Yihi Japan
1675 W 49 St FC1 1238, Hialeah, FL 33012 · Permanent Food Service · License 2333734
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 21 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 basic (2 repeats)-14
- Safety score86
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
Routine inspection
- First visitSep 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed under grill drawer raw chicken (50°F - Cold Holding), open often , operator placed an ice bag on top of raw chicken.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed inside 3 door cooler, raw shell eggs stored over an open container with cooked noodles. Operator stored shell eggs in a different shelf away from ready to eat food.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee personal food inside reach in cooler , no segregated from restaurant food. Operator removed food and stored in a different shelf away unit away from customer food.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal drinks on top of prep table, front counter. Employee removed drinks from prep area.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed small holes on ceiling tiles, back prep area.area
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
Earlier inspections 1
A90Routine inspection4 violations, 2 high priority No follow-up needed
- First visitJul 7, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed under grill cooler Under grill; raw chicken (48°F - Cold Holding); cooked shrimp (47°F - Cold Holding), Placed 1 hour ago, operator placed ice bags on top of chicken and cooked shrimp for rapid chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container with raw beef, stored over container with cooked shrimp. Operator placed container with raw beef on shelf under cooked shrimp.
Fixed on the spot
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed by ice machine.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
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.