What is Yamato Japanese Cuisine's health inspection score?

Yamato Japanese Cuisine has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yamato Japanese Cuisine last inspected?

Yamato Japanese Cuisine was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yamato Japanese Cuisine have?

Yamato Japanese Cuisine has 67 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yamato Japanese Cuisine safe to eat at?

Yamato Japanese Cuisine has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Yamato Japanese Cuisine serve?

Yamato Japanese Cuisine serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Yamato Japanese Cuisine

Name: Yamato Japanese Cuisine
Address: 111 CHISWICK RD, Brighton, 02135
Rating: 74

111 CHISWICK RD, Brighton

Last Inspected: 3/25/2026

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0Good

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

On-site Corrections

+9 pts

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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111 CHISWICK RD, Brighton, FL 02135

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Violation Timeline

Aug 2024

1 inspections

3 high priority

4 intermediate

1 basic

Aug

Jan 2025

3 inspections

10 high priority

4 intermediate

9 basic

May 2025

1 inspections

3 basic

May

Nov 2025

2 inspections

4 high priority

10 intermediate

4 basic

Dec 2025

1 inspections

1 intermediate

2 basic

Dec

Mar 2026

2 inspections

2 high priority

4 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Mar 26

Routine InspectionLatestHE_Pass

1 High2 Med3 Basic

6 total1 risk factor6 corrected

85/100inspection score

−26 pts

High Priority (1)

−10 pts

590.005/5-205.15-PSystem Maintained in Good Repair (P)Risk FactorCorrected−10

Intermediate (2)

−10 pts

590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Corrected−5
590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)Corrected−5

Basic (3)

−6 pts

590.006/6-501.114-CMaintaining Premises Unnecessary Items and Litter (C)Corrected−2
590.004/4-602.13-CNonfood Contact Surfaces (C)Corrected−2
590.003/3-304.12-CIn-Use Utensils Between-Use Storage (C)Corrected−2

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Corrected on-site credit (6 fixed)+13 pts

Mar 26

Routine InspectionHE_Fail

1 High2 Med3 Basic

6 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

590.005/5-205.15-PSystem Maintained in Good Repair (P)Risk Factor−10

Intermediate (2)

−10 pts

590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)−5
590.006/6-301.11-PFHandwashing Cleanser Availability (Pf)−5

Basic (3)

−6 pts

590.003/3-304.12-CIn-Use Utensils Between-Use Storage (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2
590.006/6-501.114-CMaintaining Premises Unnecessary Items and Litter (C)−2

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Routine InspectionHE_Pass

1 Med2 Basic

3 total3 corrected

96/100inspection score

−9 pts

Intermediate (1)

−5 pts

590.006/6-501.111-PFControlling Pests (Pf)Corrected−5

Basic (2)

−4 pts

590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)Corrected−2
590.004/4-601.11-C(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Corrected−2

Base deductions−9 pts

Corrected on-site credit (3 fixed)+5 pts

Nov 25

Routine InspectionHE_FailExt

2 High5 Med2 Basic

9 total2 risk factors6 corrected

61/100inspection score

−49 pts

High Priority (2)

−20 pts

590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10

Intermediate (5)

−25 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5
590.005/5-205.11-PFUsing a Handwashing Sink-Operation and Maintenance (Pf)Corrected−5
590.006/6-501.111-PFControlling Pests (Pf)−5
590.002/2-501.11-PFClean-up of Vomiting and Diarrheal Events (Pf)Corrected−5
590.003/3-603.11-PFConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Corrected−5

Basic (2)

−4 pts

590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2
590.004/4-601.11-C(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)−2

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (6 fixed)+16 pts

Nov 25

Routine InspectionHE_Fail

2 High5 Med2 Basic

9 total2 risk factors

41/100inspection score

−49 pts

High Priority (2)

−20 pts

590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (5)

−25 pts

590.005/5-205.11-PFUsing a Handwashing Sink-Operation and Maintenance (Pf)−5
590.006/6-501.111-PFControlling Pests (Pf)−5
590.003/3-603.11-PFConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5
590.002/2-501.11-PFClean-up of Vomiting and Diarrheal Events (Pf)−5

Basic (2)

−4 pts

590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2
590.004/4-601.11-C(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)−2

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

May 25

Routine InspectionHE_Filed

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

590.006/6-501.11-CRepairing-Premises Structures Attachments and Fixtures-Methods (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2
590.004/4-501.11-CGood Repair and Proper Adjustment-Equipment (C)−2

Base deductions−6 pts

Jan 25

Routine InspectionHE_Pass

1 Basic

1 total1 corrected

99/100inspection score

−2 pts

Basic (1)

−2 pts

590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Corrected−2

Base deductions−2 pts

Corrected on-site credit (1 fixed)+1 pts

Jan 25

Routine InspectionHE_FailExt

5 High2 Med4 Basic

11 total5 risk factors10 corrected

49/100inspection score

−68 pts

High Priority (5)

−50 pts

590.007/7-206.11-PRestricted Use Pesticides Criteria (P)Risk FactorCorrected−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003(C)/3-301.11-PPreventing Contamination from Hands (P)Risk FactorCorrected−10
590.003/3-402.11-PParasite Destruction (P)Risk FactorCorrected−10

Intermediate (2)

−10 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5
590.008/8-103.12-PFConformance with Approved Procedures (Pf)Corrected−5

Basic (4)

−8 pts

590.003/3-501.13-CThawing (C)Corrected−2
590.003/3-305.14-CFood Preparation (C)Corrected−2
590.003/3-304.12-CIn-Use Utensils Between-Use Storage (C)Corrected−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2

Base deductions−68 pts

Risk factor bonus (5× +5)−25 pts

Corrected on-site credit (10 fixed)+31 pts

Jan 25

Routine InspectionHE_Fail

5 High2 Med4 Basic

11 total5 risk factors

7/100inspection score

−68 pts

High Priority (5)

−50 pts

590.007/7-206.11-PRestricted Use Pesticides Criteria (P)Risk Factor−10
590.003(C)/3-301.11-PPreventing Contamination from Hands (P)Risk Factor−10
590.003/3-501.16-P1(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10
590.003/3-402.11-PParasite Destruction (P)Risk Factor−10

Intermediate (2)

−10 pts

590.008/8-103.12-PFConformance with Approved Procedures (Pf)−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5

Basic (4)

−8 pts

590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2
590.003/3-501.13-CThawing (C)−2
590.003/3-304.12-CIn-Use Utensils Between-Use Storage (C)−2
590.003/3-305.14-CFood Preparation (C)−2

Base deductions−68 pts

Risk factor bonus (5× +5)−25 pts

Aug 24

Routine InspectionHE_Filed

3 High4 Med1 Basic

8 total3 risk factors7 corrected

62/100inspection score

−52 pts

High Priority (3)

−30 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003/3-402.11-PParasite Destruction (P)Risk FactorCorrected−10
590.008/8-103.12-PConformance with Approved Procedures (P)Risk FactorCorrected−10

Intermediate (4)

−20 pts

590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Corrected−5
590.008/8-103.12-PFConformance with Approved Procedures (Pf)Corrected−5
590.006/6-501.111-PFControlling Pests (Pf)Corrected−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5

Basic (1)

−2 pts

590.006/6-303.11-CIntensity-Lighting (C)−2

Base deductions−52 pts

Risk factor bonus (3× +5)−15 pts

Corrected on-site credit (7 fixed)+23 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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