What is Yakitori's health inspection score?

Yakitori has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yakitori last inspected?

Yakitori was last inspected on December 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yakitori have?

Yakitori has 25 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yakitori safe to eat at?

Yakitori has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Yakitori serve?

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

Official Health Record

Yakitori

Name: Yakitori
Address: 7505 READING RD, Cincinnati, 45237
Rating: 79

7505 READING RD, Cincinnati

Last Inspected: 12/23/2025

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0Good

American•N/A

Ranked #533 of 548 in N/ABetter than 22% of american restaurants

Declining

4 inspections

Last: Dec 23, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Inspection Timeline

-17 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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7505 READING RD, Cincinnati, FL 45237

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Violation Timeline

Aug 2024

1 inspections

4 basic

Aug

Dec 2024

1 inspections

5 basic

Aug 2025

1 inspections

1 basic

Aug

Dec 2025

1 inspections

15 basic

Inspection History

4 records on file

4 Routine

Dec 25

Routine InspectionLatest

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

6.4(D)(1)6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.5(B)(3)4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2

Base deductions−30 pts

Aug 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2

Base deductions−2 pts

Dec 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.2(D)3.2(D) - Food Storage containers−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.3(A)(1)3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−10 pts

Aug 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.1(KK)4.1(KK) - Food Equipment−2
3.2(D)3.2(D) - Food Storage containers−2
2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2

Base deductions−8 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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