Yaki
Last inspected: Feb 27, 2026
86
Score
Yaki has been inspected eight times since 2022. The most recent report on file is from Feb 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up six times.
The city-wide average for Miramar Beach sits at 81, putting Yaki on the better side of that line. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. 3 compartment sink and Sani bucket use quaternary sanitizer establishment only had chlorine test strips. Provided establishment with quaternary test strips. **Corrected On-Site**
16-32-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
86
Dec 19, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef 121F ( 11:00-12:40) reheated to 179F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Multiple In-use tongs stored on oven equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Cutting boards have cut marks and are no longer cleanable at make bars. **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Multiple cracked floor tiles in cook kitchen. **Repeat Violation**
36-17-5
74
Jan 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware wash area. **Repeat Violation**
36-27-5
90
Sep 11, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment renewed license at time of inspection **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 133F (11:00-1:15) employee reheated fried rice to 190F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting boards are heavily soiled.
22-02-4
Basic - Multiple Cutting boards have cut marks and are no longer cleanable. **Repeat Violation**
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at dish machine.
36-27-5
Basic - Ceiling tiles missing near upright freezer and ice machine.
36-36-4
Basic - Floor not cleaned when the least amount of food is exposed. Build up of grease/food debris under equipment on cook line.
36-01-4
Basic - Floors not maintained smooth and durable under rug near make bar in kitchen.
36-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
50
Jan 17, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Multiple blue cloths stored in hand wash sink at bar/ counter. **Repeat Violation**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have deep grooves and are soiled in kitchen. Manager stated cutting boards have a work order in to be re surfaced. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Multiple Cracked/ broken floor tiles in kitchen. Establishment will close next week to repair floor tiles. **Corrective Action Taken** **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.
10-20-4
78
Aug 3, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
61
Nov 4, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. 3 drain strainers and a scrub pad stored in hand wash sink at bar.
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in kitchen rusted. **Repeat Violation**
22-31-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Interior of ice machine plastic lip chute in disrepair.
14-11-5
Basic - Exterior door has a gap at the side that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles at kitchen entry. **Repeat Violation**
36-17-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation at back kitchen door. **Repeat Violation**
35B-04-4
61
Jul 19, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- small make bar- red caviar 61F. Cook placed caviar on ice. Large make bar- small shrimp 60F, large shrimp 60F ( 3 hours per cook ). Cook placed all items on ice. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary solution 500ppm. Cooked changed and corrected solution to 200ppm. **Corrected On-Site**
41-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding on Time- rice 1 hour 117F. Cook states they hold rice at room temperature for 2 hours. Cook placed rice in walk in cooler. **Corrective Action Taken**
03F-10-5
Intermediate - Non-pitting surface rust on food-contact equipment. On food contact shelves in kitchen and storage.
22-31-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio stored on food contact dish shelf.
40-06-5
Basic - Exterior kitchen door has a gap on the side of door top to bottom that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen in front of make bar and cook line.
36-17-5
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back kitchen door. **Repeat Violation**
35B-04-4
Basic - Single-service articles improperly stored. Boxed cups and food storage containers stored on floor near ice maker.
25-05-4
Basic - Soiled dry wiping cloth in use. Multiple soiled dry cloths through out kitchen on food contact surfaces. Cook beginning to remove cloths. **Corrective Action Taken**
21-10-4
Basic - Stored food not covered. Rice in walk in cooler not covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths through out kitchen on tables, prep tables cutting boards, equipment tables.
21-09-4
39
Frequently Asked Questions
When was Yaki last inspected?
The most recent health inspection at Yaki on file is from Feb 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Yaki?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Yaki.
How does Yaki compare to other restaurants in Miramar Beach?
Yaki most recently scored 86 out of 100, which is higher than the Miramar Beach average of 81.
Has Yaki's inspection record improved over time?
Yes. Recent inspections at Yaki have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Yaki means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yaki inspected?
Based on the inspection history on file, Yaki is inspected around two times per year on average.
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