Okinawa Japanese Grillhouse and Sushi Bar
4403 Roosevelt Blvd Ste 105, Jacksonville, FL 32210 · Permanent Food Service · License 2613534
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection6 high priority (5 fixed by the Jul 30 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 6 basic (3 repeats)-33
- Administrative complaint on Jul 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F55Routine inspection13 violations, 6 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed multiple food items at temperatures of 49-52°F stored in walk-in cooler. Person in charge stated food items were not removed from walk-in cooler for any reason and stored in walk-in cooler overnight.
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Observed cut cabbage at temperatures of 52°F stored in walk-in cooler. Person in charge stated cabbage was cut day prior and placed in walk-in cooler over night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed multiple food items at temperatures of 49-52°F stored in walk-in cooler. Person in charge stated food items were not removed from walk-in cooler for any reason and stored in walk-in cooler overnight. Raw chicken, whole raw beef, raw steak slices (49-52°F - Cold Holding)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Observed cut cabbage at temperatures of 52°F stored in walk-in cooler. Person in charge stated cabbage was cut day prior and placed in walk-in cooler over night. Cut cabbage (52°F - Cooling)
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over unwashed onions by walk-in cooler door. Person in charge rearranged food items to proper storage levels.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw beef stored in plastic to-go bags in walk-in freezer.
Repeat violationAdministrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: 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 multiple fish items and krab sticks with no date markings when opened stored in sushi reach in cooler.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed soy sauce container stored on floor in walk-in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 2 employees engaging in food preparation with no hair restraints.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable stored on main cook line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed heavy dust build up on fan guards in walk-in cooler.
Repeat violation
Code 24, Clean equipment storage and air drying: 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 server station.
Repeat violation
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed missing waste line at soda gun holster behind bar area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.