OTAKU FAMILY
1741 E NINE MILE RD, Pensacola FL 32514
Last inspected Feb 25, 2026 · 10 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
AUG 24
JAN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, working container of sushi rice on time as a public health control from previous day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2019054894 | Oct 16, 2019 | Nov 15, 2019 | $400 |
Inspection history
10 visits, newest first
Feb 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, steak, and salmon over many ready to eat items in walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in reduced oxygen package with instructions to remove from package before thawing not opened or removed from package.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, working container of sushi rice on time as a public health control from previous day.
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. Upon inspection, working container of sushi rice on time as a public health control from previous day. See stop sale.
Handwash sink used for purposes other than handwashing. Observed employees dumping dishes and rinsing dishes in hand washing sink in kitchen.
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 in reduced oxygen package with instructions to remove from package before thawing not opened or removed from package. See stop sale.
Dead roaches on premises. Observed 4 dead roaches in the following locations: 2 stuck on roach trap under sushi line, 1 in same location not in trap, and 1 in front of reach-in cooler in beverage station.
Food stored on floor. Container of marinating chicken in walk-in cooler, boxes of frozen fish in walk-in freezer, containers of ginger under sushi bar handwashing sink, and containers of soy sauce and dry rice in kitchen.
Stored food not covered. Many items throughout establishment do not have covers.
Time/temperature control for safety food thawed in an improper manner. Bags of shrimp, lobsters, scallops, and crabs thawing in stagnant water in triple sink. Owner began running cold water on some items and moved others to the walk-in cooler.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked rice in walk-in cooler.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in walk-in freezer. Operator corrected storage during inspection.
Food stored on floor. Buckets of sauces stored on floor in walk-in-in cooler. Operator corrected storage during inspection.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken sitting on shelf over raw beef, both items removed from original packaging. Operator corrected storage during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Wooden sushi rice mixing bowl soiled with mold-like substance.
Employee with no hair restraint while engaging in food preparation. Cook began handling food without hair restraint.
Feb 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw salmon offered with no proof of aquacultured with pellet fed diet.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over beef walk-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: snapper 48f for 1 hour, cream cheese 50f for 1 hour, krab salad 49f for 30 minutes, salmon 47f for 1 hour Operator moved cream cheese and krab salad to reach in cooler.
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. Sushi rice held on time, no time marking.
Food-contact surface not smooth and easily cleanable. Wooden sushi rice mixing bowl soiled with mold-like substance.
Oct 5, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 5, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 chlorine sanitizer at 10ppm. Recommended sanitizing with sink, reading at 100ppm.
Oct 4, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 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 chlorine sanitizer at 10ppm. Recommended sanitizing with sink, reading at 100ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for mackerel.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 50f less than 4 hours. Manager moved garlic in oil to metal container for faster cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fully cooked fried shrimp and krab sticks held at ambient 79f. Less than 2 hours.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels out at hand wash sink by sushi bar. Manager replaced paper towels during inspection.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks by sushi bar not secured.
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.