Yaakuza Japanese Thai Fusion & Sake Bar
Last inspected: Apr 7, 2026
43
Score
Yaakuza Japanese Thai Fusion & Sake Bar appears in inspection records nine times, starting in 2022. The most recent visit was on Apr 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 11 violations before.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
Yaakuza Japanese Thai Fusion & Sake Bar's latest score of 43 falls below the Merritt Island average of 77. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over tofu. Raw beef over cooked beef. Raw tuna over seaweed salad. Operator moved each **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken then rinsed gloves at hand wash sink before touching cutting board and reaching for clean utensils. Stopped before touching any other surfaces and educated
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee food in well. Soiled pans in well. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test strips expired
16-37-1
Basic - Single-service articles improperly stored. Cases of single service items stored on floor. Operator moved **Corrected On-Site**
25-05-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Lights do not work over dry storage areas
38-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef, noodles, sauces, raw chicken and raw fish being thawed on countertops by ambient temperature. Operator moved to reach-in cooler and under cold running water **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex employee bathroom
32-12-6
Basic - Food stored on floor. Cooking oil and bags of rice stored on the floor. Operator moved **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 76°F. Utensils on cook line in standing water at 87°F. Spoon in standing water at sushi bar at 75°F. **Corrected On-Site** **Repeat Violation**
10-07-4
43
Nov 18, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu in reach-in cooler. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line cut tomatoes (53F - Cold Holding); bean sprouts (61F - Cold Holding). Stored above fill line of unit **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Moved to dish **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Behind sushi bar is being used as prep sink to thaw raw fish **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Naruto and Kanisu in cucumber rolls. Soft boiled eggs in ramen. Kaisendon in Sushidonburi. Masagoand ramen eggs in Sides. Operator marked all menus **Corrected On-Site**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic Togo containers used as scoops in rice and sugar. Operator replaced with handled scoops **Corrected On-Site**
14-01-5
Basic - Clean linens stored in improper location. In restroom. Operator moved **Corrected On-Site**
21-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored in a prohibited area. Bags of rice stored in restroom. Operator moved **Corrected On-Site**
08B-37-4
Basic - Food stored on floor. Cases of water and cooking oils containers stored on the floor in kitchen. Operator moved **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives being stored under reach-in cooler at sushi bar. Operator moved **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on handle to oven door. Operator moved **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at 83°F **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Multiple types of frozen seafood being thawed by room temperature in hand wash sink at sushi bar. Placed under cold running water in prep sink. **Corrected On-Site**
06-01-5
33
Jan 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight - From follow-up inspection 2025-01-30: **Time Extended**
32-04-4
95
Jan 27, 2025
Routine - Food
6 critical violations. 6 major violations. 7 minor violations.
View 19 violations
High Priority - 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. 0ppm. Operator set up triple sink **Warning**
22-41-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook is chopping scallions with bare hands
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over lettuce. Raw shrimp stored over noodles. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler across from dish area tofu (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler across from dish area cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding) In glass door reach in cooler in rear storage hallway tofu (46F - Cold Holding); **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. All hand wash sinks are being used as dump/prep sinks
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in kithcen
31B-02-4
Intermediate - 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. Only certificate available is for Juliet
53B-02-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. In kitchen
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed with operator
03F-10-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight
32-04-4
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, keys, toothpicks on shelf above make line. Operator moved **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Container of cooking oil
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 124°F
10-07-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light out in rear storage hallway
38-05-4
16
Jul 9, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
70
Feb 1, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf next to cook line cut tomatoes (62F - Cold Holding); cut cabbage (58F - Cold Holding). **Repeat Violation**
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 and the time removed from temperature control cannot be determined. See stop sale. Napa and cut tomatoes being kept on shelf are not marked as items held on time control
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing thawing requirements.
01B-13-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab rangoons use Kani needs to be spelled with a "K". Philly roll contains cold smoked salmon. Rock and roll contains masago. Operator marked all menus with corrections **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine is not dated for replacement
29-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in well. Operator moved **Corrected On-Site**
31A-11-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard and perforated acoustic tiles being used to line shelves.
14-45-4
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. Fully thawed raw tuna in vacuum sealed packaging bearing thawing requirements. SEE STOP SALE
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored directly on floor ext to prep sink. Operator placed barrier between bucket and floor **Corrected On-Site**
21-44-1
39
Oct 2, 2023
Complaint Full
No violations found.
100
May 15, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat cheesecake in upright freezer. Raw chicken over ready to eat cheesecake. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. **Corrected On-Site**
14-31-5
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.
11-26-1
Intermediate - 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.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used in rice **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 125F, operator turned up the heat 155F **Corrected On-Site**
10-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In employee bathroom.
36-64-5
Basic - Single-service articles not stored inverted or protected from contamination. Stored on top of upright refrigerator **Corrected On-Site**
25-06-4
Basic - Single-service articles stored on a soiled surface. On top of refrigerator, with dust build up.
25-17-4
45
Dec 15, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Yaakuza Japanese Thai Fusion & Sake Bar last inspected?
The most recent health inspection at Yaakuza Japanese Thai Fusion & Sake Bar on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Yaakuza Japanese Thai Fusion & Sake Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Yaakuza Japanese Thai Fusion & Sake Bar.
How does Yaakuza Japanese Thai Fusion & Sake Bar compare to other restaurants in Merritt Island?
Yaakuza Japanese Thai Fusion & Sake Bar most recently scored 43 out of 100, which is lower than the Merritt Island average of 77.
Has Yaakuza Japanese Thai Fusion & Sake Bar's inspection record improved over time?
Yes. Recent inspections at Yaakuza Japanese Thai Fusion & Sake Bar have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Yaakuza Japanese Thai Fusion & Sake Bar 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 Yaakuza Japanese Thai Fusion & Sake Bar inspected?
Based on the inspection history on file, Yaakuza Japanese Thai Fusion & Sake Bar is inspected around three times per year on average.
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