OKINAWA JAPANESE GRILLHOUSE AND SUSHI BAR
4403 ROOSEVELT BLVD STE 105, Jacksonville FL 32210 · 904.388.8708
Last inspected Aug 11, 2026 · 15 visits since August 2023
FEB 25
JUL 25
DEC 25
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in liquor storage area by manager office.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024015706 | Jan 30, 2024 | Apr 23, 2024 | $400 |
| 5--2019061856 | Dec 3, 2019 | Jan 14, 2020 | $400 |
Inspection history
15 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw beef stored in plastic to-go bags in walk-in freezer.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions by walk-in cooler door. Person in charge rearranged food items to proper storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items at temperatures of 49-52F stored in walk-in cooler. Person in charge stated food items were not removed from walk-in cooler for any reason and stored in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 49-52F stored in walk-in cooler. Person in charge stated food items were not removed from walk-in cooler for any reason and stored in walk-in cooler overnight. Raw chicken, whole raw beef, raw steak slices (49-52F - Cold Holding)
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed cut cabbage at temperatures of 52F stored in walk-in cooler. Person in charge stated cabbage was cut day prior and placed in walk-in cooler over night.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage at temperatures of 52F stored in walk-in cooler. Person in charge stated cabbage was cut day prior and placed in walk-in cooler over night. Cut cabbage (52F - Cooling)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed multiple fish items and krab sticks with no date markings when opened stored in sushi reach in cooler.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on main cook line.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Observed blue plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored at server station.
Food stored on floor. Observed soy sauce container stored on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy dust build up on fan guards in walk-in cooler.
Waste line missing at soda gun holster. Observed missing waste line at soda gun holster behind bar area.
Dec 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw fish items stored in direct contact with interior of plastic to-go bags in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat hibachi sauces in walk-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened container of milk with no date marking when it was opened. Employee stated they were unaware when it was opened but is used within 2 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up on interior of soda gun nozzle.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable at sushi station.
Employee eating in a food preparation or other restricted area. Observed plate of employee food on beverage counter next to soda tower and cups in server area.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored at server station.
Equipment in poor repair. Observed torn gasket on walk-in cooler door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in direct contact with product in flour bin by rear exit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
Single-service articles not stored inverted or protected from contamination. Observed plastic straws not protected in straw holder at bar top. Straws are in arms reach of bar seating on other side.
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority3 Intermediate16 Basic
Show 27 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line adjust hat then engage in food preparation by handling tongs, spatulas, and seasoning containers without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw beef stored over ready to eat vegetables in reach in cooler on cook line. Raw shell eggs stored over ready to eat krab sticks in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs being stored at temperature of 56F in reach in cooler on cook line. Person in charge stated shell eggs were removed from walk-in cooler 3 hours prior and returned shell eggs to walk-in cooler. Ambient shell egg (56F - Cold Holding)
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken while wearing gloves then handle raw shrimp without changing gloves and washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice being held on time as a public health control from night prior being reused for following day. Per employee leftover cooked rice was returned to walk-in cooler at end of previous night shift.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items with temperatures of 50-55F stored in reach in cooler on cook line. Person in charge stated food items were removed from walk-in cooler and placed in reach in cooler 3 hours prior and moved food items back to walk-in cooler. Raw beef, raw chicken, sushi rolls, raw shrimp, tempura rolls (50-55F - Cold Holding)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cooked rice being held on time as a public health control from night prior being reused for following day. Per employee leftover cooked rice was returned to walk-in cooler at end of previous night shift.
Toxic substance/chemical improperly stored. Observed package of employee cigarettes stored in container with kitchen knives.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed; knives stored on soiled sheet tray on bottom shelf of prep table across from three compartment sink. Knives stored in soiled container on wire rack next to salad speed cart.
Handwash sink used for purposes other than handwashing. Observed; employee fill water pitcher using hand wash sink at wait station. Ice cubes dumped in hand wash sink at wait station.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple sushi items with no date marking when prepared on site stored behind sushi counter.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on prep table next to cook line.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to line black bus tub containing cooked rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf next to customer cups at wait station. Employee removed beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Observed opened bags of employee chips and a Chick-Fil-A bag with food inside stored on dry storage shelf next to customer food items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker stored on shelf next to food items above expo window on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaging in food preparation while wearing a watch on cook line.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees on cook line engaging in food preparation with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed blue plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored at wait station.
Food stored on floor. Observed 2 boxes of cooking oil stored on floor on cook line.
Food-contact surface not smooth and easily cleanable. Observed large plastic container of spices being reused to store mushrooms. Container has hollow handle making it not easily cleanable.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle for scoop in cooked rice in direct contact with product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled gaskets on all reach in cooler and walk-in cooler doors.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer stored in dry storage near office.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee beverages stored in multiple different reach in coolers throughout kitchen.
Outer openings not protected with self-closing doors. Observed rear exit door of kitchen with no self-closing device.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored behind sushi counter. Person in charge stated it was salt and labeled accordingly.
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed; flat of raw shell eggs stored on top of opened box of margarine. Raw beef stored over opened containers of ready to eat sauces. Person in charge rearranged food items to proper storage levels.
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer bucket with chlorine solution testing at 200+ppm. Person in charge added water and chlorine solution testing at 100ppm. Sanitizer Bucket (Chlorine 200+ppm); Sanitizer Bucket retest (Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed; flat of raw shell eggs stored on top of opened box of margarine. Raw beef stored over opened containers of ready to eat sauces. Person in charge rearranged food items to proper storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; two containers of cooked rice held on time as a public health control on cook line stored at room temperature overnight per employee. Two containers of cooked sushi rice held on time as a public health control in sushi bar stored in turned off steamers at room temperature overnight per employee.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed; two containers of cooked rice held on time as a public health control on cook line stored at room temperature overnight per employee. Two containers of cooked sushi rice held on time as a public health control in sushi bar stored in turned off steamers at room temperature overnight per employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives stored on soiled sheet tray on bottom shelf of prep table across from three compartment sink.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside employee stated was degreaser.
Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with mold like substance.
Bowl or other container with no handle used to dispense food. Observed metal bowl with no handle used to scoop peas and carrots in walk-in freezer.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board with grooves and no longer smooth and easily cleanable stored on drying rack next to dish ware area.
Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; mold like substance build up on walls behind dish machine. Floors with mold like substance under spray sick next to dish machine. Floors with mold like substance under three compartment sink in bar area. Ceiling tiles soiled throughout kitchen area.
Food stored on floor. Observed container of ready to eat sauce stored on floor in walk-in cooler in front of walk-in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets and door frame on walk-in cooler door. Soiled gaskets on reach in cooler on cook line. Soiled gaskets on reach in cooler in sushi bar. Mold like substance build up on backplates around soda nozzles on soda tower in server station.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer for sauces.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee beverage with a lid stored in reach in cooler next to three compartment sink. Employee voluntarily discarded employee beverage.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed long black drinking straws stored unwrapped at bar opposite from sushi bar.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature in three compartment sink. Employee turned on running water.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored not inverted in mop bucket in mop sink closet.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate16 Basic
Show 20 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee move face mask and don chef hat then touch tray of prepared food to deliver to table without washing hands. Spoke to employee about handwashing and employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quatanery ammonium solution at three compartment sink in bar area not reaching minimum strength.0ppm. Operator poured additional quatanery ammonium into triple sink and retested at 200ppm
Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse and attempt to wash hands in three compartment sink. Spoke with employee and employee went to hand wash sink to wash hands
Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink to fill water pitcher.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior and inner side of door of ice machine soiled.
Ceiling tile missing. Observed missing ceiling tile in storage room in sushi bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents and ceilings in kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed large brown cutting board in kitchen area on prep table above onions with grooves and no longer cleanable.. Observed cutting board on storage shelf next to cook line with grooves.
Dead roaches on premises. Observed one dead roach in utility storage room behind bar area. Employee cleaned and discarded dead roach.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above utensils in server wait area. Also employee beverage on shelf above onions. Employee removed beverages to properly store.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on top shelf above prepared food delivery window. Observed employee personal belongings stored in box with single service items.
Equipment and utensils not properly air-dried - wet nesting. Observed metal bowls on storage shelf next to cook line unable to properly dry. Also stacked plastic cups on server line unable to properly dry.
Equipment in poor repair. Gasket on glass door reach in cooler across from back door torn.
Food stored on floor. Observed box of liquid shortening stored on floor near back door. Also sealed boxes of raw chicken stored on floor in walk-in cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop in direct contact with cooked rice. Employee removed scoop to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gasket soiled. Also fan cover in walk-in cooler with dust build up. Observed soiled gaskets on reach in cooler in sushi bar area. Observed reach in cooler across from back door with door track and gasket soiled.
Stored food not covered. Observed container of raw shrimp and vegetables in walk in freezer uncovered.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed drinking straws at bar counter not wrapped or protected.
Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first. Observed two compartment sauce trays set at table guests dined at. After guests left the table was cleared and cleaned but unused sauce trays at head of table were left.
Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths stored in soapy sanitizer solution. Discussed with operator to not mix soap in sanitizer solution.
Apr 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef stored over pan of cut onions. Operator moved onions away from beef.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, container of open milk was not dated. Operator stated she did not know when milk was opened. Operator discarded milk.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, bucket of cut cabbage (50F - Cold Holding). Operator stated cabbage was in walk in cooler from two days ago. Stop sale issued. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, bucket of cut cabbage (50F - Cold Holding). Operator stated cabbage was in walk in cooler from two days ago. Stop sale issued. Operator discarded.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. House made ranch dressing, butter kept on time at hand cart next to server station. No time marking. Operator added time marking.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, container of open milk was not dated. Operator stated she did not know when milk was opened. Operator discarded milk. Stop sale issued.
Handwash sink used for purposes other than handwashing. Hand wash station near back door of establishment in kitchen has dirty rag in sink. Operator removed rag.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash station, no paper towels. Operator supplied napkins.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have build up of dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on sushi prep table at sushi bar. Employee removed drink.
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler and walk in freezer, employee food is not segregated from food for public.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple metal pans stacked on top one another while wet next to flat top grill.
Food stored on floor. Container of cooking oil on ground in kitchen next to flat top. Employee removed from ground. In dry storage room next to employee restroom in kitchen, four containers of cooking oil on ground. Operator out crate below cooking oil.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on floor and walls.
Ice scoop handle in contact with ice. At bar, ice scooper handle in direct contact with ice. Employee lifted ice handle out of product.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of stored sugar has scooper handle in direct contact with product. Operator lifted handle out of product.
Standing water in bottom of reach-in-cooler. At reach in cooler next to walk in cooler door in kitchen, standing water on bottom shelf.
Standing water in floor drain/floor drain draining very slowly. At hand wash station next to server station, water drains slowly out of sink, leaving standing water to short period of time.
Stored food not covered. Tea dispenser at server station was not covered. Operator added cover to made tea. In walk in cooler, tub of cut lettuce was not covered on top shelf of cooler. Operator covered lettuce. In dry storage closet next to manager office, container of soy sauce not covered. Employee added cover.
Water leaking from pipe and/or faucet/handle. Faucet of hand wash station next to server station leaking when turned off.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use. Operator removed cloth and replaced in sanitizer bucket.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled phone in kitchen, put back into pocket then immediately went back to food prep without washing hands.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed one employee exit restroom then immediately go back to prep food in kitchen without washing hands. Manager coached employee on proper hand washing techniques.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in reach in cooler in kitchen not labeled. Manager stated milk was open two days prior. Manager added label.
Employee washed hands in a sink other than an approved handwash sink. Observed one employee wash hands at triple sink in kitchen.
Handwash sink used for purposes other than handwashing. Hand wash station by wok station in kitchen has metal scrubber in sink. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station at bar area. Manager supplied.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Uncovered employee drink above flip top cooler in kitchen.
Employee eating in a food preparation or other restricted area. Observed two employees eating in kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler not separated from public food. Manager separated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags over prep table in kitchen. Bags were removed.
Floor, walls and or ceiling soiled/has accumulation of debris. Floor under fryers have grease build up. Wall under triple sink in kitchen are soiled.
Food stored on floor. Cooking oil on ground in back dry storage room by employee restroom. Employee removed from floor. In same room, two bags of raw onions on ground. Employee removed from ground. Container of mayo on ground in manager office. Manager removed.
Ice scoop handle in contact with ice. At server drink station, ice scooper handle in direct contact with ice. Employee lifted handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in sushi prep area is soiled with old food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryer in kitchen has build up of grease. Side of fryers have build up of grease.
Single-service articles not stored inverted or protected from contamination. To go containers above prep table in kitchen not inverted. Manager inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in kitchen. Employee removed wet wash cloths.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground next to hand wash station at server station.
Jan 31, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Raw animal food cooked in a microwave oven not reaching a minimum internal temperature of 165 degrees Fahrenheit. At sushi prep area, employee microwaving salmon 140F. Employee placed salmon back into microwave to cook longer. Re-temped salmon 181F.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw salmon stored over ready to eat spring rolls. Items moved and stored correctly.
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in liquor storage area by manager office.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 45 rodent droppings. Approximately 30 droppings observed in back storage room adjacent to kitchen behind water heater where cook oil and raw onions are on floor. Approximately 15 droppings observed in front bar area behind refrigerator unit adjacent to where drinks are made. Operator began cleaning droppings.
Handwash sink used for purposes other than handwashing. Observed employee dumping sanitizer solution and dirty water at hand wash station in server well area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menus do not indicate which items are raw (menus only state which items are cooked).
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in hibachi area has no paper towels.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately one dead rodent in trap at front bar area adjacent to refrigeration unit. Trap and dead rodent discarded by operator.
Dead roaches on premises. Observed approximately 42 dead roaches in establishment: 30 dead roaches on floor in liquor storage area near kitchen, five dead roaches on floor in back storage room where bags of raw onions and cooking oil were on floor, and seven in glue trap in back dry storage area by plumbing pipe.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee on cook line drinking from coffee mug.
Employee eating in a food preparation or other restricted area. Uncovered employee food in sushi prep area. Operator removed from area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone in sushi area and kitchen area. Cell phone removed.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line had no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Cups stacked on top of soda dispenser in server well area are wet nesting.
Floor, walls and or ceilings soiled/has accumulation of debris. The floor under the fryer in kitchen has build up of grease and food debris. The walls in storage area next to employee restroom are soiled.
Floors not maintained smooth and durable. The floor through kitchen is not smooth and easily cleanable.
Food stored on floor. Cooking oil on floor in storage closet next to employee restroom in kitchen area. Bags of raw onion on ground in storage area next to employee bathroom in kitchen area.
Hole in or other damage to wall. In storage room next to employee bathroom in kitchen area, bottom of wall adjacent to water heater is in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In sushi prep area, utensil in standing water 64F. Utensil removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in sushi prep area gasket soiled.
Water draining onto floor surface. At reach in ice machine in kitchen next to employee restroom, water draining for machine onto floor, puddles accumulating.
Aug 3, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back kitchen riser room, observed approximately 5 flying insects by bags of onions. At sushi bar, observed two flying insects.
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back kitchen riser room, observed approximately 5 flying insects by bags of onions. At sushi bar, observed two flying insects.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line reach-in cooler, pan of raw shrimp stored in container of raw chicken, raw chicken stored over shell eggs. Operator rearranged items to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, salmon (45F - Cold Holding);; chicken (46F - Cold Holding). Operator stated door has been open for delivery.
Buildup of food debris/soil residue on equipment door handles. Reach-in cooler at cook line, handles have build up.
Dead roaches on premises. Observed approximately 10 dead roaches in glue board in back kitchen riser room. Operator had employee discarded glue board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line pas thru prep table, employee drinks stored on top shelf. Employee segregated on lower shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line pass thru prep table, cellphone and keys stored on top shelf. Employee moved items.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under equipment at cook line has build up,of grease and food debris. Wall under dish machine has black staining.
Food stored on floor. At sushi bar, two containers of ginger and bulk container of vinegar stored on floor. Employee moved items off floor.
Ice scoop handle in contact with ice. At ice machine, scoop handle touching ice. Operator moved scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf under flattop at cook line has build up.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen unsealed, finish worn off.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms stored on top shelf over cut vegetables.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wet towel on counter.
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.