Brendys at Yamato
9101 Lakeridge Blvd, Bay 4, Boca Raton, FL 33496 · Permanent Food Service · License 6011927
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (2 fixed on the spot), 8 intermediate, 1 basic; intermediate violations cost 18 at most-31
- Administrative complaint on Aug 20, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitOct 20, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed at callback inspection no signed reporting agreement for newest employee. Employee now hired more than 60 days and no proof of food handler training.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Observed at callback inspection same.
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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.
Front counter - yogurt mix dispensing unit - third unit from left - yogurt (53-55°F). Per operator liquid placed in unit approximately 1/2 hour ago. Operator began removing liquid to put in freezer to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Front counter employee entered front counter area and made customer ice cream order without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate8
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
1 employee present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink by triple sink blocked with to go containers.
No soap provided at handwash sink.
Front counter hand sink.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Person charge - Eakut Jahan
Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
By triple sink. Provided sign to operator.
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.