Samurai Japanese Steakhouse & Sushi Bar
Last inspected: Jan 12, 2026
90
Score
Samurai Japanese Steakhouse & Sushi Bar appears in inspection records eight times, starting in 2022. The most recent visit was on Jan 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded three times in the inspection record.
That's lower than the typical Navarre restaurant, which scores around 94. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Maintained; Sewage Disposal
FL-51
90
Mar 31, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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/ 6 food handlers present. **Repeat Violation**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Cups and bowls used for dry ingredients throughout kitchen. **Repeat Violation**
14-01-5
Basic - Food stored on floor. Buckets of soy sauce and pot of garlic butter stored on floor in walk-in cooler.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles for several items throughout kitchen stored with handle buried in items.
10-01-5
78
Nov 5, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in handwash sink on cook line **Repeat Violation**
31A-11-4
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 certified food manager with more than 4 employees present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sinks in kitchen. Operator replaced paper towels during inspection. **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for rice scoops reading 75F
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for dry bulk rice
14-01-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple in various areas of kitchen
35B-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between cold-holding unit and prep table.
10-17-4
61
Feb 5, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. 0ppm chlorine on inspector test strips.
22-39-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar has dish ware/containers in it.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black buildup on ice shield of ice machine near dish machine.
22-20-5
Basic - Food stored on floor. Box of shrimp, Cabbage, and Wantons stored on floor in walk in freezer. Buckets of Bang Bang Sauce and Spicy Mayo stored on floor in walk in cooler.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Employee described method of thawing as shrimp and chicken left out overnight on ice. No temperature logs or monitoring are conducted. Operator is going to switch to thawing via refrigeration.
06-01-5
67
Nov 30, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed raw chicken over cucumbers in walk in cooler.
08A-04-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Upon inspection observed establishment using vinegar to render sushi rice non time/temperature controlled for safety. Operator does not have approved HACCP plan in place. Establishment will hold rice by time moving forward.
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed plate guard with debris present.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed cup with no handle present resting in large container of rice near cook line.
14-01-5
Basic - Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of sushi rice in sushi bar area. Operator removed cloth during inspection. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Ice buildup in walk-in freezer. Indoor walk in freezer with ice build up present. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed dust build up on screen cover of fan in walk in cooler.
23-03-4
61
Mar 6, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler- chicken 54f. Door opened frequently. Operator placed ice on chicken to bring temperature down. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed small coffee cups and metal tea pot stored in basin of hand washing sink in wait station area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station area.
31B-02-4
Basic - Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of rice used for sushi.
21-05-5
Basic - Ice buildup in walk-in freezer. Large ice sickle hanging from condenser.
14-69-4
Basic - Ice scoop handle in contact with ice. Wait station.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Upon inspection observed knife between reach in cooler and prep table across from cook line in kitchen.
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer door in cook line area.
14-36-5
Basic - Stored food not covered. Upon inspection observed cut broccoli stored in plastic container uncovered in walk in cooler.
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Upon inspection observed small reach in glass door cooler in stove burner on ground outside by walk in freezer.
33-31-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed dust build up on condenser in walk in cooler.
23-03-4
47
Nov 10, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in glass door cooler left side of cook line- breaded chicken 51f and cut cabbage 51f.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed pan of raw ground pork stored above cucumbers in walk in cooler. Operator corrected storage during inspection. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in glass door cooler left side of cook line- breaded chicken 51f, cut cabbage 51f. Operator discarded food items of concern due to time could not be determined how long temperatures have been in danger zone. **Corrective Action Taken**
01B-02-5
Basic - Cardboard used to line food-contact shelves. Upon inspection observed card board lining shelf above cook line service line.
14-05-4
Basic - Food stored on floor. Upon inspection observed case of chicken in outside walk in freezer.
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Prep reach in cooler in cook line area with standing water present.
29-49-6
55
Aug 1, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Samurai Japanese Steakhouse & Sushi Bar last inspected?
The most recent health inspection at Samurai Japanese Steakhouse & Sushi Bar on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Samurai Japanese Steakhouse & Sushi Bar?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Samurai Japanese Steakhouse & Sushi Bar.
How does Samurai Japanese Steakhouse & Sushi Bar compare to other restaurants in Navarre?
Samurai Japanese Steakhouse & Sushi Bar most recently scored 90 out of 100, which is lower than the Navarre average of 94.
Has Samurai Japanese Steakhouse & Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Samurai Japanese Steakhouse & Sushi Bar have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Samurai 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 Samurai Japanese Steakhouse & Sushi Bar inspected?
Based on the inspection history on file, Samurai Japanese Steakhouse & Sushi Bar is inspected around two times per year on average.
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