YAAKUZA JAPANESE THAI SAKE BAR

Name: YAAKUZA JAPANESE THAI SAKE BAR
Address: 925 N COURTENAY PKWY #8, MERRITT ISLAND, FL, 32953, US
Rating: 72.1

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

License #1506340

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

72.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

YAAKUZA JAPANESE THAI SAKE BAR in MERRITT ISLAND currently holds an InspectFL Health Score of 72.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 23 total violations — 4 critical, 5 major, 14 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[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
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on floor. Operator moved
[08B-38-4] Food stored on floor. Cooking oil and bags of rice stored on the floor. Operator moved
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test strips expired
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle in unisex employee bathroom
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee food in well. Soiled pans in well.
[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
[16-03-4] Accumulation of debris inside warewashing machine.
[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.

Inspection Completed - No Further Action
[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
[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
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Moved to dish
[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
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook put on hat
[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
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Behind sushi bar is being used as prep sink to thaw raw fish
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on handle to oven door. Operator moved
[08B-38-4] Food stored on floor. Cases of water and cooking oils containers stored on the floor in kitchen. Operator moved

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