OKINAWA JAPANESE STEAKHOUSE
180 NE EGLIN PKWY, Fort Walton Beach FL 32548 · 850-244-0055
Last inspected Jul 27, 2026 · 8 visits since December 2023
APR 24
DEC 24
MAY 25
MAR 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Sushi rice
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates provided expired 3-7-26
May 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Chlorine restocked during inspection and machine primed, tested at 100ppm,
Hand wash sink and three compartment sink drain into bus tub on floor.
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 tuna in vacuum sealed bags on sushi station. See stop sale.
No soap provided at handwash sink in hibachi area.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates provided expired 3-7-26
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 tuna in vacuum sealed bags on sushi station. See stop sale.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in soiled holster on hibachi cart.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil for raw chicken in hibachi prep area, handle in chicken. Operator removed utensil and sent it to dish area during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled holster on hibachi cart.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Two bowls with no handle used as scoop for white rice in walk in cooler. Kitchen manager removed bowls from use during inspection.
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. Sushi rice
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.
Accumulation of debris on exterior of warewashing machine.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line, but stored outside containers for 30 minutes: Chicken 51f, shrimp 48f. Operator moved items inside reach-in cooler. After 20 minutes: chicken 50f, shrimp 46f.
Handwash sink used for purposes other than handwashing. Empty bottles stored in hand wash sink at bar. Operator removed bottles during inspection.
Bowl or other container with no handle used to dispense food. Bowls used as scoops for rice, broccoli, and carrot and onion mix. Operator removed bowls during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Fork for chicken stored with handle touching chicken. Operator removed fork during inspection.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: Dish machine tested to 0ppm. When inspector looked at container, it was empty. General Manager had employee get new container. New container put in place, dish machine primed, and run through its cycles. Retested to 100ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled: Sushi chef came from kitchen to sushi bar and washed his hands with the gloves on. Inspector gave corrective feedback and he removed his gloves, washed his hands correctly, dried his hands, and then donned new gloves.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths: No chlorine test kit available. General Manager states they hired a new company to maintain the dish machine and the maintenance person discarded the test strips from the old machine and did not leave any for the new one.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin: Ice bin under soda machine at wait station is dirty in the back at the top. General Manager will have it cleaned when they close tonight.
Bowl or other container with no handle used to dispense food: Pans used as scoops in both of the rice bins. General Manager removed the pans from the rice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container: Scoop handles in sugar and flour. General Manager stood the scoop sup so the handles were not in the food.
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.