OSAKA SUSHI AND THAI

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 and the time removed from temperature control cannot be determined. Rice at sushi bar

High Priority - Toxic substance/chemical improperly stored. Insect gel tubes stored on top of reach in freezer on cook line

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Wanlob Yuwanabun CFM expired 3/23/26, other manager with valid CFM

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 total employees present with no valid CFM

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Dead roaches on premises. 2 dead roaches on floor near walk in coolers, staff cleaned Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables on cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk in cooler not segregated

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff on cook line wearing watch

Basic - Employee with no hair restraint while engaging in food preparation. One employee at sushi bar with no hair restraint

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pad thai sauce (74F - Cold Holding) (made in house on stove), held at room temp on cook line, discussed moving to cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken sealed in plastic container cooling in walk in, staff uncovered Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Phamorn P. CFM expired 9/1/24, other staff with valid CFM present

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to triple sink

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored in undrained ice. Raw shrimp in undrained ice in prep cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cook line, removed 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. Scoop handle in flour bin, removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Plumbing system in disrepair. Urinal in men's restroom leaking into bucket, posted out of service

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 and the time removed from temperature control cannot be determined. Sushi rice at front counter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot - soup (124F - Hot Holding), staff increased temperature 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. Emailed to operator Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bowl in hand sink at sushi bar, removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to triple sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Staff cleaned during inspection

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on dry storage shelf

Basic - Employee with no hair restraint while engaging in food preparation. Employee n cook line with no hair restraint

Basic - Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at sushi bar uncovered, exposed to splash

Basic - Food stored in undrained ice. Raw beef in undrained ice in cook line cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Individually portioned raw salmon over uncovered cheesecake in reach in freezer on cook line Warning - From follow-up inspection 2024-09-19: Raw salmon over cheesecake in freezer Time Extended

High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. Sushi rice at front counter, held less than 4 hours Warning - From follow-up inspection 2024-09-19: Sushi rice at bar, time mark added Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present with no one with a valid CFM Warning - From follow-up inspection 2024-09-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator Warning - From follow-up inspection 2024-09-19: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door not self closing Warning - From follow-up inspection 2024-09-19: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in flour and panko bins Warning - From follow-up inspection 2024-09-19: Bowl in flour and panko bins Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line Warning - From follow-up inspection 2024-09-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bin of raw chicken and box of shrimp on floor in walk-in freezer Warning - From follow-up inspection 2024-09-19: Awcickenanddumplingsonfloor in walk-in cooler Time Extended

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. Emailed to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debis from remodel on prep tables in kitchen

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator and posted during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Remodel debris on floor in dining room

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator