3 Natives Yamato LLC

1200 Yamato Rd C5, Boca Raton, FL 33431 · Permanent Food Service · License 6021590

Official report

out of 100

Grade F

Safety score 42 of 100

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

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
6 high priority (3 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic
-38
Complaint after follow-up on Oct 19
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

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

Inspection history

1 inspection · 3 visits

Aug182026

Routine inspection

12 violations found · Inspector came back 2 times

2nd follow-up visitOct 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  Per operator still working on getting employees food handlers,
Official report, on the Florida DBPR website
1st follow-up visitAug 19, 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.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Technician working on it during inspection
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  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.
12 violations found:
- 6 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Flip top left of microwave:; chicken (52°F - Cold Holding); pico de gallo(58°F - Cold Holding); shredded cheese (60°F - Cold Holding); boiled egg (53°F - Cold Holding); sausage (60°F); corn (53°F - Cold Holding); sliced tomatoes (48°F - Cold Holding); curry chicken (58°F); tuna (48°F - Cold Holding) Operator states foods not prepared or portioned today and food stored in the cooler over night. Food out of temperature for more than 4 hours. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Flip top left of microwave:; chicken (52°F - Cold Holding); pico de gallo)58°F - Cold Holding); shredded cheese (60°F - Cold Holding); boiled egg (53°F - Cold Holding); sausage (60°F); corn (53°F - Cold Holding); sliced tomatoes (48°F - Cold Holding); curry chicken (58°F); tuna (48°F - Cold Holding) Operator states foods not prepared or portioned today and food stored in the cooler over night. Food out of temperature for more than 4 hours. See stop sale
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched face and glasses then put gloves on and started to prepare food without washing hands first. Informed operator of proper handwashing. Employee washed hands.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched garbage can, discarded gloves went to cooler grabbed food pulled up pants then put on gloves without washing hands. Informed operator of proper handwashing. Employee then washed hands and put on gloves.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Three compartment sink not set up properly. Operator reset up sink.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 3 flying insects in kitchen area landing on food services.
Intermediate3
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at handwashing sink by front counter. Operator provided paper towels.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Unable to know who is the certified food manager or if there is one in the establishment.
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Peanut butter stored on floor. Operator moved and stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Visible ice buildup on flip top cooler to left of microwave.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand washing sink at front counter in disrepair and not providing hot water.
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.
Stop sale: An order that the food can’t be sold or served.