Vki Japanese Steakhouse
Last inspected: Dec 22, 2025
74
Score
The health department has logged nine inspections at Vki Japanese Steakhouse, the earliest from 2022. The latest inspection on file is from Dec 22, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to five violations.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Vki Japanese Steakhouse's latest score of 74 falls below the The Villages average of 80. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand wash sink in cook line area. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on prep table soiled
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating on prep table in kitchen. Operator had employees move to a table and sanitized area. **Corrected On-Site**
12B-02-4
Basic - Equipment in poor repair. Rice warmer pots interior scratched/peeling
14-11-5
74
Jun 4, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in reach in cooler on cook line. Raw chicken over raw shell eggs in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49F - Cold Holding) items in bowl on top of food containers in top portion of reach in cooler on cooks line, manager moved bowl to the bottom of the cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup in rice container in office, operator removed cup. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cooks line with deep cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over single service togo items on back storage shelf, operator discarded drink. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Boxes of flour on floor under dry storage shelves at the end of cooks line.
08B-38-4
Basic - Single-service articles improperly stored. Boxes of togo boxes on the floor in side storage room.
25-05-4
52
Jan 23, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked broccoli in walk in cooler. Employee corrected shelves. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); raw salmon (48F - Cold Holding); raw chicken (50F - Cold Holding) In top of reach in cooler in cook line area. Operator states items were placed in reach in cooler and taken from walk in cooler at approximately 11am. Operator moved items to reach in freezer to rapidly chill. Recheck shrimp 42F, chicken 40F, salmon 37F **Corrected On-Site**
03A-02-5
Intermediate - Squeeze bottle containing toxic substance not labeled. Glass cleaner on dish machine. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Interior of rice warmer scratched and peeling.
14-11-5
64
May 10, 2024
Complaint Partial
No violations found.
100
Apr 12, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding) operator states butter was taken out of refrigeration at 11am. Operator moved to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle under tea machine. Operator labeled alcohol. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves **Repeat Violation**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on dry storage shelf in cook line area. Operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees prepping food
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 72F water in cook line area **Repeat Violation**
10-07-4
55
Dec 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine - From follow-up inspection 2023-12-20: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Food stored on floor. Case of frozen shrimp in walk in freezer **Repeat Violation** - From follow-up inspection 2023-12-20: **Time Extended**
08B-38-4
90
Dec 13, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves washed soiled pan, touched clean equipment without hand wash or changing gloves. Discussed with operator who had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked broccoli in walk in cooler **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook line area shrimp (46F - Cold Holding); salmon (46F - Cold Holding); chicken (46F - Cold Holding); dumplings (45F - Cold Holding); chicken (45F - Cold Holding) Operator states items were placed in cooler at approximately 11:30am. Operator states cooler door was left open and closed cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Eggs, butter and garlic in oil on hibachi carts. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple certificates missing completion and expiration date.
53B-10-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bulk flour container
14-01-5
Basic - Equipment in poor repair. Reach in cooler in cook line area with ambient temperature of 46F
14-11-5
Basic - Food stored on floor. Case of frozen shrimp in walk in freezer **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water 73F Ice scoop handle in ice in bar area **Repeat Violation**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Cook line microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in kitchen area
21-12-4
33
Jun 13, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Dec 6, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 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. **Repeat Violation**
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler on cook line soiled. **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler. Employee removed. Employee drink in cooler on cook line. **Corrective Action Taken**
12B-07-4
Basic - Food stored on floor. Multiple food items, vegetables, sauces, case of eggs, stored on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
23-03-4
67
Frequently Asked Questions
When was Vki Japanese Steakhouse last inspected?
The most recent health inspection at Vki Japanese Steakhouse on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Vki Japanese Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Vki Japanese Steakhouse.
How does Vki Japanese Steakhouse compare to other restaurants in The Villages?
Vki Japanese Steakhouse most recently scored 74 out of 100, which is lower than the The Villages average of 80.
Has Vki Japanese Steakhouse's inspection record improved over time?
No. Recent inspections at Vki Japanese Steakhouse have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vki Japanese Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Vki Japanese Steakhouse inspected?
Based on the inspection history on file, Vki Japanese Steakhouse is inspected around three times per year on average.
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