Yaki Sushi Grill BBQ
Last inspected: Jul 30, 2024
86
Score
Across the available record, Yaki Sushi Grill BBQ has five inspections on file, the first dated 2022. The most recent visit was on Jul 30, 2024. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Toxic substance/chemical improperly stored” accounts for the largest share of issues, appearing two times across the record.
Among Bradenton restaurants, the typical score is 83; Yaki Sushi Grill BBQ is comfortably above that bar. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jul 30, 2024
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
86
Feb 20, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored next to food on hand sink at sushi bar. Operator moved. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food in freezer held more than 24 hours and not date marked.
02C-02-5
Basic - Food stored on floor. Observed oil stored on the floor under prep table. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters and wall beginning to drip.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. **Repeat Violation**
22-20-5
67
Sep 8, 2023
Routine - Food
No violations found.
100
Jan 11, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Jul 21, 2022
Complaint Full
7 critical violations. 4 major violations. 8 minor violations.
View 19 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed wrapped raw fish in same container as wrapped and sealed cooked shrimp in reach-in cooler in the sushi bar area. Employee moved and stored correctly. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready-to-eat sauce in reach-in cooler in sushi bar area. Employee moved and stored correctly. Raw chicken stored on top of ready-to-eat dumplings. Employee discarded chicken and dumplings. Raw shrimp stored over ready-to-eat krab rangoons. Employee moved and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken stored on top of ready-to-eat opened package of pork dumplings in reach-in cooler on cook line. Employee discarded dumplings. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Butter (64F - Cold Holding); Fresh Garlic in Oil (78F - Cold Holding); Shredded Lettuce (55F - Cold Holding); Gyoza Dumplings (52F - Cold Holding); Raw Shell Eggs (55F - Ambient Air Temperature); Raw Scallops (50F - Cold Holding); Cooked Noodles (48F - Cold Holding); Raw Chicken (50F - Cold Holding); Raw Beef (52F - Cold Holding); Krab Rangoons (47F - Cold Holding) in reach-in cooler on cook line with an ambient air temperature of 60F at 3:05 PM. Operator stated that the items had been in the cooler since 11:00 AM. Operator set items aside to discard. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter (64F - Cold Holding); Fresh Garlic in Oil (78F - Cold Holding); Shredded Lettuce (55F - Cold Holding); Gyoza Dumplings (52F - Cold Holding); Raw Shell Eggs (55F - Ambient Air Temperature); Raw Scallops (50F - Cold Holding); Cooked Noodles (48F - Cold Holding); Raw Chicken (50F - Cold Holding); Raw Beef (52F - Cold Holding); Krab Rangoons (47F - Cold Holding) in reach-in cooler on cook line with an ambient air temperature of 60F at 3:05 PM. Operator stated that the items had been in the cooler since 11:00 AM. Operator set items aside to discard. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice at 124F - hot holding in sushi bar area. Spoke with operator about Time as a Public Health Control Procedures. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of toxic chemical stored next to to-go containers on shelf in sushi bar area. Employee moved and stored correctly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times in wait station area. Employee moved items blocking handwash sink to make handwash sink accessible. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub brushed stored in handwash sink to the right of the ice machine. Employee removed and cleaned and sanitized sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Educated employee on procedure and provided documents. **Repeat Violation** **Warning**
03F-10-5
Basic - Ice scoop handle in contact with ice in ice bin in bar area. Employee moved and stored correctly. **Corrected On-Site** **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters soiled with an accumulation of grease and food debris on cook line in kitchen. **Warning**
23-03-4
Basic - Water leaking from pipe underneath handwash sink in sushi bar area. **Warning**
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth with chlorine solution at 0 ppm. Employee made new chlorine solution that read at 100 ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Bowl or other container with no handle used to dispense food in several containers in dry storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
22-20-5
Basic - Floor drains heavily soiled in warewashing area. **Warning**
36-73-4
Basic - Food stored on floor. Containers of sushi rice vinegar, soy sauce, and oil stored on the floor throughout the kitchen. Employee moved and stored correctly. **Corrected On-Site** **Warning**
08B-38-4
16
Frequently Asked Questions
When was Yaki Sushi Grill BBQ last inspected?
The most recent health inspection at Yaki Sushi Grill BBQ on file is from Jul 30, 2024. The public record contains five inspections in total.
What is the most common violation at Yaki Sushi Grill BBQ?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Yaki Sushi Grill BBQ.
How does Yaki Sushi Grill BBQ compare to other restaurants in Bradenton?
Yaki Sushi Grill BBQ most recently scored 86 out of 100, which is higher than the Bradenton average of 83.
Has Yaki Sushi Grill BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Yaki Sushi Grill BBQ have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yaki Sushi Grill BBQ 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 Sushi Grill BBQ inspected?
Based on the inspection history on file, Yaki Sushi Grill BBQ is inspected around two times per year on average.
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