YAMATO JAPANESE RESTAURANT
4714 SW COLLEGE ROAD, Ocala FL 34474 · 352.304.6077
Last inspected Mar 10, 2026 · 8 visits since August 2023
MAR 24
DEC 24
MAY 25
NOV 25
FEB 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. At the cook line, raw chicken 49F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2016007104 | Feb 9, 2016 | Mar 3, 2016 | $400 |
Inspection history
8 visits, newest first
Mar 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, noodles cooked 02/26/26 at night, noodles 47F, 54F62F and 54F. Also at the cook line, noodles 47F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, noodles cooked 02/26/26 noodles 47F, 54F62F and 54F, also at the cook line noodles 47F.
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. At the cook line, female employee cutting scallions with bare hands, also male employee cutting onions with bare hand contact, inspector instructed to stop, wash hands and use gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw scallops stored above container of cooked noodles, manager moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, raw chicken 49F. At the sushi bar area, sushi rice cooked 02/26/26 not discarded at the end of the night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw chicken 49F.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the sushi bar area, sushi rice cooked 02/26/26 not discarded at the end of the night.
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. For six employees working at the 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. For six kitchen (onsite) employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
Carbon dioxide/helium tanks not adequately secured. At the bar area, manager secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line ceiling tiles and AC vents soiled with dust and grease.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the sushi bar and at the cook line, employees personal food stored above customers food, manager moved all.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near back door, employee personal items (purse and jacket) on top of oil jugs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue. Exterior of coolers at the sushi bar area and gaskets heavily soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. At the sushi bar area, employee drink stored above cut cucumbers, employee moved drink.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of lettuce stored above container with peeled onions, manager moved.
Nov 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cooking station in dining area cracked a raw shell egg with bare hands, then continued to handle utensils while cooking without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan of raw salmon stored above cream cheese on shelf in reach-in cooler in sushi prep area. Employee rearranged the items during this inspection. 2. Pan containing raw shrimp stored above pan containing fully-cooked noodles inside reach-in cooler near cookline. Manager rearranged the items during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: raw shell eggs (65F - Cold Holding). Manager stated the eggs may have sat out at room temperature and was unsure how long they had previously sat at room temperature and voluntarily discarded the eggs during this inspection.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice in sushi prep area missing time marks. Employee stated it was prepared 30 minutes prior and added the proper time marks during this inspection.
Toxic substance/chemical improperly stored. Spray bottle containing multi-surface cleaner stored on top shelf of speed rack, above single-use containers. Manager removed the chemical from the area during this inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk missing date mark inside reach-in cooler near kitchen entrance. Manager stated it was opened the previous day and added the proper date mark during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with old food debris.
Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured in bar area. Manager chained the tank during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Two foam takeout containers with personal food stored on top of reach-in freezer near warewash area. Moved during this inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelf below prep table in kitchen rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of ice machine soiled with mold-like substance. 2. Exterior of reach-in cooler in sushi prep area soiled with rust and/or mold-like substance. 3. Dish machine racks soiled with lime-like substance. 4. Shelving below grills throughout dining area soiled with grease and/or food debris.
Standing water in floor drain/floor drain draining very slowly. Floor drain beside fountain machine at kitchen entrance overflowing onto floor.
Unclean building components, attachments or fixtures. 1. Ceiling tiles in center of kitchen heavily soiled with dust. 2. Floor below cooking stations in dining area soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth sitting on top of cutting board at cookline.
Wood surface not properly sealed. Shelves in kitchen near cookline constructed from unsealed wood.
May 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan containing wrapped portions of raw salmon stored on shelf directly above packages of cooked shrimp inside walk-in freezer. Manager moved the cooked shrimp to another shelf during this inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Pans containing raw shrimp and raw scallops stored on shelf directly above pan containing cooked noodles inside reach-in cooler near cookline. Manager moved noodles to a higher shelf during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with mold-like substance or
Unclean building components, attachments or fixtures. Several dusty ceiling tiles and air vents in kitchen.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair then continued to touch single service items without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then touched cutting board without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at triple sink stated the glasses are washed and rinsed and not sanitized between customers. Educated bar tender and manager.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on shelf over sauce in reach in upright cooler. Raw beef on shelf over sauce in reach in make table. Manager moved all during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67F on cook line. Manager stated it is sold out within 1 hour. Will add to the current Time as a Public Health Control (TPHC) procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is expired.
Bowl or other container with no handle used to dispense food. Bowl in sugar. Removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and earbuds on top of reach in freezer. Moved during this inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice. Moved during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on upright reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Shrimp 34-37F in thawing in standing water at sink. Manager turned on water.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table in kitchen. Moved.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two 40 gallon covered plastic containers in walk-in-cooler with house made Ginger sauce at 54F and 46F. Both containers had been prepared the day before and left over night in the walk-in-cooler.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed two 40 gallon covered plastic containers in walk-in-cooler with house made Ginger sauce at 54F and 46F. Both containers had been prepared the day before and left over night in the walk-in-cooler.
Handwash sink used for purposes other than handwashing. Observed metal scrub pad stored in hand wash sink on cookline.
Food stored on floor. Observed box of oil stored on the floor on the cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the wall behind the cooking equipment, microwave and hood vents in kitchen soiled with grease. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 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 handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dish.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched their face and proceeded to reheat rice on stove without washing hands. Manager had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and shrimp stored over cooked noodles in reach-in cooler next to three compartment sink. Manager placed noodles on top shelf. Raw chicken stored over cleaned vegetables in walk-in cooler. Manager placed chicken on bottom shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket next to three compartment sink, 200+ ppm. Manager added water to bucket, 75 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate of ice machine.
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 proof of employee reporting responsibility available.
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. Establishment has training for ten employees. Manager stated there are twenty employees.
Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Sushi rice in sushi bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen dusty.
Cloth used as a food-contact surface. Cloth covering steak in reach-in cooler next to three compartment sink.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice bucket.
Employee eating in a food preparation or other restricted area. Employees eating on reach-in freezer across from three compartment sink. Manager had employees move to dining area to finish eating.
Employee personal food not properly identified and segregated from food to be served to the public. Employee fast food bag of food stored on top shelf of reach-in cooler next to three compartment sink. Manager moved item to area where employee food is stored.
Equipment in poor repair. Gasket of reach-in cooler across from cook line grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line oven. Walk-in cooler gasket. Outside of soda gun in bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in cooler across from cook line grill. Manager placed wiping cloth in sanitizer bucket.
Aug 23, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.