Okinawa
Last inspected: Jan 5, 2026
58
Score
OKINAWA, located at 1010 N Tennessee St Suite 118 in Cartersville, GA, had a moderate risk inspection on January 5, 2026. The inspection identified three critical violations and one major violation, including issues with proper reheating procedures for hot holding, cold holding temperatures, and date marking. This most recent inspection contrasts with a historical pattern of mostly low-risk findings across six previous scored inspections.
6
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 5, 2026
Followup
3 critical violations. 1 major violation. 4 corrected on site.
58
Dec 18, 2025
Routine
4 critical violations. 5 major violations. 5 minor violations. 10 corrected on site.
26
Aug 4, 2025
Followup
No violations found.
100
Jul 21, 2025
Routine
2 critical violations. 1 major violation. 8 minor violations. 8 corrected on site.
45
Jan 29, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
78
Jan 10, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
70
Violations — Jan 5, 2026 Inspection
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed sushi rice re-heated in the microwave that reached a temp of 110F upon completion of reheat process. CA: Time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. COS: PIC had employee continue to reheat in the microwave while stirring in between. Rice reached above 165F.
511-6-1.04(5)(h)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS foods cold holding above 41F in the prep top cooler across from the cook line and fryers, the reach-in cooler in the sushi prep area, and the reach-in cooler downstairs in the server prep area. See temp log. CA Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: Per PIC, squeeze bottles of spicy sauce were left out on customer tables then moved back to the cooler to cool down and were discarded. Discussed limitations with leaving bulk sauce containers on customer tables. All other foods were out of temperature for less than 4 hours and were relocated to rapidly cool.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed opened container of milk bearing no date label to indicate expiration; per PIC milk was opened two days prior. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed or discarded for a maximum of 7 days after the original container is opened. COS: Milk was discarded.
511-6-1.04(6)(g)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed bulk containers of house made sauces (sweet and sour and shrimp sauce) that were held past their 7 day expiration. Sweet and sour sauce was prepped 12/23 and shrimp sauce prepped 12/17. CA: Ready-to-eat time/temperature control for safety food prepared or held in a food service establishment for more than 24 hours shall be clearly marked to indicated the day by which the food shall be consumed or discarded, for a maximum of 7 days (day of prep shall be counted as day 1). COS: PIC discarded sauces.
511-6-1.04(6)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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