YAAKUZA JAPANESE THAI SAKE BAR

Name: YAAKUZA JAPANESE THAI SAKE BAR
Address: 925 N COURTENAY PKWY #8, MERRITT ISLAND, FL, 32953, US
Rating: 60.9

925 N COURTENAY PKWY #8, MERRITT ISLAND, FL 32953

License #1506340

🍱 Japanese/Sushi ℹ️

60.9 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 11 findings · 2 critical

Routine - Food

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Quick take

YAAKUZA JAPANESE THAI SAKE BAR in MERRITT ISLAND currently holds an InspectFL Health Score of 60.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 52 total violations — 11 critical, 12 major, 29 minor.

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The latest inspection on April 7, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

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YAAKUZA JAPANESE THAI SAKE BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle in unisex employee bathroom
[08B-38-4] Food stored on floor. Cooking oil and bags of rice stored on the floor. Operator moved
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 76°F. Utensils on cook line in standing water at 87°F. Spoon in standing water at sushi bar at 75°F.
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on floor. Operator moved
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Lights do not work over dry storage areas
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef, noodles, sauces, raw chicken and raw fish being thawed on countertops by ambient temperature. Operator moved to reach-in cooler and under cold running water
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over tofu. Raw beef over cooked beef. Raw tuna over seaweed salad. Operator moved each
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken then rinsed gloves at hand wash sink before touching cutting board and reaching for clean utensils. Stopped before touching any other surfaces and educated
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee food in well. Soiled pans in well.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test strips expired

Disposition: Met Inspection Standards
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Multiple types of frozen seafood being thawed by room temperature in hand wash sink at sushi bar. Placed under cold running water in prep sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic Togo containers used as scoops in rice and sugar. Operator replaced with handled scoops
[21-16-4] Clean linens stored in improper location. In restroom. Operator moved
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook put on hat
[08B-37-4] Food stored in a prohibited area. Bags of rice stored in restroom. Operator moved
[08B-38-4] Food stored on floor. Cases of water and cooking oils containers stored on the floor in kitchen. Operator moved
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives being stored under reach-in cooler at sushi bar. Operator moved
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on handle to oven door. Operator moved
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at 83°F
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu in reach-in cooler. Operator moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line cut tomatoes (53F - Cold Holding); bean sprouts (61F - Cold Holding). Stored above fill line of unit
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Moved to dish
[31A-11-4] Handwash sink used for purposes other than handwashing. Behind sushi bar is being used as prep sink to thaw raw fish
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Naruto and Kanisu in cucumber rolls. Soft boiled eggs in ramen. Kaisendon in Sushidonburi. Masagoand ramen eggs in Sides. Operator marked all menus

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, keys, toothpicks on shelf above make line. Operator moved
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook put on hat
[08B-38-4] Food stored on floor. Container of cooking oil
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 124°F
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light out in rear storage hallway
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up triple sink
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook is chopping scallions with bare hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over lettuce. Raw shrimp stored over noodles. Operator moved
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler across from dish area tofu (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler across from dish area cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); creamer (46F - Cold Holding) In lower reach in cooler behind sushi bar krab (66F - Cold Holding); raw salmon (66F - Cold Holding); raw tuna (66F - Cold Holding); roe (66F - Cold Holding); seaweed salad (66F - Cold Holding) In glass door reach in cooler in rear storage hallway tofu (46F - Cold Holding);
[31A-11-4] Handwash sink used for purposes other than handwashing. All hand wash sinks are being used as dump/prep sinks
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. in kithcen
[53B-02-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Only certificate available is for Juliet
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. In kitchen
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed with operator
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Operator built a wall near restroom to block access to rear exit door