OMAKASE ASIAN CUISINE
13149 US 301, Riverview FL 33578 · 813-741-0755
Last inspected Mar 4, 2026 · 7 visits since September 2023
FEB 24
SEP 24
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Shrimp 49 F, employee placed shrimp to the bottom of cooler.
Equipment drain line draining into handwash sink. Strainer drain line going into hand wash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink temped 78 F, ran approximately 2 minutes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Show the remaining 8 findings ▾
Clean, single-use gloves not handled in a sanitary manner. Used gloves on cutting board. Employee discarded at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on drying rack above rice cooker.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack.
Equipment in poor repair. Reach in freezer not working.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of wok area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in prep table.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on in prep sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with gloves on in prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
In-use tongs stored on equipment door handle between uses. Tongs handing on side of wok station.
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 panko and corn starch, employee removed at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken in reach in cooler. Employee removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled across from fryers.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.dish machine tested 0 ppm chlorine, operator primed tested 50 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52 F in reach in cooler, employee placed to bottom of cooler. Rice 46 in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Handwash sink used for purposes other than handwashing. Strainer going into handwash sink.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle above 3 compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 83 F.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetable and pork potstickers in reach in cooler under grill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar.
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/ Observed 5 employees working with no certified food manager on site.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, above 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at server station.
Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open cup. Employee drink on dry storage shelf.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
Food stored on floor. Container of salt on floor in dry storage. Soda on floor in dry storage room.
In-use tongs stored on equipment door handle between uses. Tongs hanging on side of equipment near wok.
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 tempura powder.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 84 F.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper racquet on shelf above containers.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in freezer near dry storage.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
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. Operator provided 3 employee training certificates.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near register not inverted.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator set up 3 Compartment Sink. Advised operator to not use dish machine until it is working properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over krab in reach in cooler at sushi bar.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in freezer near dry storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52 F, Salad 47 F in reach in cooler, operator moved to another cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
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. Operator provided 3 employee training certificates.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near register not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler on cook line.
Food stored on floor. Sauce on floor near reach in freezer.
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 sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water of 106 F, operator changed water temped 188 F.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator primed machine tested 100 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cook line.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle above 3 Compartment Sink not labeled.
Equipment and utensils not properly air-dried - wet nesting. Containers next to walk in cooler wet nesting.
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 mushrooms. Operator removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 85 F, operator emptied water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator removed at time of inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.