Gyu Kaku Japanese BBQ
Last inspected: Dec 29, 2025
43
Score
Gyu Kaku Japanese BBQ has been inspected nine times since 2022. The most recent report on file is from Dec 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
The most common issue across all inspections has been “current hotel and restaurant license not displayed”, showing up five times.
Restaurants in Pinecrest average 55, so Gyu Kaku Japanese BBQ trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw beef with lemon wedges in reach in across cook line. Operator removed lemons and threw away voluntarily. **Corrected On-Site**
08A-08-5
High Priority - Toxic substance/chemical improperly stored. Observed stainless steel spray on prep table under cocktail glasses. Operator had spray removed. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker. **Repeat Violation**
29-42-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation**
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor in walk in cooler in disrepair.
36-10-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Operator had employee clean dish machine. **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on air vents; dust accumulation.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler on cook line not working next to reach in freezer. As per operator, does not work and not in use. No TCS foods stored inside.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Observed old license posted at Host stand. Operator printed and replaced at Host stand. **Corrected On-Site**
50-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler on cook line.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Repeat Violation**
14-17-4
43
Aug 20, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bowls being washed and rinsed; not sanitized in what solution. Inspector spoke to operator and bowls were placed back in sink to be washed rinsed and sanitized. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in across cook line; raw chicken above veggies. Operator fixed on site. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with no breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks; dust accumulation. **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
22-31-4
Basic - Standing water in bottom of reach-in-cooler. Observed in both coolers across cook line.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Repeat Violation**
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. **Repeat Violation**
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cup with no lid above triple sink.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag on dry food rack. Operator removed during inspection. **Corrected On-Site**
40-06-5
Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available. Observed most recent inspection not available.
51-18-6
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line. **Repeat Violation**
14-33-4
32
Mar 11, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - 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. Observed Javier with no employee training; 6 months since hire date.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed where glasses are stored in back of kitchen.
22-02-4
Intermediate - 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. Observed new employee: Aliemis with no agreement or employee training. Inspector printed and had manager and new employee sign on site. **Corrected On-Site**
11-26-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to tell inspector what temperature to cook chicken to. Inspector went over process with cook; 165F. **Corrective Action Taken**
53B-16-4
Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed, manager printed on site. **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via printer. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves above warewash area.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
36-27-5
52
Dec 10, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with splitter.
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in prep coolers, raw shelf eggs stored over raw beef. Operator removed and stored on bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink next to three compartment sink used as dump sink with food residue in sink. Observed hand wash sink at cook line used as storage rack for tongs.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in women's bathroom. Manager provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on top of container of graham crackers at rear dessert station table. Manager removed. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line prep cooler stored between lid and shelf. Cook removed. **Corrected On-Site**
10-17-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to three compartment sink, due to rice residue clogging drain.
29-20-5
Basic - In-use tongs stored on the edge of handwashing sink, at cook line area, operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
47
May 14, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) **Warning** - From follow-up inspection 2024-05-14: Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) **Time Extended**
22-59-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-05-14: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-05-14: Current Hotel and Restaurant license not displayed **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. **Warning** - From follow-up inspection 2024-05-14: Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. **Warning** - From follow-up inspection 2024-05-14: Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. **Warning** **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed reach in cooler gaskets torn at preparation area. **Warning** - From follow-up inspection 2024-05-14: Observed reach in cooler gaskets torn at preparation area. **Warning** **Time Extended**
14-20-4
67
May 13, 2024
Routine - Food
10 critical violations. 2 major violations. 12 minor violations.
View 24 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (66F - Cold Holding); seaweed (67F - Cold Holding) at preparation table next to rice cooker. As per the manager since 10am more than 4 hours . Operator discarded the product. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50F - Cold Holding); raw beef (49F - Cold Holding); raw liver (49F - Cold Holding); cooked ground chicken (55F - Cold Holding) at drawer reach in cooler. As per manager less than 3 hours. And tofu (66F - Cold Holding); seaweed (67F - Cold Holding) at preparation table next to rice cooker. As per the manager since 10am more than 4 hours . Manager moved product to reach in freezer for immediate cooling. second temp -Observed raw pork (43- Cold Holding); raw beef (42- Cold Holding); raw liver (42F-Cold holding) and operator discarded cooked ground chicken, tofu, and seaweed. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to flour at under preparation table. **Warning**
41-10-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500 +ppm) operator added water , final concentration: Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Warning**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500 +ppm); operator added water, final concentration: Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site** **Warning**
41-27-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop for serving rice inside standing water at 82F, employee removed scoop, employee was coached on proper holding temperature 135 F above. **Repeat Violation** **Warning**
10-05-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables inside walk in cooler. Employee stored product properly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over sausages and RTE vegetables. Operator relocated chicken and beef. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler in kitchen area across reach in freezer. Chef removed product and stored it properly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling raw chicken and RTE food without changing gloves and washing hands. Kitchen Manager was coached on how to use gloves and handwashing procedures. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) **Warning**
22-59-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Observed cup without a handle inside sesame seeds container. Employee removed it. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed knife stored between equipment in preparation table across from oven, employee removed and stored it properly. **Warning**
24-14-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed cook chewing gum while preparing food in kitchen area. **Warning**
12B-09-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. **Warning**
35B-01-4
Basic - In-use tongs stored on the edge of handwashing sink, at preparation area, operator removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at preparation area. Manager removed it. **Corrected On-Site** **Warning**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. **Warning**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle water inside reach in cooler on top preparation table. Employee removed bottle water. **Warning**
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover. Observed reach in cooler gaskets torn at preparation area. **Warning**
14-20-4
Basic - Stored food not covered. Observed raw chicken not covered inside walk in cooler. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed container with sesame seeds not labeled with common name in kitchen area next to reach in freezer, Manager labeled product. **Corrected On-Site** **Warning**
02D-01-5
10
Jan 24, 2024
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice utensil inside water at 80°F. Operator discarded the water. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over gyosas at walk in freezer.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna volcano stored over vegetables at reach in cooler preparation area. Operator relocated the tuna to the bottom part. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler. And raw beef stored over raw pork at walk-in cooler. Manager rearranged the products. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs on reach in cooler out of order above 45°F. Manager moved the shells eggs to the walk-in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (50 F - Cold Holding); raw pork (53 F - Cold Holding); raw chicken (47 F - Cold Holding) at reach in cooler drawers preparation area. As per operator for less than two hours. Operator moved the raw products to the walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed Food residue and knife inside of hand wash sink preparation area. Manager removed the knife. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Floor area(s) covered with standing water at the kitchen area next to reach in freezer.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Observed a soy plastic container stored on floor at walk in cooler. Manager moved the container to a shelf. **Corrected On-Site**
08B-47-4
Basic - Standing water in bottom of reach-in-cooler. One located in front of the stove.
29-49-6
29
Feb 6, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - 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. Observed in the walk in cooler tuna being thawed in the ROP package. Manager removed the tuna from the package.
06-09-1
Basic - Floors not constructed to be easily cleanable. Observed the grout between tiles missing by the dishwashing machine area and the entrance to the walk in cooler.
36-12-4
Basic - Reach-in freezer interior has accumulation of soil residues.. Observed in the reach in freezer by the kitchen
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
82
Jul 25, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the dishwashing area hand wash sink used to dump quaternary sanitizer
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at the kitchen hand wash sink
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
67
Frequently Asked Questions
When was Gyu Kaku Japanese BBQ last inspected?
The most recent health inspection at Gyu Kaku Japanese BBQ on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Gyu Kaku Japanese BBQ?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited five times, more than any other issue at Gyu Kaku Japanese BBQ.
How does Gyu Kaku Japanese BBQ compare to other restaurants in Pinecrest?
Gyu Kaku Japanese BBQ most recently scored 43 out of 100, which is lower than the Pinecrest average of 55.
Has Gyu Kaku Japanese BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Gyu Kaku Japanese BBQ have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gyu Kaku Japanese BBQ means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Gyu Kaku Japanese BBQ inspected?
Based on the inspection history on file, Gyu Kaku Japanese BBQ is inspected around three times per year on average.
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