Wako Japanese Cuisine
5045 N 9th Ave, Pensacola, FL 32504 · Permanent Food Service · License 2706633
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 complaint inspection6 high priority (fixed by the Jul 15 follow-up, 1 repeat), 4 basic (2 repeats)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 15, 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 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Cooked noodles in walk-in cooler at 46f cook cooling since yesterday. Krab salad in walk-in cooler at 45f since yesterday.
Stop Sale issued due to food not being in a wholesome, sound condition.
Discovered 1 dead roach in bucket of sugar in dry storage area.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Krab salad in walk-in cooler at 45f since yesterday. See stop sale.
Repeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked noodles in walk-in cooler at 46f cook cooling since yesterday. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp stored over cut ready-to-eat onions in cook line reach-in cooler. Raw salmon stored over open container of ice cream in walk-in freezer.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Nonfood-grade bags in direct contact with frozen squid rings in walk-in freezer.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Ice cream in reach-in and walk-in freezers stored without lids.
Repeat violation
Food stored on floor.
Buckets of pickled ginger stored on floor in dry storage. Squid stored in containers on floor in walk-in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups used as scoops for rice, tempura, and sugar in dry storage. Manager removed cups during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach in bucket of sugar in dry storage area. See stop sale.
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.
- Stop sale
- An order that the food can’t be sold or served.