FINS JAPANESE SUSHI & GRILL

Name: FINS JAPANESE SUSHI & GRILL
Address: 732 W 23 ST, PANAMA CITY, FL, 32405, US
Rating: 56.4

732 W 23 ST, PANAMA CITY, FL 32405

License #1305477

🍱 Japanese/Sushi ℹ️

56.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 19, 2026 · 14 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FINS JAPANESE SUSHI & GRILL in PANAMA CITY currently holds an InspectFL Health Score of 56.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 60 total violations — 10 critical, 12 major, 38 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 19, 2026 shows 14 observation rows: no critical rows, 1 major, and 13 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

FINS JAPANESE SUSHI & GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In front of the posted mix.
[06-09-1] 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. Tuna walk in cooler.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Employee restroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on the cook line.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[14-11-5] Equipment in poor repair. Gasket on the walk in cooler and freezer door. Observed door to the employee needs replacing.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.screen door.
[08B-38-4] Food stored on floor. Cooking oil on the cook line floor.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Observed the microwave in the kitchen has rust buildup on the inside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[02D-01-5] Working containers of food removed from original container not identified by common name. Different seasoning containers not identified my common name located in different area on the establishment. Manager placed names on all seasoning containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dumping food in the employee hand sink by the waitress station.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not enclosed self-closing doors. Employee bathroom door not self closing.
[06-09-1] 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. Thawed raw tuna in vacuum sealed bags in sushi station.
[36-03-4] Cove molding at floor/wall juncture broken/missing/loose by walk-in cooler. Hole at bottom of bathroom door.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Rust and missing finish inside microwave. Door gaskets torn on 2 door cook line cooler.
[08B-38-4] Food stored on floor. Case of avocados on floor in prep room. Case of pasta on floor in walk-in cooler. Items removed from floor during inspection.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed broken plastic pan repaired with duct tape.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of panko container soiled. Soiled walk-in cooler shelves, oil/liquid dripping from shelves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over corn in 1 door fry station cooler. Operators moved shrimp to bottom at time of inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed raw tuna in vacuum sealed bags in sushi station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket lids stored in prep area hand wash sink. Lids removed during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Paper towel dispenser at handwash sink near dish pit not working/unable to dispense paper towels. Operator fixed dispenser and restocked paper towels in bathroom at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled bottle hanging from shelf near fry station. Per manager bottle contains sanitizer.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Grease/food built up behind walk-in freezer handle. Mold like substance around sushi display cooler handles.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Dark marks on sushi station cutting boards.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in fry storage over vinegar. Manager discarded drink at time of inspection.
[08B-38-4] Food stored on floor. Buckets of cabbage, soy sauce, and wasabi on floor in walk-in cooler. Tub of chicken on floor in walk-in freezer.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed power drill with mixer attachment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock on stove 126F, per manager approximately 2 hours. Voluntarily discarded at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Build up of grease/residue on power mixer. Mixer sent to dish pit at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strip container on hand left open, strips moldy, no reaction to chlorine.
[27-08-4] No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed complete loss of pressure from hot water side on hand wash sink at sushi bar when dish machine runs.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in prep room. Restocked at time of inspection.