OTAKI JAPANESE STEAKHOUSE & SUSHI BAR

Name: OTAKI JAPANESE STEAKHOUSE & SUSHI BAR
Address: 7860 GATE PKWY #119, JACKSONVILLE, FL, 32256, US
Rating: 26.3

7860 GATE PKWY #119, JACKSONVILLE, FL 32256

License #2613886

🍱 Japanese/Sushi ℹ️

26.3 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 14 findings · 1 critical

Routine - Food

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Quick take

OTAKI JAPANESE STEAKHOUSE & SUSHI BAR in JACKSONVILLE currently holds an InspectFL Health Score of 26.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 116 total violations — 26 critical, 30 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 13, 2026

The latest inspection on October 21, 2026 shows 14 observation rows: 1 critical, 1 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

116

Coverage note

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OTAKI JAPANESE STEAKHOUSE & SUSHI BAR has a rough inspection history. Would you risk it?

F record

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*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: Inspection Completed - No Further Action
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut zucchini in original delivery box. Manager had item washed and placed in food containers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
[25-05-4] Single-service articles improperly stored. Single service stew stored under soap dispenser. Moved by manager.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser. Kitchen.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Rear kitchen employee restroom door left open.
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal not flushing adequately.
[40-06-5] 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.
[12B-07-4] 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.
[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. In use In use knife On soiled wet wipe cloth. Moved by manager.
[22-20-5] 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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on rear kitchen employee restroom door.
[12B-02-4] Employee eating in a food preparation or other restricted area. Safe eating at Dish machine line.
[08A-02-6] 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.
[08B-38-4] Food stored on floor. Two tubs of rice on floor in kitchen. Moved by manager.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate and door with debris accumulation.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bowls with no handles used as scoops in bulk food items.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in sealed rop packages in sushi reach in cooler with instructions to remove from package prior to thawing. Fish must be moved from package in its entirety.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag, jacket stored on cases of food items in dry storage area. Person in charge removed.
[08B-38-4] Food stored on floor. Buckets of sauces stored on floor in walk in cooler, at prep line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish racks with debris accumulation. Fan in walk in cooler with mold like substance accumulation.
[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. Observed ladder stored on open shelf above clean dishware items in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance in left side corner of wall at server soda station. Observed holes in wall along floor where wall meets floor at sushi station and hibachi station. Ceiling vents with dust accumulation.
[29-11-4] Water leaking from pipe and/or faucet/handle. Lead at far left triple sink. Establishment has catch bucket. Person in charge states will have plumber address today.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at hibachi side cook line in dining area at 0ppm. Person in charge began remaking.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed sushi employee cutting peeled cucumber with bare hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken in direct contact with to go style bags in walk in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw shell eggs. Also, raw salmon stored over prepped vegetables. In sushi reach in cooler raw fish stored over sauces. Person in charge began rearranging.
[28-26-5] Sewage/wastewater backing up through floor drains. When dishmachine is in use, wastewater backs up through the floor drain that the dishmachine drains into. Person in charge cleaned and sanitized floor. Will not utilize until repaired. States has scheduled for service today. Will utilize triple sink until draining appropriately.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed in sealed rop packages in sushi reach in cooler with instructions to remove from package prior to thawing.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held on time not discarded at end of time frame at 76F overnight.
[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. Sushi rice held on time not discarded at end of time frame at 76F overnight.
[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. Cream cheese mixture prepared Monday with no date marked after in walk in cooler.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge unable to provide 90 days of sushi invoices during inspection. Per person in charge is locked in office.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM on site with more than 4 food handling employees on site.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 packages of Rop tuna with instructions to remove from packaging with no oxygen introduced thawed in walk in cooler. Also, observed shrimp thawing in standing water. Running water turned on during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes, personal items stored over clean dishware. Person in charge removed.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Floor at dishmachine with debris buildup. Wall at server line soda dispenser with mold like substance buildup. Ceiling tile missing at server area in kitchen. Vents in kitchen with dust accumulation. Hole in wall at sushi bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with food debris buildup. Grease buildup at several catch trays at hibachi station.
[25-32-4] Reuse of single-service or single-use articles. Observed prepped zucchini stored back in cardboard containers the unwashed product comes in. Also, observed cases of single service items on floor in back kitchen and in side dining room. Person in charge raised.
[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. Observed ladder stored over clean dishware rack in dishpit.
[14-71-4] Tape used to repair nonfood-contact surface. Observed tape used to repair two lids to bulk dry goods in dry goods storage area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak at left sided triple sink piping. Person in charge added catch bucket.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm, even after running multiple times and priming. Person in charge will utilize triple sink until unit can be serviced.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler raw shell eggs stored over cut lemons. Person in charge moved to appropriate location. In sushi bar, raw salmon stored over ready to eat garnishes. Person in charge began rearranging.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of Rop tuna with instructions to remove from packaging with no oxygen introduced thawed in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice made last night held on time still in rice warmer this morning at sushi bar.
[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. Sushi rice made last night held on time still in rice warmer this morning at sushi bar.
[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. Half and half in bar opened Sunday per person in charge with no date mark.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in soda nozzle at bar. Mold like substance buildup in ice machine interior.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ food handlers on site with no CFM present.
[14-14-4] Nonfood-grade utensil used in food. Observed household drill in use during inspection to mix sauce.
[41-17-4] Spray bottle containing toxic substance not labeled. Three spray bottles with purple, clear chemicals unlabeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hibachi side hand wash sink. Person in charge turned on during inspection.

Disposition: Warning Issued
[25-32-4] Reuse of single-service or single-use articles. Observed boxes produce arrive in used to store prepped and cut produce.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Bucket stored on floor under shelving with clean side in direct contact with floor. Person in charge moved to appropriate location.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Five packages of tuna with instructions to remove from packaging thawed with no oxygen introduced in walk in cooler, reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep surfaces, with food, with no lid or straw. Person in charge discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes, keys, stored on prep area with equipment. Employee phone stored on clean cups in back kitchen. Person in charge moved to appropriate location.
[36-73-4] Floor soiled/has accumulation of debris. Drains in back kitchen soiled. Wall at server station to right of main grill in dining room with mold like substance buildup. Wall above washing machine in back kitchen with mold like substance buildup. Hole in wall observed under counter in sushi bar. Hole in wall observed under triple sink.
[08B-38-4] Food stored on floor. Uncovered bus tubs of rice stored on floor uncovered under prep table. Person in charge raised. Container of cut lettuce stored on floor in walk in cooler. Person in charge raised. Also, several items uncovered in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large containers for sauce with mold like substance buildup in walk in cooler. Dish racks with heavy debris buildup. Gaskets and side of walk in freezer with debris buildup. Mold like substance observed on caulking around server hand wash sink in back kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking at pipe under triple sink. Person in charge added catch bucket until repaired.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi station not stored in sanitizer. Also, wet wiping cloth used under cutting board in kitchen.
[41-07-4] Container of medicine improperly stored. Observed multiple containers of medicine stored with, or on shelf above food pro area. Person in charge moved to appropriate location.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at hibachi station crack raw shell eggs, then handle clean utensils without hand wash. Person in charge spoke to employee.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer raw chicken wings no longer commercially packaged stored over case of shrimp. Person in charge moved to appropriate location.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Five packages of tuna with instructions to remove from packaging thawed with no oxygen introduced in walk in cooler, reach in cooler. Shrimp sauce made with milk and half and half provided in squeeze bottles reused between guests.
[07-08-5] Time/temperature control for safety food re-served to customers. Shrimp sauce made with milk and half and half provided in squeeze bottles reused between guests.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in bar area not accessible due to not functional during inspection. Person in charge repaired during inspection. Also, back kitchen hand wash sink blocked by cart, person in charge removed cart.
[31B-03-4] No soap provided at handwash sink. Soap missing at sushi bar hand wash sink. Person in charge provided.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing. Open during inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of tuna thawed with instructions to remove from packaging with no oxygen introduced in walk in cooler.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Floors in walk in cooler with debris buildup. Ceiling vents in kitchen with dust/ grease buildup. Wall by server soda dispenser closest to main hibachi grill with mold like substance on wall. Mold like substance on wall in employee restroom. Damage to wall at server station near main hibachi station. Grease buildup on floor under hibachi stations in dining room. Drain at back server line soda station with debris buildup.
[08B-38-4] Food stored on floor. Bus tubs of cut lettuce and cooked rice stored on floor in kitchen. Person in charge removed from floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bus tubs holding margarine in walk in cooler with mold like substance buildup. Dish racks with debris buildup. Door handles to walk in cooler / freezer with debris buildup. Walk in cooler fan/ shelving with mold like substance buildup. Black buildup around sealant at hand wash sink at back server line.
[25-32-4] Reuse of single-service or single-use articles. Observed prepped vegetables stored in original cardboard boxes unwashed product arrived in.
[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. Observed soiled, rusty toolbox stored on shelf next to soda can storage near server area.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar, some are unwrapped within customer reach.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands in prep sink with no soap.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over intact steak. Person in charge moved to appropriate location.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna thawed with instructions to remove from packaging with no oxygen introduced in walk in cooler.
[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. Half and half in server cooler opened 2 days ago per person in charge with no date mark. Employee marked during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area with debris buildup.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ food handlers on site with no CFM present. CFM arrived by end of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from employee restroom.
[41-17-4] Spray bottle containing toxic substance not labeled. Several bottles of degreaser per person in charge unlabeled. Person in charge began labeling.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed person in charge eating piece of broccoli and rice while conducting walk thru with inspector.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed bus tubs at clean dishware station wet nesting.
[08B-38-4] Food stored on floor. Observed buckets of meat on floor in walk in freezer, also, meat stored uncovered in walk in freezer. Also, lettuce stored in container on floor in kitchen. Person in charge moved to walk in cooler.
[36-24-5] Hole in or other damage to wall. Hole in wall under triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bus tubs and dish wash racks with debris buildup.
[25-32-4] Reuse of single-service or single-use articles. Observed prepped vegetables being stored in the card board boxes they arrive in.
[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. Observed employee pull up pants, then return to prep line working with food. Also, observed employee wipe nose with hand, then work with batter without hand wash. Person in charge spoke to employees during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken no longer commercially packaged stored on case of mackerel. Person in charge moved to appropriate location.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half in glass door cooler at 55F. Person in charge states has been open to stock. Person in charge moved to walk in cooler. Retemped at 48F at end of inspection..
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed large plastic covered container of cut lettuce at 64F at beginning of inspection, at 55-63F 1 hour later.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink to wash pot at sushi station. Person in charge spoke to employee.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on black lunch menu for smoked salmon roll served raw. Person in charge states menus are in process of being reprinted.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide time paperwork for rice, broccoli, eggs during inspection.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer at 39F in ice water.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees with expired training certificates.
[41-17-4] Spray bottle containing toxic substance not labeled. One spray bottle unlabeled in kitchen. Person in charge labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior facing part of black door with heavy mold like substance buildup.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer missing from employee restroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with dust buildup at dishmachine, in kitchen. Hole in the wall under triple sink observed.
[08B-38-4] Food stored on floor. Uncovered tubs of rice stored on floor under prep table. Person in charge raised. Also, buckets of food stored on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with dry goods with debris buildup. Dish machine racks with debris buildup. Mold like substance observed around walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on container of prepped carrots. Also, raw chicken stored over raw lobster. Person in charge moved to appropriate location.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped cream with real cream in sushi area at 60F. Person in charge states has been out of temperature less than 4 hours, moved to reach in cooler.
[01D-02-4] Failure to maintain records on nonexempt fish for 90 days. Person in charge unable to provide invoices for 30 days.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several items containing cold smoked salmon on menu with no disclosure item is served undercooked. Also, several rolls on black main menu contain raw/ undercooked items, not indicated on menu.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs held on time on hibachi carts not indicated on time paperwork. Person in charge added during inspection.