Okinawa Japanese Grillhouse and Sushi Bar
Last inspected: Dec 30, 2025
43
Score
Okinawa Japanese Grillhouse and Sushi Bar appears in inspection records 14 times, starting in 2022. The newest entry in the record is dated Dec 30, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 14 violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
The city-wide average sits at 74, which Okinawa Japanese Grillhouse and Sushi Bar's 43 doesn't quite reach. This restaurant has more on its record than most do.
14
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - 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.
14-31-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up on interior of soda gun nozzle. **Repeat Violation**
22-02-4
Basic - 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. **Repeat Violation**
14-09-4
Basic - 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.
12B-02-4
Basic - 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. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed torn gasket on walk-in cooler door.
14-11-5
Basic - 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.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line. **Repeat Violation**
23-03-4
Basic - 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.
25-06-4
43
Jul 24, 2025
Routine - Food
8 critical violations. 3 major violations. 16 minor violations.
View 27 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03F-04-5
High Priority - Toxic substance/chemical improperly stored. Observed package of employee cigarettes stored in container with kitchen knives.
41-10-4
High Priority - 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. **Warning**
12A-28-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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) **Corrective Action Taken** **Warning**
03A-03-5
High Priority - 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. **Warning**
12A-09-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - 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.
31A-11-4
Intermediate - 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.
02C-04-5
Basic - 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. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to line black bus tub containing cooked rice.
14-71-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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.
08B-49-4
Basic - 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.
40-06-5
Basic - 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.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees on cook line engaging in food preparation with no hair restraint.
13-03-4
Basic - 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.
24-08-4
Basic - Food stored on floor. Observed 2 boxes of cooking oil stored on floor on cook line. **Repeat Violation**
08B-38-4
Basic - 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.
14-13-4
Basic - 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.
10-06-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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. **Repeat Violation**
14-52-4
Basic - 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. **Repeat Violation**
12B-13-4
Basic - Outer openings not protected with self-closing doors. Observed rear exit door of kitchen with no self-closing device.
35B-03-4
Basic - 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. **Corrected On-Site**
02D-01-5
10
Feb 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-05: At callback observed raw beef items wrapped in plastic wrap stored over unwashed carrots in walk-in cooler. Person in charge moved raw beef to designated storage shelf with other raw beef items. **Admin Complaint** **Corrected On-Site**
08A-05-6
86
Feb 3, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - 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) **Corrected On-Site**
22-42-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03F-04-5
Intermediate - 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.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside employee stated was degreaser.
41-17-4
Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with mold like substance.
16-03-4
Basic - 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.
14-01-5
Basic - 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. **Repeat Violation**
14-09-4
Basic - 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.
36-73-4
Basic - 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. **Repeat Violation**
08B-38-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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.
14-52-4
Basic - 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. **Corrected On-Site**
12B-13-4
Basic - 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.
25-27-4
Basic - 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. **Corrected On-Site**
06-01-5
Basic - 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.
42-01-4
26
Jul 25, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Apr 10, 2024
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
18
Apr 3, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
27
Jan 31, 2024
Routine - Food
No violations found.
100
Jan 30, 2024
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - 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. **Corrected On-Site**
03C-77-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in liquor storage area by manager office. **Warning**
35A-05-4
High Priority - 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. **Warning**
35A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping sanitizer solution and dirty water at hand wash station in server well area.
31A-11-4
Intermediate - 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). **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in hibachi area has no paper towels.
31B-02-4
Basic - 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. **Warning**
35A-06-4
Basic - 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. **Repeat Violation** **Warning**
35A-03-4
Basic - 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.
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Uncovered employee food in sushi prep area. Operator removed from area. **Corrected On-Site**
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line had no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked on top of soda dispenser in server well area are wet nesting.
24-08-4
Basic - 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. **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. The floor through kitchen is not smooth and easily cleanable.
36-11-4
Basic - 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. **Repeat Violation**
08B-38-4
Basic - 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.
36-24-5
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in sushi prep area gasket soiled. **Repeat Violation**
23-03-4
Basic - Water draining onto floor surface. At reach in ice machine in kitchen next to employee restroom, water draining for machine onto floor, puddles accumulating.
29-03-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
40-06-5
20
Aug 3, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2023-08-03: In back kitchen riser room, observed 3 flying insects by bags of onions. **Admin Complaint**
35A-02-6
86
Aug 2, 2023
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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.
03A-02-5
High Priority - 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. **Warning**
35A-02-6
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler at cook line, handles have build up.
23-24-4
Basic - Dead roaches on premises. Observed approximately 10 dead roaches in glue board in back kitchen riser room. Operator had employee discarded glue board. **Corrective Action Taken** **Warning**
35A-03-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - 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. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At sushi bar, two containers of ginger and bulk container of vinegar stored on floor. Employee moved items off floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. At ice machine, scoop handle touching ice. Operator moved scoop. **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf under flattop at cook line has build up. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen unsealed, finish worn off. **Repeat Violation**
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms stored on top shelf over cut vegetables. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wet towel on counter.
21-12-4
37
May 1, 2023
Routine - Food
No violations found.
100
Jul 11, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back storage room by kitchen restroom, observed four flying insects.
35A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink by guest restrooms, splitter missing backflow preventer on non chemical dispenser side.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle of purple substance and in dining area, spray bottle of blue substance, not labeled.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at server drink station, 78f after over two minutes.
27-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ranch dressing and yum yum sauces in walk-in cooler, prepared 3 days prior per manager, not dated.
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom. Missing covered receptacle in unisex restroom. **Repeat Violation**
32-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In Pepsi reach-in cooler at prep area.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone and keys stored on shelf above pass thru at cook line.
40-06-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor behind cooking equipment on cook line. Wall,behind flattop on cook line. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In walk-in cooler, containers of sauces. In dry storage by prep sinks, multiple containers of sauces and ginger. In dry storage area by back door, multiple containers of oil. At sushi bar, two containers of ginger. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice container near back door, scoop handle touching product. In tub of cut vegetables at cook line, scoop,handle touching product.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and gasket on pepsi reach-in cooler at prep area. Hood filters over flattop have grease build up. Double door reach-in cooler at cook line, gaskets and handles soiled. At sushi bar reach-in cooler, gaskets soiled.
23-03-4
Basic - Stored food not covered. In walk-in freezer, tray of fish and pan of peas not covered.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in server station and throughout kitchen, unsealed concrete, not smooth and easily cleanable. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line pass thru, wet towel on counter.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At server station
21-38-4
32
Frequently Asked Questions
When was Okinawa Japanese Grillhouse and Sushi Bar last inspected?
The most recent health inspection at Okinawa Japanese Grillhouse and Sushi Bar on file is from Dec 30, 2025. The public record contains 14 inspections in total.
What is the most common violation at Okinawa Japanese Grillhouse and Sushi Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Okinawa Japanese Grillhouse and Sushi Bar.
How does Okinawa Japanese Grillhouse and Sushi Bar compare to other restaurants in Jacksonville?
Okinawa Japanese Grillhouse and Sushi Bar most recently scored 43 out of 100, which is lower than the Jacksonville average of 74.
Has Okinawa Japanese Grillhouse and Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Okinawa Japanese Grillhouse and Sushi Bar have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Okinawa Japanese Grillhouse and Sushi Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Okinawa Japanese Grillhouse and Sushi Bar inspected?
Based on the inspection history on file, Okinawa Japanese Grillhouse and Sushi Bar is inspected around four times per year on average.
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