Yamato Japanese Restaurant
526 NW 60 St, Gainesville, FL 32607 · Permanent Food Service · License 1102804
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 complaint inspection3 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 8 basic (2 repeats)-32
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shrimp (50°F - Cold Holding) item was thawed at room temperature then placed in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw lobster and salmon over cucumbers in reach in cooler in prep area. Raw bacon over sauce in walk in cooler. Operator moved all raw below.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cloth napkin on top of beef in prep reach in cooler. Cloth napkin removed.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior ice bin behind bar.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
In men's restroom. Operator turned on.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink on front line blocked with hibachi cart, operator moved cart.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked shrimp and chicken in reach in freezer on front line no cover. Operator covered.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior walk in cooler door soiled with mold like substance. The top of soda machines soiled with dust.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket by ice machine with the food contact surface facing upwards.
Equipment and utensils not properly air-dried - wet nesting.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at Handwash sink in front dining room.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled with dust behind ice machine.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone on prep table by bucket of onions, operator moved phone.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
All items have been cleaned. The hibachi flat tops and sides have been cleaned. Some areas are starting to build back up.
More time given
At the first visit
Fan guard in walk in cooler soiled with dust. Clean plate storage rack across from reach in freezer soiled with dust. Bottom shelf under rice cooker soiled with old food debris. Side of fryer soiled with grease. Flat top grills in dining area the sides are soiled with old food debris.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.