Yaki

108 Cannery Ln Unit A15, Miramar Beach, FL 32550 · Permanent Food Service · License 7602251

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. shredded pork 122°F( 1:30-1:30) reheated 186°F.High priority, repeat · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 complaint inspection
2 high priority (fixed on the spot, 1 repeat), 3 basic (1 repeat)
-12
Safety score88

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct202026

Complaint inspection

5 violations found

First visitOct 20, 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.
5 violations found:
- 2 High priority
- 3 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.
  Cold hold- make bar- dumplings thawing 28°F cooked shrimp 49°F ( ambient cooling 12:00-1:25),raw tuna 43°F, cooked chicken 47°F (12:30-1:25),raw salmon 47°F slaw 46°F krab 51°F, lettuce 51°F, fish roe 47°F ( 10:30-1:25). All items were placed in upright freezer to rapidly cool down. Ambient temp 50°F. Re check temps- krab 35°F, tuna 33°F, salmon 35°F, slaw 35°F, fish roe 33°F, lettuce 37°F, chicken 35°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. shredded pork 122°F( 1:30-1:30) reheated 186°F.
  Fixed on the spotRepeat violation
Basic3
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Scoop handle stored In Fish roe. Employee removed scoop from roe.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board at make bar has cut marks and is no longer cleanable.
  Establishment has been working on resurfacing all cutting boards.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler at make bar.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug192026A93Routine inspection5 violations No follow-up needed

First visitAug 19, 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.
5 violations found:
- 5 Basic
What the inspector cited
Basic5
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop on top of ice machine. Employee placed scoop at ware wash location.
  Fixed on the spot
  Multiple In-use tongs stored on equipment door handle between uses.
  Observed tongs on oven door handle. Employee removed tongs from oven handle. In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in crack on side of make bar. Employee removed knives from crack and placed on ware wash location .
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Multiple Cutting boards have cut marks and are no longer cleanable.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin on ride side wall.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Manager secured CO2 tanks to soda box shelf.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.