YAAKUZA JAPANESE THAI SAKE BAR
925 N COURTENAY PKWY #8, Merritt Island FL 32953 · 321-848-0022
Last inspected Apr 7, 2026 · 8 visits since September 2023
FEB 24
JUL 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf next to cook line cut tomatoes (62F - Cold Holding); cut cabbage (58F - Cold Holding).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017030536 | May 30, 2017 | Jul 18, 2017 | $160 |
| 4--2015047926 | Sep 21, 2015 | Nov 13, 2015 | $200 |
Inspection history
8 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over tofu. Raw beef over cooked beef. Raw tuna over seaweed salad. Operator moved each
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken then rinsed gloves at hand wash sink before touching cutting board and reaching for clean utensils. Stopped before touching any other surfaces and educated
Handwash sink used for purposes other than handwashing. Employee food in well. Soiled pans in well.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test strips expired
Show the remaining 7 findings ▾
Accumulation of debris inside warewashing machine.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex employee bathroom
Food stored on floor. Cooking oil and bags of rice stored on the floor. Operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 76°F. Utensils on cook line in standing water at 87°F. Spoon in standing water at sushi bar at 75°F.
Single-service articles improperly stored. Cases of single service items stored on floor. Operator moved
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Lights do not work over dry storage areas
Time/temperature control for safety food thawed in an improper manner. Beef, noodles, sauces, raw chicken and raw fish being thawed on countertops by ambient temperature. Operator moved to reach-in cooler and under cold running water
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu in reach-in cooler. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line cut tomatoes (53F - Cold Holding); bean sprouts (61F - Cold Holding). Stored above fill line of unit
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Moved to dish
Handwash sink used for purposes other than handwashing. Behind sushi bar is being used as prep sink to thaw raw fish
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Naruto and Kanisu in cucumber rolls. Soft boiled eggs in ramen. Kaisendon in Sushidonburi. Masagoand ramen eggs in Sides. Operator marked all menus
Bowl or other container with no handle used to dispense food. Plastic Togo containers used as scoops in rice and sugar. Operator replaced with handled scoops
Clean linens stored in improper location. In restroom. Operator moved
Employee with no hair restraint while engaging in food preparation. Cook put on hat
Food stored in a prohibited area. Bags of rice stored in restroom. Operator moved
Food stored on floor. Cases of water and cooking oils containers stored on the floor in kitchen. Operator moved
In-use knife/knives stored in cracks between pieces of equipment. Knives being stored under reach-in cooler at sushi bar. Operator moved
In-use tongs stored on equipment door handle between uses. Hanging on handle to oven door. Operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at 83°F
In-use wet wiping cloth/towel used under cutting board. Operator removed
Time/temperature control for safety food thawed in an improper manner. Multiple types of frozen seafood being thawed by room temperature in hand wash sink at sushi bar. Placed under cold running water in prep sink.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Operator built a wall near restroom to block access to rear exit door
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority6 Intermediate7 Basic
Show 20 findings ▾
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. 0ppm. Operator set up triple sink
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook is chopping scallions with bare hands
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over lettuce. Raw shrimp stored over noodles. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler across from dish area tofu (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler across from dish area cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding) In glass door reach in cooler in rear storage hallway tofu (46F - Cold Holding);
Handwash sink used for purposes other than handwashing. All hand wash sinks are being used as dump/prep sinks
No paper towels or mechanical hand drying device provided at handwash sink. in kithcen
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only certificate available is for Juliet
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.
No soap provided at handwash sink. In kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed with operator
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, keys, toothpicks on shelf above make line. Operator moved
Employee with no hair restraint while engaging in food preparation. Cook put on hat
Food stored on floor. Container of cooking oil
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 124°F
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light out in rear storage hallway
Marked exit/path to marked exit blocked. For reporting purposes only. Operator built a wall near restroom to block access to rear exit door
Jul 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in reach in cooler on cook line. Raw fish stored over avocados and wasabi in reach in cooler beneath sushi line. Operator moved
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon. Operator marked all menus
Bowl or other container with no handle used to dispense food. Bowl used as scoop for rice. Operator removed
Single-service articles not stored inverted or protected from contamination. Multiple stacks of single service Togo containers stored with food contact surface facing upwards. Operator inverted
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing thawing requirements.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf next to cook line cut tomatoes (62F - Cold Holding); cut cabbage (58F - Cold Holding).
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. See stop sale. Napa and cut tomatoes being kept on shelf are not marked as items held on time control
Handwash sink used for purposes other than handwashing. Water pitcher in well. Operator moved
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab rangoons use Kani needs to be spelled with a "K". Philly roll contains cold smoked salmon. Rock and roll contains masago. Operator marked all menus with corrections
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine is not dated for replacement
Cardboard used to line nonfood-contact shelves. Cardboard and perforated acoustic tiles being used to line shelves.
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. Fully thawed raw tuna in vacuum sealed packaging bearing thawing requirements. SEE STOP SALE
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored directly on floor ext to prep sink. Operator placed barrier between bucket and floor
Oct 2, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display case of sushi bar. raw salmon (48F - Cold Holding); raw escolar (48F - Cold Holding); cream cheese (48F - Cold Holding); krab (48F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink
Establishment advertised crab on menu/menu board but served imitation crab. Imitation crab on menu items not spelled with "K". Operator marked menus
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on multiple rolls is not marked as raw. California, spider, kanisu. Operator marked Togo and in house menus
Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop in flour. Operator discarded
Employee with no hair restraint while engaging in food preparation. Sushi chef put on hat.
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
No handwashing sign provided at a hand sink used by food employees. In restroom
Time/temperature control for safety food thawed in an improper manner. Raw shrimp being thawed in standing water on prep table. Operator placed under cold running water
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. Light is out in employee restroom
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200+ppm. Operator remade to 50ppm
Wiping cloth sanitizing solution stored on the floor. Operator placed lids beneath containers to create barrier from ground
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.