DirtyFLRestaurant Inspection Data

GRACE JAPANESE STEAKHOUSE

3035 Southeast Maricamp Road
Ocala, Florida, 34471
Marion County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/14/2025

Inspection #: Visit ID: 8841559

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelving in kitchen near back door. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between table and reach-in cooler near cookline. Manager removed knives from area during this inspection. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several boxes containing unwashed mushrooms stored on shelf directly above open pans containing cut vegetables inside walk-in cooler. Manager removed unwashed mushrooms to another shelf during this inspection. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing raw beef stored on top of pans at refrigerated make-table at cookline, directly above cut mushrooms and carrots. 2. Pan of raw beef stored on shelf above open pans of cut vegetables inside walk-in cooler. Manager moved all raw items away from ready-to-eat foods during this inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (76F - Cold Holding). Noodles are stored in a pan at room temperature at cookline. Manager stated the noodles have been held at room temperature since 2pm. Noodles are not indicated as being held on time. Inspector had manager move the noodles to a freezer to rapidly cool to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-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 and the time removed from temperature control cannot be determined. Sushi rice in sushi bar area missing time mark. The sushi rice is indicated as being held using time as a public health control in the paperwork provided to inspector. Employee stated the rice was cooked at 1pm. Inspector had manager add proper time mark during this inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" glass cleaner and pump bottle containing hand soap stored on shelf directly above fountain soda syrups in bar area. Manager removed chemicals from shelf during this inspection. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One Florida Restaurant and Lodging Association food handler certificate expired on 04/04/2025.

Inspection Date: 11/12/2024

Inspection #: Visit ID: 10717457

  • N/A:No Violations Were Observed

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8730978

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (rice). Manager removed bowls Corrected On-Site Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom in back of kitchen
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chef hat stored above prep table. Manager removed chef hat Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food not wearing a hair restarint
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan located under prep table on cookline soiled with accumulated dust
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( avocado ) located on prep table with produce stickers still on produce and being cut.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth used on handles to reach in cooler and reach in freezer.
  • 08B-12-5:Basic - Stored food not covered. In walk-in-freezer cheesecake and calamari not covered.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths left on prep tables and equipment. Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handed dirty bucket, went to ware-wash area and washed out bucket, wiped hands on apron, returned to cookline and handled cooking utensils, without washing hands and putting on clean gloves
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of bleach and dishwashing soap stored on top of prep sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink at bar

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8656365

  • N/A:No Violations Were Observed

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8574045

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside batter and tempura flour.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. At the cook line, observed container of noodles under wok station, employee moved off the floor. Also in walk-in freezer, observed fish cases on floor, manager moved off the floor. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer under unit.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between reach-in cooler and prep table.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed three spatulas in 72F water, employee discarded the water. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line and back area, observed raw chicken and raw scallops thawed at room temperature, employee moved all to reach-in cooler. Corrected On-Site
  • 22-41-4: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. 0 ppm, sanitizer bucket empty, Employee replaced for a new full sanitizer bucket, chlorine 0ppm, Manager called and request a service for dish machine **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the prep area, observed tray with raw shell eggs stored on top of cut vegetables, also raw beef stored on top of raw shrimp, Manager stored properly. Corrected On-Site
  • 03F-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. At the cook line for cols and Hot shrimp, employee time marked. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands in triple sink after handling dirty equipment, inspector instructed to washed his hand in handwash sink, male employee rinsed hands in sink, no soap applied, manager addressed situation with employee. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the sushi bar area, observed male employee rinsed and squeezing towel.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For three new employees Repeat Violation

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8352238

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sauce at the server station, also bowl no handle inside rice bin at the dry storage area. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table at the cook line, Manager moved all. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon in 72F water, employee removed. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, in use cutting board with white wet cloth underneath.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the sushi bar entrance (fade).
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the server area, soda base soiled, also gaskets at the cook line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line and prep area soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple white cloth on prep tables, employee moved to buckets. Corrected On-Site Repeat Violation
  • 03D-02-5: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, rice cooked 12/12/23 at 66F.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, rice cooked 12/12/23 at 66F.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw beef stored above raw shrimp, also raw chicken stored above raw shrimp, employe moved all. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line. Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink, splitter added, no back flow preventer installed on one side of the splitter. Manager installed one. Corrected On-Site Repeat Violation Admin Complaint
  • 11-27-4: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. No written procedure available at inspection time, Inspector provided a digital copy. **Corrective Action Taken** Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For five new employees