Okinawa Restaurant

3718 Dallas Hwy Sw Ste 5 & 6, Marietta, GA 30064
Japanese / Sushi
License: Food Service
Last inspected: Feb 3, 2026
58
Score
Medium Risk

Public records currently show only two inspections for Okinawa Restaurant. The newest entry in the record is dated Feb 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.

The trend has not been favorable: recent inspections average around five violations each, up from closer to one violation before.

Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded three times.

The city-wide average sits at 87, which Okinawa Restaurant's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.

2
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine
2 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures (corrected on site)
Inspector notes: Observed cold TCS food distinguished with an asterisks (*) holding above 41F throughout the main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: margarine (labeled "keep refrigerated" allowed to be placed on TPHC), fried chicken on counter allowed to cool to 41F (removed from refrigeration at 11:00), all other items discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures (corrected on site)
Inspector notes: Observed shrimp tempura (112F), tempura imitation crab (110F), and fried rice (131F) being hot held below 135F in the main kitchen. C/A hot time/temperature control for safety food shall be maintained at 135°F or above COS: items reheated to 165F
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black build up in the interior portion of the soda nozzles from the drink machine in the main kitchen and the interior chute of the bulk ice machine located in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: soda nozzles scrubbed with brush and soaked in a QUAT solution observed at 200ppm. Correct ice machine by 2/6/26.
511-6-1.05(7)(b)
12D - washing fruits and vegetables (corrected on site)
Inspector notes: Observed food employee wash metal pan in vegetable prep sink and then store pan as clean. C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: pan sent to the 3-compartment sink to be washed; discussed the purpose of vegetable prep sink
511-6-1.04(4)(g)
14A - in-use utensils: properly stored (corrected on site)
Inspector notes: 1. Observed knives stored in between preptop #2 and the prep table located in the main prep area of the main kitchen (in front of the ware washing area). 2. Observed scoops for rice stored in water observed at 130F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of...
511-6-1.04(4)(k)
58
Oct 16, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures (corrected on site)
Inspector notes: Observed cold TCS food distinguished with an asterisks (*) holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: food discarded
511-6-1.04(6)(f)
86

Frequently Asked Questions

When was Okinawa Restaurant last inspected?

The most recent health inspection at Okinawa Restaurant on file is from Feb 3, 2026. The public record contains two inspections in total.

What is the most common violation at Okinawa Restaurant?

Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Okinawa Restaurant.

How does Okinawa Restaurant compare to other restaurants in Marietta?

Okinawa Restaurant most recently scored 58 out of 100, which is lower than the Marietta average of 87.

Has Okinawa Restaurant's inspection record improved over time?

No. Recent inspections at Okinawa Restaurant have averaged around five violations per visit, up from roughly one earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Okinawa Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.