OKINAWA JAPANESE GRILLHOUSE AND SUSHI BAR

Name: OKINAWA JAPANESE GRILLHOUSE AND SUSHI BAR
Address: 4403 ROOSEVELT BLVD STE 105, JACKSONVILLE, FL, 32210, US
Rating: 83.5

4403 ROOSEVELT BLVD STE 105, JACKSONVILLE, FL 32210

License #2613534

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

83.5 Grade C / 100

Mixed Health Record

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Quick take

OKINAWA JAPANESE GRILLHOUSE AND SUSHI BAR in JACKSONVILLE currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 30, 2025. Across those visits, inspectors documented 29 total violations — 9 critical, 5 major, 15 minor.

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Start with the newest inspection, then verify the pattern

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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 December 30, 2025 included 2 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up on interior of soda gun nozzle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plastic straws not protected in straw holder at bar top. Straws are in arms reach of bar seating on other side.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in direct contact with product in flour bin by rear exit.
[14-11-5] Equipment in poor repair. Observed torn gasket on walk-in cooler door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat hibachi sauces in walk-in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored at server station.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed plate of employee food on beverage counter next to soda tower and cups in server area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw fish items stored in direct contact with interior of plastic to-go bags in walk-in freezer.
[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. Observed opened container of milk with no date marking when it was opened. Employee stated they were unaware when it was opened but is used within 2 days.

Disposition: Administrative complaint recommended
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle for scoop in cooked rice in direct contact with product.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees on cook line engaging in food preparation with no hair restraint.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled gaskets on all reach in cooler and walk-in cooler doors.
[24-08-4] 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 wait station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; employee fill water pitcher using hand wash sink at wait station. Ice cubes dumped in hand wash sink at wait station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker stored on shelf next to food items above expo window on cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed package of employee cigarettes stored in container with kitchen knives.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit door of kitchen with no self-closing device.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple sushi items with no date marking when prepared on site stored behind sushi counter.
[08B-38-4] Food stored on floor. Observed 2 boxes of cooking oil stored on floor on cook line.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed large plastic container of spices being reused to store mushrooms. Container has hollow handle making it not easily cleanable.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs being stored at temperature of 56F in reach in cooler on cook line. Person in charge stated shell eggs were removed from walk-in cooler 3 hours prior and returned shell eggs to walk-in cooler. Ambient shell egg (56F - Cold Holding)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw beef stored over ready to eat vegetables in reach in cooler on cook line. Raw shell eggs stored over ready to eat krab sticks in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice being held on time as a public health control from night prior being reused for following day. Per employee leftover cooked rice was returned to walk-in cooler at end of previous night shift.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken while wearing gloves then handle raw shrimp without changing gloves and washing hands.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cooked rice being held on time as a public health control from night prior being reused for following day. Per employee leftover cooked rice was returned to walk-in cooler at end of previous night shift.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf next to customer cups at wait station. Employee removed beverage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed; knives stored on soiled sheet tray on bottom shelf of prep table across from three compartment sink. Knives stored in soiled container on wire rack next to salad speed cart.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items with temperatures of 50-55F stored in reach in cooler on cook line. Person in charge stated food items were removed from walk-in cooler and placed in reach in cooler 3 hours prior and moved food items back to walk-in cooler. Raw beef, raw chicken, sushi rolls, raw shrimp, tempura rolls (50-55F - Cold Holding)

Community reaction

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Community pulse