OSAKA SUSHI AND HIBACHI

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ramen broth overnight tightly covered 47F in reach in cooler overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 10:40-3. Operator updated time mark to reflect 4 hours. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag for the previous 90 days - not marked

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Garlic processing equipment on storage rack - interior flour container soiled with residue from previous day. Operator discarded - rice scoop out overnight with rice from previous day Operator removed to clean Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Using for food prep Rinsing coffee baskets Corrected On-Site Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Sushi area blocked by chair and high chair

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over cooked soup cookline - walk in cooler raw fish over sauce Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-09-23: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Edamame 50F, pork belly 44F on top of other containers overnight per operator - Black garlic oil 74F out for lunch - Salmon 48F top of cookline cooler over night. Warning - From follow-up inspection 2025-09-23: Shrimp 64F; edamame 53F.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab mix from Sunday Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. - Glass door cooler - walk in cooler throughout Repeat Violation Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Walk in cooler and walk in freezer Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Corn starch Warning - From follow-up inspection 2025-09-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs; live oysters over sauce walk in cooler Raw fish over tempura krab on speed rack walk in freezer Raw chicken over sauce cookline Raw beef behind lettuce, top of cookline cooler Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba finished cooking approximately 3 hours earlier 76F.

Intermediate - Bucket containing toxic substance not labeled. Bleach

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets, cookline

Intermediate - Handwash sink used for purposes other than handwashing. Used to dump water for rice scoop Used to hold styrofoam container Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo area Corrected On-Site

Intermediate - No soap provided at handwash sink. Expo area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Floating in sauce

Basic - Cardboard used to line nonfood-contact shelves. Cookline

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Reach in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups

Basic - Food stored on floor. Walk in freezer, walk in cooler Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Jug cut into scoop. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Exit door from sushi area of dining room Exit door in kitchen

High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - chlorine used for wiping cloths is not rated for sanitizing - From follow-up inspection 2024-10-04: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over fried crab, speed rack in walk in freezer - raw tuna over cream cheese, walk in cooler - raw shell eggs over sauce, cookline prep cooler Corrected On-Site - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below fryers - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. - plastic food buckets throughout kitchen and walk in cooler - boxed meat on the floor in walk in cooler - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door cooler - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2024-10-04: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw sausage over cheese dumplings walk in freezer - raw crab over cooked tempura and egg rolls; raw crab and fish behind lettuce and lemon garnish in cookline Bain Marie cooler - sushi cooler raw beef over radish Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. walk in cooler cooler chicken over beef Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Black garlic oil made in house with cooked garlic 68F on cookline. Advised to use time as a public health control - cooked shrimp in sushi area 62F, out and returned to cooler per sushi chef. Advised to ice if in continuous use to maintain temperature control.

High Priority - 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 as required. Sushi rice Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags

Intermediate - 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. 3 employees doing prep in the kitchen - no food handler training. New host Repeat Violation

Intermediate - No soap provided at handwash sink. Sushi area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Floating in spicy mayo, soy sauce, in rice

Basic - Cardboard box used to hold frozen won tons in chest freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Jacket and bag in dry storage on shelving - keys in front of water dispenser

Basic - Food stored on floor. walk in freezer; dry storage

Basic - Working containers of food removed from original container not identified by common name. Salt Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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. Employees with no food handler training Warning - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and walk in freezer Warning - From follow-up inspection 2023-10-19: Time Extended

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Removed wall between dish area and storage room. Dish machine and three compartment sink moved along south wall in what used to be storage room. Ice machine moved next to air handler.