Yaki-Mono Japanese Kitchen
Last inspected: Apr 28, 2026
52
Score
Across the available record, Yaki-Mono Japanese Kitchen has nine inspections on file, the first dated 2022. The latest inspection on file is from Apr 28, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited seven times.
That's lower than the typical St. Pete Beach restaurant, which scores around 76. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp on speed rack in walk in cooler, order corrected **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle at front counter **Repeat Violation** **Warning**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Lisa Nong Prometrics expired 3/23/26 John Mackrell ServSafe expired 2-1-2026 No other staff with valid CFM Owner is currently in process to retake CFM test **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Equipment stacked in hand sink in dish room **Warning**
31A-09-4
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. **Warning**
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Warning**
23-03-4
52
Dec 9, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Jail eggs over cream cheese in walk in cooler
08A-05-6
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. No time mark on sushi rice at bar, held less than 4 hours
03F-02-5
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. Operator advised some documents missing due to damage from previous hurricanes
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle on top of beverage cooler at service window
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
21-04-4
52
Jun 11, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-17: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-17: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
23-03-4
90
Apr 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - sushi bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar with food prep and reach in coolers added to bar area to make sushi bar. **Warning** - From follow-up inspection 2025-04-17: **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean plates. Employee removed drink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-17: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-17: **Time Extended**
23-03-4
78
Apr 8, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef in walk in cooler. Employee moved eggs to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
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. Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensing in dish machine. 0ppm chlorine in dish machine. **Warning**
22-41-4
Intermediate - No plan review submitted and approved - sushi bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar with food prep and reach in coolers added to bar area to make sushi bar. **Warning**
51-14-7
Intermediate - Spray bottle containing toxic substance not labeled.unlabeled spray bottle of cleaner in dish area. Employee labeled degreaser. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensing in dish machine. **Warning**
16-59-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like debris in interior of ice machine. Employee cleaned area. **Corrected On-Site** **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean plates. Employee removed drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cook line. **Repeat Violation** **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Employee removed tongs. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled interior. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. Employee closed lids during inspection. **Corrected On-Site** **Warning**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in sushi bar area. Employee moved wet cloth to sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers in walk in cooler no common name. **Repeat Violation** **Warning**
02D-01-5
35
Dec 11, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken made 12-10 no date mark. Employee dated chicken. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Gaskets torn on reach in deli cooler on cook line.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in deli cooler on cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Multiple foods on walk in cooler no labels.
02D-01-5
74
May 7, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over raw vegetables in walk in cooler. Employee moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.interior of ice machine soiled with black mold like debris. Employee cleaning area. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over cutting boards on deli reach in cooler on cook line. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Cooking oil and sauces on floor in kitchen. Employee moving during inspection. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven closest to walk in cooler soiled with burnt on food debris.
22-08-4
70
Dec 5, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal items no glove change. Educated employee and employee washed hands and put on clean gloves. **Corrected On-Site**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained,
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw sushi,sashimi or poke tuna. Employee marked all menus during inspection. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in dish area. Employee labeled degreaser. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. No handle bowl used to scoop rice. Employee removed and put in handles scoop in rice bin. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on prep table. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses and phone on prep table. Employee removed glasses and phone. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board.
21-12-4
47
Nov 8, 2022
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cook line.
14-11-5
Basic - Open dumpster lid.
33-16-4
Basic - Food stored on floor. Cooking oil stored on the floor Employee moved cooking oil to shelf. **Corrected On-Site**
08B-38-4
86
Frequently Asked Questions
When was Yaki-Mono Japanese Kitchen last inspected?
The most recent health inspection at Yaki-Mono Japanese Kitchen on file is from Apr 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Yaki-Mono Japanese Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Yaki-Mono Japanese Kitchen.
How does Yaki-Mono Japanese Kitchen compare to other restaurants in St. Pete Beach?
Yaki-Mono Japanese Kitchen most recently scored 52 out of 100, which is lower than the St. Pete Beach average of 76.
Has Yaki-Mono Japanese Kitchen's inspection record improved over time?
Yes. Recent inspections at Yaki-Mono Japanese Kitchen have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Yaki-Mono Japanese Kitchen 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 Yaki-Mono Japanese Kitchen inspected?
Based on the inspection history on file, Yaki-Mono Japanese Kitchen is inspected around three times per year on average.
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