Grace Japanese Steakhouse
Last inspected: Jan 21, 2026
17
Score
Across the available record, Grace Japanese Steakhouse has 11 inspections on file, the first dated 2022. The most recent visit was on Jan 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to 18 violations.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 78, which Grace Japanese Steakhouse's 17 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
5
Critical latest
4
Major latest
12
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - 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. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.
14-86-1
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
Intermediate - 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. **Corrected On-Site**
02C-03-5
Intermediate - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area stained. **Repeat Violation**
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves across from back door. **Repeat Violation**
14-45-4
Basic - Cloth used as a food-contact surface. Wiping cloth used to cover parsley in walk-in cooler. Manager removed wiping cloth during inspection. **Corrected On-Site**
21-05-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish area. Manager had employee finish eating in dining room. **Corrective Action Taken**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Plastic container of spicy mayonnaise stored on floor in walk-in cooler. Manager placed mayonnaise on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from back door.
21-04-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - 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. **Corrected On-Site**
42-03-5
Basic - Stored food not covered. Bags of rice propped open on shelf across from back door. Manager closed bags during inspection. **Corrected On-Site**
08B-12-5
17
Sep 2, 2025
Routine - Food
7 critical violations. 3 major violations. 14 minor violations.
View 24 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrective Action Taken**
12A-28-4
High Priority - 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.
03E-02-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
01B-02-5
Intermediate - 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.
03D-15-4
Intermediate - 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.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of soap stored in bar area hand washing sink. Manager removed soap during inspection. **Corrected On-Site**
31A-11-4
Basic - 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.
08B-49-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.
24-08-4
Basic - Equipment in poor repair. Handle for rice warmer on prep table across from cook line fryers.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door across from kitchen prep table.
35B-01-4
Basic - 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. **Corrected On-Site**
35B-08-4
Basic - 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. **Corrective Action Taken**
10-12-5
Basic - 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. **Corrected On-Site**
31B-04-4
Basic - 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.
23-03-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lid during inspection. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi area.
21-12-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf across from cook line fryers. **Repeat Violation**
14-45-4
Basic - 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. **Corrected On-Site**
14-01-5
13
May 14, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing raw beef stored on top of pans at refrigerated make-table at cookline, directly above cut mushrooms and carrots. 2. Pan of raw beef stored on shelf above open pans of cut vegetables inside walk-in cooler. Manager moved all raw items away from ready-to-eat foods during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (76F - Cold Holding). Noodles are stored in a pan at room temperature at cookline. Manager stated the noodles have been held at room temperature since 2pm. Noodles are not indicated as being held on time. Inspector had manager move the noodles to a freezer to rapidly cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. Sushi rice in sushi bar area missing time mark. The sushi rice is indicated as being held using time as a public health control in the paperwork provided to inspector. Employee stated the rice was cooked at 1pm. Inspector had manager add proper time mark during this inspection. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" glass cleaner and pump bottle containing hand soap stored on shelf directly above fountain soda syrups in bar area. Manager removed chemicals from shelf during this inspection. **Corrected On-Site**
41-10-4
Intermediate - 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. One Florida Restaurant and Lodging Association food handler certificate expired on 04/04/2025.
53B-14-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several boxes containing unwashed mushrooms stored on shelf directly above open pans containing cut vegetables inside walk-in cooler. Manager removed unwashed mushrooms to another shelf during this inspection. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between table and reach-in cooler near cookline. Manager removed knives from area during this inspection. **Corrected On-Site**
10-17-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelving in kitchen near back door. **Repeat Violation**
14-45-4
43
Nov 12, 2024
Complaint Partial
No violations found.
100
Jul 26, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
43
Jun 11, 2024
Routine - Food
No violations found.
100
Apr 18, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - 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. At the cook line for cols and Hot shrimp, employee time marked. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the prep area, observed tray with raw shell eggs stored on top of cut vegetables, also raw beef stored on top of raw shrimp, Manager stored properly. **Corrected On-Site**
08A-05-6
High Priority - 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. 0 ppm, sanitizer bucket empty, Employee replaced for a new full sanitizer bucket, chlorine 0ppm, Manager called and request a service for dish machine **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands in triple sink after handling dirty equipment, inspector instructed to washed his hand in handwash sink, male employee rinsed hands in sink, no soap applied, manager addressed situation with employee. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the sushi bar area, observed male employee rinsed and squeezing towel.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For three new employees **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside batter and tempura flour.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. At the cook line, observed container of noodles under wok station, employee moved off the floor. Also in walk-in freezer, observed fish cases on floor, manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer under unit.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between reach-in cooler and prep table.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed three spatulas in 72F water, employee discarded the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line and back area, observed raw chicken and raw scallops thawed at room temperature, employee moved all to reach-in cooler. **Corrected On-Site**
06-01-5
33
Dec 13, 2023
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw beef stored above raw shrimp, also raw chicken stored above raw shrimp, employe moved all. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, rice cooked 12/12/23 at 66F.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, rice cooked 12/12/23 at 66F.
03D-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink, splitter added, no back flow preventer installed on one side of the splitter. Manager installed one. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available at inspection time, Inspector provided a digital copy. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For five new employees
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sauce at the server station, also bowl no handle inside rice bin at the dry storage area. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table at the cook line, Manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon in 72F water, employee removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, in use cutting board with white wet cloth underneath.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the sushi bar entrance (fade).
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the server area, soda base soiled, also gaskets at the cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line and prep area soiled.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple white cloth on prep tables, employee moved to buckets. **Corrected On-Site** **Repeat Violation**
21-12-4
20
Apr 12, 2023
Routine - Food
No violations found.
100
Apr 5, 2023
Routine - Food
7 critical violations. 3 major violations. 10 minor violations.
View 20 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee removed hat then continued to cut chicken without washing hands.
12A-25-4
High Priority - 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. Male employee in kitchen separating noodles with bare hands. Sushi chef cutting salmon for sushi with bare hands. Both employees put on gloves during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at kitchen entrance: raw chicken on shelf over tofu. In walk in cooler: raw shell eggs on shelf over vegetables. In reach in make table on cookline: raw beef on shelf over sauce. In reach in make table at sushi bar: raw fish on shelf over radish. All were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near ware wash area: chicken 45F. Salmon 44F. Lobster 47F. Noodles 47F. All items were moved to walk in cooler during this inspection to cool to 41F. Reach in cooler has an ambient temperature of 47F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 124F at sushi bar. Employee reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Dish soap and and windex on shelf over sugar in dry storage. Also, bottle of purple degreaser has no label. **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on hose connection side of splitter. Manager added during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form during this inspection. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in sinks at c ookline and sushi bar. Chemicals stored in sink in ware wash area. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles made yesterday have no date mark.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels in kitchen. **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles of soda machines have build up. Shelves in back prep area near walk in freezer soiled. Exterior of microwave soiled with food debris. Fan on cookline heavily soiled with dust. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cookline in water at 88F. Also, tongs stores on pipe of cooking equipment.
10-07-4
Basic - Food stored in a prohibited area. Several buckets of sauce on floor in kitchen and at sushi bar. Several cases of fish on floor in walk in cooler. Personal cup of yogurt on shelf over bowls in reach in cooler at server station. Personal pack of eggs on shelf over vegetables in walk in cooler. Gum pack on shelf over rice at cookline.
08B-37-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Several shelves in kitchen lined with cardboard. Sushi rice bowl is not made of a hard non absorbent wood. Ice build up in walk in freezer. **Repeat Violation**
14-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bowls in ware wash area.
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees wearing bracelets while preparing food.
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table at cookline.
12B-07-4
Basic - Ceiling tile missing. One missing over walk in freezer
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in vegetables in walk in cooler. Cups in seasonings over make table. Bowl in flour. Bowl was removed from flour. **Corrective Action Taken** **Repeat Violation**
14-01-5
16
Dec 28, 2022
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
High Priority - 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 employee place fried wontons from fryer to Togo box with bare hand.
09-01-4
High Priority - Food with mold-like growth. See stop sale. Bag of garlic cloves in walk in cooler.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef and seafood in reach in cooler on cooks line. Raw chicken over shrimp and lettuce in walk in cooler. Operator had employees to start moving all raw to the bottom and all raw chicken to the bottom. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (50F - Cold Holding) item in bag on top of food in the top part of cooler on cooks line with the lid open. raw shells eggs (64F - Cold Holding) sitting in small bowl next to reach in cooler across from warewashing area on rolling cart, employee placed eggs back in reach in cooler.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Large container of detergent on top of soy sauce by back door. Cans of butane fuel over single service Togo containers. Operator moved all chemicals. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter at the mop sink.
29-34-4
Intermediate - 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. 4 employees just expired.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards that are stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at server alley on the front side with a lot of food clogging drain indicating servers are rinsing dirty plates at sink.
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At Handwash sink in back server alley, operator changed batteries. **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Cup in white powder near cooks line. Cup no handle in tea at server alley.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on coolers and freezers on cooks line are soiled. The bottom shelf of the prep tables on front line and under cooking equipment on cooks line. Fan guard in walk in cooler. Soda nozzle backsplash. Exterior bulk bins soiled by back door.
23-03-4
Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Cutting board on cooks line that has been warped due to melting from heat. Large sushi rice bowl in walk in cooler looks like the wood is starting to absorb moisture. Reach in cooler gasket torn behind the sushi bar.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on rack across from walk in cooler holding canned goods. Operator moved items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Employee cutting vegetables in the back prep area near back door.
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between front line prep table and the back of cook line reach in cooler.
10-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. On the top shelf in walk in cooler over food to be served to the public. Operator started moving employee food to the bottom and labeling. **Corrective Action Taken**
08B-49-4
19
Frequently Asked Questions
When was Grace Japanese Steakhouse last inspected?
The most recent health inspection at Grace Japanese Steakhouse on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Grace Japanese Steakhouse?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Grace Japanese Steakhouse.
How does Grace Japanese Steakhouse compare to other restaurants in Ocala?
Grace Japanese Steakhouse most recently scored 17 out of 100, which is lower than the Ocala average of 78.
Has Grace Japanese Steakhouse's inspection record improved over time?
No. Recent inspections at Grace Japanese Steakhouse have averaged around 18 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Grace Japanese Steakhouse 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 Grace Japanese Steakhouse inspected?
Based on the inspection history on file, Grace Japanese Steakhouse is inspected around four times per year on average.
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