466 Myrtle Avenue
Brooklyn, NY 11205
(718) 230-3313
Current Inspection Grade: A
At A Glance
Yamashiro has an average score of 15.25 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Yamashiro may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
10/17/2023 | Cycle Inspection / Re-inspection | Score: 7 | A
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
12/13/2022 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- (Critical) Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
01/28/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Hot food item not held at or above 140ยบ F.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
07/28/2021 | Cycle Inspection / Initial Inspection | Score: 16 | Not Graded
- (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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