OSAKA JAPANESE STEAKHOUSE

High Priority - 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. Server clearing dirty guest dishes, placed dirty dishes in bus tub in server area, and immediately handled clean plates and silverware without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies under sink in server station near kitchen.

High Priority - Raw animal food stored in same container as ready-to-eat food. In flip top cooler on cook line, raw shelled eggs stored in same container with ready to eat margarine. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, opened containers of raw-ready to eat roe stored over packaged ready to eat shrimp. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shell egg in flip top cooler on cook line. Egg discarded.

High Priority - Stop Sale issued due to adulteration of food product. In bar area, bin of ice used for drinks with container of limes stored inside. Ice discarded.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server washed hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. Corrective Action Taken

Intermediate - 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 plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white cutting boards stored in prep area. Manager moved boards to dish area. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar. Hand washing sink in dish machine area. Hand washing sink in server area. Towels provided. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records are expired. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Two red tanks near rear exit door. Tanks secured. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of applesauce in flip top cooler with food items served to public. Container discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Sushi cook in sushi bar preparing food. Cook placed hat on. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar top. Floor in server area by kitchen. Floor under cooking equipment in kitchen. Floor in back dry storage area. Wall under bar top. Wall under dish machine. Repeat Violation

Basic - Food stored on floor. In walk in cooler, large white bucket of sauce stored on floor. Sauce moved and stored correctly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle for fryer on cook line in kitchen. Tongs moved. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice bin in server station. Ice scoop in ice machine near server station. Both scoops moved and stored correctly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom in dining area. Manager says he has sign and will post. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage areas below drink station in server station. Gaskets for multiple reach in coolers/freezers. Mop sink area. Repeat Violation

Basic - Single-service articles improperly stored. Case of plastic soufflé cups on floor in back kitchen storage area. Cups moved and stored correctly. Corrected On-Site

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in corner of dining room by hibachi grill near bathrooms. Approximately 6 dead roaches in hand wash sinks and cabinets under hand wash stations in dining area next to hibachi grills, operator bang to clean up all dead roaches during inspection. Repeat Violation Warning - From follow-up inspection 2023-10-02: No dead roaches observed in establishment. Time Extended - From follow-up inspection 2023-12-01: No dead roaches observed in establishment. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in walls in cabinets under hand wash station in dining area near hibachi grills. Hole in wall under row of chairs in hallway leading to bathrooms. Repeat Violation Warning - From follow-up inspection 2023-10-02: Operator still needs time to fix the larger holes at bottom of cabinets in hand wash station in dining area and hole in wall by bathrooms, operator states they will have to call for maintenance. Time Extended Corrective Action Taken - From follow-up inspection 2023-12-01: Large holes still present around establishment, per operator they are trying to get a permit for remodeling and have not closed the holes up yet, operator states they can have holes sealed up by Monday. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in corner of dining room by hibachi grill near bathrooms. Approximately 6 dead roaches in hand wash sinks and cabinets under hand wash stations in dining area next to hibachi grills, operator bang to clean up all dead roaches during inspection. Repeat Violation Warning - From follow-up inspection 2023-10-02: No dead roaches observed in establishment. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in walls in cabinets under hand wash station in dining area near hibachi grills. Hole in wall under row of chairs in hallway leading to bathrooms. Repeat Violation Warning - From follow-up inspection 2023-10-02: Operator still needs time to fix the larger holes at bottom of cabinets in hand wash station in dining area and hole in wall by bathrooms, operator states they will have to call for maintenance. Time Extended Corrective Action Taken

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket next to hand wash station in server area reading 0ppm, operator remade to 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over soup in walk in freezer. Raw fish, removed from original packaging, stored over seaweed salad in walk in freezer. Bags of raw chicken and raw beef, both removed from original packaging, stored mixed in with bags of noodles in walk in freezer. Also raw fish stored over bucket of soy sauce in walk in cooler. Also raw pork stored over cut cucumbers in walk in cooler. Operator began to rearrange all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46F - Cold Holding); raw scallops (45F - Cold Holding) in reach in cooler near walk in cooler in kitchen, per operator cooler has been consistently opened for less the 1 hour, both retemps below 41F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or papaer towels at hand wash station next to dish machine, employee corrected during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In multiple containers of flour, rice, and soy sauce throughout kitchen, operator removed containers.

Basic - Dead roaches on premises. 1 dead roach in corner of dining room by hibachi grill near bathrooms. Approximately 6 dead roaches in hand wash sinks and cabinets under hand wash stations in dining area next to hibachi grills, operator bang to clean up all dead roaches during inspection. Repeat Violation Warning

Basic - Floor/walls/ceilings soiled/has accumulation of debris. Floors under cook line in kitchen. Floors under all hibachi grills in dining room. Floors under crates in back storage area in kitchen. Walls behind equipment on cook line. Walls around hibachi grills in dining area. Floor in walk in freezer. Wall under sink at bar area. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Thin metal knife sleeves on carts in dining room. Repeat Violation

Basic - Hole in or other damage to wall. Holes in walls in cabinets under hand wash station in dining area near hibachi grills. Hole in wall under row of chairs in hallway leading to bathrooms. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers and grills on cook line in kitchen. Surfaces between hibachi grills and table in dining area. Soda gun holster at bar area.

Basic - Working containers of food removed from original container not identified by common name. Two pitchers with sugar in window in kitchen.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at sushi bar wiped knife down with wet cloth then placed knife back on cutting board to be used in between cutting sushi rolls. Employee placed knife in dish area to be sanitized. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various raw fish, removed from original packaging, stored over bags of noodles in walk in freezer. Raw spicy tuna stored over sauce bottles in reach in cooler at sushi bar, operator rearrange all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at hand wash station in dining area near hibachi grill, operator killed and cleaned up roach. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice in container in shelve at sushi bar, per operator sushi rice was from the day before, establishment holds all sushi rice on time as a public health control. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (55F - Cold Holding) sitting on top of containers in top section of reach in cooler make table on cook line, per operator container was open and placed in cooler no more then 1 hour prior, dumplings moved to bottom of reach in cooler. raw chicken (46F - Cold Holding) in bottom section of reach in cooler make table in prep area in kitchen, per operator employee had chicken in and out of cooler for no more then 1 hour prior. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice in container in shelve at sushi bar, per operator sushi rice was from the day before, establishment holds all sushi rice on time as a public health control. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Employee at sushi bar using hand wash sink to rinse out wet cloth used to wipe down knifes and counter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crazy Roll topped with raw smoked salmon on menu on wall at the main entrance to establishment is not marked as containing raw animal products, manager marked menu during inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station under main bar area, operator turned hot water back on. Corrected On-Site

Basic - Dead roaches on premises. Two dead roaches in cabinet under hand wash station in dining area near hibachi grill closest to main entrance. Five dead roaches in cabinet under hand wash station by hibachi grill closest to kitchen, operator began to clean up dead roaches during inspection. Corrective Action Taken Warning

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line.

Basic - Floor/walls/ceilings soiled/has accumulation of debris. Floors under all hibachi grills in dining room. Floors under bar area. Floors under chairs lining the hallway leading to bathrooms. Floors under large ice machine and soda machine in server area. Walls underneath counter at main bar area. Repeat Violation

Basic - Food stored on floor. 4 buckets of mayonnaise by back door to kitchen, manager corrected during inspection. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Chef's knifes stored in narrow metal sleeves on hibachi carts in dining area that have a build up of debris inside. Repeat Violation

Basic - Hole in or other damage to wall. Under row of chairs in hallway leading to bathrooms.

High Priority - Food stored in ice used for drinks. See stop sale. Container of cut limes/lemons in ice bin full of ice to be used as drink ice at bar area.

High Priority - Food-contact surfaces not cleaned at least every four hours. Knifes used for hibachi grills on cart in soiled metal sheath used the day prior has not been cleaned per employee and knifes sit in sheaths.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish used for sushi stored on top of krab stick and cream cheese in reach in cooler under sushi bar. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Container of cut limes/lemons in ice bin full of ice to be used as drink ice at bar area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per employee sushi rice held on a four hour time frame from the previous day in shelve at sushi bar, employee discarded rice. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (48F-50F - Cold Holding); krab sticks (49F - Cold Holding) in display sushi reach in cooler at sushi bar, per employee cooler was turned on and items placed in cooler approximately 30 minutes prior. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Per employee sushi rice held on a four hour time frame from the previous day in shelve at sushi bar, employee discarded rice. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items on menu marked with ** are notated as having flying fish eggs that are raw fish eggs. J.B Roll Crazy roll Spicy girl roll states smoked salmon, the smoke salmon the establishment uses is raw. Warning

Intermediate - No soap provided at handwash sink. At hand wash station near hibachi grills in dining area. Also soap dispenser would not work at hand wash station on cook line, employee fixed dispenser and provided soap at all hand wash stations. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station near dish washer.

Basic - Floor soiled/has accumulation of debris. Under wok staton in kitchen. In walk in freezer. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Narrow knife sheaths on carts in dining area have a build up of debris and are not easily cleanable.

High Priority - 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. Server handled soiled dishes and placed them in bus tub on cart and then immediately handled plated food from kitchen without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, bags of chicken and beef. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef and raw chicken stored with ready to eat pasta. Employee began moving items. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw salmon stored above ready to eat carrots, raw pork stored over ready to eat sauce, and raw shelled eggs stored over ready to eat broccoli. Employee began moving items. Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. Observed three live roaches on wall behind wok station near hot holding station for clear soup. Admin Complaint

High Priority - Roach excrement, egg sacs and/or droppings present. Observed egg sac for roach inside drip tray under wok station. Sac discarded. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shelled eggs in bowl on cook line, one has cracked shell. Eggs discarded.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs stored on hibachi cart near kitchen. Eggs moved to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display sushi cooler, tuna, salmon, snapper and whitefish 47F. All fish placed into service approximately 60 minutes prior. All fish moved to reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical sanitizer stored with sugar on shelf in dining room near computer. Bottle moved and stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board for flip top cooler across from triple sink. Interior of ice bin in server area. Interior of ice machine.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees trained through ServSafe.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf near cook line.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in server/ice machine area are not sealed/painted.

Basic - Ceiling tile missing. Over walk in cooler and in dish area.

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom in dining area. Repeat Violation

Basic - Dead roaches on premises. Observed seven dead roaches in establishment: one in shelf in bar area near clean glassware, five on floor behind wok station in kitchen near hot holding clear soup, and one on floor in dish area. Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two containers of employee milk on top shelf in reach in cooler where salads are stored in kitchen. Milk discarded. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar area. Floor in sushi bar area. Floor under ice machine. Floor under cooking equipment in kitchen. Floor in walk in cooler. Floor in walk in freezer. Floor drain under dish machine. Wall behind cooking equipment in kitchen. Wall under triple sink. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Outside dumpster and grease receptacle in parking area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in water 81F on cook line. Utensils taken to dish to be cleaned. Corrected On-Site

Basic - Missing drain plug at dumpster. Outside dumpster in parking area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front display sushi cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in bar area. Exterior and sides of cooking equipment in kitchen. Under hibachi grills in dining area. Repeat Violation

Basic - Open dumpster lid. Outside dumpster in parking area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen has items stored in the sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Multiple sinks have evidence of food debris in them. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server ally. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In woman's restroom, ceiling tile showing mold like substance, vent in bathroom showing heavy dust buildup. One tile falling apart. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards over triple sink have heavy grooves and black marks on them. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line. Repeat Violation