Yumi Japanese Steak House
Last inspected: Apr 14, 2026
55
Score
Yumi Japanese Steak House, located at 5 East Main Street in Hampton, GA, underwent a food service inspection on April 14, 2026. This inspection resulted in a moderate risk score of 55 and identified four critical violations. These violations included issues with food separation and protection, as well as improper cold and hot holding temperatures.
1
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine
4 critical violations. 2 corrected on site.
55
Violations — Apr 14, 2026 Inspection
4-1A - food separated and protected
Inspector notes: Observed raw beef stored next to cooked beef and above raw celery in the walk in cooler. PIC corrected on site by relocating raw beef below ready to eat and cooked foods. Also advised PIC to not store raw chicken next to veggies and raw beef and raw chicken next to sliced oranges and/or ready to eat foods. PIC corrected on site.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw shrimp stored at 54 degrees in the preparation cooler. TCS food not cold held at the required temperature of 41 degrees or below. PIC corrected on site.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed TCS food (Fried Tempura shrimp) stored on top of the stove at 78 degrees F. TCS food was not properly hot held at 135 degrees or higher. PIC could not provide documentation stating time as a public health control was being used. PIC instructed that hot TCS foods must be hot held at 135 degrees or above unless TPHC is documented and approved by the Henry County Health Department. PIC will use TPHC for shrimp tempura moving forward. As a corrective action, PIC will discard after 3.5 hours and document TPHC.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: 6-1D. Observed TCS food held using time as a public health control with no time marked or noted. Shrimp Tempura held on top of the stove. PIC corrected on site.
511-6-1.04(6)(i)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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