Yamato Japanese Restaurant
Last inspected: Mar 10, 2026
100
Score
Inspectors have visited Yamato Japanese Restaurant 10 times, with records going back to 2022. The most recent visit was on Mar 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged two times.
Compared to the broader Ocala restaurant scene, where the average is 78, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
No violations found.
100
Feb 27, 2026
Complaint Full
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
19
Nov 21, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
26
May 9, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan containing wrapped portions of raw salmon stored on shelf directly above packages of cooked shrimp inside walk-in freezer. Manager moved the cooked shrimp to another shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans containing raw shrimp and raw scallops stored on shelf directly above pan containing cooked noodles inside reach-in cooler near cookline. Manager moved noodles to a higher shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with mold-like substance or **Repeat Violation**
22-02-4
Basic - Unclean building components, attachments or fixtures. Several dusty ceiling tiles and air vents in kitchen. **Repeat Violation**
36-50-4
64
Dec 4, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Mar 15, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
61
Nov 17, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket next to three compartment sink, 200+ ppm. Manager added water to bucket, 75 ppm. **Corrected On-Site**
41-27-4
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 and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dish. **Corrective Action Taken**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched their face and proceeded to reheat rice on stove without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and shrimp stored over cooked noodles in reach-in cooler next to three compartment sink. Manager placed noodles on top shelf. Raw chicken stored over cleaned vegetables in walk-in cooler. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate of ice machine.
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. No proof of employee reporting responsibility available.
11-26-1
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. Establishment has training for ten employees. Manager stated there are twenty employees.
53B-13-5
Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Sushi rice in sushi bar area.
03F-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen dusty.
36-34-5
Basic - Cloth used as a food-contact surface. Cloth covering steak in reach-in cooler next to three compartment sink.
21-05-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice bucket.
14-71-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating on reach-in freezer across from three compartment sink. Manager had employees move to dining area to finish eating. **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fast food bag of food stored on top shelf of reach-in cooler next to three compartment sink. Manager moved item to area where employee food is stored. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Gasket of reach-in cooler across from cook line grill.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line oven. Walk-in cooler gasket. Outside of soda gun in bar area. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in cooler across from cook line grill. Manager placed wiping cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
23
Aug 23, 2023
Complaint Full
No violations found.
100
Jun 8, 2023
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Plumbing Maintained; Sewage Disposal
FL-51
61
Oct 21, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Frequently Asked Questions
When was Yamato Japanese Restaurant last inspected?
The most recent health inspection at Yamato Japanese Restaurant on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yamato Japanese Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Yamato Japanese Restaurant.
How does Yamato Japanese Restaurant compare to other restaurants in Ocala?
Yamato Japanese Restaurant most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Yamato Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Yamato Japanese Restaurant have averaged around eight 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 three times per year on average.
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