Yamato Japanese Steakhouse
Last inspected: Oct 22, 2025
33
Score
Public records show nine inspections at Yamato Japanese Steakhouse stretching back to 2023. The newest entry in the record is dated Oct 22, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly eight violations before.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited four times.
By comparison, the average St. Augustine facility scores 81, putting Yamato Japanese Steakhouse on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
2
Major latest
9
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
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 chlorine 0 ppm. Supply bucket low. Refilled bucket. 100 ppm chlorine.
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from outside then engaged in Food service activity without washing hands. Inspector intervened. **Corrective Action Taken**
12A-16-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee retuned from bathroom then engaged in Food service activity without washing without washing hands second time. Inspector intervened. **Corrective Action Taken**
12A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water supply turned off at Hand Wash Sink by Dish machine line.
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic lid in Hand Wash Sink by Dish machine. **Repeat Violation**
31A-11-4
Basic - Stored food not covered. Uncovered cut onions in walk in cooler.
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Dish machine line. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink clothing on food service rack. Wait-station.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with long hair. **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers stored under soap dispenser. Moved by manager.
25-06-4
33
Jun 24, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Operator renewed during inspection. **Corrected On-Site**
50-17-3
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 reach in cooler. Operator reorganized. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose outside back of building no vacuum breaker.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dish area filled with rags. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restraints engaging in food prep.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups above drink station wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler heavily soiled.
22-16-4
39
Feb 21, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Aug 26, 2024
Complaint Full
6 critical violations. 3 major violations. 6 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. Employee handling raw salmon that is being used for sushi and will not be heated to 145F with bare hands. Employee washed hands and put on gloves **Corrective Action Taken**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 6-1-2024. Operator renewed license,during this inspection. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak on shelf over soybeans in walk in freezer, not all items commercially packaged. Also, Raw meat stored over ready to eat onions in reach in cooler Also, Raw shelled eggs stored over ready to eat shrimp in reach in cooler on cook line Operator properly stored all food during inspection **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwashing area hangs lower than flood rim of sink. Also, another hose in use hanging from area below rim of sink. **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Toxic substance/chemical improperly stored. Observed multiple spray bottles containing toxic substance stored next to Bags of salt for water softener in dry food storage area. Observed, multiple Spray bottles of window cleaner hanging on shelf in wait station directly next to ice tea bag. Operator removed bottles during inspection to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bib on exterior wall outside back door. Also, vacuum breaker missing from threaded hose Bibb st dishwashing area. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink at sushi bar. Discussed with operator.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler hanging where clean dishes are in dish room has food debris Portable Cutting boards on cook line and prep area soiled/ stained
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illness Distributed form and operator had employees that were on duty read, and sign form **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate and interior of ice machine has debris buildup
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees belongings stored on shelf with single use gloves. Operator removed misc items to properly store. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed Container Oil stored on floor under shelf on cook line. Also, container of Soy sauce stored on floor in storeroom.
08B-38-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Miscellaneous tools and equipment stored in dry food storage area and in back hall area interferes with cleaning.
42-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door on cook line Operator moved tongs **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple ledges under hibachi tables have debris buildup under flat top grill. Also, shelf with misc equipment in hallway near dry food storage soiled/ has accumulation of dust. **Repeat Violation**
23-03-4
22
Jun 13, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored on top of unwashed avocados in walk-in cooler. Person in charge moved to bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/24.
50-17-3
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table on cook line. Person in charge removed drinks from prep area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks on top shelf of large door reach in cooler. Observed employee milk in middle shelf above establishment service food.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cellphones and keys on top of cook line reach in cooler. Person in charge removed all personal items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic drinking glasses stacked with visible moisture above soda machines.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in kitchen shelves soiled with food debris. **Repeat Violation**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn aluminum foil on shelf near drink machines. **Repeat Violation**
14-20-4
Basic - Wood food-contact surface not properly sealed. Observed unsealed wooden shelf near drink machines. **Repeat Violation**
14-06-4
50
Apr 24, 2024
Routine - Food
No violations found.
100
Apr 22, 2024
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator contacted supplier, received a letter stating salmon is farm raised and pellet fed.
01D-08-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At dish area, spray hose hangs below rim of sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, Reach in cooler, by walk in cooler, chicken (45F - Cold Holding); milk (51F - Cold Holding) operator stated employees have been in and out of cooler for last hour. Retemp, 1 hour lapse (50F - Cold Holding) In walk in cooler, yum yum sauce (49F - Cold Holding), operator stated employees had large container out to portion for approximately 45 mins. Retemp, 1 hour lapse, (49F - Cold Holding). **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. In dry storage room, water softener salt stored on bottom of chemical shelf below chemicals.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area, hose bib has no vacuum breaker. Also, at outside mop sink, missing vacuum breaker after the splitter on both ends.
29-34-4
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. Multiple employees present have expired food handler certifications.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. In dish area, hand sink used for storage of knife sharpening stone. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan lacking multiple items, inspector assisted operator in completing form. **Corrected On-Site**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. In office, by soda bibs, CO2 tank not secured. **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. On top of ice machine in kitchen, single service Togo boxes stored on cardboard. Also, in service area, by soup wells, shelves used to store soup garnish are lined with cardboard.
14-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. On cook line, clean tongs hanging on oven handle.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, next to Reach in cooler, employee drink on counter. Operator moved. In kitchen, by walk in cooler, drink on top of prep table. At sushi bar, in Reach in freezer, employee drink stored in freezer. **Corrective Action Taken**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. In kitchen, in back prep area, employee preparing food, with no hair restraint.
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. In kitchen, Wall behind large machine has dust buildup, soiled with food debris.
36-73-4
Basic - Hole in or other damage to wall. At dish area, hole in wall under sink.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, prep area by walk in, shelf underneath prep table is soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid open during inspection.
33-16-4
Basic - Prep shelf with rust that has pitted the surface. In service area, by office and single service storage; shelf has pitted rust.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen at large ice machine, interior of door and lip soiled with mold like substance. Also, at sushi bar, Reach in cooler gaskets are soiled with food debris.
22-16-4
Basic - Wood food-contact surface not properly sealed. In storage area, by drink station behind sushi bar, storage shelf is unsealed wood.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage area, unlabeled container of panko bread crumb, also unlabeled container of flour.
02D-01-5
Basic - Unnecessary items/unused equipment on the premises. In outside area by dumpster, broken cooler, old prep tables stored on premises.
33-31-5
17
May 9, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
55
Mar 27, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Sushi menu observed smoked salmon listed as smoked/cooked. Operator confirmed salmon is cold smoked and began marking menu. **Warning** - From follow-up inspection 2023-02-21: Observed menu changes not made yet for marking smoked salmon as raw. **Time Extended** - From follow-up inspection 2023-03-27: Observed menus not updated and operator states servers verbally inform customers when ordering rolls. **Admin Complaint**
02B-01-5
90
Frequently Asked Questions
When was Yamato Japanese Steakhouse last inspected?
The most recent health inspection at Yamato Japanese Steakhouse on file is from Oct 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Yamato Japanese Steakhouse?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Yamato Japanese Steakhouse.
How does Yamato Japanese Steakhouse compare to other restaurants in St. Augustine?
Yamato Japanese Steakhouse most recently scored 33 out of 100, which is lower than the St. Augustine average of 81.
Has Yamato Japanese Steakhouse's inspection record improved over time?
No. Recent inspections at Yamato Japanese Steakhouse have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Yamato Japanese Steakhouse 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 Steakhouse inspected?
Based on the inspection history on file, Yamato Japanese Steakhouse is inspected around three times per year on average.
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