Yoshibachi
250 N Homestead Blvd., Homestead, FL 33030 · Permanent Food Service · License 2332845
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 Oct 28 routine inspection2 high priority, 1 intermediate, 10 basic-25
- Safety score75
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 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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 raw shrimp (44°F - Cold Holding) at meat reach in cooler in the back kitchen, as per operator for less than 3 hours. Observed mozzarella cheese (45°F - Cold Holding) at reach in cooler across cook line, as per operator for less than 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Cooked rice (132°F - Hot Holding) at mini rice cooker in the kitchen, as per operator for 2 hours.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener heavily soiled with old food debris. Observed soda nozzles soiled with mold like substance across kitchen entrance.
Basic10
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed mushrooms stored over cut onions at reach in cooler in the back kitchen.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at white reach in freezer in the back kitchen.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave heavily soiled with old food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed back kitchen reach in cooler interior heavily soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed under flat grill heavily soiled with food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean plates not stored inverted at shelves across triple sink.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 5 dead roaches stuck on triple sink wall. Advised operator to clean wall.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor under cooking equipments soiled with grease and 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.