YAMATO JAPANESE STEAKHOUSE AND SUSHI BAR
601 TINGLE CT, Saint Augustine FL 32086 · 9048190202
Last inspected Jun 29, 2026 · 12 visits since April 2024
AUG 24
FEB 25
JUN 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed approximately 40 flying insect pupae on shelving above bag in box soda storage on server line. Person in charge began cleaning.
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Inspection history
12 visits, newest first
Jun 29, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed Izumi snapper on the menu in several places. When asked what fish is served, person in charge stated tilapia. Person in charge unable to provide invoice for snapper during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items with raw fish eggs indicated as cooked on the sushi menu.
Jun 26, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found. Observed two flying insects on pipe at drain by triple sink. Observed one flying insect at piping behind server line side soda dispenser area.
Presence of insects, rodents, or other pests. Observed approximately 40 flying insect pupae on shelving above bag in box soda storage on server line. Person in charge began cleaning.
Roach activity present as evidenced by live roaches found. Observed one live roach on the wall at corner of poster above dish pit area. Observed one live roach on the floor under dishmachine. Observed one live roach in the wall where pipe meets the wall above dishmachine. Person in charge killed and discarded.
Roach excrement and/or droppings present. Observed large amount of roach excrement on interior of exposed wall at hand wash sink. Observed roach excrement on walls around posters at dish pit area. Observed one egg sac in exposed area of wall at hand wash sink in dish pit area.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed Izumi snapper on the menu in several places. When asked what fish is served, person in charge stated tilapia. Person in charge unable to provide invoice for snapper during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items with raw fish eggs indicated as cooked on the sushi menu.
Dead roaches on premises. Observed approximately 5 dead roaches in the exposed portion of the wall at the hand wash sink at the dish pit. Observed approximately 20 dead roaches on the wall, dead behind posters at dish pit area. Observed one dead roach on the floor in dish pit area. Observed one dead roach on handle of pot stored in not in use oven on cook line. Observed two dead roaches on drying rack on right side of triple sink. Observed one dead roach on wall behind poster at server line. Observed two dead roaches on the floor in dry storage area. Person in charge began cleaning.
Jun 26, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found. Observed two flying insects on pipe at drain by triple sink. Observed one flying insect at piping behind server line side soda dispenser area.
Presence of insects, rodents, or other pests. Observed approximately 40 flying insect pupae on shelving above bag in box soda storage on server line. Person in charge began cleaning.
Roach activity present as evidenced by live roaches found. Observed one live roach on the wall at corner of poster above dish pit area. Observed one live roach on the floor under dishmachine. Observed one live roach in the wall where pipe meets the wall above dishmachine. Person in charge killed and discarded.
Roach excrement and/or droppings present. Observed large amount of roach excrement on interior of exposed wall at hand wash sink. Observed roach excrement on walls around posters at dish pit area. Observed one egg sac in exposed area of wall at hand wash sink in dish pit area.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed Izumi snapper on the menu in several places. When asked what fish is served, person in charge stated tilapia. Person in charge unable to provide invoice for snapper during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items with raw fish eggs indicated as cooked on the sushi menu.
Dead roaches on premises. Observed approximately 5 dead roaches in the exposed portion of the wall at the hand wash sink at the dish pit. Observed approximately 20 dead roaches on the wall, dead behind posters at dish pit area. Observed one dead roach on the floor in dish pit area. Observed one dead roach on handle of pot stored in not in use oven on cook line. Observed two dead roaches on drying rack on right side of triple sink. Observed one dead roach on wall behind poster at server line. Observed two dead roaches on the floor in dry storage area. Person in charge began cleaning.
Jun 25, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Live, small flying insects found. Observed two flying insects on pipe at drain by triple sink. Observed one flying insect at piping behind server line side soda dispenser area.
Presence of insects, rodents, or other pests. Observed approximately 40 flying insect pupae on shelving above bag in box soda storage on server line. Person in charge began cleaning.
Raw animal food stored over or with unwashed produce. In walk in cooler raw cut steak stored on case of lemons. In double door reach in cooler raw lobster stored over sauces. In sushi bar raw fish eggs stored over ready to eat garnishes. Person in charge moved to appropriate location.
Roach activity present as evidenced by live roaches found. Observed one live roach on the wall at corner of poster above dish pit area. Observed one live roach on the floor under dishmachine. Observed one live roach in the wall where pipe meets the wall above dishmachine. Person in charge killed and discarded.
Roach excrement and/or droppings present. Observed large amount of roach excrement on interior of exposed wall at hand wash sink. Observed roach excrement on walls around posters at dish pit area. Observed one egg sac in exposed area of wall at hand wash sink in dish pit area.
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. Shell eggs indicated on time paperwork to be held from 6-10 on carts at 4:30pm. Person in charge updated paperwork during inspection. Inspector sent new form.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed Izumi snapper on the menu in several places. When asked what fish is served, person in charge stated tilapia. Person in charge unable to provide invoice for snapper during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menu items with raw fish eggs indicated as cooked on the sushi menu.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at bar area. Person in charge provided napkins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp sauce made with milk made 2 days ago not date marked in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink by dishmachine.
Dead roaches on premises. Observed approximately 5 dead roaches in the exposed portion of the wall at the hand wash sink at the dish pit. Observed approximately 20 dead roaches on the wall, dead behind posters at dish pit area. Observed one dead roach on the floor in dish pit area. Observed one dead roach on handle of pot stored in not in use oven on cook line. Observed two dead roaches on drying rack on right side of triple sink. Observed one dead roach on wall behind poster at server line. Observed two dead roaches on the floor in dry storage area. Person in charge began cleaning.
Employee eating in a food preparation or other restricted area. Observed employee uncovered drink and partial meal on cart at cook line. Person in charge removed.
Equipment in poor repair. Rice cooker with melted edge in use at cook line.
Hole in or other damage to wall. Observed wall damaged at hand wash sink in dish pit area. Also, floors with heavy debris buildup at server line, at dish pit area floor and wall. Heavy grease accumulated under equipment at cook line. Floors at hibachi stations with debris accumulated. Floor at bar with debris accumulated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in reach in cooler in dish pit area, server area with dust accumulation.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep table at kitchen. Person in charge removed.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 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. Dish machine chlorine 0 ppm. Supply bucket low. Refilled bucket. 100 ppm chlorine.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from outside then engaged in Food service activity without washing hands. Inspector intervened.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee retuned from bathroom then engaged in Food service activity without washing without washing hands second time. Inspector intervened.
Handwash sink used for purposes other than handwashing. Plastic lid in Hand Wash Sink by Dish machine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water supply turned off at Hand Wash Sink by Dish machine line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Dish machine line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink clothing on food service rack. Wait-station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Employee with no hair restraint while engaging in food preparation. Food service employee with long hair.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
Single-service articles not stored inverted or protected from contamination. Single service to go containers stored under soap dispenser. Moved by manager.
Stored food not covered. Uncovered cut onions in walk in cooler.
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Operator renewed during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef in reach in cooler. Operator reorganized.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose outside back of building no vacuum breaker.
Handwash sink used for purposes other than handwashing. Hand wash sink in dish area filled with rags. Operator removed.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed.
Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restraints engaging in food prep.
Equipment and utensils not properly air-dried - wet nesting. Cups above drink station wet nesting.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
Open dumpster lid. Operator closed.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler heavily soiled.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area with mold like substance.
Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar full of different items. Also knife sharpening tools in handwashing sink in dish room. Operator removed items from both sinks and cleaned.
Current Hotel and Restaurant license not displayed. Observed current license not displayed.
Food stored on floor. Observed 4 buckets of rice in water on floor in kitchen by front door. Operator moved buckets off of floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout dining room multiple shelves under flat top grills have debris buildup. Observed wall behind dish machine with mold like substance.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed zucchini over prepped ready to eat whole onions on shelf in walk in cooler. Operator moved zucchini to proper shelf.
Aug 26, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
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. Employee handling raw salmon that is being used for sushi and will not be heated to 145F with bare hands. Employee washed hands and put on gloves
Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 6-1-2024. Operator renewed license,during this inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak on shelf over soybeans in walk in freezer, not all items commercially packaged. Also, Raw meat stored over ready to eat onions in reach in cooler Also, Raw shelled eggs stored over ready to eat shrimp in reach in cooler on cook line Operator properly stored all food during inspection
Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwashing area hangs lower than flood rim of sink. Also, another hose in use hanging from area below rim of sink.
Toxic substance/chemical improperly stored. Observed multiple spray bottles containing toxic substance stored next to Bags of salt for water softener in dry food storage area. Observed, multiple Spray bottles of window cleaner hanging on shelf in wait station directly next to ice tea bag. Operator removed bottles during inspection to properly store.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bib on exterior wall outside back door. Also, vacuum breaker missing from threaded hose Bibb st dishwashing area.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink at sushi bar. Discussed with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler hanging where clean dishes are in dish room has food debris Portable Cutting boards on cook line and prep area soiled/ stained
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illness Distributed form and operator had employees that were on duty read, and sign form
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate and interior of ice machine has debris buildup
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees belongings stored on shelf with single use gloves. Operator removed misc items to properly store.
Food stored on floor. Observed Container Oil stored on floor under shelf on cook line. Also, container of Soy sauce stored on floor in storeroom.
Improper storage of maintenance equipment that interferes with cleaning. Miscellaneous tools and equipment stored in dry food storage area and in back hall area interferes with cleaning.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door on cook line Operator moved tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple ledges under hibachi tables have debris buildup under flat top grill. Also, shelf with misc equipment in hallway near dry food storage soiled/ has accumulation of dust.
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/24.
Raw animal food stored over or with unwashed produce. Observed raw steak stored on top of unwashed avocados in walk-in cooler. Person in charge moved to bottom shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table on cook line. Person in charge removed drinks from prep area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks on top shelf of large door reach in cooler. Observed employee milk in middle shelf above establishment service food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cellphones and keys on top of cook line reach in cooler. Person in charge removed all personal items.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic drinking glasses stacked with visible moisture above soda machines.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen. Person in charge removed tongs.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in kitchen shelves soiled with food debris.
Ripped/worn tin foil used as shelf cover. Observed torn aluminum foil on shelf near drink machines.
Wood food-contact surface not properly sealed. Observed unsealed wooden shelf near drink machines.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, Reach in cooler, by walk in cooler, chicken (45F - Cold Holding); milk (51F - Cold Holding) operator stated employees have been in and out of cooler for last hour. Retemp, 1 hour lapse (50F - Cold Holding) In walk in cooler, yum yum sauce (49F - Cold Holding), operator stated employees had large container out to portion for approximately 45 mins. Retemp, 1 hour lapse, (49F - Cold Holding).
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority3 Intermediate14 Basic
Show 22 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator contacted supplier, received a letter stating salmon is farm raised and pellet fed.
Spray hose at dish sink lower than flood rim of sink. At dish area, spray hose hangs below rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, Reach in cooler, by walk in cooler, chicken (45F - Cold Holding); milk (51F - Cold Holding) operator stated employees have been in and out of cooler for last hour. Retemp, 1 hour lapse (50F - Cold Holding) In walk in cooler, yum yum sauce (49F - Cold Holding), operator stated employees had large container out to portion for approximately 45 mins. Retemp, 1 hour lapse, (49F - Cold Holding).
Toxic substance/chemical improperly stored. In dry storage room, water softener salt stored on bottom of chemical shelf below chemicals.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area, hose bib has no vacuum breaker. Also, at outside mop sink, missing vacuum breaker after the splitter on both ends.
Handwash sink used for purposes other than handwashing. In dish area, hand sink used for storage of knife sharpening stone. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan lacking multiple items, inspector assisted operator in completing form.
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. Multiple employees present have expired food handler certifications.
Carbon dioxide/helium tanks not adequately secured. In office, by soda bibs, CO2 tank not secured.
Cardboard used to line food-contact shelves. On top of ice machine in kitchen, single service Togo boxes stored on cardboard. Also, in service area, by soup wells, shelves used to store soup garnish are lined with cardboard.
Cleaned and sanitized equipment or utensils not properly stored. On cook line, clean tongs hanging on oven handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, next to Reach in cooler, employee drink on counter. Operator moved. In kitchen, by walk in cooler, drink on top of prep table. At sushi bar, in Reach in freezer, employee drink stored in freezer.
Employee with no hair restraint while engaging in food preparation. In kitchen, in back prep area, employee preparing food, with no hair restraint.
Floors, walls, and/or ceilings soiled/has accumulation of debris. In kitchen, Wall behind large machine has dust buildup, soiled with food debris.
Hole in or other damage to wall. At dish area, hole in wall under sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, prep area by walk in, shelf underneath prep table is soiled.
Open dumpster lid. Dumpster lid open during inspection.
Prep shelf with rust that has pitted the surface. In service area, by office and single service storage; shelf has pitted rust.
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen at large ice machine, interior of door and lip soiled with mold like substance. Also, at sushi bar, Reach in cooler gaskets are soiled with food debris.
Unnecessary items/unused equipment on the premises. In outside area by dumpster, broken cooler, old prep tables stored on premises.
Wood food-contact surface not properly sealed. In storage area, by drink station behind sushi bar, storage shelf is unsealed wood.
Working containers of food removed from original container not identified by common name. In dry storage area, unlabeled container of panko bread crumb, also unlabeled container of flour.
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.