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Okinawa (Adairsville), located at 5134 Joe Frank Harris Pkwy NW B, Adairsville, GA 30103, received a score of 59 points out of a possible 100 points during their 08/04/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC unable to perform duties due to risk factor violations (proper eating/drinking, required parasite destruction records, food separated and protected, proper cold holding, time as a public health control procedure and records, toxic substance storage and labelling). CA: PIC must ensure compliance with all risk factors.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM is unable to assess training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed.
Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee eating in the kitchen. Observed employee personal drinks not in a single-use cup with lid and straw and stored on food prep counters and above food and equipment. CA: Employees shall consume food only in approved designated areas separate from food prep and serving areas. Employee drinks in the kitchen shall be in a single-service up with lid and straw that is handled and stored to prevent contamination. COS: Employee moved out of the kitchen to finish eating. Personal drinks were relocated.
Violation #4:
3-1D – required records: shellstock tags, parasite destruction
511-6-1.04(5)(f) – parasite destruction (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no documentation from the supplier that the tilapia that is served raw has been frozen for parasite destruction. None of the invoices on file at the facility can account for the tilapia and all of the tilapia in the facility have been removed from it’s original packaging and is unlabeled. CA: If the fish are frozen by a supplier, a written statement from the supplier indicating that the fish supplied are frozen to a temperature and for a time that is adequate to meet the parasite destruction requirements. COS: Tilapia discarded. New shipment is being received tomorrow and parasite destruction documentation will be held on file in the facility for 90 days and emailed to the health department.
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken stored above teriyaki sauce beneath the prep top cooler, raw chicken and raw beef stored above sauces and miso paste in a separate reach-in cooler, fully cooked eel stored touching raw fish in the walk-in cooler and raw eggs stored above carrots in the walk-in cooler. CA: Raw animal foods shall be stored separately from ready-to-eat/fully cooked foods and based on their minimum internal cook temp. COS: All raw foods were rearranged so they were stored below ready-to-eat foods.
Violation #6:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cook handle sanitizer cloth rag while wearing gloves, and then handle clean dishes and cooking equipment with the same gloves. CA: Single-use gloves shall not be used for more than one task. COS: Employee removed gloves and was instructed to wash hands prior to donning a clean pair of gloves.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous TCS foods improperly cold holding above 41F in several coolers throughout the facility and TCS sauces that were stored ambient in the dry storage area (see temp log). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Sauces that were out of temp for more than 4 hours were discarded. All other foods were moved to the walk-in cooler or walk-in freezer to rapidly cool.
Violation #8:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked spring rolls held on time in lieu of temperature that was not labelled with a start or discard time. Observed no written procedure for use of Time as A Public Health Control available in the facility. CA: If time without temperature control is used as the public health control for a working supply of TCS foods, the food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. A written procedure shall be for use of TPHC shall be held on file and available for review. COS: Spring rolls were discarded. Written procedure will be emailed once completed and held on file at the facility.
Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several unlabeled chemicals spray bottles throughout the facility. CA: Working containers used for storing toxic materials taken from bulk supplies shall be clearly and individually labelled with the common name of the material. COS: PIC labelled bottles.
Violation #10:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(5)(j) – using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee personal phone stored on clean dish shelving above food prep counter, observed deodorant stored directly on top of boxes of fountain drinks, employee food stored above facility food in dry storage and coolers, cigarettes stored above mints for customers. CA: Employee personal items must be located in separate, designated areas and stored to prevent contamination. COS: PIC had employees move all items.
Additional remarks:
Discussed with PIC:
-Personal hygiene (bracelets)
-Wet sanitizer rags
-Proper use of sanitizer rags (cannot use in liue of properly cleaning and sanitizing utensils, cannot use on hands or gloves, cannot use to dry clean dishes)
-Checking sanitizer buckets throughout the day. May need to be changed more frequently than every 4 hours
-Thawing ROP raw seafood
-Manufacture’s storage requirements (ex: “keep frozen”)
-Verify if miso soup is non-TCS
-Label sauce bottles and sushi grade fish served raw
-Ice bin cleaning frequency
-Scoops must have handles
-Clean ceiling vents
-Requirements for utensils stored in water between use
-Submit par-cooking procedure
-TCS sauce bottles left on customer tables must be on TPHC
-Date marking working bottles of sauces if there are bulk batches made on different days
-Air dry dishes
-Clean wire racks in walk-in cooler
-Update consumer advisory on menu
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