YAKI-MONO JAPANESE KITCHEN

Name: YAKI-MONO JAPANESE KITCHEN
Address: 4599 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 14.5

4599 GULF BLVD, ST.PETE BEACH, FL 33706

License #6216964

🍱 Japanese/Sushi ℹ️

14.5 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 15 findings · 2 critical

Routine - Food

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Quick take

YAKI-MONO JAPANESE KITCHEN in ST.PETE BEACH currently holds an InspectFL Health Score of 14.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 74 total violations — 10 critical, 22 major, 42 minor.

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Record snapshot

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The latest inspection on October 30, 2026 shows 15 observation rows: 2 critical, 6 major, and 7 minor.

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Inspector notes

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YAKI-MONO JAPANESE KITCHEN 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: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Scoop handle stored on ice of in tub of ice in sushi station next to pitchers of ice. Item moved.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two sets of tongs stored on oven handles. Items removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Deli cup in container of sushi vinegar in walk in cooler. Container was removed.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water dispenses when hot water faucet knob is turned at sushi station hand sink. Discussed with operator. Hot water was turned off. Operator turned it back on and water is now dispensing.
[31A-09-4] Handwash sink not accessible for employee use at all times. White and yellow lids for 5 gallon buckets and clear pitcher with towels stored on top of the items observed inside hand sink next to three compartment sink. Items were removed. Employee helmet stored inside hand sink basin in sushi station. Item removed.
[31B-03-4] No soap provided at handwash sink. Missing at hand sink next to three compartment sink. Operator stocked with bottle of soap.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Kissing at hand sink in sushi bar area. Inspector provided printed sign. Sign was posted during the inspection.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Wiping cloth stored on top of cut lettuce inside walk in cooler. Item removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee helmet stored inside hand sink basin in sushi station. Item removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of double door display cooler soiled with food debris and dried brown substance in sushi station.
[27-06-4] No hot running water at three-compartment sink. No water dispenses when hot water faucet knob is turned. Hot water was turned off. Operator turned it back on and water is now dispensing.
[08B-38-4] Food stored on floor. Bag of ice, white container of frozen broth, box of edamames on floor in walk in freezer. Bucket of ginger, bucket of broth, bucket of teriyaki sauce on the floor in walk in cooler. All items removed off the floor.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark observed on pot of beef broth and container of white rice inside walk in cooler. Items made yesterday 10/29 at 3pm. Items dated for 10/29.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not locate written procedures for holding Sushi rice on time. Written procedures were printed by the inspector and they helped them fill it out during the inspection.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale. For sushi rice at sushi station. Food item has not been out of temperature for more than 4 hours. Establishment open at 2pm. Sushi rice was time stamped for 3pm.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like debris in interior of ice machine. Employee cleaned area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean plates. Employee removed drink.
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door. Employee removed tongs.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled interior.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler soiled.
[33-16-4] Open dumpster lid. Employee closed lids during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in sushi bar area. Employee moved wet cloth to sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers in walk in cooler no common name.
[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. Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensing in dish machine. 0ppm chlorine in dish machine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef in walk in cooler. Employee moved eggs to lower shelf.
[51-14-7] No plan review submitted and approved - sushi bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar with food prep and reach in coolers added to bar area to make sushi bar.
[41-17-4] Spray bottle containing toxic substance not labeled.unlabeled spray bottle of cleaner in dish area. Employee labeled degreaser.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensing in dish machine.