Yamato Steakhouse
Last inspected: Mar 27, 2026
82
Score
The health department has logged 12 inspections at Yamato Steakhouse, the earliest from 2022. The most recent report on file is from Mar 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
Looking across the full record, “carbon dioxide/helium tanks not adequately secured” is the recurring theme, flagged three times.
By comparison, the average Marianna facility scores 93, putting Yamato Steakhouse on the weaker side. The record reflects steady performance over time.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Displayed food not properly protected from contamination. Tea ready for service in server area not covered for protection. **Repeat Violation**
08B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured for protection in back kitchen next to soda machine. **Repeat Violation**
51-11-4
82
Sep 11, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels near wait station.
31B-05-4
Basic - 6 Carbon dioxide/helium tanks not adequately secured in ware washing location.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in tempera breading. Bowl stored in raw diced beef at make bar. Owner removed utensils from food. **Corrected On-Site**
14-01-5
Basic - Cloth used as a food-contact surface under red cups in wait station.
21-05-5
Basic - Grease recycling container overflowing onto ground.
28-24-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in white rice in walk in cooler. Tong handle stored in raw shrimp at make bar.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on gasket of deep freezer.
23-03-4
67
Jun 13, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-06-13: Observed all employees safestaff certification still expired. Operator was not clear what employees needed training. I explained all employees engaging in food activity have to take the food safety test. **Time Extended**
53B-05-5
90
Mar 14, 2025
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed meat products stored in T-shirt bag in reach- in chest located in back room of kitchen area.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Chicken stored on shelf above premade garden salads in walk-in cooler. Operator moved premade salads and corrected during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle .
33-23-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in sushi bar.
22-08-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Floor soiled/has accumulation of debris. On the floor Behind the beverage machine and beside o the ice machine.
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris in three-compartment sink. Observed triple sink in sushi bar with accumulation of black mold like substance.
16-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like debris on nozzles of beverage machine.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hws in sushi bar.
29-20-5
45
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on tuna and tilapia due to failure to remove product from vacuum sealed bag upon thawing as instructed by package. See stop sale.
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose underneath dish sink.
29-34-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-2024. **Admin Complaint**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish area being used to store dishes. Employee removed dished from hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for chlorine dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi bar area.
31B-02-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves of walk in cooler.
14-05-4
Basic - Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from unenclosed beverage on cook line. Manager threw cup away. **Corrected On-Site**
12B-12-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand wash sink in kitchen area. Manager brought trash can during inspection. **Corrected On-Site**
33-38-4
39
Jan 3, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Observed fryer oil stored in box on floor in back storage area.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs in standing water to thaw.
06-01-5
90
Aug 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
90
Jun 3, 2023
Complaint Partial
No violations found.
100
Jun 2, 2023
Complaint Partial
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-3
50-17-3
High Priority - Roach activity present as evidenced by 7 total live roaches found in the following locations: 3 live in wall/ceiling junction above upright two door reach in near dish pit. 2 live inside stainless steel wall lining on corner by dish pit hand wash sink. 1 live on apron handing on water heater. 1 live on wall by water heater. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs on counter ambient temp 76F, less than 2 hours per cook. Discussed Time as a Public Health Control with manager. Eggs returned to cold hold unit. Imitation crab meat on sushi bar counter 62F, less than 1 hour. Returned to cold hold unit at time of inspection. **Corrective Action Taken**
03A-02-5
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. Rice at sushi bar. Cooked approximately 1 hour ago. Time written down at time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - No soap and no paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ming Wu expired 4-8-23
53A-03-7
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. Raw tuna and Escolar in sushi reach in in vacuum sealed package with label indicating it is to be kept frozen until time of use.
06-09-1
Basic - Dead roaches on premises. 12 dead on pipe by wall next to water heater. **Warning**
35A-03-4
41
Dec 19, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Observed rice for sushi at 71F manager states the rice was made at 11:00 and is now 1:16. Still in 4 hour hold time. Manager placed time mark on product. **Corrected On-Site**
03F-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting.
24-08-4
Basic - Grease on the ground and/or pad around grease receptacle. Observed grease build up on ground around back area of restaurant where drainage is from hood vents.
33-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of white powder substance unlabeled on shelves in kitchen area.
02D-01-5
74
Aug 31, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of mold like substance in ice machine in kitchen area.
22-02-4
Basic - Food stored on floor. Observed bag of cabbage stored on floor in walk in cooler.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing fish in sink not under running water. Explained to owner proper method and he corrected on site. **Corrected On-Site**
06-01-5
82
Frequently Asked Questions
When was Yamato Steakhouse last inspected?
The most recent health inspection at Yamato Steakhouse on file is from Mar 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Yamato Steakhouse?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited three times, more than any other issue at Yamato Steakhouse.
How does Yamato Steakhouse compare to other restaurants in Marianna?
Yamato Steakhouse most recently scored 82 out of 100, which is lower than the Marianna average of 93.
Has Yamato Steakhouse's inspection record improved over time?
Yes. Recent inspections at Yamato Steakhouse have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Yamato Steakhouse 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 Steakhouse inspected?
Based on the inspection history on file, Yamato Steakhouse is inspected around three times per year on average.
Nearby Restaurants