FINS JAPANESE SUSHI & GRILL
732 W 23 ST, Panama City FL 32405 · 850-769-0888
Last inspected May 19, 2026 · 6 visits since October 2023
JAN 24
JUL 24
JAN 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2020038156 | Jul 15, 2020 | Sep 10, 2020 | $800 |
| 6--2019014960 | Mar 16, 2019 | May 6, 2019 | $400 |
Inspection history
6 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
What the inspector wrote — 14 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Dumping food in the employee hand sink by the waitress station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. In front of the posted mix.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna walk in cooler.
Show the remaining 10 findings ▾
Covered waste receptacle not provided in women's bathroom. Employee restroom.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on the cook line.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Equipment in poor repair. Gasket on the walk in cooler and freezer door. Observed door to the employee needs replacing.
Exterior door has a gap at the threshold that opens to the outside.screen door.
Food stored on floor. Cooking oil on the cook line floor.
Interior of microwave has accumulation of black substance/grease/food debris. Observed the microwave in the kitchen has rust buildup on the inside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Working containers of food removed from original container not identified by common name. Different seasoning containers not identified my common name located in different area on the establishment. Manager placed names on all seasoning containers.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over corn in 1 door fry station cooler. Operators moved shrimp to bottom at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw tuna in vacuum sealed bags in sushi station.
Handwash sink used for purposes other than handwashing. Bucket lids stored in prep area hand wash sink. Lids removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Paper towel dispenser at handwash sink near dish pit not working/unable to dispense paper towels. Operator fixed dispenser and restocked paper towels in bathroom at time of inspection.
Spray bottle containing toxic substance not labeled. Unlabeled bottle hanging from shelf near fry station. Per manager bottle contains sanitizer.
Bathroom located inside establishment not enclosed self-closing doors. Employee bathroom door not self closing.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw tuna in vacuum sealed bags in sushi station.
Cove molding at floor/wall juncture broken/missing/loose by walk-in cooler. Hole at bottom of bathroom door.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Rust and missing finish inside microwave. Door gaskets torn on 2 door cook line cooler.
Food stored on floor. Case of avocados on floor in prep room. Case of pasta on floor in walk-in cooler. Items removed from floor during inspection.
Food-contact surface not smooth and easily cleanable. Observed broken plastic pan repaired with duct tape.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of panko container soiled. Soiled walk-in cooler shelves, oil/liquid dripping from shelves.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock on stove 126F, per manager approximately 2 hours. Voluntarily discarded at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of grease/residue on power mixer. Mixer sent to dish pit at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strip container on hand left open, strips moldy, no reaction to chlorine.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed complete loss of pressure from hot water side on hand wash sink at sushi bar when dish machine runs.
No paper towels or mechanical hand drying device provided at handwash sink in prep room. Restocked at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Grease/food built up behind walk-in freezer handle. Mold like substance around sushi display cooler handles.
Cutting board has cut marks and is no longer cleanable. Dark marks on sushi station cutting boards.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in fry storage over vinegar. Manager discarded drink at time of inspection.
Food stored on floor. Buckets of cabbage, soy sauce, and wasabi on floor in walk-in cooler. Tub of chicken on floor in walk-in freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed power drill with mixer attachment.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and then clean dishes with no handwash. Discussed with employee, employee washed hands and rewatched dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on sushi bar counter: Spicy tuna 49F, imitation crab meat 52F, per employee less than 4 hours. Items placed in freezer for rapid chilling. New temps tuna 41F, imitation crab 40F,
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on flat area around nozzles on soda machine. Grease/residue build up on inside of ice bucket. Nozzle at bar soda gun soiled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 expired food handler certificates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. At sushi bar.
Food stored on floor. Cases of wonton wrappers, egg noodles, and edamame on floor in freezer.
Stored food not covered. Raw beef and crab rangoons in walk-in freezer not covered. Operator covered items at time of inspection.
Wall soiled with accumulated grease, food debris, and/or dust. In prep area by walk-in cooler.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 2 employees eating, return to cook line and put on gloves, no handwash. Manager discussed with employees, employees washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice from 11:10 on sushi line at 3:30. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice from 11:10 on sushi line at 3:30. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on cook line crash cart 63F, per manager approximately 2 hours. Chicken placed in cooler at time of inspection.
Handwash sink used for purposes other than handwashing. Lids and sink plugs stored in prep area hand wash sink. Items removed at time of inspection.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of double door cook line reach in.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on cutting board in prep area. Build up on soda gun nozzle behind bar. Cutting board discarded, soda gun cleaned at time of inspection
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line in water at 74F. Cook dumped water at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on cook line reach in cooler. Soiled bell in expo window.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.