SAKE HOUSE II
1012 THOMAS DRIVE, Panama City FL 32408 · 850-249-9789
Last inspected Apr 20, 2026 · 9 visits since November 2023
FEB 24
NOV 24
MAY 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in dish area and at hand wash sink behind sushi bar. Max temp 77F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Container of medicine improperly stored. Medicine stored over to go cups, Neosporin and lotion stored over sugar and corn starch.
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 10ppm. Operator connected new chlorine to machine and primed during inspection. Tested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over Napa cabbage and cooked onions and raw chicken over tofu in reach in cooler. Raw eggs over daikon radish and tofu in walk-in cooler. Raw chicken over crab Rangoon in reach in freezer. Raw items moved to bottom during inspection.
Toxic substance/chemical improperly stored. Hydrogen peroxide stored over fried seaweed flakes. Spray can of deodorizer stored over Togo containers.
Show the remaining 9 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Chang and Ying
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in dish area and at hand wash sink behind sushi bar. Max temp 77F.
Accumulation of debris on exterior of warewashing machine and three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Food stored on floor. Buckets of chicken and onions on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of three compartment sink soiled. Dust build up of fan near dish area. Mold like substance on shelves in walk-in cooler.
Soiled towels on floor in walk-in cooler.
Wall over 3 compartment sink soiled with accumulated grease, food debris, and/or dust. Floor soiled in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Stored curled up in top of mop bucket.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers and lettuce in walkin cooler. Chicken removed at time of inspection.
Handwash sink used for purposes other than handwashing. Pan stored in dish area hand wash sink. Pan removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Restocked at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Maximum temperature of 72F obtained at hand wash sink behind bar.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle and cook line reaching cooler door handles soiled.
Equipment in poor repair. Gaskets on cook line cooler door falling off, repaired with tape.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Floor soiled/has accumulation of debris. Floor soiled under cook line reachin cooler and in walkin cooler.
Food stored on floor. Cases of tuna on floor in walkin freezer.
Ice buildup in walk-in freezer. Ice expanding in walls of walkin freezer causing door frame to swell
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan in dry storage area. Soiled walkin cooler shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler shelves soiled. Interior of doors and inside make table lid soiled.
Residue build up on dishwasher racks.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
Handwash sink used for purposes other than handwashing. Sushi bar- buckets stored in hand sink. Ware washing- bottles stored in hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Cloth used as a food-contact surface under plates, pans with utensils, and under crock pots of food.
Floor soiled/has accumulation of debris.
Food stored on floor. Bucket of raw chicken stored on floor in walk in cooler. Bag of onions stored on floor in kitchen near dry storage shelf.
Ice buildup in walk-in freezer. Unable to open door due to door being froze shut.
Soiled dry wiping cloth in use at wok station.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in walk in cooler not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet soiled cloths stored at sushi bar on food contact table.
Wiping cloth used for food spills also used for other purposes. Multiple cloths stored on food cart on left side dish drain board to dry dishes.
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over broccoli and celery. Operator moved raw items during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of doors and make table lids on cook line reach in cooler soiled. Soiled cutting board on sushi station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips.
Buildup of food debris/soil residue on walk-in cooler door handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of shoes stored next to blender. Operator removed shoes and cleaned blender.
Floor has build up of oil under the fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dishwasher soiled. Soiled microwave and microwave shelf over cook line.
Wet mop not stored in a manner to allow the mop to dry. Mop curled up on floor in walk-in cooler.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee washed hands with no soap. Observed employee crack raw shell eggs, pick up trash off floor, rinse hands in three compartment sink, and then handle soup and rice utensils. Discussed with manager proper handwashing with soap in the designated hand wash sink. Employee rewashed hands and utensils.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water for rice and miso soup 68F, utensil water dumped at time of inspection.
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. Plastic wrapped raw chicken stored over plastic wrapped raw beef stored over commercially sealed tuna.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean dishes stored under paper towel dispenser exposed to dripping hands.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice bin scoop handle in ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Dust build up on fan in dry storage area. Dirty handle upright reach in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line doors and make table lid soiled.
Wet mop not stored in a manner to allow the mop to dry. Mop stored curled up in top of mop bucket near mop sink.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 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. Operator put new chlorine in bucket. Retested at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Flour scoop soiled. Operator sent scoop to dish pit for washing. Food residues built up on interior of cook line cooler doors and make table lids.
Abrasives and detergents not removed during the rinse process. Observed soap on dishes after wash/rinse/sanitize cycles of dish machine completed. Operator set up 3 compartment sink for ware washing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build on walk-in cooler shelves, on exterior of cook line reach in, exterior of dish machine, shelves on cook line.
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.