Yamato Japanese Steakhouse and Sushi Bar

601 Tingle Ct, St Augustine, FL 32086 · Permanent Food Service · License 6501698

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

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.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
2 high priority (1 fixed by the Sep 14 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 8 basic (2 repeats)
-21
Administrative complaint on Sep 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep22026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sushi bar: salmon (45°F - Cold Holding); tuna (46°F - Cold Holding); roe (45°F - Cold Holding); escolar (45°F - Cold Holding) for less than one hour. Person in charge thinks they didn't turn reach in cooler on and let cool enough.
  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.
  Observed hibachi carts missing time stamp. Person in charge had chefs add time labels for raw shell eggs.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no useable chlorine test kit. Establishment chlorine test kit wet and does not change color when used to test dish machine.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer in sushi reach in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed two cardboard cases of food on floor in walk-in freezer.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil water (87°F) in crock pot of cook line. Person in charge turned crock pot on.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in sushi reach in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets on reach in coolers soiled with food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed hand washing station at bar and server station missing sign. Provided one in email.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed one dead roach on floor in dry storage Observed one dead roach on floor in closet with bag n box. Person in charge cleaned and removed during inspection.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles on cook line soiled with grease.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep22026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.