Fins Japanese Sushi & Grill
Last inspected: Dec 22, 2025
37
Score
Fins Japanese Sushi & Grill appears in inspection records nine times, starting in 2022. The most recent report on file is from Dec 22, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to 11 violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up three times.
Restaurants in Panama City average 83, so Fins Japanese Sushi & Grill trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over corn in 1 door fry station cooler. Operators moved shrimp to bottom at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed raw tuna in vacuum sealed bags in sushi station.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket lids stored in prep area hand wash sink. Lids removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Paper towel dispenser at handwash sink near dish pit not working/unable to dispense paper towels. Operator fixed dispenser and restocked paper towels in bathroom at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle hanging from shelf near fry station. Per manager bottle contains sanitizer.
41-17-4
Basic - Bathroom located inside establishment not enclosed self-closing doors. Employee bathroom door not self closing.
32-04-4
Basic - 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. Thawed raw tuna in vacuum sealed bags in sushi station.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing/loose by walk-in cooler. Hole at bottom of bathroom door.
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Rust and missing finish inside microwave. Door gaskets torn on 2 door cook line cooler.
14-11-5
Basic - Food stored on floor. Case of avocados on floor in prep room. Case of pasta on floor in walk-in cooler. Items removed from floor during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Observed broken plastic pan repaired with duct tape.
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of panko container soiled. Soiled walk-in cooler shelves, oil/liquid dripping from shelves.
23-03-4
37
Jan 28, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock on stove 126F, per manager approximately 2 hours. Voluntarily discarded at time of inspection.
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk-in cooler.
08A-20-5
Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed complete loss of pressure from hot water side on hand wash sink at sushi bar when dish machine runs.
27-08-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep room. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of grease/residue on power mixer. Mixer sent to dish pit at time of inspection. **Corrective Action Taken**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strip container on hand left open, strips moldy, no reaction to chlorine.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Grease/food built up behind walk-in freezer handle. Mold like substance around sushi display cooler handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Dark marks on sushi station cutting boards. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in fry storage over vinegar. Manager discarded drink at time of inspection. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Buckets of cabbage, soy sauce, and wasabi on floor in walk-in cooler. Tub of chicken on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed power drill with mixer attachment.
14-47-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
35
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Jan 29, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 2 employees eating, return to cook line and put on gloves, no handwash. Manager discussed with employees, employees washed hands. **Corrected On-Site**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice from 11:10 on sushi line at 3:30. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice from 11:10 on sushi line at 3:30. See stop sale.
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on cook line crash cart 63F, per manager approximately 2 hours. Chicken placed in cooler at time of inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Lids and sink plugs stored in prep area hand wash sink. Items removed at time of inspection. **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of double door cook line reach in. **Repeat Violation**
23-03-4
45
Oct 23, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on cutting board in prep area. Build up on soda gun nozzle behind bar. Cutting board discarded, soda gun cleaned at time of inspection **Corrected On-Site**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line in water at 74F. Cook dumped water at time of inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on cook line reach in cooler. Soiled bell in expo window.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
78
May 11, 2023
Complaint Full
No violations found.
100
May 8, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoops on cook line in water temped at 73F, employee dumped water and washed utensils before returning to cook line and storing with no water. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced On counter: spicy salmon 60F, himachi 54F, seaweed salad 53F, per employee approximately 3 hours. Moved to walk-in freezer for rapid cooling. Retemps: spicy salmon 40F, seaweed salad 38F, himachi 41F, **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer reading 10F, in ice water. Educated operator on calibrating thermometer. Provided new dial thermometer to operator. Operator voluntarily discarded uncalibrated thermometer. **Corrected On-Site**
05-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - 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. Observed raw shrimp in walk-in cooler in vacuum sealed bag indicated it is to be kept frozen until time of use. Employee cut all bags open. **Corrected On-Site**
06-09-1
61
Dec 14, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Long. Are table: egg 67F, less than 2 hours. Operator voluntarily discarded at time of inspection.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22. Operator paid during inspection. **Corrected On-Site** **Repeat Violation**
50-17-2
Intermediate - Hot water supply not maintained during peak periods. Hot water at hand wash sink periodically looses all pressure. **Repeat Violation**
27-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on shelves in walk-in, gaskets on walk-in cooler.
22-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape over bottled beer in beer room. Operator removed sticky tape at time of inspection. **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - Food stored on floor. Cases of chicken and cases of zucchini on floor in walk-in cooler. Items put on shelves at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on back prep table, on cook line side table, and on top of small make table lid. All drinks moved/discarded at time of inspection. **Corrected On-Site**
12B-07-4
52
Jul 12, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Beef in grocery bag in walk-in freezer. Operator put beef in food grade bags. **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22
50-17-2
Intermediate - Hot water supply not maintained during peak periods. Prep area and dish area hand wash sink periodically lose pressure.
27-18-4
Intermediate - Spray bottle containing toxic substance not labeled. Oven and grill cleaner in unlabeled spray bottle. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Small holes in roof allowing rainwater to drip in front of dish pit.
36-32-5
Basic - Floor area(s) covered with standing water. Inside and outside walk-in cooler door. Employee squeegeed to drain at time of inspection. **Corrected On-Site**
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Tape over clean Togo container. Operator removed at time of inspection. **Corrected On-Site**
35B-08-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed power drill with whisk attachment used to stir food. Discussed with operator.
14-52-4
50
Frequently Asked Questions
When was Fins Japanese Sushi & Grill last inspected?
The most recent health inspection at Fins Japanese Sushi & Grill on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Fins Japanese Sushi & Grill?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Fins Japanese Sushi & Grill.
How does Fins Japanese Sushi & Grill compare to other restaurants in Panama City?
Fins Japanese Sushi & Grill most recently scored 37 out of 100, which is lower than the Panama City average of 83.
Has Fins Japanese Sushi & Grill's inspection record improved over time?
No. Recent inspections at Fins Japanese Sushi & Grill have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Fins Japanese Sushi & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fins Japanese Sushi & Grill inspected?
Based on the inspection history on file, Fins Japanese Sushi & Grill is inspected around three times per year on average.
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