Wako Japanese Cuisine
Last inspected: Aug 18, 2025
86
Score
Public records show 16 inspections at Wako Japanese Cuisine stretching back to 2022. The most recent visit was on Aug 18, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around two violations compared to roughly four violations earlier on.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited two times.
Wako Japanese Cuisine's latest score of 86 falls below the Pensacola average of 95. Overall, the inspection record reads well.
16
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 18, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day. **Warning** - From follow-up inspection 2025-08-14: Shrimp 48f for 1 hour, salmon 40f, cream cheese 48f 1 hour, krab stick 43f. **Time Extended** - From follow-up inspection 2025-08-15: Upon inspection, sushi bar temperatures are precooked shrimp 43f, krab stick 41-43f. Cream cheese 47f Ambient Cooling 30 minutes. Salmon was read at 48f and was placed in sushi bar reach-in cooler 30 minutes ago from walk-in cooler. Inspector checked temperature of salmon in walk-in cooler, finding 45-47f and has not been removed from cooler today. See stop sale. Ambient air temperature in walk-in cooler was found to be 47f. **Admin Complaint** - From follow-up inspection 2025-08-18: Upon callback inspection, owner informed inspected that sushi bar reach-in cooler is turned off at the end of the night and items are moved to separate reach-in cooler. Sushi bar reach-in cooler is turned on and immediately stocked while cooler is cooling down. Precooked shrimp at 42f, salmon 49f out for 20 minutes, separate reach-in cooler salmon at 41f, and walk-in cooler salmon at 34f. Cream cheese at 44f ambient cooling 20 minutes, krab stick 41f. After discussion with owner, operators will watch for cooler's temperature to drop before stocking during opening. **Admin Complaint**
03A-02-5
86
Aug 15, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day. **Warning** - From follow-up inspection 2025-08-14: Shrimp 48f for 1 hour, salmon 40f, cream cheese 48f 1 hour, krab stick 43f. **Time Extended** - From follow-up inspection 2025-08-15: Upon inspection, sushi bar temperatures are precooked shrimp 43f, krab stick 41-43f. Cream cheese 47f Ambient Cooling 30 minutes. Salmon was read at 48f and was placed in sushi bar reach-in cooler 30 minutes ago from walk-in cooler. Inspector checked temperature of salmon in walk-in cooler, finding 45-47f and has not been removed from cooler today. See stop sale. Ambient air temperature in walk-in cooler was found to be 47f. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Toilet not functioning properly. Observed water leaking from toilet in men's stall. Per operator, they are ware of the issue and repairs are scheduled for today. This violation must be addressed by August 21st. **Warning** - From follow-up inspection 2025-08-14: **Time Extended** - From follow-up inspection 2025-08-15: **Time Extended**
32-23-5
82
Aug 14, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar display for 30 minutes: precooked shrimp at 52f, salmon at 50f, cream cheese at 50f, and krab stick at 53f. This violation must be addressed by following day. **Warning** - From follow-up inspection 2025-08-14: Shrimp 48f for 1 hour, salmon 40f, cream cheese 48f 1 hour, krab stick 43f. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Toilet not functioning properly. Observed water leaking from toilet in men's stall. Per operator, they are ware of the issue and repairs are scheduled for today. This violation must be addressed by August 21st. **Warning** - From follow-up inspection 2025-08-14: **Time Extended**
32-23-5
82
Aug 13, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
50
Jul 22, 2025
Complaint Full
No violations found.
100
Jul 10, 2025
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
50
Jan 30, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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 cooling overnight: noodles 47f, fried sushi roll 47f, fried krab stick 47f, and cooked chicken 46f. See stop sale. **Warning** - From follow-up inspection 2025-01-29: Items moved from walk-in cooler to kitchen without temperature control: noodles 48f for 1.5 hour, fried sushi rolls 57f for 1.5 hours, fried krab sticks 49f for 1.5 hours. Operator voluntary threw away items during inspection. Cooked chicken at 41f (moved to reach-in cooler). **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler cooling overnight: krab salad 46f, and cubed beef 46f. See stop sale. **Warning** - From follow-up inspection 2025-01-29: In walk-in cooler: krab salad 44f Ambient Cooling 1.25 hours, cubed beef 44f prepped previous day. See stop sale. **Time Extended**
03D-06-5
74
Jan 27, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler cooling overnight: krab salad 46f, and cubed beef 46f. See stop sale. **Warning**
03D-06-5
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 cooling overnight: noodles 47f, fried sushi roll 47f, fried krab stick 47f, and cooked chicken 46f. See stop sale. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler cooling overnight: noodles 47f, fried sushi roll 47f, fried krab stick 47f, cooked chicken 46f, krab salad 46f, and cubed beef 46f.
01B-02-5
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/ Many food handler employees with no food manager present.
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops for sauce and breading. Operator removed cups during inspection. **Corrected On-Site**
14-01-5
Basic - Garbage on the ground and/or pad around dumpster. Both new and old garbage around dumpster. Operator began cleaning garbage during inspection. **Corrective Action Taken**
33-19-4
Basic - Water leaking from pipe and/or faucet/handle. Sprayer leaking at pre-rinse sink. Upon inspection, leaking area wrapped in plastic wrap.
29-11-4
50
Aug 14, 2024
Routine - Food
No violations found.
100
Jul 31, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Feb 15, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Utensils held in hot water at 94f for 1 hour. Operator replaced water at 197f. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed salmon in walk-in cooler bearing the label to remove from packaging before thawing, thawed without oxygen reintroduction.
01B-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for flour. **Repeat Violation**
14-01-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cooler for frozen items in walk-in cooler stored on floor.
24-26-4
Basic - Clean utensils stored between equipment and wall. Knives stored between wall and prep table, and between prep table and cold holding unit. **Repeat Violation**
24-14-4
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. Salmon in walk-in cooler not removed from reduced oxygen environment before thawing. See stop sale.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding by server station.
36-03-4
Basic - Floor area(s) covered with standing water. Standing water by storage area. Operator cleaned up water. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Grease on the ground and/or pad around grease receptacle. Large grease buildup on pad behind dumpster.
33-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Shelves in walk-in freezer have a buildup of ice.
14-69-4
50
Aug 30, 2023
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Jun 6, 2023
Complaint Partial
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
78
Feb 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Raw Chicken Breast and Seaweed commercially packaged stored on floor of Walk in Freezer. Employee moved to shelves during inspection. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Ice Cream container in walk in freezer is not covered. Employee covered during inspection. **Corrected On-Site**
08B-12-5
90
Oct 7, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Wako Japanese Cuisine last inspected?
The most recent health inspection at Wako Japanese Cuisine on file is from Aug 18, 2025. The public record contains 16 inspections in total.
What is the most common violation at Wako Japanese Cuisine?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited two times, more than any other issue at Wako Japanese Cuisine.
How does Wako Japanese Cuisine compare to other restaurants in Pensacola?
Wako Japanese Cuisine most recently scored 86 out of 100, which is lower than the Pensacola average of 95.
Has Wako Japanese Cuisine's inspection record improved over time?
Yes. Recent inspections at Wako Japanese Cuisine have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Wako Japanese Cuisine 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 Wako Japanese Cuisine inspected?
Based on the inspection history on file, Wako Japanese Cuisine is inspected around six times per year on average.
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