GRACE JAPANESE STEAKHOUSE

Name: GRACE JAPANESE STEAKHOUSE
Address: 3035 SE MARICAMP RD #101, OCALA, FL, 34471, US
Rating: 68.8

3035 SE MARICAMP RD #101, OCALA, FL 34471

License #5202805

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.8 Grade F / 100

Failing Health Score

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Quick take

GRACE JAPANESE STEAKHOUSE in OCALA currently holds an InspectFL Health Score of 68.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 45 total violations — 12 critical, 7 major, 26 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 21, 2026 shows 21 observation rows: 5 critical, 4 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used to scoop rice from bags stored across from back door. Manager discarded bowls during inspection.
[21-05-5] Cloth used as a food-contact surface. Wiping cloth used to cover parsley in walk-in cooler. Manager removed wiping cloth during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area stained.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of soda machine in wait station soiled with old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rolling cart in front of hand washing sink across from kitchen ice machine. Manager moved cart during inspection.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lid.
[08B-38-4] Food stored on floor. Plastic container of spicy mayonnaise stored on floor in walk-in cooler. Manager placed mayonnaise on shelf.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from back door.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using cell phone put on gloves and proceeded to handle food in sushi bar area without washing hands. Manager had employee wash hands and change gloves.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef on cook line and proceeded to handle clean plate without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new plate.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu stored in reach-in cooler across from kitchen entrance to dining room. Manager stated tofu opened the previous morning. Manager put proper date mark on tofu.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in dish area. Manager had employee finish eating in dining room.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked shrimp stored on cook line. Employee stated shrimp was prepared two hours earlier. Manager had employee properly time mark shrimp.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on top of bags on shelf across from walk-in cooler. Manager moved drill to office.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shell eggs stored over lemons in reach-in cooler across from dish area. Manager placed eggs on bottom shelf.
[08B-12-5] Stored food not covered. Bags of rice propped open on shelf across from back door. Manager closed bags during inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves across from back door.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prepared lettuce in wait station reach-in cooler. Lettuce cooled from 50F to 46F in 45 minutes. Manager stated lettuce was prepared at 11:00 am, at time of second temperature lettuce had 15 minutes to cool another 3F. Manager had employee move lettuce to walk-in freezer to reduce temperature to 41F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from back door. Manager removed water during inspection.

Disposition: Administrative complaint recommended
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager removed scoop and placed scoop in dish area to be washed, rinsed and sanitized.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gasket of cook line reach-in freezer. Area around soda nozzles of wait station soda machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above cook line reach-in cooler. Manager removed phone during inspection.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lid during inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce stored in reach-in cooler across from wait station. Lettuce cooled two degrees from 72F to 70F in thirty minutes. Manager placed ice on lettuce to help with the cooling process.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk-in cooler. Manager placed beef on another shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice being reheated in warmer on kitchen prep table across from dish area. Manager stated item placed in warmer at 11:00 am, temperature taken at 1:30 pm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from dish area. Ice chutes of wait station soda machines.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over diced veggies and shell eggs stored over cooked noodles in reach-in cooler across from dish area. Manager placed eggs and beef on bottom shelf.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in dish area. Manager had employee remove sticky tape during inspection.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice in sushi bar. Manager stated rice was placed out at 11:00 am. Manager had employee place proper time marking on rice.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants and proceeded to handle plate of food in kitchen area. Manager had employee wash hands.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard on shelf across from cook line fryers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sushi bar hand washing sink. Manager placed hand washing sign at sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door across from kitchen prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from dish area: beef (49F - Cold Holding). Manager stated beef was placed in cooler two hours prior to temperature being taken. Manager moved beef to reach-in freezer to reduce temperature to 41F.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored with restaurant food in walk-in cooler.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice being reheated in warmer on kitchen prep table across from dish area. Manager stated item placed in warmer at 11:00 am, temperature taken at 1:30 pm.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on prep table across from cook line. Manager removed drinks during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of soap stored in bar area hand washing sink. Manager removed soap during inspection.
[14-11-5] Equipment in poor repair. Handle for rice warmer on prep table across from cook line fryers.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from container in back of kitchen. Manager removed bowl during inspection.

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