GRACE JAPANESE STEAKHOUSE

Name: GRACE JAPANESE STEAKHOUSE
Address: 3035 SE MARICAMP RD #101, OCALA, FL, 34471, US
Rating: 52

3035 SE MARICAMP RD #101, OCALA, FL 34471

License #5202805

🍱 Japanese/Sushi ℹ️

52 Grade F / 100

Failing Health Score

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Latest inspection

January 21, 2026 · 21 findings · 5 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

GRACE JAPANESE STEAKHOUSE in OCALA currently holds an InspectFL Health Score of 52 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 95 total violations — 27 critical, 15 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 12, 2024

The latest inspection on January 21, 2026 shows 21 observation rows: 5 critical, 4 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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GRACE JAPANESE STEAKHOUSE has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used to scoop rice from bags stored across from back door. Manager discarded bowls during inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves across from back door.
[21-05-5] Cloth used as a food-contact surface. Wiping cloth used to cover parsley in walk-in cooler. Manager removed wiping cloth during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from back door. Manager removed water during inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in dish area. Manager had employee finish eating in dining room.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
[08B-38-4] Food stored on floor. Plastic container of spicy mayonnaise stored on floor in walk-in cooler. Manager placed mayonnaise on shelf.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of soda machine in wait station soiled with old food debris.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lid.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on top of bags on shelf across from walk-in cooler. Manager moved drill to office.
[08B-12-5] Stored food not covered. Bags of rice propped open on shelf across from back door. Manager closed bags during inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using cell phone put on gloves and proceeded to handle food in sushi bar area without washing hands. Manager had employee wash hands and change gloves.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shell eggs stored over lemons in reach-in cooler across from dish area. Manager placed eggs on bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef on cook line and proceeded to handle clean plate without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new plate.
[03F-02-5] 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. Cooked shrimp stored on cook line. Employee stated shrimp was prepared two hours earlier. Manager had employee properly time mark shrimp.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu stored in reach-in cooler across from kitchen entrance to dining room. Manager stated tofu opened the previous morning. Manager put proper date mark on tofu.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prepared lettuce in wait station reach-in cooler. Lettuce cooled from 50F to 46F in 45 minutes. Manager stated lettuce was prepared at 11:00 am, at time of second temperature lettuce had 15 minutes to cool another 3F. Manager had employee move lettuce to walk-in freezer to reduce temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rolling cart in front of hand washing sink across from kitchen ice machine. Manager moved cart during inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from container in back of kitchen. Manager removed bowl during inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard on shelf across from cook line fryers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on prep table across from cook line. Manager removed drinks during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored with restaurant food in walk-in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above cook line reach-in cooler. Manager removed phone during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.
[14-11-5] Equipment in poor repair. Handle for rice warmer on prep table across from cook line fryers.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door across from kitchen prep table.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in dish area. Manager had employee remove sticky tape during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager removed scoop and placed scoop in dish area to be washed, rinsed and sanitized.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sushi bar hand washing sink. Manager placed hand washing sign at sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gasket of cook line reach-in freezer. Area around soda nozzles of wait station soda machine.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lid during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi area.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants and proceeded to handle plate of food in kitchen area. Manager had employee wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over diced veggies and shell eggs stored over cooked noodles in reach-in cooler across from dish area. Manager placed eggs and beef on bottom shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk-in cooler. Manager placed beef on another shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice being reheated in warmer on kitchen prep table across from dish area. Manager stated item placed in warmer at 11:00 am, temperature taken at 1:30 pm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from dish area: beef (49F - Cold Holding). Manager stated beef was placed in cooler two hours prior to temperature being taken. Manager moved beef to reach-in freezer to reduce temperature to 41F.
[03F-02-5] 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. Rice in sushi bar. Manager stated rice was placed out at 11:00 am. Manager had employee place proper time marking on rice.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice being reheated in warmer on kitchen prep table across from dish area. Manager stated item placed in warmer at 11:00 am, temperature taken at 1:30 pm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce stored in reach-in cooler across from wait station. Lettuce cooled two degrees from 72F to 70F in thirty minutes. Manager placed ice on lettuce to help with the cooling process.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from dish area. Ice chutes of wait station soda machines.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of soap stored in bar area hand washing sink. Manager removed soap during inspection.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelving in kitchen near back door.
[10-17-4] 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.
[08B-17-4] 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.
[08A-05-6] 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.
[03A-02-5] 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.
[03F-02-5] 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.
[41-10-4] 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.
[53B-14-5] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (rice). Manager removed bowls
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle provided in unisex bathroom in back of kitchen
[40-06-5] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food not wearing a hair restarint
[23-03-4] 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] 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] Soiled dry wiping cloth in use. Soiled dry wiping cloth used on handles to reach in cooler and reach in freezer.
[08B-12-5] Stored food not covered. In walk-in-freezer cheesecake and calamari not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths left on prep tables and equipment.
[12A-13-4] 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] Toxic substance/chemical improperly stored. Container of bleach and dishwashing soap stored on top of prep sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink at bar

Disposition: Warning Issued
[14-01-5] 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] 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.
[08B-38-4] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer under unit.
[10-17-4] 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] 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.
[06-01-5] 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.
[22-41-4] 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
[08A-05-6] 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.
[03F-02-5] 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.
[12A-03-4] 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.
[31A-11-4] 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] 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

Disposition: Warning Issued
[14-01-5] 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.
[12B-07-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon in 72F water, employee removed.
[21-04-4] 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] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the sushi bar entrance (fade).
[23-03-4] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line and prep area soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple white cloth on prep tables, employee moved to buckets.
[03D-02-5] 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] 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] 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.
[01B-02-5] 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] 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.
[29-42-4] 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.
[11-27-4] 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.
[53B-02-5] 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] 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