Yamato Japanese Restaurant
Last inspected: Dec 15, 2025
95
Score
Yamato Japanese Restaurant appears in inspection records 18 times, starting in 2022. The latest inspection on file is from Dec 15, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Yamato Japanese Restaurant's latest score of 95 sits above the Gainesville average of 75. Overall, the inspection record reads well.
18
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 15, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. One of three stalls in the women's restroom out of service due to non functioning toilet. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-15: One of the stalls in the ladies is still out of order **Admin Complaint**
32-05-4
95
Nov 21, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-21: Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine and on deflector plate in ice machine **Admin Complaint**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Four ceiling tile in dishwash area are acoustic tiles and are not smooth and cleanable. Four ceiling tiles tiles around air conditioning vent in dishwash area have large accumulation of dirt. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-21: Four ceiling tile in dishwash area are acoustic tiles and are not smooth and cleanable. Four ceiling tiles tiles around air conditioning vent in dishwash area have large accumulation of dirt **Admin Complaint**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Shelves in server station rusty, shelves in dishwash area rusty **Warning** - From follow-up inspection 2025-11-21: Shelves in server station rusty, shelves in dishwash area rusty **Admin Complaint**
14-11-5
82
Oct 14, 2025
Complaint Partial
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
29
Sep 5, 2025
Complaint Full
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
22
May 2, 2025
Complaint Partial
No violations found.
100
Feb 4, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
9 critical violations. 5 major violations. 13 minor violations.
View 27 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked on cook line grill: chicken (145F,152F,147F - Cooking). Manager had employee place chicken on grill to finish cooking: chicken (168F,172F,169F - cooking) **Corrected On-Site**
03C-44-5
High Priority - Employee switched from working with raw food to single service items without washing hands. Employee placed raw beef on grill and proceeded to handle a clean to go container without washing his hands. Manager had employee wash hands and use new to go container. **Corrective Action Taken**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauces in reaching cooler across from cook line. Raw beef stored over cooked noodles in prep area reach-in cooler. In both instances the manager moved the raw items beneath the ready to eat items. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature on cook line. Manager placed eggs in reach-in cooler across from cook line. **Corrected On-Site** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: shrimp (44F - Cold Holding). Employee stated item was placed in cooler one hour prior to temperature being taken. Shrimp was cooked during inspection. Items stored in walk-in cooler: lobster tails (46F - Cold Holding); tuna (45F - Cold Holding). Manager stated the door to walk-in cooler was opened and closed often prior to inspection, items were stored next to door. Manager opened door to walk-in freezer to reduce temperature of items to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Salmon stored in walk-in cooler: salmon (46F,47F,46F,47F - Cooling). Manager stated salmon was prepared the previous night.
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Salmon stored in walk-in cooler: salmon (46F,47F,46F,47F - Cooling). Manager stated salmon was prepared the previous night.
03D-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer on prep table next to kitchen entrance: rice (122F - Hot Holding). Employee stated rice was placed in warmer 2 hours prior to temperature being taken. Rice was reheated and served during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket, 200+. Manager had employee add water to bucket, 75 ppm. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand washing sink missing hand washing sign, paper towels and soap.
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in wait station reach-in cooler. Manager stated milk was opened two days earlier. Manager placed proper date mark on milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Shelves in wait station reach-in cooler. Ice bin for ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored in wait station hand washing sink. Employee dumped ice in wait station hand washing sink.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification for person in charge.
53A-01-7
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in mop sink area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen dusty.
36-34-5
Basic - Cloth used as a food-contact surface. Cloth napkins on top of trimmed beef in prep area reach-in cooler. Employee removed napkins and placed parchment paper on beef. **Corrected On-Site**
21-05-5
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. Tuna thawing in walk-in cooler. Manager stated tuna placed in cooler the previous day to thaw.
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish area. Manager had employee finish eating in designated area. **Corrective Action Taken**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water in reach-in cooler across from cook line. Manager removed bottle of water during inspection. **Corrected On-Site**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice on prep table next to kitchen entrance, 93F. Employee removed scoop and water and replaced it with new scoop in dry pan. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sinks throughout the kitchen dirty. Area behind wait station soda machine. Hood vents above cook line. Top of dish machine in dish area. Bar dump sink.
23-03-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall above walk-in cooler.
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall beneath dish table in dish area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink area.
42-01-4
Basic - Stored food not covered. Dumplings stored in reach-in freezer next to kitchen entrance.
08B-12-5
8
Aug 20, 2024
Complaint Full
No violations found.
100
Aug 12, 2024
Complaint Partial
No violations found.
100
Aug 9, 2024
Complaint Partial
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Aug 8, 2024
Complaint Partial
2 critical violations.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on the stock of paper towels. One live roach in the crevice of the wall and ceiling in dry goods area. One live roach on the wall in the hallway of the kitchen **Warning**
35A-05-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed approximately twenty bottles of household pesticide in the office.
41-05-4
74
Aug 7, 2024
Complaint Full
5 major violations. 9 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
22-02-4
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. Observed person in charge has no written procedures for employees to follow in response to a vomiting or diarrheal incident if vomit or diarrhea is discharged on any surfaces in the establishment. Inspector provided vomitting and diarrhea procedure. Provided form.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gallon of milk in reach in cooler opened two days earlier not date marked
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two food handler certificates expired.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at bar does not not have any running water. **Warning**
27-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Three Ceiling tile in dishwash area are acoustic tile and are not smooth and cleanable.
36-37-5
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. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom in back of kitchen
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean dishes. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. Hole in wall by hand wash sink in prep area.
36-24-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler rusted and pitted. Outside of ice machine rusted.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service take out trays not inverted or protected
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar and flour ) from original container not labelled with name of contents. Manager labelled containers **Corrected On-Site**
02D-01-5
39
Mar 26, 2024
Complaint Partial
No violations found.
100
Feb 13, 2024
Complaint Full
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked noodles in reach-in cooler across from kitchen prep table. Manager moved beef to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching phone proceeded to handle clean utensils on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna thawed in walk-in cooler.
01B-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food pans in kitchen. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Inside of ice machine door. Shelves in walk-in cooler.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in wait station hand washing sink. Mana removed scrub pad from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 22F when calibrated.
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored on shelf in ware washing area.
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in ware washing area.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in ware washing area.
36-34-5
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. Tuna thawed in walk-in cooler. **Repeat Violation**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee eating rice in kitchen. Manager had employee finish eating in dining room. **Corrected On-Site**
12B-02-4
Basic - Equipment in poor repair. Handle for rice cooker next to kitchen entrance broken.
14-11-5
Basic - Food stored on floor. Yum yum sauce on floor in walk-in cooler. Manager placed yum yum sauce on shelf. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Hole beneath kitchen hand washing sink. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Top of reach-in cooler across from cook line grill. Top of dish machine. Top of rice cooker next to kitchen entrance. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpsters behind building. Manager closed lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf above cook line reach-in cooler. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in kitchen prep sink. Employee placed shrimp under running water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored on floor next to back door.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket, 200 ppm. Manager added water to bucket, 75 ppm. **Corrected On-Site**
21-07-4
19
Oct 30, 2023
Complaint Partial
2 critical violations. 2 major violations. 10 minor violations.
View 14 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 handled dirty dishes then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
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. Dish machine in dish area, 0 ppm. Manager primed machine, 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Deflector plate and bin in ice machine.
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters next to ice machine not changed within a year, filters dated 8/8/2022.
29-28-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout the kitchen dusty.
36-34-5
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. Fish stored in walk-in cooler. **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on shelf above reach-in cooler across from cook line grill. Manager removed apron from shelf. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Mirin seasoning stored on floor in dry storage area. Manager placed seasoning on shelf. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall behind hand washing sink across from cook line grill. **Repeat Violation**
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to wait area soda machine. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box fan next to ice machine and box fan in kitchen area. Top of dish machine. Fan covers in walk-in cooler. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with black mold-like substance.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line grill. Manager placed cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
37
Jul 27, 2023
Complaint Full
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 2 employees peeling ginger no gloves. Operator had employees place gloves on hand.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauce bottles and raw beef over lettuce in reach in cooler on cooks line.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Green burn cream on same pan with clean utensils. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with pink inside in dish machine area, operator stated it was sanitizer.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Interior ice bin on drink machine. Reach in cooler shelves soiled in wait station drink room. Sauce bottle lid and sesame bottle lid soiled on shelf by Handwash sink in kitchen. **Repeat Violation**
22-02-4
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. Tuna steaks in walk in cooler, label states that it needs to be opened before thawing.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in clean dish room. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in cooler gasket torn on cooks line. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Wall in disrepair behind Handwash sink in main cooking area due to previous leak. Wall above walk in cooler door not smooth easily cleanable. Missing ceiling tile in same area as wall in disrepair.
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in main kitchen cook line area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves near window in side dry storage/chemical area.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine nearest Handwash sink in server area the backsplash is soiled. Fan soiled above Handwash sink in kitchen. Reach in cooler gasket soiled nearest back door. Fan guard in walk in cooler soiled. Metal pieces holding flat tops in dining area the top of metal pieces are soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside the reach in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine. Ceiling soiled in warewashing area. Floor soiled in dry storage/chemical room. Floor soiled under all cooking flat tops in dining rooms.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by Handwash sink and soda machine.
21-38-4
32
Jun 5, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
33
Sep 2, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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. Observed the noodles on the staging prep table were lacking a time mark. An adjusted time sticker was removed added. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed windex spray stored over clean dishes. The windex was moved to cleaning. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the wait station hand wash sink used to rinse a cloth. The staff member was instructed not to use the sink for anything but hand washing. **Corrective Action Taken**
31A-11-4
Basic - Equipment in poor repair. Observed the reach-in cooler gaskets in the wait station are compromised.
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling and vents in the dish wash machine area are soiled. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Observed the current license was not available for review.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a sports bag stored on bulk dry goods. This was moved to a lower shelf rack. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed the employees restroom lacked a hand wash sign. One was printed and added. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the ice bin lid/shelf has an accumulation of soil. ALSO, the sides of the hibachi stations have cooked on grease and rice.
23-03-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed the bar floor has an accumulation of debris and soil along the baseboard/edge. **Repeat Violation**
36-10-4
47
Frequently Asked Questions
When was Yamato Japanese Restaurant last inspected?
The most recent health inspection at Yamato Japanese Restaurant on file is from Dec 15, 2025. The public record contains 18 inspections in total.
What is the most common violation at Yamato Japanese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Yamato Japanese Restaurant.
How does Yamato Japanese Restaurant compare to other restaurants in Gainesville?
Yamato Japanese Restaurant most recently scored 95 out of 100, which is higher than the Gainesville average of 75.
Has Yamato Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Yamato Japanese Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yamato Japanese Restaurant 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 Yamato Japanese Restaurant inspected?
Based on the inspection history on file, Yamato Japanese Restaurant is inspected around five times per year on average.
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