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Makoto's Japanese Steakhouse

Makoto's Japanese Steakhouse
785 S Babcock St
Suite A
Melbourne, FL 32901
(321)725-9085

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 5278966
Inspection Date: Wednesday, August 06, 2014
Inspection Number: 2394839
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 23
Number of High Priority Violations: 5
Number of Intermediate Violations: 8
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Storage room
36-41-4 Basic.Fan cover in walk-in cooler has moderate accumulation of dust/debris.
08B-23-4 Basic.Food-contact surface not cleaned and sanitized between contact with different raw animal products. Knives
36-15-4 Basic.Heavy grime build up accumulated on floor. Bar
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. Ice chest
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Knives in 2 door cooler stored on shelf under chicken. Could lead to contamination.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Kitchen **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Handle of ice chest **. Repeat Violation**
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kale 74° recommend adding to time control plan. **Corrected On-Site**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liver patties 75° on cook line manager placed in cooler. Added to time control plan. **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked breaded shrimp on sushi bar counter 116°. Recommend adding to time control plan. **Corrected On-Site**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi chef wash hands while wearing gloves. **Corrected On-Site**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by cart **Corrected On-Site**
22-25-4 Intermediate.Heavy Accumulation of encrusted food debris on/around mixer head. **. Repeat Violation**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. Sushi bar 78° **. Repeat Violation**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Doors on ice chest , several wood bowls
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Liver patties in the walk in cooler. **. Repeat Violation**
53B-09-4 Intermediate.Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several will expire in September. Please keep original.
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at sushi bar

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4964216
Inspection Date: Thursday, March 27, 2014
Inspection Number: 2290114
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. / in employee restroom
29-18-4 Basic.Drain cover(s) missing. / mop sink **Corrected On-Site**
36-17-4 Basic.Floor tiles missing. / cove tile by hand sink at dish washer
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
14-31-4 Basic.Nonfood-grade bags used in direct contact with food. / fish loin in WIC
14-17-4 Basic.Prep table shelves with rust that has pitted the surface.
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. / daily use cooler
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
14-06-4 Basic.Wood food-contact surface not properly sealed. / particle board in hot water heater room
36-43-4 Basic.air conditioning vent covers dusty. In employee restroom and hot water room
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / purple cabbage 74°f
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head.
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / dish washer sink/ sushi sink 79°f **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / chicken livers

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4964215
Inspection Date: Friday, August 16, 2013
Inspection Number: 2290113
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of heavy grease/dust/debris on hood filters.
14-11-4 Basic.Equipment in poor repair. / tall reach in not maintaining products at 41 degrees f establishment has ample refrigeration to maintain TCS at 41 degrees f or below
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / sushi reach in
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / bulk spices being utilized
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / different spices/ in prep area
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tall reach in liver Patty's at 58 degrees fLess than 4 hrs recommended rapid chill
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. / bar area. And ware washing area
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / sushi bar

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4964215
Inspection Date: Friday, August 16, 2013
Inspection Number: 2290113
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of heavy grease/dust/debris on hood filters.
14-11-4 Basic.Equipment in poor repair. / tall reach in not maintaining products at 41 degrees f establishment has ample refrigeration to maintain TCS at 41 degrees f or below
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / sushi reach in
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / bulk spices being utilized
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / different spices/ in prep area
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tall reach in liver Patty's at 58 degrees fLess than 4 hrs recommended rapid chill
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. / bar area. And ware washing area
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / sushi bar

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4642018
Inspection Date: Thursday, February 28, 2013
Inspection Number: 2176078
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / bulk dry foods
14-07-4 Basic.Wood bowls cracked/chipped.
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / sushi reach in
22-18-4 Intermediate.Soil residue in and exterior of bulk food storage containers.
22-22-4 Intermediate.Moderatly Encrusted material on can opener blade. **Corrected On-Site**
23-05-4 Basic.Soil residue build-up on shelving food storage area
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / in sushi and dishmachine areas

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4299165
Inspection Date: Tuesday, February 28, 2012
Inspection Number: 2066315
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
08A-20-1 Critical. Displayed food not properly protected from contamination. Icebin at the outside of bar next to seating
08A-24-1 Critical. Observed case of raw chicken stored over opened case of raw beef patties in walkin freezer. Corrected On Site.
08A-26-1 Critical. Observed raw shrimp stored over opened case of cheese cake in RIF. Corrected On Site.
14-37-1 Observed wet towel used under cutting board. Corrected On Site.
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Sushi bar Corrected On Site.
36-13-1 Observed grease accumulated under cooking equipment. Fryer
47-16-2 Critical. Electrical outletcover plate broken. For reporting purposes only. Sushi kitchen

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4446174
Inspection Date: Friday, October 21, 2011
Inspection Number: 2066316
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4299166
Inspection Date: Monday, August 22, 2011
Inspection Number: 2066316
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fish for sushi
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw scallops and raw shrimp. Recommend rapid chill. Corrected On Site. Placed in freezer. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liver pate',raw chicken raw beef found 53F to 54F in RICManager states placed in cooler at 11AM. Recommend rapid chill. Placed in freezer
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooked carrots cooling in deep metal containers covered in the walkin cooler
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature of RIC is 64F. Manager states from dorr being opened and closed during lunch. At the end of inspection RIC did get as low as 42F
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Wisk. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Sushi chef
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven
22-28-1 Critical. Observed interior of reach-in coolers moderatly soiled with accumulation of food residue.
23-06-1 Observed build-up of food debris on handke of toadter oven. Corrected On Site.
30-02-1 Critical. Vacuum breaker mising at hose bibb. On hose bibs under hand sink in dish area. Repeat Violation.
35A-08-1 Critical. Observed several live flies in kitchen. Repeat Violation.
41A-10-1 Critical. Observed toxic item improperly stored. On lip of dishmachine Corrected On Site.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4031713
Inspection Date: Thursday, April 14, 2011
Inspection Number: 2010093
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw scallops and raw shrimp on ice bath in chest cooler. Recommend rapid chill. Repeat Violation.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling drink. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooled liver rolls. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When appling gloves
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Red and blue hoses at dish pit
35A-08-1 Critical. Observed live flies in kitchen.
41B-03-1 Critical. Observed unlabeled spray bottle. Yellow solution. Corrected On Site.

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 4031714
Inspection Date: Monday, November 01, 2010
Inspection Number: 2010094
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 46F on ice bath in chest cooler. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts on cook line counter 67F. Out 30 minutes recommend rapid chill
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 64F on sushi bowl counter. Recommend rapid chill.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooling soups in the walkin freezer in deep pans and covered. Corrected On Site.
08A-26-1 Critical. Observed pans raw beef beef stored over clean vegitables in walkin cooler. Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When putting hat on than washed gloves instead of changing them. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves. Corrected On Site.
12B-07-1 Critical. Observed an employee food stored in salad RIC. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine at sushi bar
15-32-1 Observed walk-in frezzer gasket badly torn/in disrepair.
35A-08-1 Critical. Observed several live flies in kitchen. Repeat Violation.

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 3923269
Inspection Date: Monday, August 23, 2010
Inspection Number: 1940000
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 3923268
Inspection Date: Tuesday, June 15, 2010
Inspection Number: 1940000
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
01B-10-1 Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Sushi rice. Corrected On Site. Discarded
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fresh salmon for sushi
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Fresh salmon.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F,liver patties 57F and raw beef 57F. Manager states food is aced in unit at 11:00. Recommend rapid chill. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sprouts 117F and cooked chicken 128F hot holding in steam table. Corrected On Site. Recommend to reheat to 165F
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door RIC in prep area ambient temperature is 60F. Unit is not to be used till maintaing 41F or below. Checked temperature of unit again before ending inspection and unit ambient temperature was 38F. Corrected On Site.
08A-26-1 Critical. Observed raw beef stored over soup in walkin cooler. Corrected On Site.
08A-28-1 Critical. Observed cases of food and bags of ice stored on floor of walkin frezzer.
08A-29-1 Critical. Observed uncovered cooked crab legs in chest freezer in sushi kitchen
08B-08-1 Critical. Observed cloth gloves contacting cooked rice
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Top of dishmachine top rack above clean dishes. Corrected On Site. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and bar
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Sushi bar
35A-08-1 Critical. Observed Several live flies in kitchen.

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 3695166
Inspection Date: Tuesday, December 22, 2009
Inspection Number: 1898928
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 60F. Recommend rapid chill
08A-26-1 Critical. Observed raw beef over clean diced vegitables in 2 door RIC Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in vinegar
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden wraps. New ones on order.
22-24-1 Critical. Observed buildup of slime on soda dispensing nozzles. Bar by entrance
23-03-1 Observed build-up of grease on shelf at the sushi bar
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Cups at sushi kitchen Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar Corrected On Site.

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 3695167
Inspection Date: Monday, July 06, 2009
Inspection Number: 1898929
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Walkin cooler. Repeat Violation.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm. Corrected On Site.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Chill wands in the walkin freezer.
24-08-1 Equipment and utensils not properly air-dried. Pans wet nesting.
35A-08-1 Critical. Observed a couple live flies in kitchen.
37-13-1 Observed hole in ceiling. Above dishmachine area. Repeat Violation.

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 3240557
Inspection Date: Thursday, February 12, 2009
Inspection Number: 1707041
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. All dressing bottles.
08A-29-1 Critical. Observed uncovered salads left out on the bar. Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Not changing gloves from raw to ready to eat foods
10-08-1 Observed ice scoop with handle in contact with icecream. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Handling vegitables bare handed. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
22-26-1 Critical. Observed moderate buildup of soiled material on racks that store raw meats in the in the walkin cooler.
23-05-1 Observed residue build-up on the exterior of bulk containers
23-07-1 Observed gaskets with slimy/mold-like build-up. Salad RIC
24-07-1 Cleaned and sanitized bowls for icecream not stored inverted.
37-13-1 Observed hole in ceiling tilebabove dishmachine.
37-17-1 Observed several ceiling soiled with accumulated water stains in the bar,waitstaff area and dining area.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walkin frezzer.

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 3240558
Inspection Date: Monday, September 29, 2008
Inspection Number: 1707042
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45F,raw beef 45F in the 2 door RIC Corrected On Site. Recommended quick chill
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
23-08-1 Observed soda gun holster with accumulated slime/debris. Bar
35A-08-1 Critical. Observed 1 live flies in the dish room
37-14-1 Observed ceiling tiles in the bar area with some water damage

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 3135310
Inspection Date: Wednesday, June 11, 2008
Inspection Number: 1638904
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 45F cook line RIC Corrected On Site. Recommended quick chill
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken ,beef andluver patte in prep area of kitchen Corrected On Site. Recommended quick chill moved to walkin cooler
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door RIC located in prep area of kitchen. Ambient Air is 60F
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site. Repeat Violation.
22-24-1 Critical. Observed buildup of slime on soda gun dispensing nozzles. Bar
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200ppm Corrected On Site. Repeat Violation.
47-05-1 Critical. Observed a splitter/multi-plug adapter in use. Bar Corrected On Site.

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 2900972
Inspection Date: Thursday, January 31, 2008
Inspection Number: 1569901
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Sauces on shelf by walkin cooler
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee using a tooth pick to pick her teeth and didn't change gloves Corrected On Site.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm Corrected On Site. 100 ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm Corrected On Site. 50
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site. 50 ppm
22-24-1 Critical. Observed heavy buildup of slime on soda dispensing nozzles gun at serving window at the bar
23-08-1 Observed soda gun holster with accumulated slime/debris. Bar service window and west end Corrected On Site.
24-06-1 Observed tongs hanging from handle of fryer
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Wrapped silver ware
37-17-1 Observed ceiling soiled with accumulated water stains in wait station
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. Abc at front entrance
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. Bar
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. K class in office
51-11-1 Carbon dioxide/helium tanks not adequately secured. Wait station area

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
License ID: 2135238
Inspection Visit ID: 2900973
Inspection Date: Thursday, August 09, 2007
Inspection Number: 1569902
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop in cooked rice Corrected On Site.
22-17-1 Critical. Observedheavy soiled reach-in cooler gaskets. Chest freezer near dish area
22-17-1 Critical. Observed soiled reach-in cooler gaskets. 2 door Storage cooler for meats. Located in front of walkin cooler
22-24-1 Critical. Observed heavy buildup of slime on soda dispensing nozzles gun at the bar
23-03-1 Observed heavy build-up of grease on hood filters
30-02-1 Critical. Vacuum breaker mising at hose bibb at the dish machine area and handsink by back door
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. In waitstaff area Corrected On Site.
36-13-1 Observed grease accumulated under cooking equipment. Fryers and flat grill area
36-15-1 Observed heavy build up on floor in waitstaff area
40-04-1 Observed personal care item stored with clean dish ware on shelf above 3 comp sink
41A-02-1 Critical. Observed toxic item stored over open container of ice
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. In 3 comp sink Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at the bar
47-16-1 Critical. Electrical outlet missing cover plate. Dasani cooler

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
Inspection Date: Thursday, April 19, 2007
Inspection Number: 1488899
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 critical violation of code 16 which requires:
  • “Dishwashing facilities designed, constructed, operated”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
2 violations of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
3 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
2 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”

Inspection For: MAKOTO'S JAPANESE STEAKHOUSE
License Number: 1504528
Inspection Date: Wednesday, November 15, 2006
Inspection Number: 1488901
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
2 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
3 critical violations of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Makoto's Japanese Steakhouse in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Makoto's Japanese Steakhouse.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Makoto's Japanese Steakhouse may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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