Sake House II
Last inspected: Apr 20, 2026
32
Score
Sake House II appears in inspection records 11 times, starting in 2022. The most recent visit was on Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to six violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
By comparison, the average Panama City facility scores 83, putting Sake House II on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
4
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Medicine stored over to go cups, Neosporin and lotion stored over sugar and corn starch.
41-07-4
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. Tested at 10ppm. Operator connected new chlorine to machine and primed during inspection. Tested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over Napa cabbage and cooked onions and raw chicken over tofu in reach in cooler. Raw eggs over daikon radish and tofu in walk-in cooler. Raw chicken over crab Rangoon in reach in freezer. Raw items moved to bottom during inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Hydrogen peroxide stored over fried seaweed flakes. Spray can of deodorizer stored over Togo containers.
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in dish area and at hand wash sink behind sushi bar. Max temp 77F. **Repeat Violation**
27-16-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Chang and Ying
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine and three compartment sink.
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Food stored on floor. Buckets of chicken and onions on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of three compartment sink soiled. Dust build up of fan near dish area. Mold like substance on shelves in walk-in cooler. **Repeat Violation**
23-03-4
Basic - Soiled towels on floor in walk-in cooler.
21-14-4
Basic - Wall over 3 compartment sink soiled with accumulated grease, food debris, and/or dust. Floor soiled in walk-in cooler.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored curled up in top of mop bucket.
42-01-4
32
Dec 1, 2025
Routine - Food
No violations found.
100
Nov 19, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers and lettuce in walkin cooler. Chicken removed at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in dish area hand wash sink. Pan removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Maximum temperature of 72F obtained at hand wash sink behind bar.
27-16-4
Basic - Food stored on floor. Cases of tuna on floor in walkin freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer. Ice expanding in walls of walkin freezer causing door frame to swell **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan in dry storage area. Soiled walkin cooler shelves.
23-03-4
Basic - Residue build up on dishwasher racks.
16-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler shelves soiled. Interior of doors and inside make table lid soiled. **Warning**
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle and cook line reaching cooler door handles soiled. **Repeat Violation** **Warning**
23-24-4
Basic - Equipment in poor repair. Gaskets on cook line cooler door falling off, repaired with tape.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under cook line reachin cooler and in walkin cooler. **Repeat Violation**
36-73-4
41
May 20, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar- buckets stored in hand sink. Ware washing- bottles stored in hand sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
23-24-4
Basic - Cloth used as a food-contact surface under plates, pans with utensils, and under crock pots of food.
21-05-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bucket of raw chicken stored on floor in walk in cooler. Bag of onions stored on floor in kitchen near dry storage shelf.
08B-38-4
Basic - Ice buildup in walk-in freezer. Unable to open door due to door being froze shut.
14-69-4
Basic - Soiled dry wiping cloth in use at wok station.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in walk in cooler not hung to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet soiled cloths stored at sushi bar on food contact table.
21-12-4
Basic - Wiping cloth used for food spills also used for other purposes. Multiple cloths stored on food cart on left side dish drain board to dry dishes.
21-30-4
50
Nov 19, 2024
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
47
Feb 13, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Employee washed hands with no soap. Observed employee crack raw shell eggs, pick up trash off floor, rinse hands in three compartment sink, and then handle soup and rice utensils. Discussed with manager proper handwashing with soap in the designated hand wash sink. Employee rewashed hands and utensils. **Corrected On-Site**
12A-20-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water for rice and miso soup 68F, utensil water dumped at time of inspection. **Corrected On-Site**
10-05-5
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. Plastic wrapped raw chicken stored over plastic wrapped raw beef stored over commercially sealed tuna.
08A-17-6
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean dishes stored under paper towel dispenser exposed to dripping hands.
24-27-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice bin scoop handle in ice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Dust build up on fan in dry storage area. Dirty handle upright reach in freezer. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line doors and make table lid soiled.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored curled up in top of mop bucket near mop sink.
42-01-4
50
Nov 2, 2023
Routine - Food
No violations found.
100
Nov 1, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Tested at 0ppm. Operator put new chlorine in bucket. Retested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour scoop soiled. Operator sent scoop to dish pit for washing. Food residues built up on interior of cook line cooler doors and make table lids. **Corrective Action Taken**
22-02-4
Basic - Abrasives and detergents not removed during the rinse process. Observed soap on dishes after wash/rinse/sanitize cycles of dish machine completed. Operator set up 3 compartment sink for ware washing. **Warning**
16-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build on walk-in cooler shelves, on exterior of cook line reach in, exterior of dish machine, shelves on cook line.
23-03-4
70
Jan 20, 2023
Routine - Food
No violations found.
100
Sep 9, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 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. Dish machine tested at 0ppm chlorine. **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over broccoli in walk-in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo counter: tofu soup set up bowls 67F, less than 2 hours, operator added to Time as a Public Health Control plan and marked for time. **Corrected On-Site** **Repeat Violation**
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. Pooled eggs on cook line on Time as a Public Health Control written plan, no time mark. Marked at time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Chang Lung Chang expired 3-4-22. No other certified food manager at establishment. **Warning**
53A-02-7
Basic - Equipment in poor repair. Gasket on cook line cooler doors in disrepair.
14-11-5
Basic - Food stored on floor. Buckets of beef, pork, and onions on floor in walk-in.
08B-38-4
Basic - Grease/food debris build up under and behind cook line equipment. Mold like substance on floor in walk-in cooler by freezer door.
36-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and handles on cookline make table lids and doors. Soiled handles on glass door cooler near walk-in cooler. Soiled gaskets and handles on walk-in cooler. Mold like substance on walk-in cooler shelves. Exterior of expo rice warmer soiled. Exterior of crock pots around knobs. Food debris/grease on cook line prep table. Grease/residue build up on cook line microwave. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink on cook line.
29-11-4
39
Frequently Asked Questions
When was Sake House II last inspected?
The most recent health inspection at Sake House II on file is from Apr 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sake House II?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sake House II.
How does Sake House II compare to other restaurants in Panama City?
Sake House II most recently scored 32 out of 100, which is lower than the Panama City average of 83.
Has Sake House II's inspection record improved over time?
No. Recent inspections at Sake House II have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Sake House II 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 Sake House II inspected?
Based on the inspection history on file, Sake House II is inspected around three times per year on average.
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