Gyu Kaku Japanese BBQ
11327 South Dixie Highway, Pinecrest, FL 33156 · Permanent Food Service · License 2335168
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 8 basic (2 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 38, Lighting: Light shield damaged/in disrepair.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
- First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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.
Observed in reach in across freezer: sliced beef (49°F - Cold Holding); raw beef (51°F - Cold Holding). Operator voluntarily threw out. Observed reach in across stove with ambient temp of 50°F, the following TCS foods stored inside for less than 4 hours: Across stove: calamari (63°F - Cold Holding); eggs (50°F - Ambient ); raw beef (49°F - Cold Holding). Operator removed all items and placed into freezer for rapid chill. Observed Observed reach in across fryers with ambient temp of 56°F, the following TCS foods stored inside for less than 4 hours: tuna (50°F - Cold Holding); shredded cabbage (51°F - Cold Holding); hard boiled egg (49°F - Cold Holding).
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray next to graham crackers across triple sink. Operator removed spray for proper segregation.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed on dry food racks.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed in coolers across cook line.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across stove with ambient temp of 50°F, the following TCS foods stored inside for less than 4 hours: Across stove: calamari (63°F - Cold Holding); eggs (50°F - Ambient ); raw beef (49°F - Cold Holding). Operator removed all items and placed into freezer for rapid chill. Observed Observed reach in across fryers with ambient temp of 56°F, the following TCS foods stored inside for less than 4 hours: tuna (50°F - Cold Holding); shredded cabbage (51°F - Cold Holding); hard boiled egg (49°F - Cold Holding).
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed exterior soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulation.
Repeat violation
Code 38, Lighting: Light shield damaged/in disrepair.
Observed outside of walk in cooler.
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.
Observed bag in walk in cooler on food shelf. Operator moved from top of food.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no poster; inspector provided via email.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.