Okinawa Steak and Sushi
Last inspected: Mar 19, 2026
78
Score
Okinawa Steak and Sushi, located at 1359 Riverstone Pkwy Ste 120 in Canton, GA, had a low-risk inspection on March 19, 2026, with a score of 78. This inspection identified one critical violation concerning proper cold holding temperatures and one major violation related to date marking and disposition. Across five scored inspections, the establishment has predominantly maintained a low-risk status.
5
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Followup
1 critical violation. 1 major violation. 2 corrected on site.
78
Mar 4, 2026
Routine
7 critical violations. 2 major violations. 6 minor violations. 14 corrected on site.
21
Aug 27, 2025
Followup
No violations found.
100
Aug 21, 2025
Routine
4 critical violations. 2 major violations. 5 minor violations. 7 corrected on site.
35
Jul 21, 2024
Routine
3 critical violations. 3 minor violations. 3 corrected on site.
55
Violations — Mar 19, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed broccoli cold held at 47°F and yum yum sauce cold held at 42°F in reach in cooler near back door. TCS foods must be cold held at 41°F or below. At the start of the inspection, the analog thermometer inside RIC was ~42°F. The air temperature dropped to ~39°F towards the end of the inspection. Must ensure TCS food is consistently cold held at 41°F in reach in cooler. COS by discarding broccoli. Yum Yum sauce was cooled down to 41°F.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several TCS foods subject to date marking prepped and held for more than 24 hours without a date label (imitation crab, fish roe, lettuce). Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be...
511-6-1.04(6)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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