YAMATO SUSHI STEAKHOUSE

Name: YAMATO SUSHI STEAKHOUSE
Address: 2842 E OSCEOLA PKWY, KISSIMMEE, FL, 34743, US
Rating: 63.3

2842 E OSCEOLA PKWY, KISSIMMEE, FL 34743

License #5911621

🍱 Japanese/Sushi ℹ️

63.3 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 9 findings · 4 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

YAMATO SUSHI STEAKHOUSE in KISSIMMEE currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 24 total violations — 8 critical, 3 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 19, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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YAMATO SUSHI STEAKHOUSE 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: Call Back - Complied
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table closest to kitchen entrance on cookline ; tempura shrimp (59F - Cold Holding) In make table overnight per operator
[06-09-2] 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. 3 tuna fillets thawing in reach in cooler at sushi bar Fillets still partially frozen
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside of breading on prep counter at beginning of cookline Cup inside of bulk container of sugar on shelf underneath prep counter Several bowls in make table foods on cookline
[31A-09-4] Handwash sink not accessible for employee use at all times. Container of cucumber inside of handwashing sink at front counter Operator removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks in storage room
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels lining several raw fish plates at sushi bar
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in containers on cookline and near kitchen entrance 78F and 84F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over miso paste in reach in cooler at sushi bar Shelled eggs over sauce, raw shrimp over mixed vegetables in reach in cooler under cookline make table Shelled eggs over carrots in stainless steel reach in cooler in storage room Operator switched storage order for shrimp
[03A-02-5] Cold holding 52F on callback inspection - in cooler overnight per operator

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in containers on cookline and near kitchen entrance 78F and 84F
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside of breading on prep counter at beginning of cookline Cup inside of bulk container of sugar on shelf underneath prep counter Several bowls in make table foods on cookline
[21-04-4] In-use wet wiping cloth/towel used under cutting board. One on prep table at end of cookline
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Two pans on clean dish shelf over three compartment sink Operator separated and put through dish machine
[31A-09-4] Handwash sink not accessible for employee use at all times. Container of cucumber inside of handwashing sink at front counter Operator removed
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade bottle inside make table on cookline Operator discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table closest to kitchen entrance on cookline ; tempura shrimp (59F - Cold Holding) In make table overnight per operator
[06-09-2] 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. 3 tuna fillets thawing in reach in cooler at sushi bar Fillets still partially frozen
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels lining several raw fish plates at sushi bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over miso paste in reach in cooler at sushi bar Shelled eggs over sauce, raw shrimp over mixed vegetables in reach in cooler under cookline make table Shelled eggs over carrots in stainless steel reach in cooler in storage room Operator switched storage order for shrimp
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table closest to kitchen entrance on cookline ; tempura shrimp (59F - Cold Holding) In make table overnight per operator See stop sale
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of sugar on shelf under prep counter
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 2 on cookline Operator made sanitizer bucket and placed cloths into it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks in storage room