YAMATO JAPANESE STEAKHOUSE AND SUSHI BAR

Name: YAMATO JAPANESE STEAKHOUSE AND SUSHI BAR
Address: 601 TINGLE CT, ST AUGUSTINE, FL, 32086, US
Rating: 94.5

601 TINGLE CT, ST AUGUSTINE, FL 32086

License #6501698

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.5 Grade B / 100

Solid Health Score

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Quick take

YAMATO JAPANESE STEAKHOUSE AND SUSHI BAR in ST AUGUSTINE currently holds an InspectFL Health Score of 94.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 22, 2025. Across those visits, inspectors documented 14 total violations — 3 critical, 2 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 22, 2025 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. Uncovered cut onions in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink clothing on food service rack. Wait-station.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee retuned from bathroom then engaged in Food service activity without washing without washing hands second time. Inspector intervened.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water supply turned off at Hand Wash Sink by Dish machine line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Food service employee with long hair.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic lid in Hand Wash Sink by Dish machine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service to go containers stored under soap dispenser. Moved by manager.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
[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. Dish machine chlorine 0 ppm. Supply bucket low. Refilled bucket. 100 ppm chlorine.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Dish machine line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from outside then engaged in Food service activity without washing hands. Inspector intervened.

Community reaction

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Community pulse