Otaki Japanese Steakhouse & Sushi Bar
Last inspected: Mar 13, 2026
100
Score
Otaki Japanese Steakhouse & Sushi Bar has been inspected 13 times since 2022. The newest entry in the record is dated Mar 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 17 violations earlier on.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
No violations found.
100
Mar 11, 2026
Routine - Food
7 critical violations. 3 major violations. 11 minor violations.
View 21 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 sushi employee cutting peeled cucumber with bare hands.
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in direct contact with to go style bags in walk in freezer.
14-31-5
High Priority - 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. **Corrective Action Taken**
08A-20-5
High Priority - 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. **Corrective Action Taken** **Warning**
28-26-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03F-04-5
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. Cream cheese mixture prepared Monday with no date marked after in walk in cooler. **Repeat Violation**
02C-03-5
Intermediate - 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.
01D-02-4
Intermediate - 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. **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - 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.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls with no handles used as scoops in bulk food items.
14-01-5
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. 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. **Repeat Violation**
06-09-1
Basic - 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. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Buckets of sauces stored on floor in walk in cooler, at prep line.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer.
14-69-4
Basic - 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. **Repeat Violation**
23-03-4
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. Observed ladder stored on open shelf above clean dishware items in kitchen. **Repeat Violation**
42-03-5
Basic - 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.
36-27-5
Basic - 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. **Corrective Action Taken** **Repeat Violation**
29-11-4
Basic - 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. **Corrective Action Taken**
21-08-4
15
Sep 18, 2025
Routine - Food
No violations found.
100
Sep 9, 2025
Routine - Food
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
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. Dishmachine testing at 0ppm, even after running multiple times and priming. Person in charge will utilize triple sink until unit can be serviced. **Warning**
22-41-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - 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.
01B-02-5
High Priority - 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.
03F-04-5
High Priority - 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. **Corrective Action Taken**
08A-05-6
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. Half and half in bar opened Sunday per person in charge with no date mark.
02C-03-5
Intermediate - 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.
22-02-4
Intermediate - 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.
16-37-1
Intermediate - 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.
53A-05-6
Intermediate - Nonfood-grade utensil used in food. Observed household drill in use during inspection to mix sauce.
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. Three spray bottles with purple, clear chemicals unlabeled.
41-17-4
Intermediate - 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. **Corrected On-Site**
27-16-4
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. 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. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - 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. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - 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. **Repeat Violation**
36-73-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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. **Corrective Action Taken** **Repeat Violation**
25-32-4
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. Observed ladder stored over clean dishware rack in dishpit.
42-03-5
Basic - Tape used to repair nonfood-contact surface. Observed tape used to repair two lids to bulk dry goods in dry goods storage area.
14-71-4
Basic - Water leaking from pipe and/or faucet/handle. Leak at left sided triple sink piping. Person in charge added catch bucket. **Repeat Violation**
29-11-4
16
Mar 19, 2025
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - 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. **Corrected On-Site**
41-07-4
High Priority - 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. **Corrective Action Taken**
12A-27-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - 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.
07-08-5
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Soap missing at sushi bar hand wash sink. Person in charge provided. **Corrected On-Site**
31B-03-4
Basic - 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. **Corrected On-Site**
24-07-4
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. Five packages of tuna with instructions to remove from packaging thawed with no oxygen introduced in walk in cooler, reach in cooler. **Repeat Violation**
06-09-1
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - 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. **Repeat Violation**
36-73-4
Basic - 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. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Observed boxes produce arrive in used to store prepped and cut produce. **Repeat Violation**
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking at pipe under triple sink. Person in charge added catch bucket until repaired. **Corrective Action Taken**
29-11-4
Basic - 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.
21-12-4
23
Oct 30, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
26
May 23, 2024
Routine - Food
No violations found.
100
Mar 20, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
23
Mar 14, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-01-23: Operator needs more time to make changes to menu. **Time Extended** - From follow-up inspection 2024-03-14: White sushi menu has been updated to include disclosure. Lunch menu still has smoked salmon roll with no disclosure. **Admin Complaint**
02B-01-5
90
Jan 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-01-23: Operator needs more time to make changes to menu. **Time Extended**
02B-01-5
90
Nov 15, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. **Warning**
02B-01-5
Intermediate - 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. **Corrected On-Site**
03F-10-5
Intermediate - Failure to maintain records on nonexempt fish for 90 days. Person in charge unable to provide invoices for 30 days.
01D-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer missing from employee restroom.
32-04-4
Basic - 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.
36-34-5
Basic - 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. **Corrective Action Taken**
08B-38-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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. **Repeat Violation**
22-20-5
43
May 9, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in dining area
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over ready to eat margarine in glass door reach-in cooler across from wok station. Also, raw beef stored over raw shrimp in. Walk-in-cooler on rack. Operator removed shelled eggs and raw beef to properly store. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding) in reach in cooler drawer on cook line. Employee stated he had the tofu out during lunch. Employee stated he will keep drawer closed for tofu to chill. Also, half and half (47F - Cold Holding) in glass door reach-in cooler at front service line. Operator voluntarily discarded **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to wok station blocked by rolling cart and tray. Operator removed items blocking hand wash sink **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in corners of dining area near hibachi tables. Operator replenished soap at hand wash sinks **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under warewashing. Operator labeled spray bottles of cleaners. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at hand wash sink next to wok station and at hand wash sink in dining area across from hibachi table. Operator worked on providing hot water at hand wash sink. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of ice machine soiled. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense vegetables and rice on cook line. Operator removed bowl from both items **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at front cooking station not smooth, nonabsorbent and easily cleanable **Repeat Violation**
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf unable to properly air dry in warewashing area.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer and walk-in-cooler soiled **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler rusty. Also, shelving in prep area rusty
14-17-4
29
Nov 4, 2022
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee washing knives not exposing sanitize solution for at least 7 seconds at sink across from glass reach-in cooler. Discussed with operator that utensils need to be properly sanitized before using. Operator discussed with employee **Corrective Action Taken**
22-46-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon not commercially packaged stored over ready to eat noodles in walk in freezer. Operator removed salmon to properly store **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (48F - Cold Holding); raw scallops (48F - Cold Holding) in glass door reach-in cooler across from stove. Operator stated items went in cooler once restaurant opened. Operator stated chef is in and out of cooler a lot during lunch and sometimes the door bounces back open. Operator stated she will keep and eye on it and talk with employees about ensuring it closes after each time it's opened **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in prep area soiled/ stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area blocked by tray. Also, hand wash sink in grill area used by employee to empty bucket of sanitizer. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in employee restroom. Operator replenished paper towels **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at hand wash sink in grill area and also one spray bottle on shelf in warewashing area. Operator labeled bottles of soap and sanitizer **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice in grill area. Operator removed bowl **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at soda dispensing machine at front service line soiled. Also, top of deflector plate in large ice bin soiled **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling at front sushi making station and grill area not smooth and easily cleanable. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from grill. Operator removed employee beverage **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Plastic buckets with foods in them stored on floor in walk-in-cooler. Also, container of oil stored on floor in grill area. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler and walk in freezer soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass door reach-in cooler soiled. Also, shelves in same cooler soiled.
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of egg flat being reused to store raw vegetables in reach-in cooler drawer under gill.
25-32-4
29
Frequently Asked Questions
When was Otaki Japanese Steakhouse & Sushi Bar last inspected?
The most recent health inspection at Otaki Japanese Steakhouse & Sushi Bar on file is from Mar 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Otaki Japanese Steakhouse & Sushi Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Otaki Japanese Steakhouse & Sushi Bar.
How does Otaki Japanese Steakhouse & Sushi Bar compare to other restaurants in Jacksonville?
Otaki Japanese Steakhouse & Sushi Bar most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Otaki Japanese Steakhouse & Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Otaki Japanese Steakhouse & Sushi Bar have averaged around seven violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Otaki Japanese Steakhouse & Sushi Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Otaki Japanese Steakhouse & Sushi Bar inspected?
Based on the inspection history on file, Otaki Japanese Steakhouse & Sushi Bar is inspected around four times per year on average.
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