GRACE JAPANESE STEAKHOUSE

Name: GRACE JAPANESE STEAKHOUSE
Address: 3035 SE MARICAMP RD #101, OCALA, FL, 34471, US
Rating: 80.9

3035 SE MARICAMP RD #101, OCALA, FL 34471

License #5202805

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GRACE JAPANESE STEAKHOUSE in OCALA currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, DBPR recorded 45 total findings; InspectFL has imported detailed violation rows for 30 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 January 21, 2026 included 3 critical violations, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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

Location + actions

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DBPR

*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: Administrative complaint recommended
[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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves across from back door.
[08B-12-5] Stored food not covered. Bags of rice propped open on shelf across from back door. Manager closed bags during inspection.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
[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.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lid.
[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.
[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.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area stained.
[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.

Disposition: Administrative complaint recommended
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lid during inspection.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door across from kitchen prep table.
[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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard on shelf across from cook line fryers.
[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.
[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.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse