YAMATO JAPANESE STEAK HOUSE
28347 PASEO DR UNIT 150 BLDG 12, Wesley Chapel FL 33543 · 813.907.8701
Last inspected Aug 26, 2026 · 7 visits since November 2023
AUG 24
JUN 25
DEC 25
MAY 26
AUG 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had ph kit for saliva and urine testing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table. Manager moved to shelf below prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones on prep table. Manager moved
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of redbull on prep shelf above rolled silverware. Manager moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above rolled silverware. Manager moved.
Dec 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. Employee put gloved hands into pockets and then picked up container to continue cooking. Asked employee to change his gloves with washing his hands before putting on new gloves. Employee washed hands and changed gloves.
Toxic substance/chemical improperly stored. Bin of different chemicals stored next to soda boxes on soda rack. Manager moved bin.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee grabbed a handful of edamame with bare hands to put into water steamer. Edamame removed from steamer, re-washed and then re-steamed.
Handwash sink used for purposes other than handwashing. Observed grocery bag holding food inside handwashing sink in sushi bar area. Manager moved. We discussed the importance of handwashing sinks only being used for handwashing.
Bowl or other container with no handle used to dispense food. Metal bowl used as scoop for yum yum sauce in large white container in walk in cooler. Manager replaced with scoop with a handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Starbucks coffee on bar dish drying area behind bar. Employee moved.
Ice buildup in walk-in freezer.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket on the prep table testing above 100ppm. Manager replaced bucket and retested at proper ppm of 100.
Handwash sink used for purposes other than handwashing. Observed items used to wash dishes in the hand washing sink. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the kitchen prep area.
Cutting board has cut marks and is no longer cleanable on the flip top units.
Food stored on floor in the walk in freezer. Manager placed on shelves.
Ice buildup in walk-in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Manager removed.
Aug 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 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. Tested at 10ppm. Manager replaced sanitizer and tested 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: raw Beef (52F - Cold Holding). Manager put in cooler. Manager moved to correct pan and placed in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Observed hibachi water squirt bottles soiled with debris
Handwash sink used for purposes other than handwashing. Observed cook refill water bottle at cook hand washing sink
No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks in hibachi stations. Manager refilled
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Hostesses missing reporting agreement
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At 2 hibachi hand sinks. Manager turned on
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on prep table. Manager removed
Ice buildup in walk-in freezer.
No Heimlich maneuver/choking sign posted.
Jun 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for sanitizer buckets. Establishment using 101 bleach. Manager got food grade bleach and has approved bleach for dish machine
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. Sushi rice at bar. Manager time marked
Handwash sink used for purposes other than handwashing. Hand sink on cook line had scrub pad in it. Manager removed
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had ph kit for saliva and urine testing.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 94f. Manager dumped out water
No Heimlich maneuver/choking sign posted. Emailed to operator
No handwashing sign provided at a hand sink used by food employees. At bar and cook line
Nov 6, 2023Inspection 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 ▾
Handwash sink used for purposes other than handwashing. Observed hand sink on cookline used to fill plastic container with water
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employers drink stored on prep table
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water Corrected observed employee place under cold running water
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.