Yamato Steak House of Japan
Last inspected: Nov 18, 2025
86
Score
Yamato Steak House of Japan appears in inspection records five times, starting in 2024. The most recent report on file is from Nov 18, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 22 violations earlier on.
“Physical facilities installed, maintained, & clean” comes up most often, recorded eight times in the inspection record.
Among Smithfield restaurants, the typical score is 78; Yamato Steak House of Japan is comfortably above that bar. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 18, 2025
Re-Inspection
3 minor violations. 1 corrected on site.
View 3 violations
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Physical facilities not cleaned at required frequency
Inspector notes: Ceiling tiles in the kitchen have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: Ceiling light panels in the kitchen have an accumulation of dead insects and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
86
Nov 4, 2025
Re-Inspection
3 major violations. 10 minor violations. 3 corrected on site.
View 13 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of a prep table with an attached metal lip were observed with an accumulation of food and debris. Employee observed preparing raw chicken directly on table, in contact with the lip on the edge. The food contact surfaces of equipment must be clean to sight and touch. Table with the attached metal lip is not to be used with food directly on it.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Employee observed washing equipment in the hand-washing sink while another employee was making salads on the blocked 3 bay sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized during inspection.
4-601.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: Food observed stored on the floor in the kitchen near the 3 bay sink. Food must be stored at least 6 inches above the floor.
3-305.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoops observed stored on unclean surfaces (tops of food containers and unclean shelf) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-use articles reused
Inspector notes: Single-use containers and boxes observed being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: Several large utensils observed not in good repair, with cracks or creased metal.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: rice hot hold unit table small rice hot hold shelf food scale wrapped in dirty plastic portable fan curtains between the kitchen and hibachi area food prep unit in hibachi area shelves including the undersides above the food prep unit in hibachi area .
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The fan cover in the walk in cooler has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: Wood shelves beneath the 3 bay sink have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in the ( ) area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
45
Oct 22, 2025
Routine
2 critical violations. 10 major violations. 18 minor violations. 8 corrected on site.
View 30 violations
Time used as public health control not properly documented
Inspector notes: Sushi rice log was not maintained. Sushi rice log is to be maintained daily at time of preparation, using accurate time.
3-501.19
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shrimp) were observed stored above ready-to-eat foods (such as vegetables, and on a package of tofu) in the refrigerator and walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Chinese Responding to Vomiting and Diarrhea English Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: One hand-washing sink in the kitchen was blocked by containers on the floor. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at one hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: One hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A scouring pad, strainer, and bowl were observed in the hand-washing sink in the sushi area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items - to go containers - are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen, sushi, and in a container attached to a wall near the grill area.
4-903.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of food and debris. Ice machine was taken out of service. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink and dishwasher.
4-302.14
Working containers of toxic materials not identified
Inspector notes: Working containers (several spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thermometer not available or accessible
Inspector notes: Thermometers are lacking in some refrigeration units including the sushi case. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives observed stored in a crack between the prep table and side table between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Cutting boards and utensils observed stored on a filthy wall above the food prep sink between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked drinking cups and numerous food containers in areas of the kitchen. After cleaning and sanitizing, equipment and utensils must be air dried. An air-drying rack is required.
4-901.11
Single-use articles reused
Inspector notes: Numerous single-use plastic containers and boxes observed in use for food preparation and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: Knives, plastic bins, and ice bucket, were not in good repair, with cracks and pieces missing.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of shelves and rice cooker table in the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: curtains between kitchen and sushi area curtain and plastic air curtain between kitchen and grill area fryers 2 burner unit wok unit rails used for utensil storage above wok unit tables in kitchen rice cookers rice cooker tables prep units refrigerators shelves (including the undersides)
4-602.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The chest freezer has an accumulation of frost and debris.
4-602.13
Food-contact surfaces; cleaned & sanitized
Inspector notes: Hand sinks were dirty and needed cleaning.
6-501.18
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The floor beneath fryers have an accumulation of oil and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Several ceiling tiles observed in poor repair, stained from previous water damage. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the establishment. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Food storage containers not labeled with contents
Inspector notes: Numerous working containers of dry ingredients are not labeled with the common name of the food. Some dry ingredients are stored in old food containers with original labels on packaging. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen, walk in, and sushi area. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Containers are being used as scoops in containers of rice and sushi rice. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
11
Apr 23, 2024
Re-Inspection
3 minor violations.
View 3 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board on the prep unit on the cookline are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Per PIC, cutting board is on order.
4-501.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The oil disposal unit outside is located on dirt and gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the kitchen wok area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
86
Apr 2, 2024
Routine
1 critical violation. 1 major violation. 8 minor violations. 2 corrected on site.
View 10 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All dishes to be sanitized in 3 bay sink until equipment is properly adjusted or repaired.
4-501.114
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. The hand-washing sink at the bar was lacking paper towels.
6-301.11
Food storage containers not labeled with contents
Inspector notes: Working containers of sauces, spices, and dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (rice scoop) were observed stored in stagnant water between uses. Knifes were observed stored in between table and prep unit.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board on the prep unit on the cookline is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The juncture between the 3 bay sink and prerinse area by the dishmachine was observed in poor repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: 1. Mop sink 2. Prep Units and Lowboy refrigerators (in kitchen and sushi bar) 3. Dishmachine 4. Greasetrap 5. Microwave 6. Toaster Oven
4-601.11(B)
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The oil disposal unit outside is located on dirt and gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The following has an accumulation of soil residue and food debris: 1. Floors and walls at wok station and cookline (especially under equipment) 2. Ceiling Vents The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Several ceiling tiles observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
52
Frequently Asked Questions
When was Yamato Steak House of Japan last inspected?
The most recent health inspection at Yamato Steak House of Japan on file is from Nov 18, 2025. The public record contains five inspections in total.
What is the most common violation at Yamato Steak House of Japan?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited eight times, more than any other issue at Yamato Steak House of Japan.
How does Yamato Steak House of Japan compare to other restaurants in Smithfield?
Yamato Steak House of Japan most recently scored 86 out of 100, which is higher than the Smithfield average of 78.
Has Yamato Steak House of Japan's inspection record improved over time?
Yes. Recent inspections at Yamato Steak House of Japan have averaged around three violations per visit, down from roughly 22 earlier in the record.
What does a low risk rating mean?
A low risk rating at Yamato Steak House of Japan 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 Steak House of Japan inspected?
Based on the inspection history on file, Yamato Steak House of Japan is inspected around three times per year on average.
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