Yami Kitchen
Last inspected: Apr 17, 2026
64
Score
Public records show eight inspections at Yami Kitchen stretching back to 2023. The newest entry in the record is dated Apr 17, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged six times.
By comparison, the average Orlando facility scores 79, putting Yami Kitchen on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 17, 2026
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed server dump water in handsink at soda station
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food stored on floor.sack of onions in walk in cooler. Multiple plasticbuckets in kitchen **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bins **Corrected On-Site**
10-01-5
64
Mar 18, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over salmon in walkin cooler. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in bottom of make table on cookline **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Steel scrubber in handsink at cookline **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink at cookline **Corrected On-Site**
31B-02-4
Basic - Old labels stuck to food containers after cleaning. Deli containers at dish area
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on dry storage shelf in kitchen next to cookline **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Cases of plastic water bottles at front counter **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In squid salad container in two door reach in cooler in kitchen
10-06-5
45
Dec 22, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw spicy tuna (57F - Cold Holding); shredded Krab (55F - Cold Holding) at sushi counter in an insufficient ice bath. Operator moved to cooler. Product out less then 3 hours **Corrective Action Taken** - From follow-up inspection 2025-12-22: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickled ginger in walkin cooler **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in handsink at front counter - From follow-up inspection 2025-12-22: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator form via email **Corrective Action Taken** - From follow-up inspection 2025-12-22: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black To go containers at sushi bar **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Employee beverage container in ice machine/ice bin. In kitchen **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
12B-14-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of eel in walkin freezer - From follow-up inspection 2025-12-22: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish at room temperature. Operator moved to cooler **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar - From follow-up inspection 2025-12-22: **Time Extended**
21-12-4
45
Oct 13, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw spicy tuna (57F - Cold Holding); shredded Krab (55F - Cold Holding) at sushi counter in an insufficient ice bath. Operator moved to cooler. Product out less then 3 hours **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickled ginger in walkin cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in handsink at front counter
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Green dragon roll containing masago, on to go menu**Warning** **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator form via email **Corrective Action Taken**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Cases of eel in walkin freezer
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish at room temperature. Operator moved to cooler **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
21-12-4
Basic - Employee beverage container in ice machine/ice bin. In kitchen **Corrected On-Site**
12B-14-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black To go containers at sushi bar **Corrected On-Site**
24-05-4
41
May 8, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Table holding rice cooker blocking access next to flyers.
31A-09-4
Intermediate - No soap provided at handwash sink. In kitchen near fryers **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form **Corrective Action Taken**
03F-10-5
Basic - Stored food not covered. Bones in walk in freezer
08B-12-5
Basic - Ice scoop handle in contact with ice. In machine in kitchen **Corrected On-Site**
10-08-5
Basic - Ice buildup in chest freezer
14-69-4
Basic - Food stored on floor. Multiple items in walk in freezer
08B-38-4
52
Jan 8, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Bottle of advil, prescription topical medicine on top of make table in kitchen **Corrected On-Site**
41-07-4
High Priority - Displayed food not properly protected from contamination.ramen at buffet **Repeat Violation**
08B-02-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook in kitchen. Operator coached employee on proper handwashing **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Raw pork over book choy in walk-in cooler **Repeat Violation**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over kelp salad in walk-in cooler.raw shrimp over canned beverages in bottom of make table in kitchen **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in hand sink at dish **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Octopus in standing water. Chicken at room temperature **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Bag of rice, plastic bucket of soy sauce in kitchen **Corrected On-Site**
08B-38-4
39
Aug 3, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Feb 17, 2023
Food-Licensing Inspection
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
02B-01-5
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.
11-26-1
Basic - Ceiling tile missing. Top of the three compartment sink .
36-36-4
Basic - Drain cover(s) missing. Mop sink .
29-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Frequently Asked Questions
When was Yami Kitchen last inspected?
The most recent health inspection at Yami Kitchen on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Yami Kitchen?
Across the inspection record, “handwash sink not accessible for employee use” has been cited six times, more than any other issue at Yami Kitchen.
How does Yami Kitchen compare to other restaurants in Orlando?
Yami Kitchen most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Yami Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Yami Kitchen have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yami Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yami Kitchen inspected?
Based on the inspection history on file, Yami Kitchen is inspected around three times per year on average.
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