DirtyFLRestaurant Inspection Data

WAKO JAPANESE CUISINE

Based on 12 health inspections, WAKO JAPANESE CUISINE in PENSACOLA has earned a 3.1/5 food safety rating. Food safety practices have remained consistent.

5045 North 9th Avenue
Pensacola, Florida, 32504
Courtyard Apartments at Cordova
Escambia County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13494072

  • 03A-02-5: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

Inspection Date: 8/15/2025

Inspection #: Visit ID: 13493027

  • 32-23-5: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**
  • 03A-02-5: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

Inspection Date: 8/14/2025

Inspection #: Visit ID: 13491422

  • 32-23-5: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**
  • 03A-02-5: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**

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13489867

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops stored inside items in reach-in cooler at grill. Repeat Violation
  • 06-09-1: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. Reduced oxygen packaged ground tuna, tuna steak, salmon, and tilapia in walk-in cooler baring label "Keep Frozen" completely thawed without being removed from reduced oxygen environment. See stop sale.
  • 14-11-5:Basic - Equipment in poor repair. Air conditioning is not functioning. Per operator, air conditioning stopped functioning due to recent storm. Repairs are scheduled and, per operator, will be repaired soon, weather permitting.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair. Gaskets for reach-in coolers at sushi bar and walk-in freezer door are torn.
  • 32-23-5: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
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged ground tuna, tuna steak, salmon, and tilapia in walk-in cooler baring label "Keep Frozen" completely thawed without being removed from reduced oxygen environment.
  • 03A-02-5: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
  • 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. Shrimp tempura under time as a public health control did not have a time marker at time of inspection. Shrimp tempura was placed on time after being fully cooked 30 minutes prior. Operator placed sticky note with time finished cooking. Corrected On-Site

Inspection Date: 7/22/2025

Inspection #: Visit ID: 13458169

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13454233

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed several cups without handles being used as scoops for sauces throughout establishment. Operator removed cups during inspection. Corrected On-Site Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed washed single use plastic containers that were to be reused for krab salad and other items. Operator threw away these containers. 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. Dishmachine chlorine sanitizer is empty upon inspection. Operator did not have any to replace and has to order more. Operator set up sanitizer in triple sink until more sanitizer is delivered. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf over cut, ready to eat onions. Some eggs are cracked with liquid dried on surface. Operator corrected storage during inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have any test strips to check sanitizer concentration.
  • 53A-05-6: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/ Food manager Khin is not present, 11 food handlers present. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has blank form. Establishment is using sushi rice under time as a public health control.

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10768611

  • N/A:No Violations Were Observed

Inspection Date: 1/29/2025

Inspection #: Visit ID: 10766165

  • 03D-02-5: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-06-5: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**

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8860183

  • 14-01-5: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
  • 33-19-4: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**
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Sprayer leaking at pre-rinse sink. Upon inspection, leaking area wrapped in plastic wrap.
  • 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 cooling overnight: noodles 47f, fried sushi roll 47f, fried krab stick 47f, and cooked chicken 46f. See stop sale. Warning
  • 01B-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.
  • 03D-06-5: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
  • 53A-05-6: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.

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8856265

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8863748

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8863744

  • 14-71-4:Basic - Observed: Duct tape used to repair nonfood-contact surface. Glass door for sushi unit repaired with tape. Operator already has replacement door on order. Priority: Basic
  • 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Business sold to new owner. No application submitted. Warning Priority: High Priority
  • 10-17-4:Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Knife between cold holding unit and table in kitchen. Operator removed knife during inspection. Corrected On-Site Priority: Basic
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler at 46f for 45 minutes, chicken in walk-in cooler at 46f for 20 minutes. Priority: High Priority