WAKO JAPANESE CUISINE
5045 N 9TH AVE, Pensacola FL 32504 · 850-607-7740
Last inspected Jul 15, 2026 · 20 visits since August 2023
JAN 25
JUL 25
AUG 25
JUN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection, one live small flying insect observed in mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025062729 | Aug 13, 2025 | Sep 18, 2025 | $200 |
Inspection history
20 visits, newest first
Jul 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked noodles in walk-in cooler at 46f cook cooling since yesterday. See stop sale.
Nonfood-grade bags used in direct contact with food. Nonfood-grade bags in direct contact with frozen squid rings in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cut ready-to-eat onions in cook line reach-in cooler. Raw salmon stored over open container of ice cream in walk-in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. Discovered 1 dead roach in bucket of sugar in dry storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles in walk-in cooler at 46f cook cooling since yesterday. Krab salad in walk-in cooler at 45f since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab salad in walk-in cooler at 45f since yesterday. See stop sale.
Bowl or other container with no handle used to dispense food. Cups used as scoops for rice, tempura, and sugar in dry storage. Manager removed cups during inspection.
Dead roaches on premises. Observed 1 dead roach in bucket of sugar in dry storage area. See stop sale.
Food stored on floor. Buckets of pickled ginger stored on floor in dry storage. Squid stored in containers on floor in walk-in freezer.
Stored food not covered. Ice cream in reach-in and walk-in freezers stored without lids.
Jun 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed 19 dead roaches in the following locations: 3 in dining room in back nook behind booth seats around the corner from private dining room, 1 in server area by sushi line doorway, 2 by entrance to dry storage area on floor, 9 on lids for sauce buckets in back of dry storage, and 3 on floor under shelf holding sauce buckets in dry storage.
Jun 22, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Upon inspection, operator unable to provide proof of parasite destruction for salmon served raw.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler under sushi make bar overnight: green muscles 54f, and tuna 58f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler under sushi make bar overnight: green muscles 54f, and tuna 58f. See stop sale. In sushi bar coolers for 2 hours: krab salad at 48f, tuna steak at 47f, and shrimp at 44f.
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. Upon inspection, shrimp tempura marked as being on time as a public health control does not have a time marking. Per operator, shrimp tempura was made 1 hour before inspection.
No probe thermometer provided to measure temperature of food products. Operator does not have a probe thermometer.
Dead roaches on premises. Observed 19 dead roaches in the following locations: 3 in dining room in back nook behind booth seats around the corner from private dining room, 1 in server area by sushi line doorway, 2 by entrance to dry storage area on floor, 9 on lids for sauce buckets in back of dry storage, and 3 on floor under shelf holding sauce buckets in dry storage.
Floor area(s) covered with standing water. Standing water around floor edges in dry storage area.
Floor soiled/has accumulation of debris. Buildup of food debris under prep tables in kitchen near back door.
Stored food not covered. Ice cream containers missing lids in ice cream cooler and walk-in freezer.
Aug 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day.
Aug 15, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day.
Toilet not functioning properly. Observed water leaking from toilet in men's stall. Per operator, they are ware of the issue and repairs are scheduled for today. This violation must be addressed by August 21st.
Aug 14, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day.
Toilet not functioning properly. Observed water leaking from toilet in men's stall. Per operator, they are ware of the issue and repairs are scheduled for today. This violation must be addressed by August 21st.
Aug 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged ground tuna, tuna steak, salmon, and tilapia in walk-in cooler baring label "Keep Frozen" completely thawed without being removed from reduced oxygen environment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day.
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. Shrimp tempura under time as a public health control did not have a time marker at time of inspection. Shrimp tempura was placed on time after being fully cooked 30 minutes prior. Operator placed sticky note with time finished cooking.
Bowl or other container with no handle used to dispense food. Bowls used as scoops stored inside items in reach-in cooler at grill.
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. Reduced oxygen packaged ground tuna, tuna steak, salmon, and tilapia in walk-in cooler baring label "Keep Frozen" completely thawed without being removed from reduced oxygen environment. See stop sale.
Equipment in poor repair. Air conditioning is not functioning. Per operator, air conditioning stopped functioning due to recent storm. Repairs are scheduled and, per operator, will be repaired soon, weather permitting.
Interior of refrigerator or freezer in disrepair. Gaskets for reach-in coolers at sushi bar and walk-in freezer door are torn.
Toilet not functioning properly. Observed water leaking from toilet in men's stall. Per operator, they are ware of the issue and repairs are scheduled for today. This violation must be addressed by August 21st.
Jul 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 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. Dishmachine chlorine sanitizer is empty upon inspection. Operator did not have any to replace and has to order more. Operator set up sanitizer in triple sink until more sanitizer is delivered.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf over cut, ready to eat onions. Some eggs are cracked with liquid dried on surface. Operator corrected storage during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have any test strips to check sanitizer concentration.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager Khin is not present, 11 food handlers present.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has blank form. Establishment is using sushi rice under time as a public health control.
Bowl or other container with no handle used to dispense food. Observed several cups without handles being used as scoops for sauces throughout establishment. Operator removed cups during inspection.
Reuse of single-service or single-use articles. Observed washed single use plastic containers that were to be reused for krab salad and other items. Operator threw away these containers.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler cooling overnight: noodles 47f, fried sushi roll 47f, fried krab stick 47f, and cooked chicken 46f. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler cooling overnight: krab salad 46f, and cubed beef 46f. See stop sale.
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler cooling overnight: noodles 47f, fried sushi roll 47f, fried krab stick 47f, and cooked chicken 46f. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler cooling overnight: noodles 47f, fried sushi roll 47f, fried krab stick 47f, cooked chicken 46f, krab salad 46f, and cubed beef 46f.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler cooling overnight: krab salad 46f, and cubed beef 46f. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Many food handler employees with no food manager present.
Bowl or other container with no handle used to dispense food. Cups used as scoops for sauce and breading. Operator removed cups during inspection.
Garbage on the ground and/or pad around dumpster. Both new and old garbage around dumpster. Operator began cleaning garbage during inspection.
Water leaking from pipe and/or faucet/handle. Sprayer leaking at pre-rinse sink. Upon inspection, leaking area wrapped in plastic wrap.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Business sold to new owner. No application submitted. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler at 46f for 45 minutes, chicken in walk-in cooler at 46f for 20 minutes. Priority: High Priority
Observed: Duct tape used to repair nonfood-contact surface. Glass door for sushi unit repaired with tape. Operator already has replacement door on order. Priority: Basic
Observed: In-use knife/knives stored in cracks between pieces of equipment. Knife between cold holding unit and table in kitchen. Operator removed knife during inspection. Priority: Basic
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed salmon in walk-in cooler bearing the label to remove from packaging before thawing, thawed without oxygen reintroduction.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Utensils held in hot water at 94f for 1 hour. Operator replaced water at 197f.
Bowl or other container with no handle used to dispense food. Bowl used as scoop for flour.
Clean equipment/utensils not stored at least 6 inches above the floor. Cooler for frozen items in walk-in cooler stored on floor.
Clean utensils stored between equipment and wall. Knives stored between wall and prep table, and between prep table and cold holding unit.
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. Salmon in walk-in cooler not removed from reduced oxygen environment before thawing. See stop sale.
Cove molding at floor/wall juncture broken/missing. Cove molding by server station.
Floor area(s) covered with standing water. Standing water by storage area. Operator cleaned up water.
Grease on the ground and/or pad around grease receptacle. Large grease buildup on pad behind dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Shelves in walk-in freezer have a buildup of ice.
Sep 29, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection, one live small flying insect observed in mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded tempura shrimp at fry station at 65f for 1 hour.
Toxic substance/chemical improperly stored. WD 40 stored by food. Manager removed can during inspection.
No probe thermometer provided to measure temperature of food products. Asked person in charge if they had a probe thermometer, operator unable to provide probe thermometer. Probe thermometer provided to operator.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Addressed in previous inspection.
Bowl or other container with no handle used to dispense food. Observed bowls resting in food content for several large containers.
Clean utensils stored between equipment and wall. Knives stored between wall and prep table. Operator removed knives during inspection
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. Salmon and tuna in walk in cooler not removed from reduced oxygen packaging for thawing.
Covered waste receptacle not provided in women's bathroom. Women's restroom does not have a covered waste receptacle.
Employee eating in a food preparation or other restricted area. Employee drink stored on top of dishwasher. Drink removed by employee.
Employee with no hair restraint while engaging in food preparation. Some employees with no hair restraints in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nesting at serving station.
Floor area(s) covered with standing water. Upon entry to storage area, observed standing water
Garbage can located outside has no lid or lid open/broken. Dumpster lid and side door open.
Garbage on the ground and/or pad around dumpster. Garbage around dumpster.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at server station. Operator removed standing water during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at dishwashing area soiled with mold like substance
Aug 30, 2023Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.