YUKI SUSHI HIBACHI
1964 STATE RD 44, New Smyrna Beach FL 32168 · 3868478889
Last inspected Feb 23, 2026 · 7 visits since September 2023
JAN 24
OCT 24
MAR 25
AUG 25
FEB 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 in dry storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022050330 | Jul 18, 2022 | Nov 8, 2022 | $800 |
| 4--2022004146 | Nov 8, 2021 | Feb 16, 2022 | $560 |
Inspection history
7 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Tempura items 11-3, operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Teriyaki sauce 110f Advised to reheat to 165F to hot hold at 135F or above. Operator returned to heat
Toxic substance/chemical improperly stored. Degreaser spray bottle stored with/next to potatoes.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Boss
Show the remaining 7 findings ▾
Handwash sink used for purposes other than handwashing. Used to air dry cutting board.
No paper towels or mechanical hand drying device provided at handwash sink.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
Food stored on floor. Walk in freezer
Working containers of food removed from original container not identified by common name. Sugar is seaweed salad container.
Aug 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Red snapper
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler Raw shrimp over cooked shrimp Walk in cooler raw steak and chicken over sauce
Time/temperature control for safety food held using time as a public health control returned to cooler after being held under time as a public health control. Cooked shrimp out for 1.5 hours and moved to cooler
Handwash sink used for purposes other than handwashing. Used to rinse towel, fill container, store scrub brush
Identity of food or food product misrepresented. Red snapper on menu; invoice for Caribbean red snapper. Operator put dine in menus out of service and marked off "red" on Togo menus
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. Employees on duty. Manager began filling out certificates for employees but did not have training material
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.
Soap dispenser at handwash sink not working/unable to dispense soap. Back handsink. Operator added a hand soap
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Discussed with manager
Bowl or other container with no handle used to dispense food. In soy sauce
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover dish area
Ripped/worn tin foil used as shelf cover.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Raw scallops over carrots, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wontons 47F, egg wash 47F, top of cookline cooler. Stocked after lunch per operator - spicy tuna out and returned to cooler 46F. In sushi area
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time marking - specific time frame 11-3 used for shrimp, spring rolls. Made at 1:30 per operator
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi area greater than 200 ppm cl
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed gloves in three compartment sink and then dried with wiping cloth. Operator instructed employee to wash hands
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board blackened/stained
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon salad Operator wrote "raw" on all dine in and Togo menus
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7+ employees
Bowl or other container with no handle used to dispense food. Cup in rice
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. Tuna, ground tuna. See stop sale
Equipment and utensils not properly air-dried - wet nesting bowls.advised to invert to air dry
Food stored on floor. - oil next to three compartment sink - cases in the freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around rice lid and handle - exterior pots
Ripped/worn tin foil used as shelf cover. Bottom prep shelf
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 in dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce, reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 different sushi items 44F in display case. in unit approximately 2 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Korean broth 128F on the stove, made 1.5 hours earlier. Advised to reheat to 165F to hot hold at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained portable green cutting board
Handwash sink used for purposes other than handwashing. Used to fill sanitizer bucket.
Carbon dioxide/helium tanks not adequately secured. Sushi area
Gaskets in poor repair. Reach in cooler left side cookline
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Over cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi area oven handle
Ripped/worn tin foil used as shelf cover. Cookline
Working containers of food removed from original container not identified by common name. 5 gallon containers on the Cook line.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops, beef, chicken behind lemons, cookline Bain Marie.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 50F, dumplings 49F operator discarded - in sushi area, far right side of display case 3 kinds of fish 49-51F, out and returned to cooler per operator. - underneath 2 fish out and returned to cooler 52F and 60F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 100 ppm cl
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw cut chicken in covered bus tub 50F in the middle ambient cooling at 2:05 pm and 50F in the middle at 2:50 pm.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection.
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. Host (part time)
Food stored on floor. Container of oil
No handwashing sign provided at a hand sink used by food employees. Men's restroom,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area
Marked exit/path to marked exit blocked. For reporting purposes only. Hallway to back door from dining room blocked by curtain, cases of beer, speed rack, other items
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing containers, then moving to air dry without sanitizing. Manager removed containers to run through dish machine
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shrimp over ginger; raw beef over broth
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 49F, top left cookline cooler. All other items in reach in cooler 41F or below. Operator discarded. - ground tuna 59-61F, out for 1-2 hours for lunch and then returned to cooler. Advised to ice fully to maintain 41F or below during operations. Operator moved to walk in freezer to recover temperature
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ordered per operator
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler and reach in cooler
Food stored on floor. Container of fryer oil
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Single-service articles improperly stored. Cases on the floor in the hallway. Operator stated they are there temporarily until cases are moved to a home in coastal woods. Advised to store all single service items at the establishment and off the floor.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. Operator added chlorine not labeled to sanitize food contact surfaces. Advised to check label before purchasing
Marked exit/path to marked exit blocked. For reporting purposes only. Hallway to exit door with speed rack and cases of single service
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.