Yamasaki Modern Japanese Sushi
556 Atlantic Blvd, Unit 560, Neptune Beach, FL 32266 · Permanent Food Service · License 2616435
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (no follow-up needed), 4 intermediate (3 fixed on the spot), 8 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Sushi rice not discarded at 3 pm.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Sushi rice not discarded at 3 pm.
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Rear kitchen Hand Wash Sink blocked by large bucket. Moved by manager.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Utensils in frontline Hand Wash Sink. Moved by manager.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at Hand Wash Sink. Replaced by manger.
Fixed on the spot
No soap provided at handwash sink.
No soap at kitchen Hand Wash Sink. Replaced by manger.
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water 80°. Kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
In use knives stored between soiled equipment. Moved by manager.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table. Moved by manager
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
2 wet wipes on counter in : kitchen. Moved by manager.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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 .
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored under paper towels dispenser. Moved by manager.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No Hand Wash Sign at rear Hand Wash Sink.
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.
- Stop sale
- An order that the food can’t be sold or served.