Yaki-Mono Japanese Kitchen
4599 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6216964
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (fixed on the spot), 6 intermediate (5 fixed on the spot, 2 repeats), 7 basic (1 repeat)-29
- Safety score71
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 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. For sushi rice at sushi station. Food item has not been out of temperature for more than 4 hours. Establishment open at 2pm. Sushi rice was time stamped for 3pm.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Wiping cloth stored on top of cut lettuce inside walk in cooler. Item removed.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No date mark observed on pot of beef broth and container of white rice inside walk in cooler. Items made yesterday 10/29 at 3pm. Items dated for 10/29.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator could not locate written procedures for holding Sushi rice on time. Written procedures were printed by the inspector and they helped them fill it out during the inspection.
Fixed on the spot
Code 27, Water source: No hot running water at three-compartment sink.
No water dispenses when hot water faucet knob is turned. Hot water was turned off. Operator turned it back on and water is now dispensing.
Fixed on the spot
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No water dispenses when hot water faucet knob is turned at sushi station hand sink. Discussed with operator. Hot water was turned off. Operator turned it back on and water is now dispensing.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
White and yellow lids for 5 gallon buckets and clear pitcher with towels stored on top of the items observed inside hand sink next to three compartment sink. Items were removed. Employee helmet stored inside hand sink basin in sushi station. Item removed.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Missing at hand sink next to three compartment sink. Operator stocked with bottle of soap.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of ice, white container of frozen broth, box of edamames on floor in walk in freezer. Bucket of ginger, bucket of broth, bucket of teriyaki sauce on the floor in walk in cooler. All items removed off the floor.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Scoop handle stored on ice of in tub of ice in sushi station next to pitchers of ice. Item moved.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Two sets of tongs stored on oven handles. Items removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Deli cup in container of sushi vinegar in walk in cooler. Container was removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of double door display cooler soiled with food debris and dried brown substance in sushi station.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Kissing at hand sink in sushi bar area. Inspector provided printed sign. Sign was posted during the inspection.
Fixed on the spot
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.
Employee helmet stored inside hand sink basin in sushi station. Item removed.
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.
- 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.