Yamato Sushi Steakhouse

2842 E Osceola Pkwy, Kissimmee, FL 34743 · Permanent Food Service · License 5911621

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
4 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic
-35
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 4 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold holding 52°F on callback inspection - in cooler overnight per operator
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Basic4
- 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.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  80°F on cookline on callback inspection
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Make table closest to kitchen entrance on cookline ; tempura shrimp (59°F - Cold Holding) In make table overnight per operator
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make table closest to kitchen entrance on cookline ; tempura shrimp (59°F - Cold Holding) In make table overnight per operator See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over miso paste in reach in cooler at sushi bar Shelled eggs over sauce, raw shrimp over mixed vegetables in reach in cooler under cookline make table Shelled eggs over carrots in stainless steel reach in cooler in storage room Operator switched storage order for shrimp
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper towels lining several raw fish plates at sushi bar
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Container of cucumber inside of handwashing sink at front counter Operator removed
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk container of sugar on shelf under prep counter
- 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.
  3 tuna fillets thawing in reach in cooler at sushi bar Fillets still partially frozen
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in containers on cookline and near kitchen entrance 78°F and 84°F
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Gatorade bottle inside make table on cookline Operator discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl inside of breading on prep counter at beginning of cookline Cup inside of bulk container of sugar on shelf underneath prep counter Several bowls in make table foods on cookline
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  One on prep table at end of cookline
  Wet wiping cloth not stored in sanitizing solution between uses.
  2 on cookline Operator made sanitizer bucket and placed cloths into it
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Two pans on clean dish shelf over three compartment sink Operator separated and put through dish machine
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  2 tanks in storage room
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.