Yamato Steakhouse
4347 Lafayette St, Marianna, FL 32446 · Permanent Food Service · License 4200567
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection6 high priority (4 fixed by the Nov 2 follow-up, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 10 basic-37
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 28, Sewage and wastewater disposal: Grease recycling container overflowing onto ground.
Operator working to get a grease drainage rerouted to new location. Soiled area partially cleaned.
Administrative complaint
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
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. See stop sale. Fully thawed tilapia in vacuum sealed bag at sushi station.
Stop sale issued due to cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Lo mein cooling for 1 hour per operator 78°F at 12:24 and 76°F at 1:30. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. hibachi station shrimp 44°F lo mein 45°F.
Per manager items in cooler approximately 1 hour moved to walk in cooler
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Lo mein cooling for 1 hour per operator 78°F at 12:24 and 76°F at 1:30. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over noodles. Operator moved chicken to a different shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Non food grade Husky bin used to store mixed broccoli and carrots. Wasabi paste stored in a trash bag.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cream cheese wanton filling per operator made over 24hours ago. Not date marked. Manager marked product with date during inspection
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Items stored in sushi bar sink during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser in dish pit not labeled, operator labeled bottle during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.no proof of manager certification for person in charge Lin Chen and no other certification provided.
Basic10
Code 06, Food properly thawed: 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.
See stop sale. Fully thawed tilapia in vacuum sealed bag at sushi station.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop for fried rice sauce and ginger sauce, handle in food.
In-use utensil stored in standing water less than 135°F.
Hibachi spatula stored in water a 84°F. Took items to dish pit to be cleaned and stored in hot water.
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.
Operator cleaned during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled gaskets on seafood reach in cooler. Hibachi area ticket machine soiled.
Code 28, Sewage and wastewater disposal: Grease recycling container overflowing onto ground.
Grease from hood vent draining into bucket and on the ground outside behind restaurant.Bucket overflowing onto ground. No customers or employees observed walking through area.
Administrative complaint
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Grease on the ground and/or pad around grease receptacle.
Unnecessary items/unused equipment on the premises.
Pieces of kitchen table and discarded chairs by dumpster. Broken down car in parking lot.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Grease on vents by front counter.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.