Otaki Japanese Steakhouse & Sushi Bar
7860 Gate Pkwy #119, Jacksonville, FL 32256 · Permanent Food Service · License 2613886
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (fixed on the spot), 1 intermediate, 12 basic (3 repeats); basic violations cost 12 at most-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw fish items over ready to eat dairy in cooler. Moved by manager.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at dispenser. Kitchen.
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Two tubs of rice on floor in kitchen. Moved by manager.
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
Cut zucchini in original delivery box. Manager had item washed and placed in food containers.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In use In use knife On soiled wet wipe cloth. Moved by manager.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Safe eating at Dish machine line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks container on food prep table. Moved by manager.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
1 wet wipes on counter in : kitchen. Moved by manager.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : kitchen.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Single service stew stored under soap dispenser. Moved by manager.
Fixed on the spot
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Rear kitchen employee restroom door left open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No self closing mechanism on rear kitchen employee restroom door.
Toilet/urinal not flushing/functioning properly.
Urinal not flushing adequately.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee drinks container cell phone on prep table.
Repeat violation
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.