 22, 2026 · 9 visits since December 2023
JAN 25
JUN 25
DEC 25
MAY 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025057083 | Jun 4, 2025 | Aug 28, 2025 | $200 |
| 3--2024017361 | Dec 13, 2023 | May 2, 2024 | $400 |
Inspection history
9 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf over raw salmon and cooked broccoli in walk in cooler.
Bowl or other container with no handle used to dispense food. Bowl in flour. Removed during this inspection.
Employee eating in a food preparation or other restricted area. Male employee eating at make table. Female employee eating at dry storage shelf.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on prep table soiled
Handwash sink not accessible for employee use at all times. Pot in hand wash sink in cook line area. Operator removed.
Employee eating in a food preparation or other restricted area. Employees eating on prep table in kitchen. Operator had employees move to a table and sanitized area.
Equipment in poor repair. Rice warmer pots interior scratched/peeling
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in reach in cooler on cook line. Raw chicken over raw shell eggs in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49F - Cold Holding) items in bowl on top of food containers in top portion of reach in cooler on cooks line, manager moved bowl to the bottom of the cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained.
Bowl or other container with no handle used to dispense food. Cup in rice container in office, operator removed cup.
Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cooks line with deep cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over single service togo items on back storage shelf, operator discarded drink.
Food stored on floor. Boxes of flour on floor under dry storage shelves at the end of cooks line.
Single-service articles improperly stored. Boxes of togo boxes on the floor in side storage room.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked broccoli in walk in cooler. Employee corrected shelves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); raw salmon (48F - Cold Holding); raw chicken (50F - Cold Holding) In top of reach in cooler in cook line area. Operator states items were placed in reach in cooler and taken from walk in cooler at approximately 11am. Operator moved items to reach in freezer to rapidly chill. Recheck shrimp 42F, chicken 40F, salmon 37F
Squeeze bottle containing toxic substance not labeled. Glass cleaner on dish machine. Operator labeled.
Equipment in poor repair. Interior of rice warmer scratched and peeling.
May 10, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding) operator states butter was taken out of refrigeration at 11am. Operator moved to walk in cooler.
Spray bottle containing toxic substance not labeled. Clear spray bottle under tea machine. Operator labeled alcohol.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on dry storage shelf in cook line area. Operator removed.
Employee with no hair restraint while engaging in food preparation. Multiple employees prepping food
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 72F water in cook line area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine. Top of dish machine
Food stored on floor. Case of frozen shrimp in walk in freezer
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves washed soiled pan, touched clean equipment without hand wash or changing gloves. Discussed with operator who had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked broccoli in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook line area shrimp (46F - Cold Holding); salmon (46F - Cold Holding); chicken (46F - Cold Holding); dumplings (45F - Cold Holding); chicken (45F - Cold Holding) Operator states items were placed in cooler at approximately 11:30am. Operator states cooler door was left open and closed cooler.
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. Eggs, butter and garlic in oil on hibachi carts. Operator time marked.
Records/documents for required employee training do not contain all of the required information. Multiple certificates missing completion and expiration date.
Accumulation of debris on exterior of warewashing machine. Top of dish machine
Bowl or other container with no handle used to dispense food. Bulk flour container
Equipment in poor repair. Reach in cooler in cook line area with ambient temperature of 46F
Food stored on floor. Case of frozen shrimp in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water 73F Ice scoop handle in ice in bar area
Interior of microwave has accumulation of black substance/grease/food debris. Cook line microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled
Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in kitchen area
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.