Yamato Japanese Steak House
Last inspected: Dec 15, 2025
52
Score
Across the available record, Yamato Japanese Steak House has seven inspections on file, the first dated 2022. The newest entry in the record is dated Dec 15, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
That's lower than the typical Wesley Chapel restaurant, which scores around 85. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 15, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put gloved hands into pockets and then picked up container to continue cooking. Asked employee to change his gloves with washing his hands before putting on new gloves. Employee washed hands and changed gloves.
12A-28-4
High Priority - Toxic substance/chemical improperly stored. Bin of different chemicals stored next to soda boxes on soda rack. Manager moved bin. **Corrected On-Site**
41-10-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee grabbed a handful of edamame with bare hands to put into water steamer. Edamame removed from steamer, re-washed and then re-steamed.
09-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed grocery bag holding food inside handwashing sink in sushi bar area. Manager moved. We discussed the importance of handwashing sinks only being used for handwashing. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop for yum yum sauce in large white container in walk in cooler. Manager replaced with scoop with a handle. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Starbucks coffee on bar dish drying area behind bar. Employee moved. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
52
Jun 10, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket on the prep table testing above 100ppm. Manager replaced bucket and retested at proper ppm of 100. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed items used to wash dishes in the hand washing sink. Manager removed. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the kitchen prep area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable on the flip top units.
14-09-4
Basic - Food stored on floor in the walk in freezer. Manager placed on shelves. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager removed. **Corrected On-Site**
21-12-4
58
Aug 1, 2024
Complaint Full
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
39
Jun 21, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for sanitizer buckets. Establishment using 101 bleach. Manager got food grade bleach and has approved bleach for dish machine **Corrected On-Site**
22-48-5
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. Sushi rice at bar. Manager time marked **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had scrub pad in it. Manager removed **Corrected On-Site**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had ph kit for saliva and urine testing.
16-32-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 94f. Manager dumped out water **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar and cook line
31B-04-4
50
Nov 6, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on cookline used to fill plastic container with water
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water Corrected observed employee place under cold running water **Corrected On-Site**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employers drink stored on prep table **Repeat Violation**
12B-07-4
74
Jun 23, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
58
Oct 20, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
39
Frequently Asked Questions
When was Yamato Japanese Steak House last inspected?
The most recent health inspection at Yamato Japanese Steak House on file is from Dec 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Yamato Japanese Steak House?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Yamato Japanese Steak House.
How does Yamato Japanese Steak House compare to other restaurants in Wesley Chapel?
Yamato Japanese Steak House most recently scored 52 out of 100, which is lower than the Wesley Chapel average of 85.
Has Yamato Japanese Steak House's inspection record improved over time?
No. Recent inspections at Yamato Japanese Steak House have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Yamato Japanese Steak House 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 Yamato Japanese Steak House inspected?
Based on the inspection history on file, Yamato Japanese Steak House is inspected around two times per year on average.
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