Georgia › Bartow County › Cartersville
OKINAWA
1010 N TENNESSEE ST SUITE 118 , CARTERSVILLE, GA 30120 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on December 18, 2025, scoring 59/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 86. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (June 10, 2026): Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B86June 10, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
Observed raw sushi meat stored on shelf above fully cooked chicken in WIC.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed several large tubs of cabbage mix stored in tightly lidded containers in RIC and WIC, not fully cooled to 41 degrees F or below.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”C78January 5, 20264 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control.
Observed sushi rice re-heated in the microwave that reached a temp of 110F upon completion of reheat process.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Observed potentially hazardous TCS foods cold holding above 41F in the prep top cooler across from the cook line and fryers, the reach-in cooler in the sushi prep area, and the reach-in cooler downstairs in the server prep area. See temp log. CA Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: Per PIC, squeeze bottles of spicy sauce were left out on customer tables then moved back to the cooler to cool down and were discarded. Discussed limitations with leaving bulk sauce containers on customer tables. All other foods were out of temperature for less than 4 hours and were relocated to rapidly cool.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed bulk containers of house made sauces (sweet and sour and shrimp sauce) that were held past their 7 day expiration. Sweet and sour sauce was prepped 12/23 and shrimp sauce prepped 12/17.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed opened container of milk bearing no date label to indicate expiration; per PIC milk was opened two days prior.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”U59December 18, 202514 violations
Inspectors recorded 14 violations, 8 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed bowl with raw egg stored directly on top of pan of fully cooked steak in the prep top cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed improper cold holding of potentially hazardous TCS foods in ice baths, prep top coolers, reach-in coolers, and held on the countertop. See temp log for all foods and temperatures.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed improper hot holding of potentially hazardous TCS foods stored on the counter (fried chicken, fried shrimp, crispy crab), fried rice in a rice cooker and teriyaki sauce on a hot plate and under a heat lamp. See temp log.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed food labelled for 4 hour time as a public health control that did not start at 41F or lower or 135F or above when the initial time started; employee labelled egg wash mixture with time and mixture was 79F; fried shrimp and crispy crab were labelled with a start time and were at 72F and 74F.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed mechanical chemical sanitizing ware washing machine with no sanitizer (0ppm on the inspector test strip) while actively in use for cleaning dishes. COS: Employee adjusted the chemicals and primed the tubing and machine was verified to be working properly.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed PIC lacking knowledge of foodborne illness risk factors.
−4 points · Cited as “511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)”Observed several working spray bottles of chemicals that did not have a label to indicate the contents.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed employee handling food with painted while not wearing gloves.
−3 points · Cited as “511-6-1.03(5)(f) - fingernails (pf)”Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”Observed employee drinks stored in the kitchen without straws and stored on a food prep table.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed prepped salads stored uncovered in the reach-in cooler.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed several employees handling food while wearing watches.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed employee handling food without a hair restraint.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed surfaces throughout the facility (floors, walls, ceiling, exterior of equipment, hood vent) heavily soiled with grease.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A100August 4, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
C75July 21, 20259 violations
Inspectors recorded 9 violations, 3 of them critical, involving temperature control, handwashing & hygiene and food storage.
Observed potentially hazardous TCS foods items not cooled in proper time parameters (PIC could not provide time parameters on cooked chicken on counter).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed several food items cooling tightly wrapped in plastic, covered with lids, and not being monitored for proper parameters.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed no internal hanging thermometers in coolers throughout facility, aside from RIC with cupped sauces.
−3 points · Cited as “511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)”Observed employee eating in sushi prep area. Observed open can of RedBull in RIC with straw in spout.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed several house made sauces with no name indicating contents.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed fish in reduced oxygen packaging thawed without being removed from reduced oxygen environment.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed insulated box of fish stored directly on ground in sushi prep area.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed several employees cooking and prepping food with bracelets on wrists.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed several speakers and an employee drink stored on prep tables/areas throughout kitchen.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B85January 29, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed time/temperature control for safety (TCS) food items not cooled properly from 70° F to 41° F within 4 hours. House made general sauce in reach-in cooler made the previous day was holding at 45° F in reach-in cooler and were tightly sealed with plastic wrap.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed several sauces (general, house, teriyaki) made night before and a gallon of milk in reach-in cooler not bearing a date mark label.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”B88January 10, 20243 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control.
Observed time/temperature control for safety (TCS) food items not cooled properly from 70° F to 41° F within 4 hours. House made teriyaki sauce in reach-in cooler made the previous day was holding at 45° F in reach-in cooler; fried rice made the previous day was holding at 45° F in reach-in cooler.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed multiple sauces kept on Time as a Public Health Control (TPHC) not labeled with starting temperature and discard time.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed fish in reduced oxygen packaging thawed without being removed from reduced oxygen environment.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”B80August 7, 20233 violations
Inspectors recorded 3 violations, 3 of them critical, involving food storage and temperature control.
Raw and ready-to-eat foods weren't kept separate, risking cross-contamination.
−9 points ·Cold food wasn't being held cold enough to stay safe.
−9 points · Item 1-6-1.04(6)(f)Hot food wasn't being held hot enough to stay safe.
−9 points · Item 1-6-1.04(6)(f)Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-008-000070. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.