YAMATO KITCHEN
1121 HOLLAND DR #25, Boca Raton FL 33487
Last inspected Nov 5, 2025 · 4 visits since March 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Metal stem-type thermometer sticky.
Raw animal food stored over or with unwashed produce...raw chicken above carrots in walk in cooler. Operator properly stored.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...Chlorine
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.
Show the remaining 1 finding ▾
Cardboard used to line food-contact shelves.
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
Show 15 findings ▾
Container of medicine improperly stored. Observed bottle of hydrogen peroxide on shelf above prep table. Operator removed.
Operating with an expired Division of Hotels and Restaurants license.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both (all) kitchen staff more than 2 months. No Food Handler Certification.
No soap provided at handwash sink. Operator provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen vent over hand washing sink soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on shelf above prep table. Operator removed.
Employee with no hair restraint while engaging in food preparation. Multiple kitchen employees no hair restraint.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed long line of large grease droplets inside hood over cooking surface.
Food stored on floor.observed cases of seafood stored directly on walk in freezer floor.
No Heimlich maneuver/choking sign posted. Email to operator.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
No handwashing sign provided at a hand sink used by food employees.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory....provided to operator, operator displayed it on the wall at time of inspection
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...Chlorine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by the dishwashing sink.
White Reach in cooler unable to maintain time/temperature control for safety food at proper temperatures at kitchen. Operator stated that he will use freezer up part bottom part will be used as a shelf. Advise operator to takeoff door to use as a shelf
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.